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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.

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

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

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

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

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

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,

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

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.

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

Women's Behaviors and Views on Home Food Safety in Tehran: A Qualitative Study

Journal Article published 1 Feb 2017 in Nutrition and Food Sciences Research volume 4 issue 1 on pages 17 to 24

Authors: Fatemeh Esfarjani, Ramin Khaksar, Fatemeh Mohammadi-nasrabadi, Roshanak Roustaee, Haleh Alikhanian, Telma Zowghi, Hedayat Hosseini, Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, 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, Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Dept. of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology , Shahid Beheshti University of Medical Sciences, Tehran, Iran, 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

Some Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia

Journal Article published 1 Feb 2017 in Nutrition and Food Sciences Research volume 4 issue 1 on pages 33 to 40

Authors: Ghasem Fadavi, Mina Ghiasi, Azizollah Zargarran, Mohammad Amin Mohammadifar, Dept. of Food and Agricultural Products, Standard Research Institute, Karaj, Iran , Dept. of Chemistry, Faculty of Physics & Chemistry, Alzahra University, Vanak, 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, 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

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