267 related articles for article (PubMed ID: 28990670)
1. Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal.
De Groote H; Kariuki SW; Traore D; Taylor JR; Ferruzzi MG; Hamaker BR
J Sci Food Agric; 2018 Apr; 98(6):2320-2331. PubMed ID: 28990670
[TBL] [Abstract][Full Text] [Related]
2. Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret, Kenya.
De Groote H; Mugalavai V; Ferruzzi M; Onkware A; Ayua E; Duodu KG; Ndegwa M; Hamaker BR
Food Nutr Bull; 2020 Jun; 41(2):224-243. PubMed ID: 32174149
[TBL] [Abstract][Full Text] [Related]
3. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder.
Onyeoziri IO; Torres-Aguilar P; Hamaker BR; Taylor JRN; de Kock HL
J Food Sci; 2021 Sep; 86(9):3824-3838. PubMed ID: 34350992
[TBL] [Abstract][Full Text] [Related]
4. Acceptability of complementary foods and breads prepared from zinc-fortified cereal flours among young children and adults in Senegal.
Aaron GJ; Lo NB; Hess SY; Guiro AT; Wade S; Ndiaye NF; Guinard JX; Brown KH
J Food Sci; 2011; 76(1):S56-62. PubMed ID: 21535716
[TBL] [Abstract][Full Text] [Related]
5. Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc.
Tripathi B; Chetana ; Platel K
J Trace Elem Med Biol; 2010 Oct; 24(4):257-62. PubMed ID: 20685098
[TBL] [Abstract][Full Text] [Related]
6. In vivo assessment of iron bioavailability from fortified pearl millet based weaning food.
Sihag MK; Sharma V; Goyal A; Arora S; Kapila R
J Sci Food Agric; 2016 Oct; 96(13):4410-5. PubMed ID: 26831255
[TBL] [Abstract][Full Text] [Related]
7. Total iron absorption by young women from iron-biofortified pearl millet composite meals is double that from regular millet meals but less than that from post-harvest iron-fortified millet meals.
Cercamondi CI; Egli IM; Mitchikpe E; Tossou F; Zeder C; Hounhouigan JD; Hurrell RF
J Nutr; 2013 Sep; 143(9):1376-82. PubMed ID: 23884388
[TBL] [Abstract][Full Text] [Related]
8. Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products.
Dias-Martins AM; Pessanha KLF; Pacheco S; Rodrigues JAS; Carvalho CWP
Food Res Int; 2018 Jul; 109():175-186. PubMed ID: 29803440
[TBL] [Abstract][Full Text] [Related]
9. Consumer preferences and willingness to pay for value-added chicken product attributes.
Martínez Michel L; Anders S; Wismer WV
J Food Sci; 2011 Oct; 76(8):S469-77. PubMed ID: 22417604
[TBL] [Abstract][Full Text] [Related]
10. Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet.
Obilana AO; Odhav B; Jideani VA
Food Nutr Res; 2018; 62():. PubMed ID: 30574047
[TBL] [Abstract][Full Text] [Related]
11. Consumers' willingness to pay for nutritional claims fighting the obesity epidemic: the case of reduced-fat and low salt cheese in Spain.
de-Magistris T; Lopéz-Galán B
Public Health; 2016 Jun; 135():83-90. PubMed ID: 26996310
[TBL] [Abstract][Full Text] [Related]
12. Instant noodles made with fortified wheat flour to improve micronutrient intake in Asia: a review of simulation, nutrient retention and sensory studies.
Bronder KL; Zimmerman SL; van den Wijngaart A; Codling K; Johns KA; Pachón H
Asia Pac J Clin Nutr; 2017 Mar; 26(2):191-201. PubMed ID: 28244695
[TBL] [Abstract][Full Text] [Related]
13. Assessment of consumers' preference for orange-fleshed sweet potato puree chapati: a case of rural and urban consumers in Kenya.
Owuor AA; Otieno DJ; Okello JJ; Oluoch-Kosura W; Dufour D
J Sci Food Agric; 2024 Jun; 104(8):4722-4728. PubMed ID: 37222731
[TBL] [Abstract][Full Text] [Related]
14. Evaluating the 3D printability of pearl millet flour with banana pulp blends.
Santhoshkumar P; Raja V; Priyadarshini SR; Moses JA
J Sci Food Agric; 2024 Jul; 104(9):5588-5602. PubMed ID: 38363095
[TBL] [Abstract][Full Text] [Related]
15. Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits.
McSweeney MB; Duizer LM; Seetharaman K; Dan Ramdath D
J Food Sci; 2016 May; 81(5):S1203-9. PubMed ID: 27027669
[TBL] [Abstract][Full Text] [Related]
16. Effects of various iron fortificants on sensory acceptability and shelf-life stability of instant noodles.
Kongkachuichai R; Kounhawej A; Chavasit V; Charoensiri R
Food Nutr Bull; 2007 Jun; 28(2):165-72. PubMed ID: 24683675
[TBL] [Abstract][Full Text] [Related]
17. Sensory acceptability of iron-fortified millet products.
Tripathi B; Ravi R; Prakash M; Platel K
Int J Food Sci Nutr; 2011 Sep; 62(6):651-9. PubMed ID: 21568824
[TBL] [Abstract][Full Text] [Related]
18. Consumers' Willingness to Pay for Food with Information on Animal Welfare, Lean Meat Essence Detection, and Traceability.
Xu L; Yang X; Wu L; Chen X; Chen L; Tsai FS
Int J Environ Res Public Health; 2019 Sep; 16(19):. PubMed ID: 31561621
[TBL] [Abstract][Full Text] [Related]
19. Effect of 3D printing conditions and post-printing fermentation on pearl millet fortified idli.
Raja V; Moses JA; Anandharamakrishnan C
J Sci Food Agric; 2023 Mar; 103(5):2401-2412. PubMed ID: 36571560
[TBL] [Abstract][Full Text] [Related]
20. Effects of information on young consumers' willingness to pay for genetically modified food: experimental auction analysis.
Kajale DB; Becker TC
Ecol Food Nutr; 2014; 53(3):292-311. PubMed ID: 24735210
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]