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Impact of Consumption of Chicory Leaf Extract in Adjunct with Non-surgical Periodontal Therapy on Serum Antioxidant and Lipid Status in Patients with Periodontal Disease: Preliminary Study

Journal Article published 1 Apr 2016 in Nutrition and Food Sciences Research volume 3 issue 2 on pages 11 to 20

Authors: Ahmad Zare-Javid, Fahimeh Forouzandeh, Hossein Babaei, Hojjatollah Yousefi-manesh, Mohammad Hossein Haghighi-zadeh, Maryam Ravanbakhsh, Fakhrossadat Fayazi, Nutrition and Metabolic Diseases Research Center & Hyperlipidemia Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran, Dept. of Nutrition, School of Paramedical Sciences, Arvand International Branch, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran, Drug Applied Research Center, School of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran, Dept.of Periodontology, School of Dentistry, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran, School of Public Health, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran, Dept.of Environmental Health Engineering, School of Public Health, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran, School of Paramedicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

Impact of Cash Transfer on Food Security: A Review

Journal Article published 1 Apr 2016 in Nutrition and Food Sciences Research volume 3 issue 2 on pages 3 to 10

Authors: Fatemeh Mohammadi-Nasrabadi, Dept.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

Non-thermal Production of Natural betalain Colorant Concentrate from Red Beet Extract by Using the Osmotic Distillation

Journal Article published 1 Apr 2016 in Nutrition and Food Sciences Research volume 3 issue 2 on pages 27 to 34

Authors: Nazanin Amirasgari, Hossein Mirsaeedghazi, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Mazandaran, Iran., Department of Food Technology, College of Abouraihan, University of Tehran, Pakdasht, Iran.

A study on the Chemical Composition and Antifungal Activity of Essential Oil from Thymus caramanicus, Thymus daenensis and Ziziphora clinopodiaides

Journal Article published 1 Apr 2016 in Nutrition and Food Sciences Research volume 3 issue 2 on pages 35 to 42

Authors: Sepideh Khorasany, Mohamah Hosain Azizi, Mohsen Barzegar, Zohreh Hamidi Esfahani, Tarbiat Modares of university, Tarbiat Modares of university, Tarbiat Modares of university, Tarbiat Modares of university

Calorie Restriction, Longevity and Cognitive Function

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

Authors: Nazanin Asghari Hanjani, Mohammad Reza Vafa, Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran, Department of Nutrition, School of Public Health, Iran 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 Feb 2016 in Nutrition and Food Sciences Research volume 3 issue 1 on pages 35 to 42

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.

Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques

Journal Article published 1 Feb 2016 in Nutrition and Food Sciences Research volume 3 issue 1 on pages 57 to 70

Authors: Leila Kamaliroosta, Mahdi Seyedian Ardebili, Gholam Hasan Asadi, Babak Ghiassi Tarzi, Reza Azizinejad, Dept. of Food Science and Technology, Dept. of Food Science and Technology, Dept. of Food Science and Technology, Dept. of Food Science and Technology, Dept. of Food Science and Technology

The Effect of Resveratrol Supplementation in Adjunct with Non-surgical Periodontal Treatment on Blood Glucose, Triglyceride, Periodontal Status and Some Inflammatory Markers in Type 2 Diabetic Patients with Periodontal Disease

Journal Article published 1 Feb 2016 in Nutrition and Food Sciences Research volume 3 issue 1 on pages 17 to 26

Authors: Ahmad Zare Javid, Razie Hormoznejad, Hojat allah Yousefimanesh, Mehrnoosh Zakerkish, Mohammad Hosein Haghighi-zadeh, Ali Barzegar, Nasim Niknejad, Nutrition and Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran. Hyperlipidemia Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran., MSc Student in Nutrition Sciences, School of Paramedicine, Ahvaz Jundishapur University of Medical Science, Ahvaz, Iran. Student Rresearch Committee, Ahvaz Jundishapur University of Medical Science, Ahvaz, Iran., Assistant Professor of Periodontology , School of Dentistry , Ahvaz Jundishapur University Of Medical Sciences, Ahvaz, Iran., Assistant Professor, Health research institute, Diabetes research center, Ahvaz Jundishapur University Of Medical Sciences, Ahvaz, Iran, School of Public Health, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran, Assistant Professor of Community Nutrition Department, Nutrition Faculty, Tabriz University of Medical Sciences, Tabriz, Iran, M.Sc Student in Nutrition Sciences, School of Paramedicine, Ahvaz Jundishapur University of Medical Science,Ahvaz, Iran

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

Journal Article published 1 Feb 2016 in Nutrition and Food Sciences Research volume 3 issue 1 on pages 51 to 56

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

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 Jul 2016 in Nutrition and Food Sciences Research volume 3 issue 3 on pages 37 to 44

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