Development of Leadership Competencies among Food and Nutrition Scientists: A Road to Greatness
Azadeh Davari, Arash Rashidi
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Riboflavin Lowers Blood Pressure: A Review of a Novel Gene-nutrient Interaction
JJ Strain, Catherine F Hughes, Helene McNulty, Mary Ward
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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
Ahmad Zare Javid, Essam Amerian, Leila Basir, Alireza Ekrami, Mohammad Hosein Haghighi Zade
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Do Iranian Female-headed Households Have Lower Socio-economic and Nutritional Status Compared to Male-headed ones?
Fatemeh Mohammadi-Nasrabadi, Morteza Abdolahi, Delaram Ghodsi, Anahita Hoshiar-Rad, Vahab Rezvani, Ma’someh Ghafarpour, Naser Kalantari
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Vitamin D Status of Tehran Taxi Drivers: How Efficient Is the Occupational Exposure to Sun? A Case-control Study
Maliheh Zahedi-Rad, Bahareh Nikooyeh, Ali Kalayi, Nastaran Shariatzadeh, Tirang R. Neyestani
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Impact of Tragacanth and Xanthan Gums on the Physical and Textural Characteristics of Gluten-free Cake
Mahsa Hojjatoleslami, Mohammad Hossain Azizi
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Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
Mojgan Hemmatian, Mehrnaz Aminifar, Farnoosh Attar
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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
Mahshid Jahadi, Kianoush Khosravi-Darani, Mohammad-Reza Ehsani, Aliakbar Saboury, Alaleh Zoghi, Kourosh Egbaltab, Rooh alla Ferdwosi, Mohammad-Reza Mozafari
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