List of Articles Saturated Fatty Acids

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  1 - Investigation the Saturated and Trans Fatty Aid contents of Confectionary Products in Kermanshah City
  N. Mardafkan F. Beigmohammadi Sh. Ahmadi
• Open Access Article
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  2 - The Reaction of Some Qualitative Changes in the kernel of Different Walnut Genotypes in the Storage Period
  Zahra Davarkhah Mehdi Hosseinifarahi Mohsen Radi Sedigheh Gholipour
  https://doi.org/10.71667/sarj.2024.970442
• Open Access Article
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  3 - مروری بر اثرات متابولیسمی اسیدهای چرب با چند باند دوگانه بر مرغ‌ها
  ب. نوبدشاد م. رویان ع. اخلاقی
• Open Access Article
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  4 - Influence of drought stress and Chitosan on fatty acid compounds of rapeseed varieties
  Morteza Rezaeizadeh Saeid Sayfzadeh Amir Hossein Shirani Rad Seyed Alireza Valadabadi Esmaeil Hadidi Masouleh
  10.30495/ijpp.2019.667143
• Open Access Article
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  5 - Quantitative and Qualitative Evaluation of Seed Oil in Some Halophyte species
  Simin Sajjadi Shahr Babaki Hossein Ali Asadi-Gharneh
  10.2./jpps.2022.691240
• Open Access Article
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  6 - Evaluation of Oil Percent and Fatty Acids Composition of Caper Genotypes in some Southern Regions of Iran
  Zahra Zangeneh Hossein Ali Asadi-Gharneh
  10.2./jpps.2022.693329
• Open Access Article
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  7 - Fatty acid composition in Acartia tonsa - South Caspian Sea (Noshahr)
  S. Sarkeshikian R. Mousavi Nadoushan
• Open Access Article
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  8 - Identification of fatty acids composition in fresh and frozen silver carp (Hypophthalmichthys molitrix) for determination of its shelf life at -18ْc
  A. R. Najafi N. Beheshtiseresht
• Open Access Article
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  9 - Oil Content and Fatty Acid Profile of some Pine Nuts Species (Pinus spp.)
  Vida Meshgi Hossein Ali Asadi-Gharneh
  10.22034/jon.2019.664765
• Open Access Article
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  10 - Studying the Effect of Source and Feeding Duration of Protected Omega-3 and Omega-9 Fatty Acids on Production Performance and Expression of Genes Involved in Fat Metabolism in Fattening Lambs
  A. Mirshamsollahi M.  Ganjkhanlou
  https://doi.org/10.71798/ijas.2024.1195005
• Open Access Article
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  11 - Effect of incorporation Ocimum basilicum L. powder on some physicochemical properties and oxidative stability of chocolate during the storage period
  Elham  Aleebrahim Maryam  Jafari