1.

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Volume 31, Issue 1, March 2000

2.

A Feasibility Study on Application of Fish Protein Powder prepared by Freeze-Dried Technique form Mince and Surimi in formulation of a homemade cookie

Volume 67, Issue 2, July 2014, Pages 191-205
Seyed Ali Jafarpour; Mehrnoush Bagheri Mofidi; Ali Motamedzadegan

3.

Application of edible fibers in surimi and its products

Volume 6, Issue 4, November 2019, Pages 151-157
Sakine Heydari; Bahare Shabanpour; Parasto Ashouri

4.

A review of studies on the production of protein concentrate from the wastes of fish processing industries by the pH shift method

Volume 76, Issue 4, December 2023, Pages 553-564
Mohadeseh Alizadeh Pir Alidehi; Seyed Vali Hosseini; Tara Zarei

5.

Chemical, biophysical and sensory characteristic of beef burgers incorporated with common carp (Cyprinus carpio) surimi

Volume 67, Issue 4, January 2015, Pages 491-510
Seyyed Ali Jafarpour; Mona Shokri; Bahram Shohreh

6.

Effect of bambara groundnut (Voandzeia subterranean) protein isolate as protease inhibitor on autolysis and gel properties of surimi from lizard fish (Saurida tumbil)

Volume 67, Issue 1, May 2014, Pages 1-12
Amin Oujifard; Seyed Vali Hosseini; Ali Taheri

7.

Effect of different percentages of Silver Carp (Hypophthalmichthys molitrix) surimi and Indian White shrimp (Penaeus indicus) mince on improvement of shrimp nugget texture

Volume 69, Issue 3, August 2016, Pages 285-297
Seyed Mahdi Ojagh; Farzaneh Fatemi Rad; Moazameh Kordjazi; Aniseh Jamshidi

8.

Effect of thyme extract on the chemical quality of raw surimi produced from Common carp (Cyprinus carpio) during refrigerator storage

Volume 68, Issue 3, October 2015, Pages 447-456
Behnam Farjami; Seyed Vali Hosseini

9.

Effects of Egg White Protein Powder on Quality Characteristics of Common Carp (Cyprinus carpio) Surimi Gel

Volume 66, Issue 3, November 2013, Pages 283-296
Habiballah Hajidun; Seyed Ali Jafarpour; Masourd Rezaei

10.

Production of surimi from Ilisha (Ilisha megaloptera) and survey its physicochemical, rheological and sensory quality changes under the influence of Konjac (Amorphophallus konjac) gum addition

Volume 73, Issue 4, January 2020, Pages 551-565
Dornoush Jafarpour; Parisa Ataei

11.

Role of Lexicographic Properties on Fish Consumers Regarding Development and Commercialization of New Fish Products

Volume 48, Issue 3, November 2017, Pages 399-414
fereshte assadollahpoor

12.

The Antioxidative and Antibacterial Effect of Origanum Vulgare Essential oil on Surimi Shelf life during Frozen Storage

Volume 70, Issue 1, June 2017, Pages 44-59
Fatemeh Pourmolaei; Ali Jafarpour; Sakineh Yeganeh

13.

The Biophysical, Chemical and Sensory Characteristics of Incorporated Burgers Made by Silver Carp Surimi and Beef Meat

Volume 72, Issue 2, September 2019, Pages 180-194
Marzieh Keyshams; Seyed vali Hosseini



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