Zobrazeno 1 - 10
of 188
pro vyhledávání: '"Roustaee, R."'
A 30-year trend of dairy consumption and its determinants among income groups in Iranian households.
Autor:
Roustaee R; Department of Community Nutrition, Faulty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Eini-Zinab H; Department of Community Nutrition, Faulty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Ghodsi D; Department of Nutrition Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Mehrparvar Hosseini E; Department of Agricultural Economics, University of Tehran, Tehran, Iran., Omidvar N; Department of Community Nutrition, Faulty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Hosseini H; Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Hosseini Mousavi SO; Department of Community Nutrition, Faulty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Rafiee H; Department of Agricultural Economics, University of Tehran, Tehran, Iran.
Publikováno v:
Frontiers in public health [Front Public Health] 2024 Feb 15; Vol. 12, pp. 1261293. Date of Electronic Publication: 2024 Feb 15 (Print Publication: 2024).
Autor:
Ghodsi D; Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Rasekhi H; Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Yari Z; Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Roustaee R; Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Nikooyeh B; Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Faramarzi A; Statistical Research and Training Center, Tehran, Iran., Eini-Zinab H; Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Neyestani TR; Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Publikováno v:
Frontiers in nutrition [Front Nutr] 2023 May 12; Vol. 10, pp. 1083318. Date of Electronic Publication: 2023 May 12 (Print Publication: 2023).
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Ghodsi D; Department of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran., Omidvar N; Department of Community Nutrition, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran., Nikooyeh B; Laboratory of Nutrition Research, Department of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran., Roustaee R; Department of Community Nutrition, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran., Shakibazadeh E; Department of Health Education and Promotion, School of Public Health, Tehran University of Medical Sciences, Tehran 1417913151, Iran., Al-Jawaldeh A; Nutrition Unit, World Health Organization Regional Office for the Eastern Mediterranean, World Health Organization, Cairo 11371, Egypt.
Publikováno v:
International journal of environmental research and public health [Int J Environ Res Public Health] 2021 Jul 24; Vol. 18 (15). Date of Electronic Publication: 2021 Jul 24.
Autor:
Gellere, Inna1 (AUTHOR) inna.gellere@gmail.com, Beitane, Ilze1 (AUTHOR) ilze.beitane@llu.lv
Publikováno v:
Behavioral Sciences (2076-328X). Sep2024, Vol. 14 Issue 9, p766. 10p.
Autor:
Jannati, Nooshin1 (AUTHOR), Mahmoodi, Mohammad Reza2 (AUTHOR) mahmoodimr@yahoo.com, Azadbakht, Leila1 (AUTHOR) azadbakhtleila@gmail.com
Publikováno v:
Scientific Reports. 7/3/2024, Vol. 14 Issue 1, p1-13. 13p.
Autor:
Esfarjani F; Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Hosseini H; Department of Food Science and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Khaksar R; Department of Food Science and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Roustaee R; Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Alikhanian H; Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Khalafi M; Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Mousavi Khaneghah A; Department of Food Sciences, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil., Mohammadi-Nasrabadi F; Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Publikováno v:
Iranian journal of public health [Iran J Public Health] 2019 Oct; Vol. 48 (10), pp. 1870-1878.
Publikováno v:
In Clinical Nutrition September 2017 36 Supplement 1:S145-S145
Publikováno v:
In Clinical Nutrition September 2017 36 Supplement 1:S159-S160