Concepedia

Author

Haleh Hadaegh

Islamic Azad University Central Tehran BranchORCID

Also Known As

H. Hadaegh, Haleh Hadaegh

14

Publications

454

Citations

6

H-Index

23

Concepts

All Affiliations

Islamic Azad University Central Tehran BranchKashan University of Medical SciencesIslamic Azad University, Science and Research BranchShahid Beheshti University of Medical SciencesNational Nutrition and Food Technology Research Institute
HH

About

Haleh Hadaegh is an author at Islamic Azad University Central Tehran Branch specializing in public health, lactic acid bacteria, and food microbiology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Public Health

2

2

195

2

Health Sciences

1

1

49

3

Medicine

1

1

146

4

Clinical Nutrition

1

1

146

5

Diabetes

1

1

146

Haleh Hadaegh

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6

Publications

449

Citations

6

H-Index

YearCitations

Consumption of Synbiotic Bread Decreases Triacylglycerol and VLDL Levels While Increasing HDL Levels in Serum from Patients with Type‐2 Diabetes

Hossein Shakeri, Haleh Hadaegh, Fatemeh Abedi,

Lipids

2014

146

Effects of Daily Consumption of Synbiotic Bread on Insulin Metabolism and Serum High-Sensitivity C-Reactive Protein among Diabetic Patients: A Double-Blind, Randomized, Controlled Clinical Trial

Maryam Tajadadi-Ebrahimi, Fereshteh Bahmani, Hossein Shakeri,

Annals of Nutrition and Metabolism

2014

125

RETRACTED ARTICLE: The Consumption of Synbiotic Bread Containing <i>Lactobacillus sporogenes</i> and Inulin Affects Nitric Oxide and Malondialdehyde in Patients with Type 2 Diabetes Mellitus: Randomized, Double-Blind, Placebo-Controlled Trial

Fereshteh Bahmani, Maryam Tajadadi-Ebrahimi, Fariba Kolahdooz,

Journal of the American College of Nutrition

2015

86

The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

Haleh Hadaegh, S. M. Seyyedain Ardabili, Maryam Ebrahimi,

Journal of Food Quality

2017

49

Sensory, digestion, and texture quality of commercial gluten‐free bread: Impact of broken rice flour type

Ehsan Feizollahi, Leila Mirmoghtadaie, Mohammad Amin Mohammadifar,

Journal of Texture Studies

2018

33

Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy

Leily Vahid‐Dastjerdi, Sahar Jazaeri, Haleh Hadaegh,

European Food Research and Technology

2020

10

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