|
 |
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
(11635 Views) |
Full-Text (PDF)
(2519 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
(13533 Views) |
Full-Text (PDF)
(4319 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
(10869 Views) |
Full-Text (PDF)
(3349 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
(12988 Views) |
Full-Text (PDF)
(4875 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
(10815 Views) |
Full-Text (PDF)
(3420 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
(11755 Views) |
Full-Text (PDF)
(3082 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
(12164 Views) |
Full-Text (PDF)
(3166 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
(10388 Views) |
Full-Text (PDF)
(3808 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
(10605 Views) |
Full-Text (PDF)
(3413 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
(9958 Views) |
Full-Text (PDF)
(3897 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
(9930 Views) |
Full-Text (PDF)
(2169 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
(11480 Views) |
Full-Text (PDF)
(3659 Downloads)
|