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:: View This Issue in Alternative Language Export Journal XML Articles RSS Volume 1, Issue 2 (12-2006) ::
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XML assessment of serum calcium and vitamin D status in patients with P. 1-6
Persian Abstract Shirinzadeh , Shaker Hosseini , Navaee , Houshiar Rad , Golestan
Abstract (10549 Views)   |   Full-Text (PDF) (1594 Downloads)  
XML Pesticide residues in vegetables marketed in the main wholesale fruit and vegetable market in Tehran as determined by gas chromatography/mass spectrometry, 2005 P. 13-20
Persian Abstract Z Hadian , M Azizi
Abstract (14799 Views)   |   Full-Text (PDF) (6381 Downloads)  
XML Starch gelatinization in Lavash bread as determined by the X-ray diffraction technique P. 17-12
Persian Abstract A Erfanian , M Seyyedain Ardabili , M Azizi
Abstract (19126 Views)   |   Full-Text (PDF) (2741 Downloads)  
XML Comparison of the effects of feeding a frying oil and a hydrogenated vegetable oil on the lipid profile in rats P. 21-27
Persian Abstract S Ghodrat , SH Mehran , M Vafa , E Gaeeni , A Saeed pour
Abstract (12505 Views)   |   Full-Text (PDF) (3027 Downloads)  
XML Mycoprotein production by Fusarium oxysporum PTCC 5115 P. 29-34
Persian Abstract Z Ahangi , A Shojaosadati , H Nikoopour
Abstract (12738 Views)   |   Full-Text (PDF) (2717 Downloads)  
XML The effect of natural antioxidant mixtures on the oxidative stability of margarine P. 35-44
Persian Abstract M Azizkhani , P Zandi , I Gaeeni , H Safafar , Z Akhavan-Attar
Abstract (15354 Views)   |   Full-Text (PDF) (4954 Downloads)  
XML Effect of iron therapy on the copper status of women with iron deficiency anemia cosulting Iran University of Medical Sciences Hospitals P. 45-53
Persian Abstract K Pourvali , Sh Eghtesadi , Z Mazhari , Z Kamali
Abstract (12716 Views)   |   Full-Text (PDF) (2235 Downloads)  
XML Effect of Fat Reduction and Using of Whey Protein Concentrate as Fat Replacer on Rheological Properties of Mozzarella Cheese P. 55-61
Persian Abstract T Jahani , M Azar
Abstract (17489 Views)   |   Full-Text (PDF) (2734 Downloads)  
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Iranian Journal of  Nutrition Sciences & Food  Technology
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