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:: View This Issue in Alternative Language Export Journal XML Articles RSS Volume 1, Number 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 (9656 Views)   |   Full-Text (PDF) (1397 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 (13783 Views)   |   Full-Text (PDF) (5963 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 (18268 Views)   |   Full-Text (PDF) (2407 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 (11463 Views)   |   Full-Text (PDF) (2816 Downloads)  
XML Mycoprotein production by Fusarium oxysporum PTCC 5115 P. 29-34
Persian Abstract Z Ahangi *, A Shojaosadati, H Nikoopour
Abstract (11515 Views)   |   Full-Text (PDF) (2421 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 (14178 Views)   |   Full-Text (PDF) (4647 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 (11788 Views)   |   Full-Text (PDF) (2004 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 (16654 Views)   |   Full-Text (PDF) (2528 Downloads)  
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Iranian Journal of  Nutrition Sciences & Food  Technology
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