food and health سال:2021 - دوره:4

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food and health
سال:2021 - دوره:4 - شماره:2

Investigation of different selenium sources on phytochemical characteristics of Echium amoenum fisch. & C.A. Mey. as a medicinal herb of Iran - صفحه:1-7 Quality assessment of unfermented sausage by partial replacement of sodium nitrite with ethanolic extracts of Rosmarinus officinalis and Berberis vulgaris - صفحه:35-43 Status of nutrition and health claims in dairy products and accuracy requirements in the Tehran market - صفحه:8-16 The effect of adding olive leaves on starter culture and sensory properties of fermented Doogh - صفحه:17-20 The effect of extraction method (ultrasonic, maceration, and soxhlet) and solvent type on the extraction rate of phenolic compounds and extraction efficiency of Arctium lappa L. roots and Polygonum aviculare L. grass - صفحه:28-34 The effectiveness of interventions based on the protection motivation theory on healthy eating behaviors: A systematic review study - صفحه:21-27