Journal archive for Google Scholar Robot!

Nutrition and Food Sciences Research



Volume 2, Number 2 (2015-4)


Effect of Protease-loaded Nanoliposome Produced by Heating Method on Yield and Composition of Whey and Curd during the Production of Iranian Brined Cheese
| [Abstract-EN] | [PDF-FA] | [XML] |

Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
| [Abstract-EN] | [PDF-FA] | [XML] |

Impact of Tragacanth and Xanthan Gums on the Physical and Textural Characteristics of Gluten-free Cake
| [Abstract-EN] | [PDF-FA] | [XML] |

Vitamin D Status of Tehran Taxi Drivers: How Efficient Is the Occupational Exposure to Sun? A Case-control Study
| [Abstract-EN] | [PDF-FA] | [XML] |

Do Iranian Female-headed Households Have Lower Socio-economic and Nutritional Status Compared to Male-headed ones?
| [Abstract-EN] | [PDF-FA] | [XML] |

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
| [Abstract-EN] | [PDF-FA] | [XML] |

Riboflavin Lowers Blood Pressure: A Review of a Novel Gene-nutrient Interaction
| [Abstract-EN] | [PDF-FA] | [XML] |

Development of Leadership Competencies among Food and Nutrition Scientists: A Road to Greatness
| [PDF-FA] | [XML] |


Home | All volumes | All issues | All articles