journal of nutrition fasting and health سال:2020 - دوره:8

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journal of nutrition fasting and health
سال:2020 - دوره:8 - شماره:4

advance in ultrasound-assisted extraction of edible oils: a review - صفحه:220-230 characterization of white chocolate enriched with free or encapsulated pomegranate extract - صفحه:302-309 chemical composition, antimicrobial and antioxidant activities of lavandula angustifolia essential oil - صفحه:273-279 effect of different cooking methods on nutritional quality, nutrients retention, and lipid oxidation of quail meat - صفحه:238-247 inhibition of staphylococcus aureus in hamburger using chitosan film containing the nanoemulsion of trachyspermum ammi and bunium persicum essential oils - صفحه:231-237 investigation of the chemical, textural and sensory properties of some fruit puree added ice cream - صفحه:294-301 quercetin production and phenylalanine ammonia lyase activity enhancement by putrescine and benzyl amino purine in vitro culture of achillea millefolium linn - صفحه:264-272 the combined effects of shallot extract by the vacuum rotary evaporator technique with common antibiotics against multidrug-resistant bacteria - صفحه:288-293 the improvement of crocin stability in rock candy (nabat) by microencapsulation - صفحه:280-287 the potential of aflatoxin production in the aspergillus section flavi isolates of pistachio in iran - صفحه:254-263 toxicity of biogenic amines and the chemical indices for spoilage in peeled white shrimp (litopenaeus vannamei) - صفحه:248-253