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DETERMINATION OF FATTY ACIDS AND TOTAL LIPID CONTENT IN OILSEED OF 25 POMEGRANATES VARIETIES GROWN IN IRAN
Abstract The fatty acids composition of the seed oils of 25 pomegranates varieties obtained from two different regions of Iran (Punica granatum L.) was qualitatively and quantitatively determined byExpand
Note. Physicochemical Composition of Ten Pomegranate Cultivars (Punica granatum L.) Grown in Iran
Ten pomegranate varieties were analysed for their percent of skin, juice, seed, lipid content and moisture, and sugars, minerals, vitamin C, protein, pH, titrable acidity (TA) and soluble solidExpand
Phytochemical composition of the essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens
Abstract Essential oils (EOs) of three Apiaceae species, including Bunium persicum , Cuminum cyminum and Carum copticum , extracted by hydrodistillation, were analyzed by gas chromatography (GC) andExpand
Evaluation of physicochemical characteristics of pomegranate (Punica granatum L.) fruit during ripening
Introduction . Pomegranate fruit is a good source of bioactive compounds. Although data about the importance of pomegranates in human nutrition has increased extensively in the last years, the fruitExpand
Cone-Beam Computed Tomography Evaluation of Maxillary First and Second Molars in Iranian Population: A Morphological Study
Introduction: The aim of this in vitro study was to identify the root and canal morphology of maxillary first and second molars in Iranian population by taking and analyzing cone-beam computedExpand
Effect of mono-diglyceride and lecithin on dough rheological characteristics and quality of flat bread
Abstract Functional food additives such as surfactants are widely used to improve the quality of bread, but there is no information on the effect of these additives on dough rheological propertiesExpand
Moisture sorption isotherms and isosteric heat for pistachio
The equilibrium moisture contents (EMC) of pistachio were determined using the standard static-gravimetric method at 15, 25, 35 and 40 °C for pistachio powder at 15, 35 °C for pistachio kernel andExpand
Mechanical, physicochemical and color properties of chitosan based-films as a function of Aloe vera gel incorporation
Abstract The objective of the present study was to investigate the effect of Aloe vera gel incorporation at different proportions on chitosan-based films. Consequently, the thickness of films wasExpand
A STUDY OF NUTRITIONAL KNOWLEDGE AND ATTITUDES OF ELITE COLLEGE ATHLETES IN IRAN
AZIZI, M.; RAHMANI-NIA, F.; MALAEE, M.; MALAEE, M.; KHOSRAVI, N. A study of Nutritional knowledge and attitudes of elite College Athletes in Iran. Brazilian Journal of Biomotricity, v. 4, n. 2, p.Expand
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