K

• Kakoolaki.Shapour Food-grade nanoemulsions and their fabrication methods to increase shelf life [ Vol.2, Issue 2 - Spring Year 2019]
• karami.fateme Association of fast food intake and high-grade brain tumors: Primary evidence among a subset of Iranian patients [ Vol.2, Issue 1 - Winter Year 2019]
• Karandish.Majid The relationship between oxygen radical absorbance capacity (ORAC) index and elevated blood pressure in overweight or obese subjects compared to normal-weight subjects [ Vol.2, Issue 2 - Spring Year 2019]
• Kargozari.Mina Incorporation of essential oils (EOs) and nanoparticles (NPs) into active packaging systems in meat and meat products: A review [ Vol.2, Issue 1 - Winter Year 2019]
• Keshavarz.Seyyed Ali Investigation and comparison of anthropometric indices, dietary habits, knowledge, attitude, and practice of sports club’s members of sports supplements consumption in five regions of Tehran [ Vol.2, Issue 3 - Summer Year 2019]
• Komeili.Ali Nutraceuticals with pleiotropic anti-inflammatory functions for mitigating meta-inflammation [ Vol.2, Issue 2 - Spring Year 2019]
• kouhi.mina Effect of different drying methods on Vitamin D content in <i>Agaricus bisporus</i> Mushroom [ Vol.2, Issue 3 - Summer Year 2019]