A

  • Aflatoxin Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review [Volume 4, Issue 1, 2021, Pages 24-37]

  • Alkaloid Investigation of different selenium sources on phytochemical characteristics of Echium amoenum fisch. & C.A. Mey. as a medicinal herb of Iran [Volume 4, Issue 2, 2021, Pages 1-7]

  • Antioxidant activity / Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus [Volume 4, Issue 3, 2021, Pages 7-12]

  • Antioxidant activity / Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds [Volume 4, Issue 4, 2021, Pages 28-34]

  • Antioxidant Activity The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract [Volume 4, Issue 1, 2021, Pages 38-41]

  • Antioxidant Activity Quality assessment of unfermented sausage by partial replacement of sodium nitrite with ethanolic extracts of Rosmarinus officinalis and Berberis vulgaris [Volume 4, Issue 2, 2021, Pages 35-43]

  • Ascorbic acid / Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus [Volume 4, Issue 3, 2021, Pages 7-12]

B

  • Basil / Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]

  • Beverage / Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract [Volume 4, Issue 3, 2021, Pages 24-27]

  • Body fat percentage / The relationship between anthropometric indices and constipation in Parkinson's patients [Volume 4, Issue 4, 2021, Pages 35-38]

  • Body Mass Index The relationship between anthropometric indices and constipation in Parkinson's patients [Volume 4, Issue 4, 2021, Pages 35-38]

  • Button mushroom / Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus [Volume 4, Issue 3, 2021, Pages 7-12]

C

  • Chia / Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds [Volume 4, Issue 4, 2021, Pages 28-34]

  • Chitosan Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content [Volume 4, Issue 1, 2021, Pages 5-9]

  • Chitosan / Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus [Volume 4, Issue 3, 2021, Pages 7-12]

  • Cholecalciferol (vitamin D3) / Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3 [Volume 4, Issue 3, 2021, Pages 1-6]

  • Clean and renewable energy / The effects of solar drying on drying kinetics and effective moisture diffusivity of pistachio nut [Volume 4, Issue 4, 2021, Pages 7-12]

  • Constipation / The relationship between anthropometric indices and constipation in Parkinson's patients [Volume 4, Issue 4, 2021, Pages 35-38]

  • Coronavirus / Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors [Volume 4, Issue 3, 2021, Pages 13-18]

  • Covid-19 SARS-CoV-2 and food hygiene [Volume 4, Issue 1, 2021, Pages 1-4]

D

  • Dairy products Status of nutrition and health claims in dairy products and accuracy requirements in the Tehran market [Volume 4, Issue 2, 2021, Pages 8-16]

  • Detoxification Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review [Volume 4, Issue 1, 2021, Pages 24-37]

  • Diabetes Effects of synbiotic consumption on lipid profile in diabetic patients [Volume 4, Issue 1, 2021, Pages 10-16]

  • Disinfection Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors [Volume 4, Issue 3, 2021, Pages 13-18]

  • Doogh The effect of adding olive leaves on starter culture and sensory properties of fermented Doogh [Volume 4, Issue 2, 2021, Pages 17-20]

  • Drying kinetics The effects of solar drying on drying kinetics and effective moisture diffusivity of pistachio nut [Volume 4, Issue 4, 2021, Pages 7-12]

E

  • Egg / Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3 [Volume 4, Issue 3, 2021, Pages 1-6]

  • Essential oil / The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce [Volume 4, Issue 3, 2021, Pages 19-23]

  • Essential oil / Effect of foliar application of iron, potassium, and zinc nano-chelates on nutritional value and essential oil of Basil (Ocimum basilicum L.) [Volume 4, Issue 4, 2021, Pages 13-20]

  • Ethanol / Characterization of yogurt prepared with kombucha starter culture as inoculum [Volume 4, Issue 4, 2021, Pages 21-27]

F

  • Fish oil / Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3 [Volume 4, Issue 3, 2021, Pages 1-6]

  • Fish sauce Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran [Volume 4, Issue 1, 2021, Pages 17-23]

  • Food Industry SARS-CoV-2 and food hygiene [Volume 4, Issue 1, 2021, Pages 1-4]

  • Food labeling Status of nutrition and health claims in dairy products and accuracy requirements in the Tehran market [Volume 4, Issue 2, 2021, Pages 8-16]

  • Frozen yogurt / Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds [Volume 4, Issue 4, 2021, Pages 28-34]

