List of Articles Flour Open Access Article Abstract Page Full-Text 1 - Optimizing the formulation of functional cookie using oat flour and date liquid sugar (Kaluteh variety) and checking the technological, visual and sensory properties Ahmad Pedram Nia Amin Fazel Mahdi Jalali Mohaddeseh Sadeghi 10.30495/fh.2023.73069.1134 Open Access Article Abstract Page Full-Text 2 - Investigation of the effect of compatibilization of oxidized polypropylene in molten phase on the mechanical, physical, and morphological properties of reed plant flour-high density polyethylene composite Mohammad Shamsian Mohammad Dahmardeh Ghalehno Fatemeh Dehdast Seyedeh Rahil Chalakeh Open Access Article Abstract Page Full-Text 3 - Optimizing the formulation of red pepper sauce based on flaxseed and chia flour mahsa golbaz fatemeh hosseinmardi Alireza Rahman 10.30495/jftn.2023.71601.11237 Open Access Article Abstract Page Full-Text 4 - Investigation of Chemical and Sensory Properties of Diet Chiffon Cake using Flaxseed Flour, Mulberry Juice and Oleaster Powder A. Nikdel A. Pedram Nia M. Jalali 10.30495/jftn.2022.65775.11183 Open Access Article Abstract Page Full-Text 5 - Effect of Ultraviolet and Tungsten Rays on Aflatoxin B1 in Rice Flour M. Bazgir H. Mohammadimanesh S.R. Fani Open Access Article Abstract Page Full-Text 6 - The Effect of Ozonation on the Chemical, Microbial and Sensory Properties of Rice Flour M. Arvanaghi A. Javadi Open Access Article Abstract Page Full-Text 7 - Evaluation and the Effect of Watermelon Seed Flour on the Functional Properties of Puffed Snack Regarding the Formulation and Process Conditions E. Milani F. Shahidi E. Ansarifar M. Khalilian Movahhed F. Salehipour G.A. Goli Movahhed Open Access Article Abstract Page Full-Text 8 - Effect of Wheat Flour and Salt Coating on Oil Uptake and Sensory Properties of Fried Chicken Meat A.A. Sari S.S. Mirmoeini A. Daraei Garmakhani Open Access Article Abstract Page Full-Text 9 - Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder M. Afshar B. Ghiasi Tarzi A. Seyed Yagoubi 10.30495/jfbt.2022.61135.10271 Open Access Article Abstract Page Full-Text 10 - Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food H. Molavi J. Keramat B. Raisee Open Access Article Abstract Page Full-Text 11 - The effect of growth mindset intervention on academic grit, academic flow and academic thriving amene khedmatian abdulzahra naami Eghbal zarei ali khalafi 10.30486/jsrp.2021.1941715.3196 Open Access Article Abstract Page Full-Text 12 - The Study of Life Table and Possibility Mass Production of Lady Beetle Cryptolaemus montrozieri in vitro Conditions A. R. Jalalizand S. Shiran Open Access Article Abstract Page Full-Text 13 - Integrated effects of diatomaceous earth and corn genotypes on mortality of red flour beetle Tribolium costaneum (Herbst) (Col., Tenebrionidae) in laboratory conditions M. Ghasemzadeh F. Shakhsi Zare A. Sabetghdam N. Baghaei Open Access Article Abstract Page Full-Text 14 - Effects of heat treatments on mortality of different development stages of the red flour beetle, Tribolium castaneum Herbst. (Col., Tenebrionidae) R. Habibi-Karahrodi R. Vafaei-Shoushtari A. Marouf H. Farazmand S. Loni Open Access Article Abstract Page Full-Text 15 - Lethal Strength and Compatability of Bacillus thuringiensis with Beauveria bassiana and Metarhizium anisopliae in Stored Date Pest (Oryzaephilus surinamensis and Ephestia kuehniella) Control Hadi Ostovan m. latifiyan نگار bahmani sh hesami Open Access Article Abstract Page Full-Text 16 - Effect of Iranian formulation of diatomaceous earth on confused flour beetle, Tribolium confusum Duval (Col., Tenebrionidae), under laboratory conditions H. Farazmand F. Golestan-Hashemi J. Karimzadeh A. Marouf Open Access Article Abstract Page Full-Text 17 - Fumigation toxicity of four plant essential oils on adults of Tribolium castaneum (Herbst) and T. confosum ( Du val) S. Mahmoodvand J. Shakarami R. Vafaei-Shoushtari Open Access Article Abstract Page Full-Text 18 - The effect of mixing strong and weak flour on the rheological and quality index of flour and bread production Sekine Vaseghi maryam valinejad 