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Food Insecurity is Related to Women's Mental and Physical Health in Babolsar, Iran

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

Authors: Amirhossein Ramezani Ahmadi, Ramin Heshmat, AbouAli Vedadhir, Reza Sobhani, Samira Ahmadi Taheri, Hamed Pouraram, Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran., Endocrine and Metabolism Research Center, Tehran University of Medical Sciences, Tehran, Iran, Department of Demography and Population Studies, Faculty of Social Sciences, University of Tehran, Tehran, Iran, Students' Research Committee, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.., Department of Health and Food Safety, Qazvin University of Medical Sciences, Iran, Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran

Evaluation of Physico-Mechanical and Antimicrobial Properties of Gelatin- Carboxymethyl Cellulose Film Containing Essential Oil of Bane (Pistacia atlantica)

Journal Article published 1 Jun 2017 in Nutrition and Food Sciences Research volume 4 issue 3 on pages 11 to 17

Authors: Milad Ranjbar, Mohammed Hussain Azizi, Adel Mirmajidi Hashtjin, Food Science and Technology Azad University, Department of Food Science and Technology, Scientific Research Institute of Agricultural Engineering

Optimization of Starch Biopolymer Enriched with Chitosan Containing Rosemary Essential Oil and its Application in Packaging of Peanuts

Journal Article published 1 Jun 2017 in Nutrition and Food Sciences Research volume 4 issue 3 on pages 19 to 28

Authors: Zainab Sayyahi, Faranak Beigmohammadi, Sharam Shoaiee, Department of Food Science and Technology, Faculty of Agriculture, Ashtian Branch, Islamic Azad University, Central 3961813347, Iran., Department of Food Science and Technology, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah 6718997551, Iran., Department of Food Science and Technology, Faculty of Agriculture, Ashtian Branch, Islamic Azad University, Central 3961813347, Iran.

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

Prevalence of Obesity and Overweight and Its Associated Factors in Urban Adults from West Azerbaijan, Iran: The National Food and Nutritional Surveillance Program (NFNSP)

Journal Article published 1 Apr 2016 in Nutrition and Food Sciences Research volume 3 issue 2 on pages 21 to 26

Authors: Bahareh Nikooyeh, Zahra Abdollahi, Forouzan Salehi, Sekineh Nourisaeidlou, Majid Hajifaraji, Maliheh Zahedirad, Nastaran Shariatzadeh, Ali Kalayi, Fariba Babaei balderlou, Jafar Gholizadeh salmasi, Rasool Entezarmahdi, Zhila Ghorbannezhad, Neda Lotfollahi, Mohammad-Reza Maleki, 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, Iran, Nutrition Office, Iran Ministry of Health, Nutrition Office, Iran Ministry of Health, Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran, Department of Nutritional Policy-Making Research, 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, 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, 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, Iran, Deputy of Health, Urmia University of Medical Sciences, Deputy of Health, Urmia University of Medical Sciences, Deputy of Health, Urmia University of Medical Sciences, Deputy of Health, Urmia University of Medical Sciences, 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, 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, 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, Iran

Effect of a School-based Nutrition Education Program on the Nutritional Status of Primary School Children

Journal Article published 1 Feb 2016 in Nutrition and Food Sciences Research volume 3 issue 1 on pages 27 to 34

Authors: Parisa Keshani, Seyed Mohammad Mousavi, Zahra Mirzaei, Zeinab Hematdar, Najmeh Maayeshi, Mahsa Mirshekari, Hanieh Ranjbaran, Shiva Faghih, Iran, Iran, Iran, Iran, Iran, Iran, Iran, Iran

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

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