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XML Policy Brief: Supply Chain Optimization in University Dining Halls: A Strategy for Food Waste Containment
Z Mosallaei, A Haghighian-Roudsari*, H Pouraram *, A Takian
Abstract -   Full Text (PDF)
XML The Association Between Micronutrient Patterns and Lung Cancer Risk Based on Age of Onset in Adults in Tehran: A Case-Control Study
M Mameghanian, M Mohammadzadeh, A Bahrami, S Seyfi*, M Bajhan, Z Sheykhi, H Rahmani Seraji, E Hejazi *
Abstract -   Full Text (PDF)
XML The effect of Aerobic Exercise and Resveratrol on Hippocampal Neurotrophin Levels of Rats with Alzheimer's Disease
F Babajani, S Farajtabar Behrestaq *, A Taghipoor
Abstract -   Full Text (PDF)
XML Microencapsulation of Lactobacillus casei Using Sodium Alginate, Carboxymethyl Cellulose, and Okra Mucilage and Its Effect on Bacterial Viability in Cheese During Storage
M Zahedi Rad, N Noori *, H Gandomi, AM Mortazavian, N Khorshidian, A Azizian
Abstract -   Full Text (PDF)
XML Design of a Hybrid Nanofilter for the Reduction of Polycyclic Aromatic Hydrocarbons in Smoked Rice
A Fallah, M Farhoodi *, B Ghiassi Tarzi, G Asadi
Abstract -   Full Text (PDF)
XML The effect of the use of Ginkgo biloba and dandelion Plant Extracts on the Shelf Life of Roasted Peanuts
N Haji Mohammadreza Tehrani, M Moslehishad *, A Jafarpour
Abstract -   Full Text (PDF)
XML Modeling and Optimization of the Shortening Crystallization Process: Predicting Rheological and Functional Behavior Based on Cooling and Kneading Parameters
M Ameli, L Roufegarinejad *, A Zargaraan *, F Zayeri
Abstract -   Full Text (PDF)
XML Detoxification Effect of Laccase Enzyme and Falling film Column Cold Plasma Technology for Patulin in Apple Juice
S Asadollahmotlagh, K Abdolmaleki, M Taslikh, F Javanmardy, F Mahmoodian, H Abbasi, M Bashiry *
Abstract -   Full Text (PDF)
XML Application of Carrageenan Nano-Composite Coating Containing Zataria multiflora Essential Oil on the Shelf Life of Mutton at Refrigerated Temperature
S Shojaee-Aliabadi, L Mirmoghtadaie *
Abstract -   Full Text (PDF)
XML Feasibility Study of Producing a Functional Oil-based Cake Using the Antioxidant, Antimicrobial, Antifungal, and Anti-Yeast Properties of Saffron By-Products as a Natural Preservative
P Bahrami, M Qarachorloo *, A.R Etminan
Abstract -   Full Text (PDF)
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Iranian Journal of  Nutrition Sciences and Food  Technology
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