شماره 4 تاریخ انتشار 2020-01

• Effects of Four Week Consumption of Lemon (Citrus limon L.) Essential Oil with Swimming Training on Lipid Profile and Lipid Peroxidation in Adult Male Mice
• Geolocation Effects of Residence Area on Food Diversification of Urban Households in Iran
• Study of Associations between the Diet Diversity and Degree of Anxiety in Iranian Adolescent Girls, 2017
• Fermented and Low-Lactose Nonfermented Synbiotic Drinking Desserts Containing Equal Mixture of Lactobacillus Rhamnosus GG and Lactobacillus Paracasei
• Effects of Statically Electric Fields on Freezing Parameters and Microstructures of Button Mushrooms (Agaricus bisporus)
• Contamination and Risk Assessment of Total Aflatoxin in Iranian Rice in Various Food Security Regions
• Antimicrobial Effects of Lactobacillus Plantarum and Pediococcus Acidilactici Bioprotective Starters against Foodborne Pathogens in Fermented Chicken Meats
• Characteristics of Nodooshan Goat Milk and Identification of Volatile Compounds in Traditional Nodooshan Goat Cheese during Ripening
• Effects of Edible Hydrocolloids on Quality Characteristics of the Fried Falafels Emphasize on Decreases in Oil Uptakes
• Processing Time Effects on Functional and Antioxidant Properties of the Quinoa Proteins Hydrolyzed with Alcalase and Pancreatin
• Antimicrobial Activity of Nanoclay Films Enriched with Citrus aurantium Essential Oil against Indicator FoodBorne Pathogens in Fishery Products
• Assessment of Salt (Sodium Chloride) Content in Traditional and Industrial Breads in Tehran-2016