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Nutrition and Food Sciences Research
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Volume 3, Number 1 (2016-2)
Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques
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Determining the amount of Acrylamide in Potato Chips Using Xanthydrol as a Derivative Representative with Gas Chromatography-Mass Spectrometry
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Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils
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Influence of Heat Shock Temperatures and Fast Freezing on Viability of Probiotic Sporeformers and the Issue of Spore Plate Count Versus True Numbers
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Effect of a School-based Nutrition Education Program on the Nutritional Status of Primary School Children
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The Effect of Resveratrol Supplementation in Adjunct with Non-surgical Periodontal Treatment on Blood Glucose, Triglyceride, Periodontal Status and Some Inflammatory Markers in Type 2 Diabetic Patients with Periodontal Disease
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Fenugreek: Potential Applications as a Functional Food and Nutraceutical
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Calorie Restriction, Longevity and Cognitive Function
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