سازمان ملی استاندارد ایران. (1386). آب میوه‌ها ـ روش‌های آزمون. (استاندارد ملی ایران، شمارۀ 2685)، تجدیدنظر اول. برگرفته از http://standard.isiri.gov.ir/StandardView.aspx?Id=46001

سازمان ملی استاندارد ایران. (1389). نکتارهای زردآلو، آلو، گلابی، سیب و زرد آلو- ویژگی‌ها. (استاندارد ملی ایران، شمارۀ 2613)، تجدیدنظر دوم. برگرفته از http://standard.isiri.gov.ir/StandardView.aspx?Id=32660

شوریده، م.، تسلیمی، ا.، عزیزی، م. ح.، محمدی‌فر، م.ا. و مشایخ، م. (1389). تأثیر کاربرد دی‌تاگاتوز، اینولین و استویا به‌عنوان جایگزین ساکارُز بر بعضی ویژگی‌های فیزیکی، شیمیایی، رئولوژیکی و حسی شکلات تیره. مجله علوم تغذیه و صنایع غذایی ایران، 5(3)، 38-29.

کشتکاران، م.، محمدی‌فر. م.ا. و اسدی، غ. (1391). بررسی اثر دوگونه صمغ کتیرا بر برخی ویژگی‌های رئولوژیکی، فیزیکی و حسی نوشیدنی شیرخرما. مجله علوم تغذیه و صنایع غذایی ایران، 7(3)، 31-42

یوسفی اصلی، م.، گلی، ا. و کدیور، م. (1391). بهینه‌سازی تولید مربای کم‌کالری بِه با استفاده از شیرین‌کنندۀ مصنوعی استویا. نشریه پژوهش‌های صنایع غذایی، 22(2)، 156-164.

Ardali, F. R., Alipour, M., Shariati, M.A., Taheri, S., & Amiri, S. )2014(. Replacing sugar by Rebaudioside A in orange drink and produce a new drink. Indian Journal of Research in Pharmacy and Biotechnology, 12, 1131-1135.

Aziznia, S., Khosrowshahi, A., Madadlou, A., & Rahimi, J. (2008). Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of Dairy Science, 91(7), 2545-2552. doi: https://doi.org/10.3168/jds.2007-0875

Badawi, A.M., El-Tablawy, N.A., Bassily, N.S., & El-Behairy, S.A. (2005). Stevioside as A low caloric sweetener to milky drink and its protective role against oxidative stress in diabetic rats. Egyptian Journal of Hospital Medicine, 20, 163-176. doi: https://doi.org/10.12816/EJHM.2005.18102

Balaghi, S., Mohammadifar, M.A., & Zargaraan, A. (2010). Physicochemical and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. Food Biophysics, 5(1), 59-71. doi: https://doi.org/10.1007/s11483-009-9144-5

Cho, W.C.S., & Leung, K.N. (2007). In vitro and in vivo immunomodulating and immunorestorative effects of Astragalus membranaceus. Journal of Ethnopharmacology, 113(1), 132-141. doi: https://doi.org/10.1016/j.jep.2007.05.020

Iacopini, P, Baldi, M, Storchi, P., & Sebastiani, L. (2008). Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions. Journal of Food Composition and Analysis, 21(8), 589-598. doi: https://doi.org/10.1016/j.jfca.2008.03.011

Iranian National Standardization Organization. (2009). Peach, plum, pear, apple, apricot nectars-Specifications, (ISIRI Standard No. 2613). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=32660 (in Persian)

Iranian National Standardization Organization.( 2007). Fruit juices-Test methods, (ISIRI Standard No. 2685, 1^st.revision), Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=46001 (in Persian)

Karimi, N., Mohammadifar, M.A., & Nayebzade, K.( 2013). Effect of two types of Iranian gum tragacanth on stability and rheological properties of oil-in-water emulsion. Iranian Journal of Nutrition Sciences & Food Technology, 8, 87-98. (in Persian)

Keshtkaran, M., Mohammadifar, M.A., & Asadi, G. (2012). The effect of two types of Iranian gum tragacanth on some rheological, physical and sensory properties of date milk beverage. Iranian Journal of Nutrition Sciences & Food Technology. 7, 31-42. (in Persian)

