Aflatoxin
Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review [Volume 4, Issue 1, 2021, Pages 24-37]
Alkaloid
Investigation of different selenium sources on phytochemical characteristics of Echium amoenum fisch. & C.A. Mey. as a medicinal herb of Iran [Volume 4, Issue 2, 2021, Pages 1-7]
Antioxidant activity /
Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus[Volume 4, Issue 3, 2021, Pages 7-12]
Antioxidant activity /
Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds [Volume 4, Issue 4, 2021, Pages 28-34]
Antioxidant Activity
The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract [Volume 4, Issue 1, 2021, Pages 38-41]
Antioxidant Activity
Quality assessment of unfermented sausage by partial replacement of sodium nitrite with ethanolic extracts of Rosmarinus officinalis and Berberis vulgaris[Volume 4, Issue 2, 2021, Pages 35-43]
Ascorbic acid /
Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus[Volume 4, Issue 3, 2021, Pages 7-12]
B
Basil /
Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]
Beverage /
Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract [Volume 4, Issue 3, 2021, Pages 24-27]
Body fat percentage /
The relationship between anthropometric indices and constipation in Parkinson's patients [Volume 4, Issue 4, 2021, Pages 35-38]
Body Mass Index
The relationship between anthropometric indices and constipation in Parkinson's patients [Volume 4, Issue 4, 2021, Pages 35-38]
Button mushroom /
Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus[Volume 4, Issue 3, 2021, Pages 7-12]
C
Chia /
Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds [Volume 4, Issue 4, 2021, Pages 28-34]
Chitosan
Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content [Volume 4, Issue 1, 2021, Pages 5-9]
Chitosan /
Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus[Volume 4, Issue 3, 2021, Pages 7-12]
Cholecalciferol (vitamin D3) /
Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3 [Volume 4, Issue 3, 2021, Pages 1-6]
Clean and renewable energy /
The effects of solar drying on drying kinetics and effective moisture diffusivity of pistachio nut [Volume 4, Issue 4, 2021, Pages 7-12]
Constipation /
The relationship between anthropometric indices and constipation in Parkinson's patients [Volume 4, Issue 4, 2021, Pages 35-38]
Coronavirus /
Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors [Volume 4, Issue 3, 2021, Pages 13-18]
Dairy products
Status of nutrition and health claims in dairy products and accuracy requirements in the Tehran market [Volume 4, Issue 2, 2021, Pages 8-16]
Detoxification
Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review [Volume 4, Issue 1, 2021, Pages 24-37]
Diabetes
Effects of synbiotic consumption on lipid profile in diabetic patients [Volume 4, Issue 1, 2021, Pages 10-16]
Disinfection
Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors [Volume 4, Issue 3, 2021, Pages 13-18]
Doogh
The effect of adding olive leaves on starter culture and sensory properties of fermented Doogh [Volume 4, Issue 2, 2021, Pages 17-20]
Drying kinetics
The effects of solar drying on drying kinetics and effective moisture diffusivity of pistachio nut [Volume 4, Issue 4, 2021, Pages 7-12]
E
Egg /
Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3 [Volume 4, Issue 3, 2021, Pages 1-6]
Essential oil /
The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce [Volume 4, Issue 3, 2021, Pages 19-23]
Essential oil /
Effect of foliar application of iron, potassium, and zinc nano-chelates on nutritional value and essential oil of Basil (Ocimum basilicum L.) [Volume 4, Issue 4, 2021, Pages 13-20]
Ethanol /
Characterization of yogurt prepared with kombucha starter culture as inoculum [Volume 4, Issue 4, 2021, Pages 21-27]
F
Fish oil /
Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3 [Volume 4, Issue 3, 2021, Pages 1-6]
Fish sauce
Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran [Volume 4, Issue 1, 2021, Pages 17-23]
Food Industry
SARS-CoV-2 and food hygiene [Volume 4, Issue 1, 2021, Pages 1-4]
Food labeling
Status of nutrition and health claims in dairy products and accuracy requirements in the Tehran market [Volume 4, Issue 2, 2021, Pages 8-16]
