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Nutrition Sciences |
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Comparison of Effects of High-Fat, High-Protein and Low-Calorie Diets on Klotho Gene Expression and TGF-β Level in Serum and Liver of Old Male Wistar Rats |
P. 1-8 |
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AM Rahimi   , A Shafie , F Nabavizadeh , G Ashabi *  |
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Abstract
(3322 Views) |
Full-Text (PDF)
(1118 Downloads)
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Effects of Alpha-Lipoid Acid on Serum Iron, Total Iron Binding Capacity and Hematological Indices in β-Thalassemia Major Patients: A Cross Over Clinical Trial |
P. 9-18 |
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E Sharifi , H Abdolahzad * , MR Golpayegani , Kh Jamshidi , M Aghdashi , MR Mohammad HoseiniAzar , Sh Falah |
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Abstract
(2166 Views) |
Full-Text (PDF)
(985 Downloads)
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Associations between Soy Intake and Disease Severity in Cirrhotic Patients: Results from a Cross-Sectional Study |
P. 19-26 |
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M Movahedian , Z Yari , S Mohamadi , B Abdar esfahani , F Pashayee-khamene , A Hekmatdoost * |
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Abstract
(2472 Views) |
Full-Text (PDF)
(994 Downloads)
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Effects of Four Weeks of Aerobic Exercise Training with Complementary Probiotic Supplementation on Serum SOD and TAC Levels in Type 2 Diabetes of Male Rats |
P. 27-34 |
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H Maherinia , M Peeri * , MA Azarbayjani , Maryam Delfan |
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Abstract
(2688 Views) |
Full-Text (PDF)
(1013 Downloads)
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Food Sciences And Technology |
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Investigating Effects of Quinoa and Buckwheat Flours on Physicochemical and Textural Characteristics of Low-Meat Hamburgers |
P. 35-42 |
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F Bahmanyar , M Hosseini , Z Hadian , L Mirmoghtadaie * , S Shojaee_Aliabadi |
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Abstract
(2640 Views) |
Full-Text (PDF)
(1055 Downloads)
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Effects of Cellulase, Hemicellulase and Lecithin on Qualitative Properties of Gluten-Free Sponge Cakes Based on Flaxseed Meal and Rice Flour |
P. 43-58 |
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E Aghaesmaeili , H Abbasi * , M Fazel |
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Abstract
(2262 Views) |
Full-Text (PDF)
(928 Downloads)
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Optimizing Sourdough Processing for the Production of ɣ-nonalactone (Fruity Aroma) by Lactobacillus sanfranciscensis Using Headspace Solid-Phase Microextraction Method |
P. 59-68 |
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E Farahmand , H Razavi * , S Mohtasebi |
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Abstract
(2505 Views) |
Full-Text (PDF)
(795 Downloads)
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Physicochemical and Sensory Properties of Probiotic Butters with Hazelnut Powder |
P. 69-80 |
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P Mohseni , S Arabi * , M Fahimdanesh |
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Abstract
(2553 Views) |
Full-Text (PDF)
(1095 Downloads)
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Production of Fortified Sausages with Flaxseed Powder and Study of Their Physical, Chemical and Microstructural Properties |
P. 81-90 |
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H Ghafouri-Oskuei , A Javadi * , MR Saeidi Asl , S Azadmard-Damirchi , M Armin |
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Abstract
(2399 Views) |
Full-Text (PDF)
(823 Downloads)
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Assessment of Total Fat and Sucrose Contents in Pasteurized and UHT Milks (Simple and Flavored) in Tehran, 2016 |
P. 91-96 |
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MR Koushki * , P Koohy-Kamaly , R Komeily-Fanood |
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Abstract
(2281 Views) |
Full-Text (PDF)
(1057 Downloads)
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Antibacterial Effects of Thyme, Savory, Rosemary, Mint and Peppermint Essential Oils on Five Gram-positive Bacteria in Comparison with Effects of Three Antibiotics on the Bacteria |
P. 97-103 |
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F Akhavan * , S Tahmuzi Didehban , M Hojjati |
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Abstract
(2458 Views) |
Full-Text (PDF)
(932 Downloads)
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Review article |
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Review of Policies and Programs Linked to Decreased Prevalence of Vitamin A Deficiency in World |
P. 105-120 |
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G Rajaeieh , N Kalantari , F Mohammadi-Nasrabadi , E Mohamadi , AH Takian * |
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Abstract
(2641 Views) |
Full-Text (PDF)
(1333 Downloads)
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