|
|
 |
The effect of daily consumption of Iranian yogurt drink doogh fortified with vitamin D or vitamin D plus calcium on the serum advanced glycation end products (AGEs) and oxidized LDL concentrations in type 2 diabetes patients: a randomized clinical trial |
P. 1-9 |
 |
N Tayebinejad , TR Neyestani * , B Rashidkhani , B Nikooyeh , A Kalayi , N Shariatzadeh , M Zahedirad |
|
Abstract
(7154 Views) |
Full-Text (PDF)
(1597 Downloads)
|
|
The Effect of purslane powder on chemical characteristics, fatty acids profile and sensory quality of bread |
P. 11-18 |
|
R Fathnejhad Kazemi , H Peighambardoust * , S Azadmard Damirchi , M Nemati , A Rafat , S Naghavi |
|
Abstract
(8783 Views) |
Full-Text (PDF)
(2709 Downloads)
|
|
Association between major dietary patterns and risk factors for cardiovascular disease among women |
P. 19-30 |
|
F Haghighatdoost , F Zaribaf , L Azadbakht , A Esmaillzadeh * |
|
Abstract
(7042 Views) |
Full-Text (PDF)
(1744 Downloads)
|
|
The effect of two types of Iranian gum tragacanth on some rheological, physical and sensory properties of date milk beverage |
P. 31-42 |
|
M Keshtkaran , MA Mohammadifar * , Gh.M Asadi |
|
Abstract
(8509 Views) |
Full-Text (PDF)
(3255 Downloads)
|
|
The effect of single stage caffeine supplementation on serum cortisol and HSP72 concentrations and leukocyte count of male athletes |
P. 43-50 |
|
B Jamali * , A Ameghani , A Tofighi , A Jamali , MR Shiri |
|
Abstract
(6985 Views) |
Full-Text (PDF)
(2097 Downloads)
|
|
The effect of flour extration rate, amount of asparaginase enzyme, and baking temperature and time on acrylamide formation in Sangak bread |
P. 51-60 |
|
H Vahedi , MH Azizi * , F Kobarfard , M Barzegar , Z Hamidi Esfahani |
|
Abstract
(7861 Views) |
Full-Text (PDF)
(1937 Downloads)
|
|
Sensory evaluation and assessment of compliance with vitamin D and Calcium fortified- milk among school- age children in Tehran |
P. 61-67 |
|
N Omidvar , M Abtahi * , TR Neyestani , M Hajifaraji |
|
Abstract
(8090 Views) |
Full-Text (PDF)
(1828 Downloads)
|
|
The effect of ascorbic acid combined with whey protein coating on the shelf-life of rainbow trout stored at refrigerator temperature: Microbial and chemical analyzes |
P. 69-78 |
|
M Khezri Ahmadabad , M Rezaei * , M Ojagh |
|
Abstract
(6424 Views) |
Full-Text (PDF)
(2272 Downloads)
|
|
A comparison of the effects of Carbohydrate and Carbohydrate-Protein supplements on heat shock protein 72(HSP72) during intermittent soccer activities |
P. 79-88 |
|
A Hashemi * , M Faramarzi , M Bargharar , A Khazani , S Amani , E Banitalebi |
|
Abstract
(6906 Views) |
Full-Text (PDF)
(2222 Downloads)
|
|
The effects of wheat germ on chemical, sensorial, cooking and microbial properties of Pasta |
P. 89-100 |
|
V Shakeri , B Ghiassi Tarzi * , M Ghavami |
|
Abstract
(6591 Views) |
Full-Text (PDF)
(2076 Downloads)
|
|
Assessment of Farsi nutrition articles in Iranian scientific journals 2006-2011: an opportunity to revise nutrition research policy |
P. 101-108 |
|
F Khoshnevisan , M Hajifaraji * , N Salarkia , A Aminpoor , M Rasi , N Abbasgholi |
|
Abstract
(6547 Views) |
Full-Text (PDF)
(1262 Downloads)
|
|
The effect of pH and calcium salt simultaneous changes on rheological behavior of xanthan- gellan gum blends |
P. 109-119 |
|
S Hemmatzadeh Dastgerdy , M Hojjatoleslamy * , O Eivazzadeh |
|
Abstract
(7364 Views) |
Full-Text (PDF)
(1961 Downloads)
|
