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Fortification of Wheat Flour With Iron: A National Fortification Program in Iran

Journal Article published 1 Jun 2017 in Nutrition and Food Sciences Research volume 4 issue 3 on pages 1 to 2

Authors: Hamed Pouraram, Assistant Prof, Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran.

Intelligent Modeling of Permeate Flux during Membrane Clarification of Pomegranate Juice

Journal Article published 1 Jun 2017 in Nutrition and Food Sciences Research volume 4 issue 3 on pages 29 to 38

Authors: Elham Moradi Avarzaman, Payam Zarafshan, Hossein Mirsaeedghazi, Behzad Alaeddini, Department of Food Science, Nour Branch, Islamic Azad University, Nour, Iran, Department of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, Tehran, Iran, Department of Food Technology, College of Abouraihan, University of Tehran, Pakdasht, Tehran, Iran, Department of Food Science, Nour Branch, Islamic Azad University, Nour, Iran

The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk

Journal Article published 1 Jun 2017 in Nutrition and Food Sciences Research volume 4 issue 3 on pages 39 to 46

Authors: Marjan Nouri, Hamid Ezzatpanah, Young Researchers and Elite Club, Roudehen Branch, Islamic Azad University, Roudehen, Iran, Department of Food Science and Technology, Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

The Study of Physicochemical Properties and Nutrient Composition of Mari Olive Leaf Cultivated in Iran

Journal Article published 1 Mar 2018 in Nutrition and Food Sciences Research volume 5 issue 2 on pages 39 to 46

Authors: Yadollah Jabalbarezi Hukerdi, Mohammad Hassan Fathi, Ladan Rashidi, Mehdi Ganjkhanlou, Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran, Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran, Department of Food and Agriculture, Standard Research Institute, Iranian National Standards Organization (INSO), Karaj, Iran, Department of Animal Sciences, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

Metabolic Control, Nutrition Knowledge, Attitude and Practice in Non-Insulin-dependent Diabetic Patients from Kohgiluyeh and Boyer-Ahmad Province, South-West of Iran

Journal Article published 1 Jul 2016 in Nutrition and Food Sciences Research volume 3 issue 3 on pages 3 to 10

Authors: Janmohamad Malekzadeh, Shahla Pourali, Afsaneh Behroozpour, Maria Amirian, Fariba Malekzadeh, Social Determinants of Health Research Center, Yasuj University of Medical Sciences, Yasuj, Iran., General Practitioner, Yasuj University of Medical Sciences, Yasuj, Iran, M.Sc.in health Education, Yasuj School of health, Yasuj University of Medical Sciences, Yasuj, Iran, B.Sc. in Nutrition, Student Research Committee, Yasuj University of Medical Sciences, Yasuj, Iran, M.Sc. in English Language Teaching, Boyer-Ahmad Department of Education, Yasuj, Iran

Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils

Journal Article published 1 Feb 2016 in Nutrition and Food Sciences Research volume 3 issue 1 on pages 43 to 50

Authors: Fatemeh Azhdarzadeh, Mohammad Hojjati, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khouzestan, Iran, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khouzestan, Iran

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

Dietary Serine Intake and Higher Risk of Hypertension: Tehran Lipid and Glucose Study

Journal Article published 1 Apr 2017 in Nutrition and Food Sciences Research volume 4 issue 2 on pages 7 to 14

Authors: Farshad Teymoori, Golaleh Asghari, Seyyed-Mostafa Jalali, Parvin Mirmiran, Fereidoun Azizi, Students’ Research Committee, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, I.R. Iran, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, I.R. Iran, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, I.R. Iran, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, I.R. Iran, Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, I.R. Iran

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,

Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour

Journal Article published 1 Jun 2018 in Nutrition and Food Sciences Research volume 5 issue 3 on pages 33 to 42

Authors: Behzad Nasehi, Shima Jaldani, Hassan Barzegar, Ramin University of Agriculture and Natural Resources of Khuzestan, Ramin University of Agriculture and Natural Resources of Khuzestan, Ramin University of Agriculture and Natural Resources of Khuzestan

Association between Dietary Intake of Phytochemicals and hs-CRP in Healthy Women from Tehran: a Holistic Approach Using Dietary Phytochemical Index

Journal Article published 1 Jun 2018 in Nutrition and Food Sciences Research volume 5 issue 3 on pages 11 to 16

Authors: Sareh Edalati, Beitolah Alipour, Bahram Rashidkhani, Department of community nutrition, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran, Department of community nutrition, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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

Journal Article published 1 Jun 2018 in Nutrition and Food Sciences Research volume 5 issue 3 on pages 43 to 48

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

Eating Behaviour: Is It Always a Conscious Choice?

Journal Article published 1 Jun 2018 in Nutrition and Food Sciences Research volume 5 issue 3 on pages 1 to 2

Authors: Mohsen Maddah, PhD in Nutrition, Faculty of Health, Guillan University of Medical Sciences, Guillan , Iran

Evaluation of the Efficacy of Vitamin D Supplementation With Two Different Doses During Pregnancy on Maternal and Cord Blood Vitamin D Status, Metabolic, Inflammatory and Oxidative Stress Biomarkers, and Maternal and Neonatal Outcomes: a Study Protocol

Journal Article published 1 Jun 2018 in Nutrition and Food Sciences Research volume 5 issue 3 on pages 3 to 10

Authors: Soudabe Motamed, Bahareh Nikooyeh, Tirang R Neyestani, Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 198396-3113, Iran, Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 198396-3113, Iran, Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 198396-3113, Iran

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

Journal Article published 1 Jun 2018 in Nutrition and Food Sciences Research volume 5 issue 3 on pages 23 to 31

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

The Effect of Beta-Alanine Supplementation on First and Second Ventilatory Threshold of Male Swimmers

Journal Article published 1 Jun 2018 in Nutrition and Food Sciences Research volume 5 issue 3 on pages 17 to 22

Authors: Ali Arjmandpanah Eilaki, Mohammad Esmaeil Afzalpour, Reza Bagheri, Mohammad Mosaferi Ziaaldini, University of Birjand, University of Birjand, Ferdowsi University of Mashhad, Ferdowsi University of Mashhad

Fenugreek: Potential Applications as a Functional Food and Nutraceutical

Journal Article published 1 Feb 2016 in Nutrition and Food Sciences Research volume 3 issue 1 on pages 5 to 16

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