journal of nutrition and food security سال:2025 - دوره:10

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journal of nutrition and food security
سال:2025 - دوره:10 - شماره:4

antioxidant potential and quality evaluation of tea prepared from papaya (carica papaya) leaves - صفحه:503-513 building local food security in indonesia: the dynamics of institutional entrepreneurship networks in policy implementation - صفحه:524-532 characterization of protein concentrate from spirulina platensis microalgae using microwave and alkaline-acid extraction methods - صفحه:553-561 dietary sustainability knowledge and practice among college-going students in delhi - صفحه:583-593 effect of processing techniques on bioactive constituents and functional properties of tamarillo (solanum betaceum) - صفحه:514-523 garlic juice as a food additive to control microbial contamination in poultry meat - صفحه:572-582 investigating the microbial indicators of extracted chubak juice for halva tahini preparation: insight into production methods - صفحه:533-541 prevalence of malnutrition among under-five children and its related factors in southeast iran - صفحه:562-571 response to the correspondence regarding “the effect of bread with and without cumin on glycemic index, glycemic load, and glycemic response in healthy people” - صفحه:542-552 sodium content in biryani and grilled lungs as traditional food in isfahan, iran: monte carlo simulation-based risk assessment study - صفحه:492-502 the association between potassium intake and obesity: a systematic review of observational studies - صفحه:594-602 the impact of advertising and media on adolescents' food choices - صفحه:486-488 the impact of climate change on food prices and access: climate anxiety and community reactions - صفحه:489-491 the role of hydration and nutrition in preventing heat exhaustion among arbaeen pilgrims - صفحه:484-485