Frozen yogurt /
Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds [Volume 4, Issue 4, 2021, Pages 28-34]
Functional Food
Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract [Volume 4, Issue 3, 2021, Pages 24-27]
G
Gas Chromatography
Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3 [Volume 4, Issue 3, 2021, Pages 1-6]
H
Health claims
Status of nutrition and health claims in dairy products and accuracy requirements in the Tehran market [Volume 4, Issue 2, 2021, Pages 8-16]
Healthy eating behaviors
The effectiveness of interventions based on the protection motivation theory on healthy eating behaviors: A systematic review study [Volume 4, Issue 2, 2021, Pages 21-27]
Heavy metal
Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran [Volume 4, Issue 1, 2021, Pages 17-23]
Histamine
Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran [Volume 4, Issue 1, 2021, Pages 17-23]
I
Incubation
Characterization of yogurt prepared with kombucha starter culture as inoculum [Volume 4, Issue 4, 2021, Pages 21-27]
Interventions
The effectiveness of interventions based on the protection motivation theory on healthy eating behaviors: A systematic review study [Volume 4, Issue 2, 2021, Pages 21-27]
Isolation /
Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors [Volume 4, Issue 3, 2021, Pages 13-18]
J
Jujube extract /
Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract [Volume 4, Issue 3, 2021, Pages 24-27]
K
Ketchup /
The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce [Volume 4, Issue 3, 2021, Pages 19-23]
Kombucha yogurt /
Characterization of yogurt prepared with kombucha starter culture as inoculum [Volume 4, Issue 4, 2021, Pages 21-27]
L
Lean Body Mass
The relationship between anthropometric indices and constipation in Parkinson's patients [Volume 4, Issue 4, 2021, Pages 35-38]
Lipid Profile
Effects of synbiotic consumption on lipid profile in diabetic patients [Volume 4, Issue 1, 2021, Pages 10-16]
M
Maceration
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 [Volume 4, Issue 2, 2021, Pages 28-34]
Mahyaveh
Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran [Volume 4, Issue 1, 2021, Pages 17-23]
N
Nano-chelates /
Effect of foliar application of iron, potassium, and zinc nano-chelates on nutritional value and essential oil of Basil (Ocimum basilicum L.) [Volume 4, Issue 4, 2021, Pages 13-20]
Nanoparticles
Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content [Volume 4, Issue 1, 2021, Pages 5-9]
Natural antioxidant /
The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce [Volume 4, Issue 3, 2021, Pages 19-23]
Nutritional content
Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content [Volume 4, Issue 1, 2021, Pages 5-9]
Nutritional contents /
Effect of foliar application of iron, potassium, and zinc nano-chelates on nutritional value and essential oil of Basil (Ocimum basilicum L.) [Volume 4, Issue 4, 2021, Pages 13-20]
Nutritional status
Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]
Nutritional Value
Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus[Volume 4, Issue 3, 2021, Pages 7-12]
Nutrition fact
Status of nutrition and health claims in dairy products and accuracy requirements in the Tehran market [Volume 4, Issue 2, 2021, Pages 8-16]
Nutrition status
Status of nutrition and health claims in dairy products and accuracy requirements in the Tehran market [Volume 4, Issue 2, 2021, Pages 8-16]
O
Olive leaf
The effect of adding olive leaves on starter culture and sensory properties of fermented Doogh [Volume 4, Issue 2, 2021, Pages 17-20]
Omega-3
Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds [Volume 4, Issue 4, 2021, Pages 28-34]
Omega-3 fatty acids /
Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3 [Volume 4, Issue 3, 2021, Pages 1-6]
Overall acceptability /
Characterization of yogurt prepared with kombucha starter culture as inoculum [Volume 4, Issue 4, 2021, Pages 21-27]
P
Packaging
Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review [Volume 4, Issue 1, 2021, Pages 24-37]
Pandemic /
Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors [Volume 4, Issue 3, 2021, Pages 13-18]