  • Functional Food Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract [Volume 4, Issue 3, 2021, Pages 24-27]

G

  • Gas Chromatography Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3 [Volume 4, Issue 3, 2021, Pages 1-6]

H

  • Health claims Status of nutrition and health claims in dairy products and accuracy requirements in the Tehran market [Volume 4, Issue 2, 2021, Pages 8-16]

  • Healthy eating behaviors The effectiveness of interventions based on the protection motivation theory on healthy eating behaviors: A systematic review study [Volume 4, Issue 2, 2021, Pages 21-27]

  • Heavy metal Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran [Volume 4, Issue 1, 2021, Pages 17-23]

  • Histamine Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran [Volume 4, Issue 1, 2021, Pages 17-23]

I

  • Incubation Characterization of yogurt prepared with kombucha starter culture as inoculum [Volume 4, Issue 4, 2021, Pages 21-27]

  • Interventions The effectiveness of interventions based on the protection motivation theory on healthy eating behaviors: A systematic review study [Volume 4, Issue 2, 2021, Pages 21-27]

  • Isolation / Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors [Volume 4, Issue 3, 2021, Pages 13-18]

J

  • Jujube extract / Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract [Volume 4, Issue 3, 2021, Pages 24-27]

K

  • Ketchup / The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce [Volume 4, Issue 3, 2021, Pages 19-23]

  • Kombucha yogurt / Characterization of yogurt prepared with kombucha starter culture as inoculum [Volume 4, Issue 4, 2021, Pages 21-27]

L

  • Lean Body Mass The relationship between anthropometric indices and constipation in Parkinson's patients [Volume 4, Issue 4, 2021, Pages 35-38]

  • Lipid Profile Effects of synbiotic consumption on lipid profile in diabetic patients [Volume 4, Issue 1, 2021, Pages 10-16]

M

  • Maceration The effect of extraction method (ultrasonic, maceration and soxhlet) and solvent type on the extraction rate of phenolic compounds and extraction efficiency of Arctium lappa L. roots and Polygonum aviculare L. grass [Volume 4, Issue 2, 2021, Pages 28-34]

  • Mahyaveh Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran [Volume 4, Issue 1, 2021, Pages 17-23]

N

  • Nano-chelates / Effect of foliar application of iron, potassium, and zinc nano-chelates on nutritional value and essential oil of Basil (Ocimum basilicum L.) [Volume 4, Issue 4, 2021, Pages 13-20]

  • Nanoparticles Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content [Volume 4, Issue 1, 2021, Pages 5-9]

  • Natural antioxidant / The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce [Volume 4, Issue 3, 2021, Pages 19-23]

  • Nutritional content Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content [Volume 4, Issue 1, 2021, Pages 5-9]

  • Nutritional contents / Effect of foliar application of iron, potassium, and zinc nano-chelates on nutritional value and essential oil of Basil (Ocimum basilicum L.) [Volume 4, Issue 4, 2021, Pages 13-20]

  • Nutritional status Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]

  • Nutritional Value Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus [Volume 4, Issue 3, 2021, Pages 7-12]

  • Nutrition fact Status of nutrition and health claims in dairy products and accuracy requirements in the Tehran market [Volume 4, Issue 2, 2021, Pages 8-16]

  • Nutrition status Status of nutrition and health claims in dairy products and accuracy requirements in the Tehran market [Volume 4, Issue 2, 2021, Pages 8-16]

O

  • Olive leaf The effect of adding olive leaves on starter culture and sensory properties of fermented Doogh [Volume 4, Issue 2, 2021, Pages 17-20]

  • Omega-3 Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds [Volume 4, Issue 4, 2021, Pages 28-34]

  • Omega-3 fatty acids / Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3 [Volume 4, Issue 3, 2021, Pages 1-6]

  • Overall acceptability / Characterization of yogurt prepared with kombucha starter culture as inoculum [Volume 4, Issue 4, 2021, Pages 21-27]

P

  • Packaging Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review [Volume 4, Issue 1, 2021, Pages 24-37]

  • Pandemic / Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors [Volume 4, Issue 3, 2021, Pages 13-18]

  • Parkinson / The relationship between anthropometric indices and constipation in Parkinson's patients [Volume 4, Issue 4, 2021, Pages 35-38]

  • Persian gum / Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract [Volume 4, Issue 3, 2021, Pages 24-27]

  • Physiochemical properties The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract [Volume 4, Issue 1, 2021, Pages 38-41]

  • Phytochemical attributes Investigation of different selenium sources on phytochemical characteristics of Echium amoenum fisch. & C.A. Mey. as a medicinal herb of Iran [Volume 4, Issue 2, 2021, Pages 1-7]

  • Pistachio nut (Pistacia vera L.) / The effects of solar drying on drying kinetics and effective moisture diffusivity of pistachio nut [Volume 4, Issue 4, 2021, Pages 7-12]

  • Pistachio vera Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review [Volume 4, Issue 1, 2021, Pages 24-37]

  • Potassium Effect of foliar application of iron, potassium, and zinc nano-chelates on nutritional value and essential oil of Basil (Ocimum basilicum L.) [Volume 4, Issue 4, 2021, Pages 13-20]

  • Prebiotics Effects of synbiotic consumption on lipid profile in diabetic patients [Volume 4, Issue 1, 2021, Pages 10-16]

  • Probiotic / An evaluation of stress impacts on survival of probiotic bacteria in yogurt [Volume 4, Issue 4, 2021, Pages 1-6]

  • Probiotics Effects of synbiotic consumption on lipid profile in diabetic patients [Volume 4, Issue 1, 2021, Pages 10-16]

  • Probiotic viability The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract [Volume 4, Issue 1, 2021, Pages 38-41]

  • Protection motivation model The effectiveness of interventions based on the protection motivation theory on healthy eating behaviors: A systematic review study [Volume 4, Issue 2, 2021, Pages 21-27]

  • Putrescine / Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]

S

  • Salinity stress / Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]

  • SARS-CoV-2 SARS-CoV-2 and food hygiene [Volume 4, Issue 1, 2021, Pages 1-4]

  • Selenium Investigation of different selenium sources on phytochemical characteristics of Echium amoenum fisch. & C.A. Mey. as a medicinal herb of Iran [Volume 4, Issue 2, 2021, Pages 1-7]

  • Sensory Evaluation The effect of adding olive leaves on starter culture and sensory properties of fermented Doogh [Volume 4, Issue 2, 2021, Pages 17-20]

  • Shelf Life Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review [Volume 4, Issue 1, 2021, Pages 24-37]

  • Silamol Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content [Volume 4, Issue 1, 2021, Pages 5-9]

  • Social distance / Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors [Volume 4, Issue 3, 2021, Pages 13-18]

  • Solar dryer / The effects of solar drying on drying kinetics and effective moisture diffusivity of pistachio nut [Volume 4, Issue 4, 2021, Pages 7-12]

  • Soxhlet The effect of extraction method (ultrasonic, maceration and soxhlet) and solvent type on the extraction rate of phenolic compounds and extraction efficiency of Arctium lappa L. roots and Polygonum aviculare L. grass [Volume 4, Issue 2, 2021, Pages 28-34]

  • Soy protein isolated / Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract [Volume 4, Issue 3, 2021, Pages 24-27]

  • Spermidine / Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]

  • Spermine / Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]

  • Synbiotic Effects of synbiotic consumption on lipid profile in diabetic patients [Volume 4, Issue 1, 2021, Pages 10-16]

  • Synbiotic Yogurt The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract [Volume 4, Issue 1, 2021, Pages 38-41]

T

  • Textural features / Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds [Volume 4, Issue 4, 2021, Pages 28-34]

U

  • Ultrasonic bath The effect of extraction method (ultrasonic, maceration and soxhlet) and solvent type on the extraction rate of phenolic compounds and extraction efficiency of Arctium lappa L. roots and Polygonum aviculare L. grass [Volume 4, Issue 2, 2021, Pages 28-34]

V

  • Viability An evaluation of stress impacts on survival of probiotic bacteria in yogurt [Volume 4, Issue 4, 2021, Pages 1-6]

  • Vitamin C The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce [Volume 4, Issue 3, 2021, Pages 19-23]

  • Vitamin C / Characterization of yogurt prepared with kombucha starter culture as inoculum [Volume 4, Issue 4, 2021, Pages 21-27]

W

  • Wheat Bran Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran [Volume 4, Issue 1, 2021, Pages 17-23]

Y

  • Yogurt / An evaluation of stress impacts on survival of probiotic bacteria in yogurt [Volume 4, Issue 4, 2021, Pages 1-6]