Determining the amount of Acrylamide in Potato Chips Using Xanthydrol as a Derivative Representative with Gas Chromatography-Mass Spectrometry

JOURNAL ARTICLE published 1 February 2016 in Nutrition and Food Sciences Research

Authors: Maryam Zokaei | Marzieh Kamankesh | Saeideh Shojaei | Abdorreza Mohammadi | Master student of Food Biosciences and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran | PhD student, Iran University of Science and Technology, Tehran, Iran | Assistant Professor of Food Biosciences and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran | Associate professor of National Nutrition & Food Technology Research Institute, Faculty of Nutrition Science & Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran

Is Trans Fatty Acid Still an Issue for Policy Makers in Iran? A Technical Report

JOURNAL ARTICLE published 1 March 2018 in Nutrition and Food Sciences Research

Authors: Zahra Saghafi | Azizollaah Zargaraan | Mahnaz Tabibiazar | Hedayat Hosseini | Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran. I. R. Iran. Postal code: 5166614711. Tel: +98 43 3357581 | Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute. Faculty of Nutrition and Food Science. Shahid Beheshti University of Medical Sciences and Health Services | Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran. I. R. Iran. Postal code: 5166614711. Tel: +98 43 3357581 | Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Fenugreek: Potential Applications as a Functional Food and Nutraceutical

JOURNAL ARTICLE published 1 February 2016 in Nutrition and Food Sciences Research

Authors: Nasim Khorshidian | Mojtaba Yousefi Asli | Masoumeh Arab | Abolfazl Adeli Mirzaie | Amir Mohammad Mortazavian | Iran | Iran | Iran | Student’s Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Dept.of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Evaluation of Cold Plasma Effect on Shelf Life, Physicochemical and Organoleptic Properties of Cucumber (Cucumis Sativus Var. Negin)

JOURNAL ARTICLE published 2 January 2023 in Austin Journal of Nutrition and Food sciences

Authors: Yarabbi H | Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran | Roshanak S | Hadizadeh F | Shahidi F | Yazdi FT | Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran | Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran | Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran | Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria

JOURNAL ARTICLE published 1 June 2018 in Nutrition and Food Sciences Research

Authors: Nassim Azari | Hamid Ezzatpanah | Maryam Tajabadi-Ebrahimi | Maryam Mizani | Department of Food Science and Technology,Science and Research Branch,Islamic Azad University, Tehran,Iran | Department of Food Science and Technology,Science and Research Branch,Islamic Azad University, Tehran,Iran | Department of Science, Faculty of Science, Tehran Central Branch,Islamic Azad University, Tehran, Iran | Department of Food Science and Technology,Science and Research Branch,Islamic Azad University, Tehran,Iran

Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches

JOURNAL ARTICLE published 1 October 2018 in Nutrition and Food Sciences Research

Authors: Foroud Bagheri | Mohsen Radi | Sedigheh Amiri | Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran | Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran | Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran

Supercritical Carbon Dioxide Extraction of Bioactive Compounds from Feijoa (Feijoa sellowiana) Leaves

JOURNAL ARTICLE published 1 June 2018 in Nutrition and Food Sciences Research

Authors: Mitra Mousavi | Mandana Bimakr | Seyyed Mohammad Ghoreishi | Ali Ganjloo | M.Sc student in Food Technology, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran | Professor, Department of Chemical Engineering, Faculty of Engineering, Isfahan University of Technology, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran

Effect of Dry Red Grape Pomace as a Nitrite Substitute on the Microbiological and Physicochemical Properties and Residual Nitrite of Dry-cured Sausage

JOURNAL ARTICLE published 1 July 2016 in Nutrition and Food Sciences Research

Authors: Fatemeh Riazi | Fariba Zeynali | Ebrahim Hoseini | Homa Behmadi | M.Sc student Dept.of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran | Assistant ProfessorDept.of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran | Associate Professor, Collage of Food Science and Technology, Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Member of Scientific Board, Agricultural Engineering Research Institute, Food Engineering and Post-Harvest Technology. Res. Dept, Tehran, Iran

Investigating the Effect of Formulation on Phase Separation in Cornelian Cherry Concentrate Fortified with Whey (cornus mass L)

JOURNAL ARTICLE published 1 September 2017 in Nutrition and Food Sciences Research

Authors: Behnaz Naderi | Mehrnaz Aminifar | Saba Belgheisi | Dept. of Food Science & Technology, Isfahan University of Technology (IUT), Isfahan, Iran | Dept. of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran. | Dept. of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran.

