شماره 4 تاریخ انتشار 2018-10

• Efficacy of Food Fortification with Vitamin D in Iranian Adults: A Systematic Review and Meta-Analysis
• Assessment of Dietary Intakes and Food habits in Female Adolescents with Eating Disorders
• The Effects of Black Mulberry Supplementation on Plasma Interleukin-6 and Tumour Necrosis Factor-α Response to One Session Basketball Training in Female Basketball Players
• Development of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour
• Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches
• Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils