Zobrazeno 1 - 10
of 489
pro vyhledávání: '"Tavakoli HR"'
Autor:
Tavakoli HR, Imani Fooladi AA
Publikováno v:
مجله دانشگاه علوم پزشکی گرگان, Vol 13, Iss 1, Pp 79-87 (2011)
Background and Objective: The Clostridium botulinum is one of the most important causative of food poisoning. Spores of Clostridium botulinum spread out in the soil, the sea sediments, the marine environments and the marine animals. In recent years u
Externí odkaz:
https://doaj.org/article/d8cd34b51e5d4031a3155eef4cb84890
Autor:
Faraj J; is a General Medical Officer at Naval Surface Forces Atlantic, Medical Readiness Division, Norfolk, Virginia. is a Resident Physician in the Department of Anesthesiology at Rush University Hospital in Chicago, Illinois. is the head of Psychiatry Consultation-Liaison Services at the Naval Medical Center, Portsmouth, Virginia., Takanti V; is a General Medical Officer at Naval Surface Forces Atlantic, Medical Readiness Division, Norfolk, Virginia. is a Resident Physician in the Department of Anesthesiology at Rush University Hospital in Chicago, Illinois. is the head of Psychiatry Consultation-Liaison Services at the Naval Medical Center, Portsmouth, Virginia., Tavakoli HR; is a General Medical Officer at Naval Surface Forces Atlantic, Medical Readiness Division, Norfolk, Virginia. is a Resident Physician in the Department of Anesthesiology at Rush University Hospital in Chicago, Illinois. is the head of Psychiatry Consultation-Liaison Services at the Naval Medical Center, Portsmouth, Virginia.
Publikováno v:
Federal practitioner : for the health care professionals of the VA, DoD, and PHS [Fed Pract] 2021 Aug; Vol. 38 (8), pp. 356-362.
Autor:
Riazi, Somaye1 (AUTHOR), Ghavami, Vahid2 (AUTHOR), Sobhani, Seyyed Reza3 (AUTHOR), Shoorab, Nahid Jahani4,5 (AUTHOR), Mirzakhani, Kobra4,5 (AUTHOR) mirzakhanikb@gmail.com
Publikováno v:
BMC Pregnancy & Childbirth. 10/25/2024, Vol. 24 Issue 1, p1-12. 12p.
Autor:
Muhamad, Nor Asiah1 (AUTHOR) norasiahdr@gmail.com, Chemi, Norliza2,3 (AUTHOR) norlizachemi71@gmail.com, Ma'amor, Nur Hasnah1 (AUTHOR), Rosli, Izzah Athirah1 (AUTHOR), Leman, Fatin Norhasny1 (AUTHOR), Mohamad Isa, Mohd Fadzli4 (AUTHOR), Johari, Mohammad Zabri5 (AUTHOR), Abdullah, Norni6 (AUTHOR), Ibrahim, Nor Ashikin7 (AUTHOR), Chan, Huan-Keat8 (AUTHOR), Abu Hassan, Muhammad Radzi8 (AUTHOR)
Publikováno v:
PLoS ONE. 10/24/2024, Vol. 19 Issue 10, p1-17. 17p.
Publikováno v:
Iranian Fisheries Science Research Institute
The consumption of sea-foods especially different kinds of fish has been increased in many countries such Iran in recent years (Akhonzade Basti et al 2006, Feldhusen, 2004). However, there is substantial evidence that fish and seafood are high on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ffdf9e9a74fa29399fd5d022095c2ccb
https://hdl.handle.net/1834/37292
https://hdl.handle.net/1834/37292
Autor:
R., Tavakoli H.1, A., Imani Fooladi A.2 imanifouladi.a@gmail.com
Publikováno v:
Journal of Gorgan University of Medical Sciences. 2011, Vol. 13 Issue 1, p79-87. 9p.
Production of Trans -free fats by chemical interesterified blends of palm stearin and sunflower oil.
Autor:
Farajzadeh Alan D; Medicine, Quran and Hadith Research Center Baqiyatallah University of Medical Sciences Tehran Iran., Naeli MH; Department of Food Science and Technology Faculty of Agricultural Engineering Sari Agricultural Sciences and Natural Resources University Sari Iran., Naderi M; Department of Food Materials and Process Design Engineering Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran., Jafari SM; Department of Food Materials and Process Design Engineering Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran., Tavakoli HR; Health Research Center Life Style Institute Baqiyatallah University of medical Sciences Tehran Iran.
Publikováno v:
Food science & nutrition [Food Sci Nutr] 2019 Oct 03; Vol. 7 (11), pp. 3722-3730. Date of Electronic Publication: 2019 Oct 03 (Print Publication: 2019).
Autor:
Rostami H; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran., Tavakoli HR; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran., Rahimi MH; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran., Mohammadi M; Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.; Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Publikováno v:
Military medicine [Mil Med] 2019 Oct 01; Vol. 184 (9-10), pp. e417-e425.
Autor:
Tavakoli HR; Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran., Naderi M; Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran., Jafari SM; Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran., Naeli MH; Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran.
Publikováno v:
Food science & nutrition [Food Sci Nutr] 2019 Feb 28; Vol. 7 (4), pp. 1455-1465. Date of Electronic Publication: 2019 Feb 28 (Print Publication: 2019).
Autor:
حسان معنوی پور1, اکبر اسلامی2,3, عباس شاهسونی3,4, احمد اله آبادی5, رضا سعیدی6,7, فاطمه شکری داریا3, مهرنوش ابطحی2,3 mehrabtahi@yahoo.com
Publikováno v:
Iranian Journal of Health & Environment. 2024, Vol. 17 Issue 1, p1-22. 22p.