Comparison of High-Performance Liquid Chromatography and Thin Layer Chromatography Methods to Identify Tartrazine in Four Food Types

Volume 10, Issue 2, June 2025, Pages 325-331

10.30476/ijns.2025.102578.1323

Hannane Rahnama; Rahim Azari; Enayat Berizi; Seyed Mohammad Mazloomi

• View Article
• PDF 698.85 K

The Washing and Disinfection Efficiency of Leek in Reducing Aerobic Mesophilic Microorganisms and Escherichia Coli in an Industrial Plant in Shiraz, Southern Iran

Volume 7, Issue 1, March 2022, Pages 58-63

10.30476/ijns.2022.94261.1172

Behnam Hosseininezhad; Elham Aberoei; Seyed Mohammad Mazloomi

• View Article
• PDF 373.85 K

The Effect of Argan Oil on Surrogate Markers in Cardiovascular Diseases: A Systematic Review and Meta-Analysis

Volume 5, Issue 4, December 2020, Pages 159-166

10.30476/ijns.2020.87532.1083

Maryam Ghaseminasab Parizi; Mohammad Hassan Eftekhari; Sayedeh Maryam Tabibzadeh; Maryam Shafiee; Seyed Mohammad Mazloomi

• View Article
• PDF 1.08 M

Microbial and Chemical Properties of Mahyaveh: A Traditional Iranian Fish Sauce in Zarrin Dasht City, Iran

Volume 2, Issue 4, December 2017, Pages 229-233

Maryam Ranjbar; Seyed Mohammad Mazloomi; Maryam Armin; Fatemeh Hemmati

• View Article
• PDF 386.33 K