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Journal Abstract Search

173 related items for PubMed ID: 21366382

  • 1. Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality.
    Ejigui J, Desrosiers T.
    Int J Food Sci Nutr; 2011 Aug; 62(5):484-97. PubMed ID: 21366382
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  • 2. Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): effect of maize-legume combinations and traditional processing methods.
    Ejigui J, Savoie L, Marin J, Desrosiers T.
    Food Nutr Bull; 2007 Mar; 28(1):23-34. PubMed ID: 17718009
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  • 3. Participatory nutrition education and adoption of new feeding practices are associated with improved adequacy of complementary diets among rural Malawian children: a pilot study.
    Hotz C, Gibson RS.
    Eur J Clin Nutr; 2005 Feb; 59(2):226-37. PubMed ID: 15483634
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  • 5. Optimization of the nutrient content and protein quality of cereal-legume blends for use as complementary foods in Ghana.
    Suri DJ, Tano-Debrah K, Ghosh SA.
    Food Nutr Bull; 2014 Sep; 35(3):372-81. PubMed ID: 25902596
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  • 6. Nutritional value and acceptability of homemade maize/sorghum-based weaning mixtures supplemented with rojo bean flour, ground sardines and peanut paste.
    Mosha TC, Vicent MM.
    Int J Food Sci Nutr; 2004 Jun; 55(4):301-15. PubMed ID: 15369984
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  • 11. Feeding practices and factors contributing to wasting, stunting, and iron-deficiency anaemia among 3-23-month old children in Kilosa district, rural Tanzania.
    Mamiro PS, Kolsteren P, Roberfroid D, Tatala S, Opsomer AS, Van Camp JH.
    J Health Popul Nutr; 2005 Sep; 23(3):222-30. PubMed ID: 16262018
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  • 12. Evaluation of the simultaneous effects of processing parameters on the iron and zinc solubility of infant sorghum porridge by response surface methodology.
    Kayodé AP, Nout MJ, Bakker EJ, Van Boekel MA.
    J Agric Food Chem; 2006 Jun 14; 54(12):4253-9. PubMed ID: 16756354
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  • 13. Nutrient composition of Cirina forda (Westwood)-enriched complementary foods.
    Adepoju OT, Daboh OO.
    Ann Nutr Metab; 2013 Jun 14; 63(1-2):139-44. PubMed ID: 23988809
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  • 15. Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize (Zea mays), soybean (Glycine max) and crayfish (Procambarus clarkii).
    Adegbusi HS, Ismail A, Mohd Esa N, Mat Daud ZA.
    J Sci Food Agric; 2022 Dec 14; 102(15):6961-6973. PubMed ID: 35672266
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  • 16. Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal.
    Plahar WA, Nti CA, Annan NT.
    Plant Foods Hum Nutr; 1997 Dec 14; 51(4):365-80. PubMed ID: 9650729
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  • 19. Effect of the consumption of high energy dense and fortified gruels on energy and nutrient intakes of 6-10-month-old Vietnamese infants.
    Van Hoan N, Van Phu P, Salvignol B, Berger J, Trèche S.
    Appetite; 2009 Oct 14; 53(2):233-40. PubMed ID: 19591885
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