A
-
Abbasi, Ebrahim
Halal Certification for edible insects [Volume 4, Issue 1, 2021, Pages 58-67]
-
Adabi Charami, Ali
A Study of halal law concept with emphasis on the implication of distributive justice [Volume 4, Issue 4, 2022, Pages 23-35]
-
Adabi Charami, Hossein
A Study of halal law concept with emphasis on the implication of distributive justice [Volume 4, Issue 4, 2022, Pages 23-35]
-
Ahari, Hamed
A new approach to the production of halal food [Volume 4, Issue 2, 2021, Pages 1-16]
-
Ahmadi, Mohammad
Globalization of halal red meat, opportunities, challenges [Volume 4, Issue 2, 2021, Pages 25-32]
-
Alipour, Hamzeh
Halal Certification for edible insects [Volume 4, Issue 1, 2021, Pages 58-67]
-
Ammarloo, Morteza
The role of halal sustenance in providing mental health with a focus on self-knowledge [Volume 4, Issue 1, 2021, Pages 46-57]
-
Ammarloo, Morteza
Investigating the role of halal sustenance in strengthening jihadi spirit with the focus on epistemological characteristics [Volume 4, Issue 3, 2021, Pages 90-104]
-
Ammarloo, Morteza
Nutrition Etiquette from the Perspective of Religious Teachings and Its Role in the Study of Intuitive Knowledge [Volume 4, Issue 4, 2022, Pages 36-48]
B
-
Balichalandar, Farnaz
Edible oils and fats (Halal Identification) [Volume 4, Issue 2, 2021, Pages 52-59]
-
Baranzehi, Tayebeh
Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage [Volume 4, Issue 3, 2021, Pages 47-59]
-
Behzad, Masoomeh
Measurement of zinc, copper, lead and cadmium in a variety of yogurt and Dough available on the market by voltammetry [Volume 4, Issue 1, 2021, Pages 86-93]
D
-
Daghaghle, Abdolreza
A Study on Level of knowledge, observation and the performance of examples of Iranian society Regarding halal food with an emphasis on meat and its products [Volume 4, Issue 2, 2021, Pages 40-51]
-
Dehestani, Maryam
Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage [Volume 4, Issue 3, 2021, Pages 47-59]
E
-
Ebnetorab, Seyed Mohammad Ali
A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis [Volume 4, Issue 2, 2021, Pages 77-88]
-
Eskandari, Soheil
A Study on Level of knowledge, observation and the performance of examples of Iranian society Regarding halal food with an emphasis on meat and its products [Volume 4, Issue 2, 2021, Pages 40-51]
F
-
Faghei Shahrbabaki, Mohammad
An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]
-
Fathi, Soroosh
Measurement of zinc, copper, lead and cadmium in a variety of yogurt and Dough available on the market by voltammetry [Volume 4, Issue 1, 2021, Pages 86-93]
G
-
Gharachorloo, Maryam
Edible oils and fats (Halal Identification) [Volume 4, Issue 2, 2021, Pages 52-59]
-
Ghavami, Mehrdad
Edible oils and fats (Halal Identification) [Volume 4, Issue 2, 2021, Pages 52-59]
-
Ghavami, Mehrdad
Investigation of the diversity of existing methods for the detection of Halal gelatin products [Volume 4, Issue 3, 2021, Pages 60-76]
-
Ghavam zade, Negin
Design of a functional drink formulation based on walnut kernel, whey protein concentrates and inulin and evaluation of its sensory properties [Volume 4, Issue 3, 2021, Pages 10-20]
-
Ghavam zade, Negin
Optimization of nutritious beverage formulation based on walnut kernel, whey protein concentrate and Inulin and evaluation of its physicochemical and sensory properties [Volume 4, Issue 4, 2022, Pages 68-80]
-
Ghobadi Dana, Maryam
Investigation of the diversity of existing methods for the detection of Halal gelatin products [Volume 4, Issue 3, 2021, Pages 60-76]
-
Gholamnezhad, Jalal
Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage [Volume 4, Issue 3, 2021, Pages 47-59]
-
Golestanehzadeh, Nassim
Enhancing the Halal Food Industry by Utilizing Food Wastes [Volume 4, Issue 2, 2021, Pages 60-76]
H
-
Homayounpour, Parisa
Evaluation of nano-chitosan coatings containing free and encapsulation form of aqueous extract of Angelica seed (Heracleum persicum L.) on quality characteristics of shrimp during storage [Volume 4, Issue 3, 2021, Pages 32-46]
-
Honarvar, Masoud
Enhancing the Halal Food Industry by Utilizing Food Wastes [Volume 4, Issue 2, 2021, Pages 60-76]
J
-
Jaefari, Azam
Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage [Volume 4, Issue 3, 2021, Pages 47-59]
-
Jafari, Reyhaneh
Kombucha: From introduction and healing properties to being Halal [Volume 4, Issue 2, 2021, Pages 33-39]
-
Jafariyan, sara
Design of a functional drink formulation based on walnut kernel, whey protein concentrates and inulin and evaluation of its sensory properties [Volume 4, Issue 3, 2021, Pages 10-20]
-
Jahani, Moslem
Identify Effective Strategies for the Design and Commercialization of Tayyeb Food Brand [Volume 4, Issue 3, 2021, Pages 1-9]
-
Jannat, Behrooz
