170 related articles for article (PubMed ID: 33612590)
1. Fortification of Rice Noodles with Vitamin A: Quality, Sensory Evaluation, and Enhancement of Vitamin A Intakes.
Malahayati N; Muhammad K; Bakar J; Karim R
J Nutr Sci Vitaminol (Tokyo); 2020; 66(Supplement):S179-S183. PubMed ID: 33612590
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Folates in Asian noodles: III. Fortification, impact of processing, and enhancement of folate intakes.
Bui LT; Small DM
J Food Sci; 2007 Jun; 72(5):C288-93. PubMed ID: 17995717
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. The Potential of Iodine and Iron Double-Fortified Salt Compared with Iron-Fortified Staple Foods to Increase Population Iron Status.
Hurrell RF
J Nutr; 2021 Feb; 151(Suppl 1):47S-63S. PubMed ID: 33582784
[TBL] [Abstract][Full Text] [Related]
6. Vitamin A fortification of wheat flour: considerations and current recommendations.
Klemm RD; West KP; Palmer AC; Johnson Q; Randall P; Ranum P; Northrop-Clewes C
Food Nutr Bull; 2010 Mar; 31(1 Suppl):S47-61. PubMed ID: 20629352
[TBL] [Abstract][Full Text] [Related]
7. Fortification of Yellow Alkaline Noodles with Wheat Bran and the Impact on Physical and Sensorial Properties.
Wardhana YR; Banawi LS
J Nutr Sci Vitaminol (Tokyo); 2020; 66(Supplement):S190-S195. PubMed ID: 33612593
[TBL] [Abstract][Full Text] [Related]
8. The growing importance of staple foods and condiments used as ingredients in the food industry and implications for large-scale food fortification programs in Southeast Asia.
Spohrer R; Larson M; Maurin C; Laillou A; Capanzana M; Garrett GS
Food Nutr Bull; 2013 Jun; 34(2 Suppl):S50-61. PubMed ID: 24049996
[TBL] [Abstract][Full Text] [Related]
9. RD43 rice flour: the effect on starch digestibility and quality of noodles, glycemic response, short-acting satiety hormones and appetite control in humans.
Suklaew PO; Chusak C; Wang CK; Adisakwattana S
Food Funct; 2021 Sep; 12(17):7975-7985. PubMed ID: 34259302
[TBL] [Abstract][Full Text] [Related]
10. Instant noodles: processing, quality, and nutritional aspects.
Gulia N; Dhaka V; Khatkar BS
Crit Rev Food Sci Nutr; 2014; 54(10):1386-99. PubMed ID: 24564594
[TBL] [Abstract][Full Text] [Related]
11. Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles.
Vishwakarma S; Mandliya S; Dalbhagat CG; Majumdar J; Mishra HN
Foods; 2023 Mar; 12(5):. PubMed ID: 36900617
[TBL] [Abstract][Full Text] [Related]
12. Quality assessment of noodles made from blends of rice flour and canna starch.
Wandee Y; Uttapap D; Puncha-arnon S; Puttanlek C; Rungsardthong V; Wetprasit N
Food Chem; 2015 Jul; 179():85-93. PubMed ID: 25722142
[TBL] [Abstract][Full Text] [Related]
13. Suitability of instant noodles for iron fortification to combat iron-deficiency anemia among primary schoolchildren in rural Vietnam.
Le HT; Brouwer ID; de Wolf CA; van der Heijden L; Nguyen KC; Kok FJ
Food Nutr Bull; 2007 Sep; 28(3):291-8. PubMed ID: 17974362
[TBL] [Abstract][Full Text] [Related]
14. Rice fortification: its potential for improving micronutrient intake and steps required for implementation at scale.
Piccoli NB; Grede N; de Pee S; Singhkumarwong A; Roks E; Moench-Pfanner R; Bloem MW
Food Nutr Bull; 2012 Dec; 33(4 Suppl):S360-72. PubMed ID: 23444717
[TBL] [Abstract][Full Text] [Related]
15. Potential Dietary Contributions From Rice and Wheat Flour Fortification in the Solomon Islands: Results From the 2012-2013 Household Income and Expenditure Survey.
Imhoff-Kunsch B; Shakya I; Namohunu SAD; Pitaboe A; Wong P; Tsang BL; Codling K; Foley J; Pachón H
Food Nutr Bull; 2019 Mar; 40(1):71-86. PubMed ID: 30606057
[TBL] [Abstract][Full Text] [Related]
16. Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles.
Polpuech C; Chavasit V; Srichakwal P; Paniangvait P
Malays J Nutr; 2011 Aug; 17(2):237-48. PubMed ID: 22303577
[TBL] [Abstract][Full Text] [Related]
17. Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch.
Lubowa M; Yeoh SY; Easa AM
Food Sci Technol Int; 2018 Sep; 24(6):476-486. PubMed ID: 29600879
[TBL] [Abstract][Full Text] [Related]
18. The importance of using food and nutrient intake data to identify appropriate vehicles and estimate potential benefits of food fortification in Uganda.
Kyamuhangire W; Lubowa A; Kaaya A; Kikafunda J; Harvey PW; Rambeloson Z; Dary O; Dror DK; Allen LH
Food Nutr Bull; 2013 Jun; 34(2):131-42. PubMed ID: 23964386
[TBL] [Abstract][Full Text] [Related]
19. Properties of insect protein concentrate and potential application in seasoned rice noodles.
Thongkaew C; Singthong J; Klangsinsirikul S
Food Sci Technol Int; 2024 Jun; 30(4):307-316. PubMed ID: 36514278
[TBL] [Abstract][Full Text] [Related]
20. Regulatory monitoring systems of fortified salt and wheat flour in selected ASEAN countries.
van den Wijngaart A; Bégin F; Codling K; Randall P; Johnson QW
Food Nutr Bull; 2013 Jun; 34(2 Suppl):S102-11. PubMed ID: 24050001
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