10.30495/qafj.2023.2000271.1095 Open Access Article Abstract Page Full-Text 19 - A review of factors affecting texture and rheology of bread dough to improve food safety Asiyeh Hasanzadeh Zahra Salehi Open Access Article Abstract Page Full-Text 20 - The Study of Using Mixture of Wheat flour and different levels of Quinoa flour on Farinograph and Extensograph Properties of Baguette Bread Shahin Yusefkhan Alireza Shahab Lavasani Orang Eyvazzadeh Open Access Article Abstract Page Full-Text 21 - Effective and Effective Factors in the Flourishing of Islamic Civilization in Islamic Spaniards of the Umayyad abbass vaziry ahmad ashrafi mohammad nabi salim Open Access Article Abstract Page Full-Text 22 - The effect of teaching problem-solving skills on self-determination and flourishing among female students of Islamic Azad University Maryam Feyzbakhsh Vaghef Soleyman Kabini Moghadam Open Access Article Abstract Page Full-Text 23 - The Academic Civic Behavior Model based on the School Emotional Climate and Positive Experiences at School with the Mediation of Academic Flourishing in High School Students Maryam jalilzade Ali Zeinali 10.30495/jinev.2023.1969012.2781 Open Access Article Abstract Page Full-Text 24 - Structural analysis of Urban flourishing with a futuristic approach (Case Study: Ahwaz Metropolis) mohammadali firoozi Fereshteh shanbehpoor Open Access Article Abstract Page Full-Text 25 - The Effect of Using Native Carbon Sources (Whey, Oat bran, Rice Flour) in the Fermentative Production of Lysine by Corynebacterium glutamicum Zahra Mohammadzade Ferizhandi Ghazal Labbeiki Open Access Article Abstract Page Full-Text 26 - The effect of rice flour on survival of Lactobacillus paracasei in fruit yoghurt and its qualitative properties with response surface methodology Farnaz Nabizadeh Paniz Zinsaz Open Access Article Abstract Page Full-Text 27 - Cuprous oxide nanocubes functionalized with graphene quantum dots and its application for methylene blue degradation Quyen Tran Dang Pham My Ngo Toan Pham Thien Doan Thanh Luong 10.30495/ijc.2022.689550 Open Access Article Abstract Page Full-Text 28 - the relationship between cultural components and the prosperity of the city with emphasis on marginalized areas Ali Jafari Behnam Hasanzadeh 10.30495/uss.2024.709687 Open Access Article Abstract Page Full-Text 29 - The Study of Relationship Between Religiosity and Social Health of Female Headed Households in Rasht ghorbanali atefi henzeni alie Shekarbeigi omid aliahmadi 10.30495/jscc.2022.1879967.1579 Open Access Article Abstract Page Full-Text 30 - A Review of the Use of Chestnut in Traditional and Innovative Food Products Raquel P. F. Guiné Cátia Costa Sofia G. Florença Paula M. R. Correia 10.22034/jon.2022.1953486.1155 Open Access Article Abstract Page Full-Text 31 - Heavy Metals in Wheat Grain and Its Impact on Human Health: A mini-review Mohadeseh Pirhadi Nabi Shariatifar Mahmoud Bahmani Aliasghar Manouchehri 10.22034/jchr.2021.1924307.1269 Open Access Article Abstract Page Full-Text 32 - Impact of Lactic Acid Bacteria Cells on the Aflatoxin B1 in Wheat Flour During Manufacture Fino Bread Mohamed Fouad Moustafa El-Shenawy Ahmed Hussein Tarek El-desouky 10.22034/jchr.2021.1911328.1195 Open Access Article Abstract Page Full-Text 33 - Evaluation of oak fruit flour effect on baguettes properties using texture, color, porosity, chemical compositions and sensory properties analysis Mohammad Hojat Al Eslami احسان یزدان پناه Open Access Article Abstract Page Full-Text 34 - Structural model of the relationship between academic meaning, family flexibility, academic support and perception of the classroom environment with academic buoyancy with the mediating role of academic flourishing in 12th grade female students in Shiraz S.F. ravavi Motlagh فرح Naderi fatemeh sadat marashian فریبا زرگر شیرازی 10.30495/jpmm.2022.29307.3535 Open Access Article Abstract Page Full-Text 35 - Study of the Effect of Quinoa Flour and Gellan Gum Replacement on the Physicochemical and Organoleptic Properties of Low-Fat Hamburgers Maryam Shariat Hamed Ahari Shadi Mahdikhani Sima Moradi Seyed Amir Ali Anvar
