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The Interaction Effects of Montmorillonite and Glycerol on the Properties of Polyvinyl Alcohol-montmorillonite Films

Journal Article published 1 Apr 2017 in Nutrition and Food Sciences Research volume 4 issue 2 on pages 25 to 34

Authors: Akbar Jokar, Mohamad Hossein Azizi, Zohre Hamidi Esfehani, Agricultural Research Engineering Department, Food Science, Department of Food Science, College of Agriculture, Tarbiat Modares University, Department of Food Science, College of Agriculture, Tarbiat Modares University

The Effects of Chemical Purification on the Color of Thin and Thick Juices in Sugar Beet Factories

Journal Article published 1 Apr 2017 in Nutrition and Food Sciences Research volume 4 issue 2 on pages 35 to 44

Authors: Maryam Arajshirvani, Mohammad Hojjatoleslami, Food Sciences Department, Islamic Azad University, Shahrekord Branch, Food Sciences Department, Islamic Azad University, Shahrekord Branch

Chemical Composition and Antimicrobial Effect of Five Essential Oils on Pathogenic and Non-Pathogenic Vibrio parahaemolyticus

Journal Article published 1 Apr 2017 in Nutrition and Food Sciences Research volume 4 issue 2 on pages 43 to 52

Authors: Razieh Partovi, Ali Khanjari, Sepideh Abbaszadeh, Aghil Sharifzadeh, Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran, Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, Department of Nutrition and Food Hygiene, Faculty of Health Medicine, Baqiyatallah University of Medical Sciences, Tehran, Iran, Mycology Research Center, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Persian Gum: A Novel Natural Hydrocolloid

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

Authors: Soleiman Abbasi, Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, 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,

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

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.

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

Predictors of Stages of Change in Fruit/Vegetable Consumption based on Trans-Theoretical Model: A Population-based Study

Journal Article published 1 Oct 2016 in Nutrition and Food Sciences Research volume 3 issue 4 on pages 13 to 21

Authors: Veda Vakili, Majid Khadem-Rezaiyan, Assistant Professor of Community Medicine and Public Health, Resident of Community Medicine and Public Health, Student Research Committee, Department of Community Medicine and Public Health, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran