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Comparative Study of Total Fat, Trans and Saturated Fatty acids Contents of the Industrial and Guild-fried Foods in Iran.
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- Nutrition & Food Sciences Research, 2023, v. 10, n. 4, p. 11
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- Article
Phytochemicals in Cancer Prevention: A Review of the Evidence.
- Published in:
- Iranian Journal of Cancer Prevention, 2017, v. 10, n. 1, p. 1, doi. 10.17795/ijcp-7219
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- Article
The Dual Nature of Iron in Relation to Cancer: A Review.
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- Iranian Journal of Cancer Prevention, 2016, v. 9, n. 6, p. 1, doi. 10.17795/ijcp-5494
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- Article
Health-Related Aspects of Milk Proteins.
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- Iranian Journal of Pharmaceutical Research, 2016, v. 15, n. 3, p. 573
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- Article
The Impact of Inoculation Rate and Order on Physicochemical, Microstructural and Sensory Attributes of Probiotic Doogh.
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- Iranian Journal of Pharmaceutical Research, 2013, v. 12, n. 4, p. 917
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- Article
Combined Effects of Inoculation Level and Sequence on Biochemical and Microbiological Characteristics of Probiotic Doogh.
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- Iranian Journal of Pharmaceutical Research, 2013, v. 12, n. 3, p. 299
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- Article
Determination of Heavy Metals in Municipal Water Network of Tehran, Iran: A Health Risk Assessment with a Focus on Carcinogenicity.
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- International Journal of Cancer Management, 2023, v. 16, n. 1, p. 1, doi. 10.5812/ijcm-137240
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- Article
Determination of Lead Level in Pasteurized Milk and Dairy Products Consumed In Tehran and Evaluation of Associated Health Risk.
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- International Journal of Cancer Management, 2021, v. 14, n. 9, p. 1, doi. 10.5812/ijcm.115541
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- Article
The assessment of lead concentration in raw milk collected from some major dairy farms in Iran and evaluation of associated health risk.
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- Journal of Environmental Health Science & Engineering, 2022, v. 20, n. 1, p. 181, doi. 10.1007/s40201-021-00765-z
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- Article
INFLUENCE OF RIPENING CONDITIONS ON SURVIVAL OF BRUCELLA MELITENSIS IN TRADITIONAL LIGHVAN CHEESE (EWE MILK CHEESE).
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 126, doi. 10.34302/crpjfst/2021.13.3.10
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- Article
THE COMMON SPOILAGE MICROORGANISMS OF BEER: OCCURRENCE, DEFECTS, AND DETERMINATION-A REVIEW.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 68
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- Article
Effect of probiotics on patulin removal from synbiotic apple juice.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 8, p. 2601, doi. 10.1002/jsfa.8082
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- Article
Assessment of the Microbial Quality of Industrial Ready-to-Eat Salads Containing Meat Products.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 662, doi. 10.12944/CRNFSJ.9.2.29
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- Article
Analytic and chemometric assessments of the native probiotic bacteria and inulin effects on bioremediation of lead salts.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 12, p. 5142, doi. 10.1002/jsfa.11160
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- Article
Stability of severe acute respiratory syndrome coronavirus 2 in dairy products.
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- Journal of Food Safety, 2021, v. 41, n. 5, p. 1, doi. 10.1111/jfs.12917
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- Publication type:
- Article
Evaluation of polycyclic aromatic hydrocarbons (PAHs) in bottled water samples (non-carbonated, mineral, carbonated and carbonated flavored water) in Tehran with MSPE-GC/MS method: a health risk assessment.
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- Applied Biological Chemistry, 2022, v. 65, n. 1, p. 1, doi. 10.1186/s13765-022-00696-9
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- Article
Development of an efficient stabiliser mixture for physical stability of nonfat unfizzy doogh.
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- International Journal of Dairy Technology, 2019, v. 72, n. 1, p. 8, doi. 10.1111/1471-0307.12554
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- Article
The effects of ratio of cow's milk to soymilk, probiotic strain and fruit concentrate on qualitative aspects of probiotic flavoured fermented drinks.
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- International Journal of Dairy Technology, 2013, v. 66, n. 1, p. 135, doi. 10.1111/j.1471-0307.2012.00883.x
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- Article
Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage.
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- Electronic Journal of Biotechnology, 2016, v. 21, n. 1, p. 49, doi. 10.1016/j.ejbt.2016.03.001
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- Article
Photo‐crosslinked gelatin–polyvinyl alcohol composite films: UV–riboflavin treatment for improving functional properties.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14550
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- Article
Stability of SARS‐CoV‐2 as consequence of heating and microwave processing in meat products and bread.
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- Food Science & Nutrition, 2021, v. 9, n. 9, p. 5146, doi. 10.1002/fsn3.2481
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- Article
Physicochemical, textural and sensory evaluation of reduced-fat mustard sauce formulation prepared with Inulin, Pectin and β-glucan.
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- Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 46, doi. 10.17508/CJFST.2016.8.2.01
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- Article
Application of Active Edible Coatings to Improve the Shelf-life of Cheese.
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- Food Science & Technology Research, 2018, v. 24, n. 6, p. 949, doi. 10.3136/fstr.24.949
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- Article
Salt content of processed foods in the Islamic Republic of Iran, and compliance with salt standards.
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- Eastern Mediterranean Health Journal, 2021, v. 27, n. 7, p. 687, doi. 10.26719/2021.27.7.687
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- Article
Comparative study of salt, total fat and sugar contents of mayonnaise and salad dressings from the Iranian market.
- Published in:
- Eastern Mediterranean Health Journal, 2021, v. 27, n. 5, p. 452, doi. 10.26719/emhj.21.002
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- Article
The starter culture characteristics of probiotic microorganisms in fermented milks.
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- Engineering in Life Sciences, 2012, v. 12, n. 4, p. 399, doi. 10.1002/elsc.201100125
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- Article
Probiotics as potential detoxification tools for mitigation of pesticides: a mini review.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2078, doi. 10.1111/ijfs.14880
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- Article
Co-encapsulation of omega-3 and vitamin D<sub>3</sub> in beeswax solid lipid nanoparticles to evaluate physicochemical and in vitro release properties.
- Published in:
- Frontiers in Nutrition, 2024, p. 01, doi. 10.3389/fnut.2024.1323067
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- Article