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Nutrition and Food Sciences Research



Volume 5, Number 4 (2018-10)


Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils
| [Abstract-EN] | [PDF-FA] | [XML] |

Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches
| [Abstract-EN] | [PDF-FA] | [XML] |

Development of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour
| [Abstract-EN] | [PDF-FA] | [XML] |

The Effects of Black Mulberry Supplementation on Plasma Interleukin-6 and Tumour Necrosis Factor-α Response to One Session Basketball Training in Female Basketball Players
| [Abstract-EN] | [PDF-FA] | [XML] |

Assessment of Dietary Intakes and Food habits in Female Adolescents with Eating Disorders
| [Abstract-EN] | [PDF-FA] | [XML] |

Efficacy of Food Fortification with Vitamin D in Iranian Adults: A Systematic Review and Meta-Analysis
| [Abstract-EN] | [PDF-FA] | [XML] |


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