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Reducing Measurement Error in Nutrition Assessment: Potential Research Implications for Iran

Journal Article published 1 Feb 2017 in Nutrition and Food Sciences Research volume 4 issue 1 on pages 3 to 10

Authors: Yasmin Mossavar-Rahmani, Department of Epidemiology & Population Health, Albert Einstein College of Medicine, Bronx, New York,

The Association of Food Intake and Physical Activity with Body Composition, Muscle Strength and Muscle Function in Postmenopausal Women

Journal Article published 1 Feb 2017 in Nutrition and Food Sciences Research volume 4 issue 1 on pages 11 to 16

Authors: Mohammad Reza Vafa, Behnaz Abiri, Sepideh Haghifar, Asma Malkami, Fatemeh Esmaeili, Aida Arefazar, Zohreh Amiri, Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran, Department of Nutrition, Faculty of Paramedicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Women's Behaviors and Views on Home Food Safety in Tehran: A Qualitative Study

Journal Article published 1 Feb 2017 in Nutrition and Food Sciences Research volume 4 issue 1 on pages 17 to 24

Authors: Fatemeh Esfarjani, Ramin Khaksar, Fatemeh Mohammadi-nasrabadi, Roshanak Roustaee, Haleh Alikhanian, Telma Zowghi, Hedayat Hosseini, Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, 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, Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Dept. of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology , Shahid Beheshti University of Medical Sciences, Tehran, Iran, 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

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 Feb 2017 in Nutrition and Food Sciences Research volume 4 issue 1 on pages 25 to 32

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.

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

Journal Article published 1 Feb 2017 in Nutrition and Food Sciences Research volume 4 issue 1 on pages 33 to 40

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

Study on Trace Metals Levels and Health Risk Assessment of Silago Sihama in Hormozgan Province

Journal Article published 1 Feb 2017 in Nutrition and Food Sciences Research volume 4 issue 1 on pages 41 to 46

Authors: Naser koosej, Hojatollah jafariyan, Abdolvahed rahmani, Abdollrahman patimar, Hosna Gholipoor, PhD Student, Dept.of Fisheries, Faculty of Agriculture and Natural Resources, University of Gonbad-e Kavous, Iran, Associate Prof, Dept.of Fisheries, Faculty of Agriculture and Natural Resources, University of Gonbad-e Kavous, Iran, Associate Prof, Dept.of Chemistry, Faculty of Science, University of Hormozgan, Iran., Assistant Prof, Dept.of Fisheries, Faculty of Agriculture and Natural Resources, University of Gonbad-e Kavous, Iran, Assistant Prof, Dept.of Fisheries, Faculty of Agriculture and Natural Resources, University of Gonbad-e Kavous, Iran

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

Journal Article published 1 Feb 2017 in Nutrition and Food Sciences Research volume 4 issue 1 on pages 47 to 56

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

Whole Genome Sequencing: An Efficient Approach in Food Safety Management System

Journal Article published 1 Oct 2016 in Nutrition and Food Sciences Research volume 3 issue 4 on pages 1 to 2

Authors: Hedayat Hossieni, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Journal Article published 1 Oct 2016 in Nutrition and Food Sciences Research volume 3 issue 4 on pages 3 to 11

Authors: Azizollaah Zargaraan, Leila Kamaliroosta, Amin Seyed Yaghoubi, Leila Mirmoghtadaie, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Zar Knowledge-based Center of Research and Industrial Group, Tehran, Iran, Zar Knowledge-based Center of Research and Industrial Group, Tehran, Iran, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences

Natural Occurrence of Ochratoxin A Contamination in Commercial Spices in Tehran

Journal Article published 1 Jul 2016 in Nutrition and Food Sciences Research volume 3 issue 3 on pages 25 to 30

Authors: Maryam Jalili, Standard Research Institute