Measurement of zinc, copper, lead and cadmium in a variety of yogurt and Dough available on the market by voltammetry [Volume 4, Issue 1, 2021, Pages 86-93]
-
Jokar, Mojtaba
Designing a model for evaluating and ranking cold stores and date processing units based on Tayyib principles and AHP pattern [Volume 4, Issue 3, 2021, Pages 77-89]
K
-
Kalateh Seifri, Fatemeh
A new approach to the production of halal food [Volume 4, Issue 2, 2021, Pages 1-16]
-
Kamandi, Narges
Investigation of the diversity of existing methods for the detection of Halal gelatin products [Volume 4, Issue 3, 2021, Pages 60-76]
-
Khosravi Darani, Kianoosh
Kombucha: From introduction and healing properties to being Halal [Volume 4, Issue 2, 2021, Pages 33-39]
M
-
Matin, Nasrin
Analyzing the position of IRAN tourism destination competitiveness based on the WEF-TTCR index [Volume 4, Issue 3, 2021, Pages 21-31]
-
Moghanian, Mohammad Taghi
An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]
-
Mortazavian, Amir Mohammad
Investigation of the diversity of existing methods for the detection of Halal gelatin products [Volume 4, Issue 3, 2021, Pages 60-76]
-
Moslemi, Masoumeh
Impact of alcoholic drinks on nutritional status of human body and the associated diseases [Volume 4, Issue 2, 2021, Pages 17-24]
-
Mousavi, sayyed hojjat
Location of areas prone to the development of Medical tourism (wellnes) in Aran and Bidgol salt lakes with emphasis on the construction of salt therapy site by AHP method and using GIS [Volume 4, Issue 4, 2022, Pages 67-49]
N
-
Nateghi, leila
Design of a functional drink formulation based on walnut kernel, whey protein concentrates and inulin and evaluation of its sensory properties [Volume 4, Issue 3, 2021, Pages 10-20]
-
Nateghi, leila
Optimization of nutritious beverage formulation based on walnut kernel, whey protein concentrate and Inulin and evaluation of its physicochemical and sensory properties [Volume 4, Issue 4, 2022, Pages 68-80]
-
Niazmand, Razieh
Designing a model for evaluating and ranking cold stores and date processing units based on Tayyib principles and AHP pattern [Volume 4, Issue 3, 2021, Pages 77-89]
-
Nouri, Mehran
An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]
P
-
Parandi, Ehsan
An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]
R
-
Razavizadeh, Bibi Marzieh
Identify Effective Strategies for the Design and Commercialization of Tayyeb Food Brand [Volume 4, Issue 3, 2021, Pages 1-9]
-
Razavizadeh, Bibi Marzieh
Designing a model for evaluating and ranking cold stores and date processing units based on Tayyib principles and AHP pattern [Volume 4, Issue 3, 2021, Pages 77-89]
S
-
Sadeghian Motahar, Zeinab
An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]
-
Sahraei, Fereshteh
A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis [Volume 4, Issue 2, 2021, Pages 77-88]
-
Salehi, Danial
An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]
-
Shakeri, Monireh Alsadat
Designing a model for evaluating and ranking cold stores and date processing units based on Tayyib principles and AHP pattern [Volume 4, Issue 3, 2021, Pages 77-89]
-
Shariatifar, Nabi
Evaluation of nano-chitosan coatings containing free and encapsulation form of aqueous extract of Angelica seed (Heracleum persicum L.) on quality characteristics of shrimp during storage [Volume 4, Issue 3, 2021, Pages 32-46]
-
Sharifan, Anusheh
Monitoring the level of microbial toxins and heavy metals in Iranian rice samples and Iranian rice flour collected from Kerman province [Volume 4, Issue 1, 2021, Pages 24-35]
-
Soheylinia, Saeid
An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]
T
-
Tabaraki, Amir
A Study on Level of knowledge, observation and the performance of examples of Iranian society Regarding halal food with an emphasis on meat and its products [Volume 4, Issue 2, 2021, Pages 40-51]
-
Taghavi, Nafiseh Saadaat
Kombucha: From introduction and healing properties to being Halal [Volume 4, Issue 2, 2021, Pages 33-39]
V
-
Vali, AbbasAli
Location of areas prone to the development of Medical tourism (wellnes) in Aran and Bidgol salt lakes with emphasis on the construction of salt therapy site by AHP method and using GIS [Volume 4, Issue 4, 2022, Pages 67-49]
W
-
Wafamehr, Fatemeh
A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis [Volume 4, Issue 2, 2021, Pages 77-88]
Z
-
Zamani Khademanlou, Hosein
Identify Effective Strategies for the Design and Commercialization of Tayyeb Food Brand [Volume 4, Issue 3, 2021, Pages 1-9]
-
Zarei Jalyani, Aniseh
Monitoring the level of microbial toxins and heavy metals in Iranian rice samples and Iranian rice flour collected from Kerman province [Volume 4, Issue 1, 2021, Pages 24-35]
Your query does not match with any item