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Fatemeh Esfarjani

Showing results (1-10 of 29) with videos related to

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Food Science & Nutrition|July 5, 2021
A quasi-experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID-19 pandemicFatemeh Mohammadi-Nasrabadi, Yeganeh Salmani, Fatemeh Esfarjani
International Journal of Preventive Medicine|April 2, 2013
Determinants of stunting in school-aged children of tehran, iranFatemeh Esfarjani, Roshanak Roustaee, Fatemeh Mohammadi, et al.
International Journal of Preventive Medicine|December 10, 2013
Schools' Cafeteria Status: Does it Affect Snack Patterns? A Qualitative StudyFatemeh Esfarjani, Fatemeh Mohammadi, Roshanak Roustaee, et al.
Frontiers in Public Health|February 11, 2021
A Mixed-Method Study on COVID-19 Prevention in Iranian RestaurantsFatemeh Mohammadi-Nasrabadi, Yeganeh Salmani, Nasrin Broumandnia, et al.
Journal of Health, Population, and Nutrition|August 13, 2013
Major dietary patterns in relation to stunting among children in Tehran, IranFatemeh Esfarjani, Roshanak Roustaee, Fatemeh Mohammadi-Nasrabadi, et al.
International Quarterly of Community Health Education|July 27, 2019
Challenges of Cooking Oils in Fast-Food Restaurants of Iran: Views of ConsumersFatemeh Mohammadi-Nasrabadi, Aziz Zargaraan, Yeganeh Salmani, et al.
Food Science & Nutrition|August 14, 2024
Propolis as a functional food and promising agent for oral health and microbiota balance: A review studyArghavan Etebarian, Barbod Alhouei, Fatemeh Mohammadi-Nasrabadi, et al.
Food Chemistry: X|September 23, 2024
Effect of soaking in plasma-activated liquids (PALs) on heavy metals and other physicochemical properties of contaminated riceShahnaz Bohlooli, Yousef Ramezan, Fatemeh Esfarjani, et al.
Food Science & Nutrition|February 19, 2024
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancakeMaryam Maghsoud, Ali Heshmati, Mehdi Taheri, et al.
Food Science & Nutrition|January 16, 2025
Salt Contents in Fermented Dairy Products: A Strategic Blueprint for Healthier IntakeAli Massomian, Azadeh Rashidimehr, Fatemeh Mohammadi-Nasrabadi, et al.
Pageof 3

Showing results (1-10 of 29) with videos related to

Sort By:
Pageof 3
Food Science & Nutrition|July 5, 2021
A quasi-experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID-19 pandemicFatemeh Mohammadi-Nasrabadi, Yeganeh Salmani, Fatemeh Esfarjani
International Journal of Preventive Medicine|April 2, 2013
Determinants of stunting in school-aged children of tehran, iranFatemeh Esfarjani, Roshanak Roustaee, Fatemeh Mohammadi, et al.
International Journal of Preventive Medicine|December 10, 2013
Schools' Cafeteria Status: Does it Affect Snack Patterns? A Qualitative StudyFatemeh Esfarjani, Fatemeh Mohammadi, Roshanak Roustaee, et al.
Frontiers in Public Health|February 11, 2021
A Mixed-Method Study on COVID-19 Prevention in Iranian RestaurantsFatemeh Mohammadi-Nasrabadi, Yeganeh Salmani, Nasrin Broumandnia, et al.
Journal of Health, Population, and Nutrition|August 13, 2013
Major dietary patterns in relation to stunting among children in Tehran, IranFatemeh Esfarjani, Roshanak Roustaee, Fatemeh Mohammadi-Nasrabadi, et al.
International Quarterly of Community Health Education|July 27, 2019
Challenges of Cooking Oils in Fast-Food Restaurants of Iran: Views of ConsumersFatemeh Mohammadi-Nasrabadi, Aziz Zargaraan, Yeganeh Salmani, et al.
Food Science & Nutrition|August 14, 2024
Propolis as a functional food and promising agent for oral health and microbiota balance: A review studyArghavan Etebarian, Barbod Alhouei, Fatemeh Mohammadi-Nasrabadi, et al.
Food Chemistry: X|September 23, 2024
Effect of soaking in plasma-activated liquids (PALs) on heavy metals and other physicochemical properties of contaminated riceShahnaz Bohlooli, Yousef Ramezan, Fatemeh Esfarjani, et al.
Food Science & Nutrition|February 19, 2024
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancakeMaryam Maghsoud, Ali Heshmati, Mehdi Taheri, et al.
Food Science & Nutrition|January 16, 2025
Salt Contents in Fermented Dairy Products: A Strategic Blueprint for Healthier IntakeAli Massomian, Azadeh Rashidimehr, Fatemeh Mohammadi-Nasrabadi, et al.
Pageof 3