Evaluation of Chemical, Nutritional and Antioxidant Characteristics of Roselle (Hibiscus sabdariffa L.) Seed

JOURNAL ARTICLE published 1 January 2018 in Nutrition and Food Sciences Research

Authors: Zohreh Mokhtari | Soheila Zarringhalami | Ali Ganjloo | Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran | Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran | Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

Optimization of Physicochemical Characteristics of Corn-Based Extruded Snacks Containing Pomegranate Seed Powders

JOURNAL ARTICLE published 1 January 2019 in Nutrition and Food Sciences Research

Authors: Kowsar Kakaei | Mohammad Noshad | Behzad Nasehi | Mohammad Hojjati | Sharam Beiraghi-Toosi | Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Iran | Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Food Science and Technology Research Institute, Academic Centre for Education, Culture and Research (ACECR), Mashhad, Iran

Some Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia

JOURNAL ARTICLE published 1 February 2017 in Nutrition and Food Sciences Research

Authors: Ghasem Fadavi | Mina Ghiasi | Azizollah Zargarran | Mohammad Amin Mohammadifar | Dept. of Food and Agricultural Products, Standard Research Institute, Karaj, Iran | Dept. of Chemistry, Faculty of Physics & Chemistry, Alzahra University, Vanak, Tehran, Iran | Dept. of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Dept. of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Influence of Heat Shock Temperatures and Fast Freezing on Viability of Probiotic Sporeformers and the Issue of Spore Plate Count Versus True Numbers

JOURNAL ARTICLE published 1 February 2016 in Nutrition and Food Sciences Research

Authors: Mojtaba Jafari | Masoud Alebouyeh | Amir Mohammad Mortazavian | Hedayat Hosseini* | Kiandokht Ghanati | Zohre Amiri | Mohammad Reza Zali | PhD student in Food Science and Technology, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, International Branch, Shahid Beheshti University of Medical Sciences, Student’s Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Foodborne and Waterborne Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Science, Tehran, Iran. | Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | 5- Head Research Center, International Branch, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Department of Basic Sciences, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Science, Tehran, Iran.

The Association between Amino Acid Intake and Polycystic Ovary Syndrome in Women Who Referred to Isfahan University of Medical Science Clinics

JOURNAL ARTICLE published 1 March 2018 in Nutrition and Food Sciences Research

Authors: Glnaz Rajaeieh | Nafiseh Shokri Mashhadi | Morteza Safavi | Zahra Amini Pozveh | Ali Pezeshki | Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Behehshti University of Medical Sciences, Tehran, Iran | Department of Clinical Nutrition/Community Nutrition/Food Science and Technology, Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran. Instead of Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran | Department of Clinical Nutrition/Community Nutrition/Food Science and Technology, Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran. Instead of Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran | Community Medicine Specialist, Isfahan University of Medical Sscience, Isfahan, Iran | Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Behehshti University of Medical Sciences, Tehran, Iran

Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties

JOURNAL ARTICLE published 1 September 2017 in Nutrition and Food Sciences Research

Authors: Mohammad Noshad | Behzad Nasehi | Adieh Anvar | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran

Assessing Activity and Characteristics of the Bacteriocins Produced by Lactobacilli from Local Yogurts of Behbahan City

JOURNAL ARTICLE published 1 June 2021 in Iranian Journal of Nutrition Sciences & Food Technology

Authors: B Alizadeh Behbahani | M Noshad | H Jooyandeh | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

Application and Optimization of Dispersive Liquid-liquid Microextraction Coupled with High-performance Liquid Chromatography for Sensitive Determination of Furfural and Hydroxymethyl Furfural in Jarred and Canned Baby-foods

JOURNAL ARTICLE published 1 February 2017 in Nutrition and Food Sciences Research

Authors: Hossein Habibi | Abdorreza Mohammadi | Marzieh Kamankesh | Ph.D student in Food Science and Technology, Students` Research Office, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Associate Professor of Analytical chemistry, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Ph.D student in analytical chemistry, Department of Chemistry, Faculty of Science, Iran University of Science and Technology, Tehran, Iran.

Consumer Perceptions toward Genetically Modified Food Products: A Qualitative Study in Tehran

JOURNAL ARTICLE published 1 June 2021 in Iranian Journal of Nutrition Sciences & Food Technology

Authors: S Zare Bidaki | J Mirzay Razaz | A Haghighian Roudsari | Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shaheed Beheshti University of Medical Sciences, Iran | Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shaheed Beheshti University of Medical Sciences, Iran | Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shaheed Beheshti University of Medical Sciences, Iran

Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage

JOURNAL ARTICLE published 1 February 2017 in Nutrition and Food Sciences Research

Authors: Mojtaba Jafari | Amir M. Mortazavian | Hedayat Hosseini | Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Islamic Azad University, Qazvin Branch, Qazvin, Iran | Department of Food Science and Technology, Faculty of Nutrition Sciences, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Food Science and Technology, Faculty of Nutrition Sciences, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Determination of Vitamin D3 in Fortified Iranian Flat Bread (Taftoon) Using High-Performance Liquid Chromatography

JOURNAL ARTICLE published 1 January 2018 in Nutrition and Food Sciences Research

Authors: Mehrnaz Tabibian | Malihe Sadeghi | Javad Mohtadinia | Mina Babashahi | Maryam Mirlohi | Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran | Department of Food Sciences and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran | Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran | Students’ Research Committee, Faculty of Nutrition Sciences& Food Technology, Shahid Beheshti University if medical Sciences, Tehran, Iran | Department of Food Sciences and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran