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Journal Abstract Search

142 related items for PubMed ID: 21895418

  • 1. Sensory acceptability and factors predicting the consumption of grain amaranth in Kenya.
    Macharia-Mutie CW, Van de Wiel AM, Moreno-Londono AM, Mwangi AM, Brouwer ID.
    Ecol Food Nutr; 2011; 50(5):375-92. PubMed ID: 21895418
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  • 2. Simulation of the effect of maize porridge fortified with grain amaranth or micronutrient powder containing NaFeEDTA on iron intake and status in Kenyan children.
    Macharia-Mutie CW, Omusundi AM, Mwai JM, Mwangi AM, Brouwer ID.
    Public Health Nutr; 2013 Sep; 16(9):1605-13. PubMed ID: 23218415
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  • 3. Maize porridge enriched with a micronutrient powder containing low-dose iron as NaFeEDTA but not amaranth grain flour reduces anemia and iron deficiency in Kenyan preschool children.
    Macharia-Mutie CW, Moretti D, Van den Briel N, Omusundi AM, Mwangi AM, Kok FJ, Zimmermann MB, Brouwer ID.
    J Nutr; 2012 Sep; 142(9):1756-63. PubMed ID: 22810982
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  • 5. Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods.
    Egounlety M, Aworh OC, Akingbala JO, Houben JH, Nago MC.
    Int J Food Sci Nutr; 2002 Jan; 53(1):15-27. PubMed ID: 11820093
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  • 6. Nutritional value for young children of grain amaranth and maize-amaranth mixtures: effect of processing.
    Morales E, Lembcke J, Graham GG.
    J Nutr; 1988 Jan; 118(1):78-85. PubMed ID: 3335942
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  • 7. [Enrichment of precooked white corn flour (Zea mays) with amaranth seed flour (Amaranthus sp.)].
    Pacheco de Delahaye E, Portillo M.
    Arch Latinoam Nutr; 1990 Sep; 40(3):360-8. PubMed ID: 2134139
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  • 8. Efficacy of processed amaranth-containing bread compared to maize bread on hemoglobin, anemia and iron deficiency anemia prevalence among two-to-five year-old anemic children in Southern Ethiopia: A cluster randomized controlled trial.
    Orsango AZ, Loha E, Lindtjørn B, Engebretsen IMS.
    PLoS One; 2020 Sep; 15(9):e0239192. PubMed ID: 32986748
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  • 9. Predicting iron-fortified soy sauce consumption intention: application of the theory of planned behavior and health belief model.
    Sun X, Guo Y, Wang S, Sun J.
    J Nutr Educ Behav; 2006 Sep; 38(5):276-85. PubMed ID: 16966048
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  • 10. Evaluation of the nutritional value of the amaranth plant. I. Raw and heat-treated grain tested in experiments on growing rats.
    Andrásofszky E, Szöcs Z, Fekete S, Jelenits K.
    Acta Vet Hung; 1998 Sep; 46(1):47-59. PubMed ID: 9704510
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  • 11. [Amaranth flour: characteristics, comparative analysis, application possibilities].
    Zharkov IM, Miroshnichenko LA, Zviagin AA, Bavykina IA.
    Vopr Pitan; 2014 Sep; 83(1):67-73. PubMed ID: 25059059
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  • 14. Acceptability and safety of novel infant porridges containing lyophilized meat powder and iron-fortified wheat flour.
    Pachón H, Domínguez MR, Creed-Kanashiro H, Stoltzfus RJ.
    Food Nutr Bull; 2007 Mar; 28(1):35-46. PubMed ID: 17718010
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  • 20. 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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