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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

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

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

What is the definition of "vitamin D deficiency" and who is considered "vitamin D deficient"? Urgent need for a national consensus

Journal Article published 1 Apr 2017 in Nutrition and Food Sciences Research volume 4 issue 2 on pages 1 to 5

Authors: Bahareh Nikooyeh, 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, 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

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

The Effect of Nutritional Education Program Based on Health Belief Model (HBM) on the Knowledge of Fasting Type 2 Diabetic Patients

Journal Article published 1 Apr 2017 in Nutrition and Food Sciences Research volume 4 issue 2 on pages 15 to 23

Authors: Mehrnoosh Sadeghi Goorabi, Mahdieh Akhoundan, Zhaleh Shadman, Majid Hajifaraji, Mohsen Khoshniat Nikoo, International Branch, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Diabetes Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran., Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran., National Nutrition and Food Technology Research Institute, School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Diabetes Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran.

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