Parkinson /
The relationship between anthropometric indices and constipation in Parkinson's patients [Volume 4, Issue 4, 2021, Pages 35-38]
Persian gum /
Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract [Volume 4, Issue 3, 2021, Pages 24-27]
Physiochemical properties
The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract [Volume 4, Issue 1, 2021, Pages 38-41]
Phytochemical attributes
Investigation of different selenium sources on phytochemical characteristics of Echium amoenum fisch. & C.A. Mey. as a medicinal herb of Iran [Volume 4, Issue 2, 2021, Pages 1-7]
Pistachio nut (Pistacia vera L.) /
The effects of solar drying on drying kinetics and effective moisture diffusivity of pistachio nut [Volume 4, Issue 4, 2021, Pages 7-12]
Pistachio vera
Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review [Volume 4, Issue 1, 2021, Pages 24-37]
Potassium
Effect of foliar application of iron, potassium, and zinc nano-chelates on nutritional value and essential oil of Basil (Ocimum basilicum L.) [Volume 4, Issue 4, 2021, Pages 13-20]
Prebiotics
Effects of synbiotic consumption on lipid profile in diabetic patients [Volume 4, Issue 1, 2021, Pages 10-16]
Probiotic /
An evaluation of stress impacts on survival of probiotic bacteria in yogurt [Volume 4, Issue 4, 2021, Pages 1-6]
Probiotics
Effects of synbiotic consumption on lipid profile in diabetic patients [Volume 4, Issue 1, 2021, Pages 10-16]
Probiotic viability
The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract [Volume 4, Issue 1, 2021, Pages 38-41]
Protection motivation model
The effectiveness of interventions based on the protection motivation theory on healthy eating behaviors: A systematic review study [Volume 4, Issue 2, 2021, Pages 21-27]
Putrescine /
Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]
S
Salinity stress /
Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]
Selenium
Investigation of different selenium sources on phytochemical characteristics of Echium amoenum fisch. & C.A. Mey. as a medicinal herb of Iran [Volume 4, Issue 2, 2021, Pages 1-7]
Sensory Evaluation
The effect of adding olive leaves on starter culture and sensory properties of fermented Doogh [Volume 4, Issue 2, 2021, Pages 17-20]
Shelf Life
Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review [Volume 4, Issue 1, 2021, Pages 24-37]
Silamol
Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content [Volume 4, Issue 1, 2021, Pages 5-9]
Social distance /
Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors [Volume 4, Issue 3, 2021, Pages 13-18]
Solar dryer /
The effects of solar drying on drying kinetics and effective moisture diffusivity of pistachio nut [Volume 4, Issue 4, 2021, Pages 7-12]
Soxhlet
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 [Volume 4, Issue 2, 2021, Pages 28-34]
Soy protein isolated /
Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract [Volume 4, Issue 3, 2021, Pages 24-27]
Spermidine /
Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]
Spermine /
Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions [Volume 4, Issue 3, 2021, Pages 28-32]
Synbiotic
Effects of synbiotic consumption on lipid profile in diabetic patients [Volume 4, Issue 1, 2021, Pages 10-16]
Synbiotic Yogurt
The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract [Volume 4, Issue 1, 2021, Pages 38-41]
T
Textural features /
Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds [Volume 4, Issue 4, 2021, Pages 28-34]
U
Ultrasonic bath
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 [Volume 4, Issue 2, 2021, Pages 28-34]
V
Viability
An evaluation of stress impacts on survival of probiotic bacteria in yogurt [Volume 4, Issue 4, 2021, Pages 1-6]
Vitamin C
The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce [Volume 4, Issue 3, 2021, Pages 19-23]
Vitamin C /
Characterization of yogurt prepared with kombucha starter culture as inoculum [Volume 4, Issue 4, 2021, Pages 21-27]
W
Wheat Bran
Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran [Volume 4, Issue 1, 2021, Pages 17-23]
Y
Yogurt /
An evaluation of stress impacts on survival of probiotic bacteria in yogurt [Volume 4, Issue 4, 2021, Pages 1-6]
