Main Subjects = Food
The Effect of Essential Oil of Lavandula Angustifolia on Amyloid Beta Polymerization: An In Vitro Study

Volume 37, Issue 6, November and December 2018, Pages 201-207

10.30492/ijcce.2018.29051

Masoud Soheili; Farzaneh Khalaji; Mehdi Mirhashemi; Mahmoud Salami


Modeling Through Artificial Neural Networks of the Phenolic Compounds and Antioxidant Activity of Blueberries

Volume 37, Issue 2, March and April 2018, Pages 193-212

10.30492/ijcce.2018.30699

Raquel Guiné; Christophe Gonçalves; Susana Matos; Fernando Gonçalves; Daniela V.T.A Costa; Mateus Mendes


Effects of Cooking Methods on the Concentrations of Lead, Chromium, and Cadmium in Whitefish (Rutilus frissi kutum) from the Caspian Sea, Iran

Volume 37, Issue 1, January and February 2018, Pages 141-147

10.30492/ijcce.2018.26649

Seyedeh Zahra Mehdipour; Mohammad Shokrzadeh; Saeid Khanzadi; Davar Shahsavani


The Effect of Ziziphora clinopodioides Essential Oil and Nisin on Chemical and Microbial Characteristics of Fish Burger during Refrigerated Storage

Volume 36, Issue 5, October 2017, Pages 65-75

10.30492/ijcce.2017.24338

Reza Shahinfar; saeid khanzadi; Mohammad Hashami; Mohammad Azizzadeh; Aram Bostan


Macro and Micro Element Contents of Several Oat (Avena sativa L.) Genotype and Variety Grains

Volume 36, Issue 3, June 2017, Pages 73-79

10.30492/ijcce.2017.28065

Mehmet Musa Özcan; Ahmet Bağcı; Nesim Dursun; Sait Gezgin; Mehmet Hamurcu; Ziya Dumlupınar; Nurhan Uslu