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Nutrition and Food Sciences Research



Volume 4, Number 1 (2017-2)


Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage
| [Abstract-EN] | [PDF-FA] | [XML] |

Study on Trace Metals Levels and Health Risk Assessment of Silago Sihama in Hormozgan Province
| [Abstract-EN] | [PDF-FA] | [XML] |

Some Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia
| [Abstract-EN] | [PDF-FA] | [XML] |

Application and Optimization of Dispersive Liquid-liquid Microextraction Coupled with High-performance Liquid Chromatography for Sensitive Determination of Furfural and Hydroxymethyl Furfural in Jarred and Canned Baby-foods
| [Abstract-EN] | [PDF-FA] | [XML] |

Women's Behaviors and Views on Home Food Safety in Tehran: A Qualitative Study
| [Abstract-EN] | [PDF-FA] | [XML] |

The Association of Food Intake and Physical Activity with Body Composition, Muscle Strength and Muscle Function in Postmenopausal Women
| [Abstract-EN] | [PDF-FA] | [XML] |

Reducing Measurement Error in Nutrition Assessment: Potential Research Implications for Iran
| [Abstract-EN] | [PDF-FA] | [XML] |

Persian Gum: A Novel Natural Hydrocolloid
| [Abstract-EN] | [PDF-FA] | [XML] |


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