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Editorial |
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Development of Leadership Competencies among Food and Nutrition Scientists: A Road to Greatness |
P. 1-2 |
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Azadeh Davari   , Arash Rashidi * |
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Abstract
(5178 Views) |
Full-Text (PDF)
(4354 Downloads)
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Review article |
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Riboflavin Lowers Blood Pressure: A Review of a Novel Gene-nutrient Interaction |
P. 3-6 |
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JJ Strain * , Catherine F Hughes , Helene McNulty , Mary Ward |
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Abstract
(8209 Views) |
Full-Text (PDF)
(5038 Downloads)
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Original Articles: Nutrition Sciences |
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Effects of Short-term Consumption of Probiotic Yogurt on Streptococcus Mutans and lactobacilli Levels in 18-30 Years Old Students with Initial Stages of Dental Caries in Ahvaz City |
P. 7-12 |
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Ahmad Zare Javid * , Essam Amerian , Leila Basir , Alireza Ekrami , Mohammad Hosein Haghighi Zade |
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Abstract
(8619 Views) |
Full-Text (PDF)
(6752 Downloads)
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Do Iranian Female-headed Households Have Lower Socio-economic and Nutritional Status Compared to Male-headed ones? |
P. 13-22 |
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Fatemeh Mohammadi-Nasrabadi , Morteza Abdolahi * , Delaram Ghodsi , Anahita Hoshiar-Rad , Vahab Rezvani , Ma’someh Ghafarpour , Naser Kalantari |
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Abstract
(6846 Views) |
Full-Text (PDF)
(4262 Downloads)
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Vitamin D Status of Tehran Taxi Drivers: How Efficient Is the Occupational Exposure to Sun? A Case-control Study |
P. 23-28 |
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Maliheh Zahedi-Rad , Bahareh Nikooyeh , Ali Kalayi , Nastaran Shariatzadeh , Tirang R. Neyestani * |
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Abstract
(7542 Views) |
Full-Text (PDF)
(4543 Downloads)
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Original Articles: Food Sciences and Technology |
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Impact of Tragacanth and Xanthan Gums on the Physical and Textural Characteristics of Gluten-free Cake |
P. 29-37 |
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Mahsa Hojjatoleslami , Mohammad Hossain Azizi * |
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Abstract
(8113 Views) |
Full-Text (PDF)
(7342 Downloads)
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Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects |
P. 39-48 |
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Mojgan Hemmatian , Mehrnaz Aminifar * , Farnoosh Attar |
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Abstract
(6669 Views) |
Full-Text (PDF)
(4786 Downloads)
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Short Communication |
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Effect of Protease-loaded Nanoliposome Produced by Heating Method on Yield and Composition of Whey and Curd during the Production of Iranian Brined Cheese |
P. 49-53 |
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Mahshid Jahadi , Kianoush Khosravi-Darani * , Mohammad-Reza Ehsani , Aliakbar Saboury , Alaleh Zoghi , Kourosh Egbaltab , Rooh alla Ferdwosi , Mohammad-Reza Mozafari |
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Abstract
(6523 Views) |
Full-Text (PDF)
(4925 Downloads)
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