Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak by Ashkan Jebelli Javan, Fatemeh Mirhaj, Nasim Khorshidian, Mehrdad Mohammadi

“…Softer and juicier meat is widely preferred and different ingredients have been used for marination of meat and improving its tenderness. This study aimed to investigate the effects of broccoli (Brassica oleracea var. …”
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Effects of Dietary Iron Levels on the Production Performance, Nutrient Digestibility, Blood Biochemistry, and Meat and Fur Quality of Growing Rex Rabbits by Jiali Chen, Jiyuan Wang, Lei Liu, Fuchang Li

“…The objective of this study was to explore the effects of dietary iron (Fe) levels on the production performance, nutrient digestibility, blood biochemistry, and meat and fur quality of growing Rex rabbits. …”
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Color Stability of Orthodontic Elastomeric Ligatures in the Oral Environment: A Clinical Trial by Marzieh Mazhari, Mehdi Yaghoubi Ashrafi, Sara Gholamian, Mehrnaz Moradinejad

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