The effect of ultrasound in combination with thermal treatment on the germinated barley’s alpha-amylase activity 

Application of Ultrasonic Waves as a Priming Technique for Accelerating and Enhancing the Germination of Barley Seed: Optimization of Method by the Taguchi Approach 

The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration 

اثر کاهش لاکتوز با کمک اولترافیلتراسیون بر میزان استالدهید و ویژگی‌های حسی دوغ

Effect of osmosis and ultrasound pretreatment on the moisture adsorption isotherms of quince 

EFFECT OF EMULSIFIERS AND FUNGAL α-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD 

DESORPTION ISOTHERMS AND THERMODYNAMIC PROPERTIES OF FRESH AND OSMOTIC–ULTRASONIC DEHYDRATED QUINCES 

KINETIC MODELING OF REHYDRATION IN AIR-DRIED QUINCES PRETREATED WITH OSMOTIC DEHYDRATION AND ULTRASONIC 

Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties of Iranian Barbari Bread 

Morphological, physicochemical, and viscoelastic properties of sonicated corn starch 

The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate