Subjects = Food Science
Number of Articles: 82

Assessment of the physicochemical, antioxidant, microbial, and sensory properties of camel milk fermented with Lactobacillus plantarum and Lactobacillus rhamnosus

Articles in Press, Accepted Manuscript, Available Online from 16 September 2025

Mohammad Bagher Kiyanisefat, marjaneh sedaghati, Mohamad Javad Shakouri

Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of Salvia officinalis, Pimpinella anisum, Dracocephalum moldavica, and Syzygium aromaticum Against Foodborne Bacteria

Articles in Press, Accepted Manuscript, Available Online from 01 January 2024

Mojtaba Raeisi, Bahador Haji Mohammadi, Maryam Ebrahimi, Negin Mehdinejad

Production of Probiotic Kiwifruit Juice Containing Lacticaseibacillus paracasei B31-2: Investigation of Probiotic Viability, Physicochemical Properties, and AI Predictive Insights

Articles in Press, Accepted Manuscript, Available Online from 01 January 2024

Behrooz Alizadeh Behbahani, Hossein Jooyandeh, Morteza Taki, Fereshteh Falah

Physical, Mechanical, and Antifungal Properties of Ethyl cellulose/Polycaprolactone Electrospun Nanofibers Incorporated with Gallic Acid and Natamycin for Cheese Packaging

Articles in Press, Accepted Manuscript, Available Online from 18 October 2025

Samira Beikzadeh, Ali Ehsani, Seyyed Amir Mohammad Mortazavian, Zhian Sheikhi, Marjan Ghorbani, Soghra Soghra Ramezani

Fortification of Dark Chocolate with Coenzyme Q10: A Novel Approach to Improve Its Nutritional and Health Benefits

Articles in Press, Accepted Manuscript, Available Online from 16 November 2025

Alireza Mohammadi, Mohsen Barzegar, Mohammad Ali Sahari, Leila Kamali Roustab

Advanced Formulation of Gluten-Free Pasta: Integrating Alternative Flours and Hydrocolloids for Optimal Quality and Health Benefits

Articles in Press, Accepted Manuscript, Available Online from 15 December 2025

Neda Mazidabadi, A. Sharifan, Mohammad Hossein Azizi, Homa Behmadi

Enhancing and predicting the microbial and oxidative stability of ostrich meat using chia mucilage–based edible coatings enriched with Lactococcus lactis LBM15 supernatant and SVR model

Articles in Press, Accepted Manuscript, Available Online from 14 January 2026

Bahareh Goudarzi Shams Abadi, Mohammad Hojjati, Hossein Jooyandeh, Behrooz Alizadeh behbahani, Alireza Vasiee, Morteza Taki

Optimizing Thermal Treatments and Packaging to Enhance Oleaster Shelf Life and Quality

Articles in Press, Accepted Manuscript, Available Online from 10 February 2026

Seyed Hamidreza Ziaolhagh

Oxidative Stability and Bioactive Composition of Marketed Nigella sativa L. Oils: A Comparative Evaluation

Articles in Press, Accepted Manuscript, Available Online from 06 April 2026

Mukadder Aksoy, Ahmet Ünver

Improving Probiotic Viability: The Effect of Alyssum homolocarpum gum as an Encapsulation Material

Articles in Press, Accepted Manuscript, Available Online from 16 May 2026

Akram Sadat Tabatabaee Bafroee, Negar Heydari, Elahe Nazari, Saeedeh Shojaee-Aliabadi

Aroma of Yogurt from Cow Milk with a Combination of Several Probiotic Bacteria

Volume 28, Issue 2, March and April 2026, Pages 307-317

Suryono Suryono, Anton Apriyantono, Ester Restiana Endang Gelis

Black, Q12, and Titicaca Quinoa Protein Isolate: Nutritional and Physicochemical Properties

Volume 28, Issue 2, March and April 2026, Pages 319-333

Seyed Saeed Sekhavatizadeh, saeid hosseinzadeh

Effect of Partial Substitution of Wheat Flour with Millet-Based Gluten Free Composite Flour on the Quality of Cookies

Volume 27, Issue 5, July and August 2025, Pages 1017-1030

10.48311/jast.2025.24122

Anwar Hussain, Sonam Spaldon, Phuntsog Tundup, Kunzes Angmo, Disket Dolkar, Maheswar Singh Kanwar, Deldan Namgial, Dorjay Namgyal

Prediction of Cake Texture during Conventional Baking Based on AdaBoost Algorithm

Volume 27, Issue 5, July and August 2025, Pages 1031-1042

10.48311/jast.2025.16814

Sediqeh Soleimanifard, Nafiseh Jahanbakhshian, Somayeh Niknia

Comprehensive Analysis of Bioactive Compounds in Malt Beverages: A Chemometric Approach for Quality Control

Volume 27, Issue 3, May and June 2025, Pages 617-628

10.22034/JAST.27.3.617

Fatemeh Zamani Mazdeh, Fatemeh Salami, Fatemeh Niazi, Anita Chalipour, Zahra Tamiji, Mohsen Amini, Mahdieh Salehifar, Mannan Hajimahmoodi

Production of Functional Pasta with Low Phenylalanine Based on Potato and Tapioca Starches

Volume 27, Issue 3, May and June 2025, Pages 649-661

10.22034/JAST.27.3.649

Alireza Rezaei, Mania Salehifar, Vajiheh Fadaei Noghani

Production of Low-Fat Frankfurter Sausage Using a New Fat Replacer: Reconstituted Agar Hydrogel

Volume 27, Issue 2, March and April 2025, Pages 373-386

10.22034/JAST.27.2.373

Razieh Ranjbaran, Hajar Shekarchizadeh

Effect of Fortification with Artemisia absinthium Leaf Powder on Yoghurt Quality during Storage

Volume 27, Issue 1, January and February 2025, Pages 113-125

10.22034/JAST.27.1.113

Mouna Boulares, Asma Bezzezi, Imen Mahmoudi, Nour El Houda Aloui, Olfa Ben Moussa, Mnasser Hassouna

Profiling of Phenolic Compounds, Antioxidant and Cytotoxic Properties of Turkish Black Cumin Seeds

Volume 26, Issue 6, November and December 2024, Pages 1333-1345

10.22034/JAST.26.6.1333

U. Muazu Yunusa, R. Ozturk Urek

Valorization of Tunisian Acorn “Quercus suber L.” Starch in Stirred Yogurt

Volume 26, Issue 6, November and December 2024, Pages 1347-1358

10.22034/JAST.26.6.1347

M. Boulares, Y. Zarroug, I. Mahmoudi, L. Romdhane, S. Aloui, O. Ben Moussa, M. Hassouna

Journal of Agricultural Science and Technology