Kukula-Koch, W., Aligiannis, N., Halabalaki, M., Skaltsounis, A.L., Glowniak, K., & Kalpoutzakis, N. (2013). Influence of extraction procedure on phenolic content and antioxidant activity of Cretan barberry herb. Food Chemistry, 138(1), 406-413. doi: https://doi.org/10.1016/j.foodchem.2012.10.045

Lemus-Mondaca, R., Vega-Gálvez, A., Zura-Bravo, L., & Ah-Hen, K. (2012). Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry, 132(1):1121-1132. doi: https://doi.org/10.1016/j.foodchem.2011.11.140

Lisak, K., Lenc, M., Jeličić, I., & Božanić, R. (2012). Sensory evaluation of the strawberry flavored yoghurt with stevia and sucrose addition. Hrvatski Časopis Za Prehrambenu Tehnologiju, Biotehnologiju I Nutricionizam, 7, 39-43.

Louis, D.N., Ohgaki, H., Wiestler, O.D., Cavenee, W.K., Burger, P.C., Jouvet, A., & Kleihues, P. (2007). The 2007 WHO classification of tumours of the central nervous system. Acta Neuropathologica, 114(2), 97-109. doi: https://doi.org/10.1007/s00401-007-0243-4

Nabors, L., Lehmkuhl, H., Christos, N., & Andreone, T.L. (2003). Children with Diabetes: Perceptions of Supports for Self‐Management at School. Journal of School Health, 73(6), 216-221. doi: https://doi.org/10.1111/j.1746-1561.2003.tb06563.x

Poojary, M.M., Vishnumnurthy, K.A., & Adhikari, A.V. (2015). Extraction, characterization and biological studies of phytochemicals from Mammea suriga. Journal of Pharmaceutical Analysis, 5(3), 182-189. doi: https://doi.org/10.1016/j.jpha.2015.01.002

Saniah, K., & Samsiah, M.S. (2012). The application of Stevia as sugar substitute in carbonated drinks using Response Surface Methodology. Journal of Tropical and Agricultural and Food Science, 40(1), 23-34.

Shahidi, F., & Naczk, M. (2004). Phenolics in Food and Nutraceuticals. (pp. 238-309). CRC Press, Washinton DC, USA.

Shivanna, N., Naika, M., Khanum, F., & Kaul, V.K. (2013). Antioxidant, anti-diabetic and renal protective properties of Stevia rebaudiana. Journal of Diabetes and its Complications, 27(2), 103-113. doi: https://doi.org/10.1016/j.jdiacomp.2012.10.001

Shourideh, M., Taslimi, A., Azizi, M., Mohammadifar, M.A., & Mashayekh, M. (2010). Effects of D-Tagatose, inulin and stevia as sugar substitutes on the physical, chemical, rheological and sensory properties of dark chocolate. Iranian Journal of Nutrition Sciences & Food Technology, 5, 29-38. (in Persian)

Sic Zlabur, J., Dobricevic, N., Galic, A., Pliestic, S., & Voca, S. (2017). The influence of natural sweetener (Stevia rebaudiana Bertoni) on bioactive compounds content in chokeberry juice. Journal of Food Processing and Preservation, 42(1), e13406. doi: https://doi.org/10.1111/jfpp.13406.

Vatankhah, M., Garavand, F., Elhamirad, A., & Yaghbani, M. (2014). Influence of sugar replacement by stevioside on physicochemical and sensory properties of biscuit. Quality Assurance and Safety of Crops and Foods, 7(3), 393-400. doi: https://doi.org/10.3920/QAS2014.0396

Yadav, A.K., Singh, S., Dhyani, D., & Ahuja, P.S. (2011). A review on the improvement of stevia [Stevia rebaudiana (Bertoni)]. Canadian Journal of Plant Science, 91(1), 1-27. doi: https://doi.org/10.4141/cjps10086

Yousefi asli, M., Goli, S.A.H., & Kadivar, M. (2012). Optimization of low-calorie quince jam production with Stevioside sweetener. Journal of Food Research. 22, 156-164. (in Persian)