لیست مقالات بین المللی (ISI) موسسه پژوهشی علوم و صنایع غذایی در سال 1397 (2018)
پژوهشگران موسسه پژوهشی علوم و صنایع غذایی در سال 1397 کلا 125 مقاله شامل 31 مقاله در کنفرانسهای داخلی و 37 مقاله در ژورنالهای داخلی و ۵۷ مقاله بین المللی (ISI) ارائه نموده اند. دیتای کامل این مقالات در مجموعه سیویلیکا موجود و تحلیل شده است. جدول زیر مشخصات حداکثر 100 عنوان مقاله عنوان تعدادی از این مقالات را نمایش می دهد. در دانش علم سنجی، اگر حداقل یکی از نویسندگان یک مقاله مربوط به یک مرکز باشد، در آمار مقالات تهیه شده توسط آن مرکز محاسبه می شود.
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درخواست گزارش کامل مقالات موسسه پژوهشی علوم و صنایع غذایی
کلیه داده های مقالات داخلی و خارجی موسسه پژوهشی علوم و صنایع غذایی شامل 125 مقاله با مشخصات نویسندگان، محل و سال نشر در مجموعه سیویلیکا ثبت شده است و امکان ارائه هر گونه گزارش تخصصی علم سنجی شامل تحلیلهای محتوایی و موضوعی برای این مرکز وجود دارد.
لیست مقالات بین المللی (ISI) موسسه پژوهشی علوم و صنایع غذایی در سال 1397 (2018)
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سال :
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عنوان مقاله ISIسال انتشارنویسنده*سمتزباندانلود مقالات
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2018Farzad SadeghiDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), PO Box: 91735-147, Mashhad, Iran. Electronic address: f.sadeghi@rifst.ac.ir.,انگلیسی
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2018Asma VerdianDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. Electronic address: a.verdian@rifst.ac.ir.,انگلیسی
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2018Asma VerdianResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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2018Farzad SadeghiResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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2018Behrouz GhoraniResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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2018Davood ZaeimDepartment of Food Biotechnology, Research Institute of Food Science and Technology (RIFST),Km 12 Mashhad-Quchan Highway, P.O. Box: 91895/157/356, Mashhad, Iran. Electronic address: d.zaeim@rifst.ac.ir.,انگلیسی
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2018Adel BeigbabaeiDepartment of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.,انگلیسی
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2018Adel BeigbabaeiResearch Institute of Food Science and Technology (RIFST), Department of Food Chemistry, Mashad, Iranانگلیسی
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2018Masoomeh RaeiResearch Institute of Food Science and Technology (RIFST), Department of Food Processing, Mashad, Iranانگلیسی
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2018Rasoul KadkhodaeeResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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2018Davood ZaeimResearch Institute of Food Science and Technology (RIFST), Department of Food Biotechnology, Mashad, Iranانگلیسی
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2018Bahareh EmadzadehResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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2018Rassoul KadkhodaeeDepartment of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran.,انگلیسی
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2018RafeResearch Institute of Food Science and Technology (RIFST), Department of Food Processing, Mashad, Iranانگلیسی
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2018Mohammad Hosseiniانگلیسی
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2018Mohammad Ali HesarinejadDepartment of Food Processing, Research Institute of Food Science and Technology (RIFST), POBox, 91775-1163, Mashhad, Iran.,انگلیسی
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2018Asma VerdianDepartment of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.,انگلیسی
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2018Lida Shahsavani MojarradDepartment of Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran.,انگلیسی
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2018Asma VerdianDepartment of food safety and quality control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. Electronic address: a.verdian@rifst.ac.ir.,انگلیسی
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2018Elaheh MansouriResearch Institute of Food Science & Technology, Mashhad, Iran.,انگلیسی
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2018Asma VerdianDepartment of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.,انگلیسی
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2018Behrouz GhoraniDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, 91895/157/356 Mashhad, Iran. b.ghorani@rifst.ac.ir.,انگلیسی
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2018Javad FeizyResearch Institute of Food Science and Technology, Mashhad, Islamic Republic of Iran.,انگلیسی
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2018Zahra AhmadianDepartment of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.,انگلیسی
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2018Nassim RaoufiDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.,انگلیسی
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2018Seyyed Mohammad Reza MousaviDepartment of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran.,انگلیسی
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Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate2018Yeganehzadانگلیسی
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2018Elham HasanvandResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Lida Shahsavani MojarradResearch Institute of Food Science and Technology (RIFST), Department of Food Processing, Mashad, Iranانگلیسی
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2018Rasoul KadkhodaeeResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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2018Lida Shahsavani MojarradResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Marjan ForoughiResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Mehregan Nikooانگلیسی
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2018Zahra NazariResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Elham HasanvandResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Ali AlehosseiniResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Rasoul KadkhodaeeResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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2018Asma VerdianResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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2018Elham HasanvandResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Abbas AbedfarResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Zahra NazariResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Elaheh MansouriResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Behrouz GhoraniResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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2018Zeinab RouhbakhshResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Javad FeizyResearch Institute of Food Science and Technology, Mashad, Iranانگلیسی
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2018Asma VerdianResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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2018Asma VerdianResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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2018Elham HasanvandResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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Study of the stability of foam and viscoelastic properties of Marshmallow without Gelatin2018Yeganehzadانگلیسی
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2018Ali AlehosseiniResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Mehregan Nikooانگلیسی
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2018Zahra AhmadianResearch Institute of Food Science and Technology, Mashhad, Mashad, Iranانگلیسی
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2018Rasoul KadkhodaeeResearch Institute of Food Science and Technology (RIFST), Department of Food Nanotechnology, Mashad, Iranانگلیسی
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Comparison of two methods of solvent extraction of phenolic compounds from pomegranate (Punica granatum L.) peels2018Mahboobe Sarabi-JamabResearch Institute of Food Science and Technology (RIFST), Department of Food Biotechnology, Mashad, Iranانگلیسی
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2018Rassoul KadkhodaeeDepartment of Food Nanotechnology , Research Institute of Food Science and Technology (RIFST) , P.O. Box 91735-147, Mashhad 91851.76933 , Iran.,انگلیسی
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2018Ali RafeDepartment of Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran.,انگلیسی
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2018Alireza Mehregan NikooDepartment of Food Chemistry, Research Institute of Food Science and Technology (RIFST), PO Box 91895/157/356, Mashhad, Iran.,انگلیسی