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Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties

Journal Article published 1 Sep 2017 in Nutrition and Food Sciences Research volume 4 issue 4 on pages 31 to 38

Authors: Mohammad Noshad, Behzad Nasehi, Adieh Anvar, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran

Analysis of CRP, Vitamin D and Metabolic Factors in Non-obese Patients with Polycystic Ovary Syndrome: a Cross Sectional Study in Imam Khomeini Hospital, Ahvaz

Journal Article published 1 Sep 2017 in Nutrition and Food Sciences Research volume 4 issue 4 on pages 9 to 13

Authors: Omid Nikpayam, Golbon Sohrab, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Investigating the Effect of Formulation on Phase Separation in Cornelian Cherry Concentrate Fortified with Whey (cornus mass L)

Journal Article published 1 Sep 2017 in Nutrition and Food Sciences Research volume 4 issue 4 on pages 37 to 42

Authors: Behnaz Naderi, Mehrnaz Aminifar, Saba Belgheisi, Dept. of Food Science & Technology, Isfahan University of Technology (IUT), Isfahan, Iran, Dept. of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran., Dept. of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran.

Simulation of the Effect of Centrifugation on Membrane Efficiency by Using Computational Fluid Dynamics During the Clarification of Pomegranate Juice

Journal Article published 1 Sep 2017 in Nutrition and Food Sciences Research volume 4 issue 4 on pages 25 to 30

Authors: Asieh Aghaei, Hossein Mirsaeedghazi, Yousef Ramezan, Department of Food Technology, College of Abouraihan, University of Tehran, Pakdasht, Iran, Department of Food Sciences and Technology, Faculty of Advanced Sciences and Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran, Department of Food Technology, College of Abouraihan, University of Tehran, Pakdasht, Iran

The Effects of Chicory Leaf Aqueous Extract on Body Weight, Serum Glucose and Lipid Levels in Streptozotocin Induced Diabetic Rats

Journal Article published 1 Sep 2017 in Nutrition and Food Sciences Research volume 4 issue 4 on pages 1 to 8

Authors: Reza Gorjipour, School of Medicine,Yasuj University of Medical Sciences, Yasuj, Iran, Janmohamad Malekzadeh, Haibatollah Sadeghi, Jamshid Mohammadi, Fariba Malekzadeh, Medicinal Plants Research Center, Yasuj University of Medical Sciences, Yasuj, Iran., Medicinal Plants Research Center, Yasuj University of Medical Sciences, Yasuj, Iran, Medicinal Plants Research Center, Yasuj University of Medical Sciences, Yasuj, Iran, M.Sc. in English Language Teaching, Boyer Ahmad Department of Education, Yasuj, Iran

Chemical Composition and Biological Activities of Lemon (Citrus limon) Leaf Essential Oil

Journal Article published 1 Sep 2017 in Nutrition and Food Sciences Research volume 4 issue 4 on pages 15 to 24

Authors: Mohammad Hojjati, Hassan Barzegar, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran

Inhibition of Coliform Bacteria in Ultra-Filtrated Cheese Packed in Nanocomposite Films Containing Cloisite30B- Metal Nanoparticles

Journal Article published 1 Jan 2018 in Nutrition and Food Sciences Research volume 5 issue 1 on pages 23 to 30

Authors: Faranak Beigmohammadi, Seyed Hadi Peighambardoust, Javad Hesari, Seyed Jamaleddin Peighambardoust, Former PhD student of Food Technology, Department of Food Science, College of, Agriculture, University of Tabriz, Tabriz 5166616471, I.R., Iran, Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, I.R. Iran, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran, Assistant Prof. of Polymer Science and Technology, Faculty of Chemical & Petroleum, Engineering, University of Tabriz, Tabriz, I.R. Iran

Nutritional Status in Preeclamptic Women: a Case-Control Study in South East of Iran

Journal Article published 1 Jan 2018 in Nutrition and Food Sciences Research volume 5 issue 1 on pages 15 to 21

Authors: Mahdieh Sheikhi, Elham Rezaei, Seyede Hosniye Hosseini, Mahnaz Shahrakipoor, Monire Sheikhi, Sepideh Soltani, Ph.D Student, Health Deputy, Zahedan University of Medical Sciences, Zahedan, Iran, Food Security Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran, Nutritionist and diet therapy, Zahedan University of Medical Sciences, Zahedan, Iran, Assistant Prof, Department of Biological Statistics, Faculty of Health, Zahedan University of Medical Sciences , Zahedan, Iran, Nutritionist and diet therapy, Zahedan University of Medical Sciences, Zahedan, Iran, Ph.D Student, Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran

Hypovitaminosis D in Adults Living in a Sunny City: Relation to Some Cardiometabolic Risk Factors, National Food and Nutrition Surveillance

Journal Article published 1 Jan 2018 in Nutrition and Food Sciences Research volume 5 issue 1 on pages 9 to 14

Authors: Bahareh Nikooyeh, Majid Hajifaraji, Amir-Hossein Yarparvar, Zahra Abdollahi, Mahnoosh Sahebdel, Amaneh Mosayebi Dehkordi, Dena Norouzi, Seyed Masoumeh Taghizadeh, Ali Kalayi, Nastaran Shariatzadeh, Maliheh Zahedirad, Tirang 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, Department of Nutritional Policy-Making Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, UNICEF Office, Tehran 193951176, Iran, Nutrition Office, Iran Ministry of Health, Iran, Department of Health, Ahvaz University of Medical Sciences, Ahvaz, Iran, Department of Health, Ahvaz University of Medical Sciences, Ahvaz, Iran, Ahvaz West Health Center, Ahvaz University of Medical Sciences, Ahvaz, Iran, Department of Health, Ahvaz University of Medical Sciences, Ahvaz, 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, 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

Determination of Vitamin D3 in Fortified Iranian Flat Bread (Taftoon) Using High-Performance Liquid Chromatography

Journal Article published 1 Jan 2018 in Nutrition and Food Sciences Research volume 5 issue 1 on pages 47 to 54

Authors: Mehrnaz Tabibian, Malihe Sadeghi, Javad Mohtadinia, Mina Babashahi, Maryam Mirlohi, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran, Department of Food Sciences and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran, Students’ Research Committee, Faculty of Nutrition Sciences& Food Technology, Shahid Beheshti University if medical Sciences, Tehran, Iran, Department of Food Sciences and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran