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Most Visited Articles |
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Efficiency and mechanism of action of hydrocolloids in preventing serum separation in Doogh (40876 Views) |
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Sensory evaluation and shelf-life of low-fat and low-trans spreads (35998 Views) |
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Effects of Lactobacillus acidophilus La-5 on microbiological characteristics, sensory attributes and phase separation of Iranian Doogh drink during refrigerated storage (29113 Views) |
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The effects of L-carnitine supplementation in different phases of menstrual cycle on the metabolic responses after exhausted exercise in active women (26310 Views) |
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Antioxidant activity of potato (Solanum tuberosum, raja) peel extract (26250 Views) |
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Application of chemical interesterification of vegetable oils to production of zero-trans fatty acid multi-purpose shortening (23443 Views) |
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Effect of Milk Composition, Incubation Temperature, and Percent of Inoculum on Growth of Lactobacillus acidophilus La-5 in Probiotic Yogurt (23172 Views) |
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Association between the metabolic syndrome and food patterns in non-menopause women (22894 Views) |
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Prevalence of stunting, underweight, wasting and overweight among Iranian under-five-year-old children (2000-2002) (22569 Views) |
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Comparison of the effects of two types of drinking water with different degrees of hardness on urinary mineral elements in men with and without kidney calcium stones (21549 Views) |
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Potential ability of probiotics isolated from Iranian local yogurts to produce lactacins (21006 Views) |
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Effect of incubation temperature and inoculation ratio of starter culture on propionic acid production in dairy beverage fermented with propionibacterium (20867 Views) |
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Interaction between lactic acid bacteria and baker's yeast in liquid sourdough fermentation (20516 Views) |
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Association of food security and body weight status of adult members of Iranian households (20452 Views) |
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Comparison of the effects of a fish-oil containing diet, a diet with a fat composition based on the Iranian fat consumption pattern, and a standard diet on pathologic changes in the Wistar rat liver (20413 Views) |
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Production of a whey-based beverage using several kefir microflora and assessment of its chemical and organoleptic characteristics (20345 Views) |
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Formulation and laboratory-scale production of low-fat and low-trans fatty acid spreads (20289 Views) |
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Functional and thermal properties of chickpea and soy-protein concentrates and isolates (20286 Views) |
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The Effects of Carrageenan and Coagulants Glucono-Delta-lacton and Calcium Chlorideon on the Rheological, Physical and Sensory Properties of Tofu (20229 Views) |
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Production of tailor-made fats from sunflower oil and soybean flake (20103 Views) |
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The relationship between some food factors with the weight status of high of high school adolescent girls in Semnan, 2004 (20036 Views) |
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Effects of D-Tagatose , inulin and stevia as sugar substitutes on the physical, chemical, rheological and sensory properties of dark chocolate (19537 Views) |
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Comparison of bench-scale production of xanthan by Xanthomonas campestris in solid state and submerged fermentation (19496 Views) |
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Assessing the nutritional status of the preschool 6-59 month old children and some related factors in earthquake affected areas of Bam (19435 Views) |
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Effect of Individual and Combined Addition of Salep, Tragacantin and Guar Gums on the Stabilisation of Iranian Doogh (19128 Views) |
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Starch gelatinization in Lavash bread as determined by the X-ray diffraction technique (19075 Views) |
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Effects of soymilk powder on the nutritional value and sensory qualities of Iranian barbary bread (18960 Views) |
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Optimizing chemical and rheological attributes of low-fat Iranian white-brined cheese by using guar gum and gum Arabic as fat replacers (18877 Views) |
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Isolation of cinnamon extract and assessing its effect on the stability of sunflower oil (18789 Views) |
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Comparison of some chemical and rheological properties of Iranian gum tragacanth exudate from two Astragalus species ( A. floccosus and A. rahensis) (18776 Views) |
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Comparison of the effects of vacuum oven-, freeze-, solar-, and microwave-drying with traditional drying methods on the qualitative characteristics of ghaen saffron (18723 Views) |
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Iranian Food Science and Technology Data Bank (1978-2001): A Survey on the Documents (18259 Views) |
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Dietary patterns and risk of squamous-cell carcinoma of esophagus in Kurdistan Province, Iran (18139 Views) |
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Laboratory-scale production of low-fat potato chips by coating with hydrocolloids (18078 Views) |
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Comparison of the effects of consuming olive and sunflower oils on the fasting and postprandial blood glucose level and lipid profile in type 2 diabetic female patients (17888 Views) |
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Effects of hydrocolloids on physical stability, rheological and sensory properties of milk–orange juice mixture (17797 Views) |
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Effects of dietary omeg-3 fatty acid supplementation on HbA1c, total antioxidant capacity and superoxide dismutase and catalase activities in type-2 diabetic patients: A randomized clinical trial (17796 Views) |
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Effect of magnesium supplementation on calorie intake and weight loss of overweight or obese insomniac elderly subjects: a double-blind randomized clinical trial (17594 Views) |
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Effect of Fat Reduction and Using of Whey Protein Concentrate as Fat Replacer on Rheological Properties of Mozzarella Cheese (17459 Views) |
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Validity and reliability of a nutrition screening tool in patients admitted to hospital (17265 Views) |
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The association of food security with socio-economic factors and weight status among adolescents (17157 Views) |
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Change in food patterns of Tehrani adults and its association with changes in their body weight and body mass index in District 13 of Tehran: Tehran Lipid and Glucose Study (17056 Views) |
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Influence of three types of Iranian gum tragacanths on rheological properties and stabilization of fat-free Doogh, an Iranian yoghurt drink (16937 Views) |
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Variables affecting conjugated linoleic acid production process in probiotic yogurt by the Taguchi Method (16832 Views) |
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Effect of microencapsulation with calcium alginate and resistant maize starch on survival of Lactobacillus casei and sensory properties of cream-filled cake (16811 Views) |
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Assessment of physical properties of whey protein-monoglyceride edible film and its coating effect on the moisture loss and sensory properties of fresh mutton (16786 Views) |
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Optimization of the production of rhamnolipids by Pseudomonas aeruginosa strains (16717 Views) |
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The effects of omega-3 plus vitamin E and vitamin C plus zinc supplementations on plasma lipids and lipoprotein profile in postmenopausal women with type 2 diabetes (16675 Views) |
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Anthropometric assessment of the nutritional status of under-5-year-old children in mother-headed households under coverage of the Imam Khomeini Relief Foundation of Tehran and factors related to it, 2005 (16660 Views) |
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Effects of brewer's yeast on blood pressure and serum lipoproteins in type-2 diabetes mellitus patients (16605 Views) |
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