issue 3 publication date 2020-08

• Comparison of Effects of High-Fat, High-Protein and Low-Calorie Diets on Klotho Gene Expression and TGF-β Level in Serum and Liver of Old Male Wistar Rats
• Effects of Alpha-Lipoid Acid on Serum Iron, Total Iron Binding Capacity and Hematological Indices in β-Thalassemia Major Patients: A Cross Over Clinical Trial
• Associations between Soy Intake and Disease Severity in Cirrhotic Patients: Results from a Cross-Sectional Study
• Effects of Four Weeks of Aerobic Exercise Training with Complementary Probiotic Supplementation on Serum SOD and TAC Levels in Type 2 Diabetes of Male Rats
• Investigating Effects of Quinoa and Buckwheat Flours on Physicochemical and Textural Characteristics of Low-Meat Hamburgers
• Effects of Cellulase, Hemicellulase and Lecithin on Qualitative Properties of Gluten-Free Sponge Cakes Based on Flaxseed Meal and Rice Flour
• Optimizing Sourdough Processing for the Production of ɣ-nonalactone (Fruity Aroma) by Lactobacillus sanfranciscensis Using Headspace Solid-Phase Microextraction Method
• Physicochemical and Sensory Properties of Probiotic Butters with Hazelnut Powder
• Production of Fortified Sausages with Flaxseed Powder and Study of Their Physical, Chemical and Microstructural Properties
• Assessment of Total Fat and Sucrose Contents in Pasteurized and UHT Milks (Simple and Flavored) in Tehran, 2016
• Antibacterial Effects of Thyme, Savory, Rosemary, Mint and Peppermint Essential Oils on Five Gram-positive Bacteria in Comparison with Effects of Three Antibiotics on the Bacteria
• Review of Policies and Programs Linked to Decreased Prevalence of Vitamin A Deficiency in World