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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

Prevalence of Obesity and Overweight and Its Associated Factors in Urban Adults from West Azerbaijan, Iran: The National Food and Nutritional Surveillance Program (NFNSP)

Journal Article published 1 Apr 2016 in Nutrition and Food Sciences Research volume 3 issue 2 on pages 21 to 26

Authors: Bahareh Nikooyeh, Zahra Abdollahi, Forouzan Salehi, Sekineh Nourisaeidlou, Majid Hajifaraji, Maliheh Zahedirad, Nastaran Shariatzadeh, Ali Kalayi, Fariba Babaei balderlou, Jafar Gholizadeh salmasi, Rasool Entezarmahdi, Zhila Ghorbannezhad, Neda Lotfollahi, Mohammad-Reza Maleki, 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, Nutrition Office, Iran Ministry of Health, Nutrition Office, Iran Ministry of Health, Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran, Department of Nutritional Policy-Making Research, 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, Deputy of Health, Urmia University of Medical Sciences, Deputy of Health, Urmia University of Medical Sciences, Deputy of Health, Urmia University of Medical Sciences, Deputy of Health, Urmia University of Medical Sciences, 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

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.

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

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

Fenugreek: Potential Applications as a Functional Food and Nutraceutical

Journal Article published 1 Feb 2016 in Nutrition and Food Sciences Research volume 3 issue 1 on pages 5 to 16

Authors: Nasim Khorshidian, Mojtaba Yousefi Asli, Masoumeh Arab, Abolfazl Adeli Mirzaie, Amir Mohammad Mortazavian, Iran, Iran, Iran, Student’s Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Dept.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

Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography

Journal Article published 1 Apr 2016 in Nutrition and Food Sciences Research volume 3 issue 2 on pages 43 to 50

Authors: Mohammad Faraji, Farzaneh Rahbarzare, Standard Research Insitute, bDepartment of Food Science and Technology, Faculty of Science and innovative technology, Islamic Azad University of Pharmaceutical Sciences

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

Effect of a School-based Nutrition Education Program on the Nutritional Status of Primary School Children

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

Authors: Parisa Keshani, Seyed Mohammad Mousavi, Zahra Mirzaei, Zeinab Hematdar, Najmeh Maayeshi, Mahsa Mirshekari, Hanieh Ranjbaran, Shiva Faghih, Iran, Iran, Iran, Iran, Iran, Iran, Iran, 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.