Subjects = Food Engineering
Number of Articles: 8

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

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

Vacuum Plasma Investigation for Pistachio Microorganisms Inactivation: Physical and Chemical Study

Volume 25, Issue 5, September and October 2023, Pages 1073-1087

10.22034/jast.25.5.1073

N. Fallahi, S. M. Hosseini, B. Shokri, M. R. Khani

Stabilization and optimization of doogh powder using some hydrocolloids: Production and characterization

Volume 23, Issue 5, September and October 2021, Pages 1043-1055

M. Bahrami, M. Fathi, A. Nasirpour, M. Pakdel, N. Ahmadi

Influence of Selected Salts and Sugars on the Rheological Behavior of Quince Seed Mucilage

Volume 23, Issue 2, March and April 2021, Pages 333-347

A. Farahmand, S. Naji Tabasi, S. Shahbazizadeh

Microwave-Conventional Drying Characteristics of Red Pepper: Modeling, Temperature Profile, Diffusivity and Activation Energy

Volume 22, Issue 2, March and April 2020, Pages 425-437

E. Horuz, H. Bozkurt, H. Karatas, M. Maskan

Journal of Agricultural Science and Technology