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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

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

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,