1. Consumption of Synbiotic Bread Decreases Triacylglycerol and VLDL Levels While Increasing HDL Levels in Serum from Patients with Type‐2 Diabetes. Issue 7 (6th April 2014) Authors: Shakeri, Hossein; Hadaegh, Haleh; Abedi, Fatemeh; Tajabadi‐Ebrahimi, Maryam; Mazroii, Navid; Ghandi, Yaser; Asemi, Zatollah Journal: Lipids Issue: Volume 49:Issue 7(2014) Page Start: 695 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Sensory, digestion, and texture quality of commercial gluten‐free bread: Impact of broken rice flour type. Issue 4 (13th March 2018) Authors: Feizollahi, Ehsan; Mirmoghtadaie, Leila; Mohammadifar, Mohammad Amin; Jazaeri, Sahar; Hadaegh, Haleh; Nazari, Bahman; Lalegani, Sajjad Journal: Journal of texture studies Issue: Volume 49:Issue 4(2018) Page Start: 395 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The Consumption of Synbiotic Bread Containing Lactobacillus sporogenes and Inulin Affects Nitric Oxide and Malondialdehyde in Patients with Type 2 Diabetes Mellitus: Randomized, Double-Blind, Placebo-Controlled Trial. (17th August 2016) Authors: Bahmani, Fereashteh; Tajadadi-Ebrahimi, Maryam; Kolahdooz, Fariba; Mazouchi, Marjan; Hadaegh, Haleh; Jamal, Atefeh-Sadat; Mazroii, Navid; Asemi, Shiva; Asemi, Zatolla Journal: Journal of the American College of Nutrition Issue: Volume 35:Number 6(2016) Page Start: 506 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