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Scrutinize of healthy school canteen policy in Iran’s primary schools: a mixed method study

BMC public health, 2021-08, Vol.21 (1), p.1-1566, Article 1566

2021

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Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffron

Food science and biotechnology, 2022-11, Vol.31 (12), p.1537-1546

2022

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Vitamin D-fortified cooking oil is an effective way to improve vitamin D status: an institutional efficacy trial

European journal of nutrition, 2020-09, Vol.59 (6), p.2547-2555

2020

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Violation of Food Advertising Regulations in Iran: A Systematic Review

International journal of preventive medicine, 2023-01, Vol.14 (1), p.91-91

2023

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Daily consumption of γ-oryzanol-fortified canola oil, compared with unfortified canola and sunflower oils, resulted in a better improvement of certain cardiometabolic biomarkers of adult subjects with type 2 diabetes: a randomized controlled clinical trial

European journal of medical research, 2023-10, Vol.28 (1), p.1-416, Article 416

2023

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Why has the taxing policy on sugar sweetened beverages not reduced their purchase in Iranian households?

Frontiers in nutrition (Lausanne), 2023-02, Vol.10, p.1035094-1035094

2023

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Rheological aspects of dysphagia-oriented food products: A mini review

Food science and human wellness, 2013-09, Vol.2 (3-4), p.173-178

2013

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Role of Traffic Light Labeling on Point of Purchase Behaviors: A Systematic Review

Journal of nutrition and food security, 2022-08, Vol.7 (3), p.398-406

2022

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Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural characteristics

International journal of biological macromolecules, 2020-08, Vol.156, p.792-804

2020

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Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers

Food chemistry, 2022-02, Vol.369, p.130963-130963, Article 130963

2022

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Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake

Journal of the American Oil Chemists' Society, 2023-09, Vol.100 (9), p.743-755

2023

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Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Nutrition and food sciences research, 2016-10, Vol.3 (4), p.3-11

2016

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Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus

Food hydrocolloids, 2011-10, Vol.25 (7), p.1775-1784

2011

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Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread

International journal of biological macromolecules, 2024-03, Vol.260 (Pt 2), p.129571-129571, Article 129571

2024

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Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus

Food biophysics, 2010-03, Vol.5 (1), p.59-71

2010

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Modeling the Rheological Behavior of Chemically Interesterified Blends of Palm Stearin/Canola Oil as a Function of Physicochemical Properties

Journal of the American Oil Chemists' Society, 2019-11, Vol.96 (11), p.1219-1234

2019

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Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties

Journal of the American Oil Chemists' Society, 2018-02, Vol.95 (2), p.171-183

2018

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Effect of enzymatic treatment on rheological properties of wafer batter and textural properties of wafer sheet

Journal of food measurement & characterization, 2023-06, Vol.17 (3), p.2213-2223

2023

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Rheological Characterization and Cluster Classification of Iranian Commercial Foods, Drinks and Desserts to Recommend for Esophageal Dysphagia Diets

Iranian journal of public health, 2013-12, Vol.42 (12), p.1446-1456

2013

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PREDICTION OF SOLID FAT CONTENT CURVE OF CHEMICALLY INTERESTERIFIED BLENDS OF PALM STEARIN AND SOYABEAN OIL

Journal of oil palm research, 2018-12

NAELI, MOHAMMAD HOSSEIN

2018

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Added γ-oryzanol boosted anti-inflammatory effects of canola oil in adult subjects with type 2 diabetes: a randomized controlled clinical trial

European journal of nutrition, 2024-03, Vol.63 (2), p.425-433

2024

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Food Products with the Child-Targeted Packaging in Food Stores around Primary Schools in Tehran, Iran

Journal of prevention (2022 : Print), 2022-08, Vol.43 (4), p.513-527

2022

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Development and implementation of nutrition labelling in Iran: A retrospective policy analysis

The International journal of health planning and management, 2020-01, Vol.35 (1), p.e28-e44

2020

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Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates

International journal of biological macromolecules, 2014-06, Vol.67, p.503-511

2014

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Systematic review and meta-analysis of the most common processed foods consumed by Iranian children

Eastern Mediterranean health journal, 2021-09, Vol.27 (9), p.918-930

2021

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Scrutinize of healthy school canteen policy in Iran’s primary schools: a mixed method study

Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffron

Vitamin D-fortified cooking oil is an effective way to improve vitamin D status: an institutional efficacy trial

Violation of Food Advertising Regulations in Iran: A Systematic Review

Daily consumption of γ-oryzanol-fortified canola oil, compared with unfortified canola and sunflower oils, resulted in a better improvement of certain cardiometabolic biomarkers of adult subjects with type 2 diabetes: a randomized controlled clinical trial

Why has the taxing policy on sugar sweetened beverages not reduced their purchase in Iranian households?

Rheological aspects of dysphagia-oriented food products: A mini review

Role of Traffic Light Labeling on Point of Purchase Behaviors: A Systematic Review

Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural characteristics

Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers

Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus

Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread

Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus

Modeling the Rheological Behavior of Chemically Interesterified Blends of Palm Stearin/Canola Oil as a Function of Physicochemical Properties

Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties

Effect of enzymatic treatment on rheological properties of wafer batter and textural properties of wafer sheet

Rheological Characterization and Cluster Classification of Iranian Commercial Foods, Drinks and Desserts to Recommend for Esophageal Dysphagia Diets

PREDICTION OF SOLID FAT CONTENT CURVE OF CHEMICALLY INTERESTERIFIED BLENDS OF PALM STEARIN AND SOYABEAN OIL

Added γ-oryzanol boosted anti-inflammatory effects of canola oil in adult subjects with type 2 diabetes: a randomized controlled clinical trial

Food Products with the Child-Targeted Packaging in Food Stores around Primary Schools in Tehran, Iran

Development and implementation of nutrition labelling in Iran: A retrospective policy analysis

Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates

Systematic review and meta-analysis of the most common processed foods consumed by Iranian children

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