Detection of dyes in confectionery products using thin-layer chromatography (original) (raw)
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2011
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Evaluation of Colorimetric Properties of Crust, Crumb and Qualitative Characteristics of Bread Enriched with Quinoa Flour
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2018
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2010
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Role of extracted pigment from environmental isolated bacteria on antibiotic resistant isolated microorganisms from diabetic patients
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The Effects of Adding Quinoa Flour and Xanthan Gum on the Chemical and Sensory Properties of Barbari Bread Using Response Surface Methodology
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Environmental Assessment of Styrene as a Dangerous Substance Entering the Container Terminal Using the ALOHA and PHAST Softwares (Case Study: Bandar Imam Khomeini)
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Antibacterial effects of essence of Bene tree fruit on Clostridium perfringens in laboratory environment and on meat product
Mohammad Mehdi Soltan Dallal
Scientific Journal of Kurdistan University of Medical Sciences, 2019
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Numerical Study of Starch Concentration and Filling Initial Temperature on Cold Area Changes in Canned Starch-Based Food
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Iranian Food Science and Technology Research Journal, 2017
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Effect of Satureja Khosestanica Essential Oil on Bacterial, Chemical and Sensory Properties of Frankfurter Sausages
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2013
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Isolation, Identification, and Investigation of Biological Properties of Biosurfactant-Producing Probiotics and Magnesium Nanoparticles from Local Dairy Samples: A Laboratory Study
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Journal of Rafsanjan University of Medical Sciences, 2023
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The effect of microbial transglutaminase enzyme on textural and sensory properties of UF cheese
Mohammad Daneshi
Iranian Journal of Nutrition Sciences and Food Technology, 2013
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Performance Evaluation of the Coagulation and Flocculation Process in Removing Pollutants from textile Dyeing Factory Wastewater
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مهندسی بهداشت محیط, 2019
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Optimization of Low Fat Ice Cream Formulation Using Microbial Transglutaminase and Protein Based Fat Replacers
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2014
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Optimization of Chitosan and / or Gelatin Edible Coatings to Improve Quality of Refrigerated Shrimp
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2016
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Determination of drying kinetics of Allium stipitatum under a proposed combined microwave-hot air method and investigation of effect of operating conditions on its color parameters
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Optimization and investigation on physicochemical, microbial and sensory quality of permeate-based probiotic orange beverage
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2017
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A Study on Dyeing Behavior of Modified PP Fibers Produced as Polyblend Fibers; Part 2: Study of Dyeing Kinetics with Selective Disperse Dye
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The Effect of Pigment Concentration and Particle Size Distribution on the Rheological Behavior of Lithography Inks
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Design and providing of a software package based on Control Banding method for risk assessment of occupational exposure to nanomaterials
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Iran Occupational Health, 2017
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Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour
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Food Science and Technology, 2020
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The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow
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DOAJ (DOAJ: Directory of Open Access Journals), 2021
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Microencapsulation of Probiotics by Emulsion Method for Production of Probiotic Bread
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Iranian Journal of Nutrition Sciences and Food Technology, 2016
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The Effect of Using Synthesis Zeolite 4A as Coating-Pigment on Physical Properties of Paper
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Comparison of Neugebauer and N-Modified Neugebauer Models for the Characterization of a Four Color Halftone Printer
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2008
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The variations of oil content and composition of Diplotaenia cachrydifolia Boiss. in green and dry states as a forage anti-quality factor
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2009
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Gelatin Films Containing Hydrolysates from Whitecheek Shark (Carcharhinus dussumieri) Meat
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Journal of Aquatic Food Product Technology, 2017
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Kinetic and isotherm study of methylene blue dye adsorption by powdered natural pumice from the aquatic environment
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2016
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Molecular identification of basidiomycetous yeasts from soils in Iran
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