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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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 4. Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea mays blends.
    Galan MG, Drago SR, Armada M, José RG.
    Int J Food Sci Nutr; 2013 Jun; 64(4):502-7. PubMed ID: 23256750
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 12. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
    Martinez CS, Ribotta PD, Añón MC, León AE.
    Food Sci Technol Int; 2014 Mar; 20(2):127-35. PubMed ID: 23733824
    [Abstract] [Full Text] [Related]

  • 13. [Amaranth bars enriched with fructans: acceptability and nutritional value].
    Dias Capriles V, Gomes Arêas JA.
    Arch Latinoam Nutr; 2010 Sep; 60(3):291-7. PubMed ID: 21614826
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 15. Industrial corn flour enrichment with whole amaranth flour and milling fractions in corn-based products.
    Sánchez-Marroquín A, Maya S.
    Arch Latinoam Nutr; 1985 Sep; 35(3):518-35. PubMed ID: 3842057
    [Abstract] [Full Text] [Related]

  • 16. Consumer preferences for maize products in urban Kenya.
    De Groote H, Kimenju SC.
    Food Nutr Bull; 2012 Jun; 33(2):99-110. PubMed ID: 22908691
    [Abstract] [Full Text] [Related]

  • 17. Evaluation of antioxidant activity of amaranth (Amaranthus cruentus) grain and by-products (flour, popping, cereal).
    Paśko P, Bartoń H, Fołta M, Gwizdz J.
    Rocz Panstw Zakl Hig; 2007 Jun; 58(1):35-40. PubMed ID: 17711088
    [Abstract] [Full Text] [Related]

  • 18. Effect of tempe-yellow maize porridge and milk-yellow maize porridge on growth rate, diarrhoea and duration of rehabilitation of malnourished children.
    Kalavi FN, Muroki NM, Omwega AM, Mwadime RK.
    East Afr Med J; 1996 Jul; 73(7):427-31. PubMed ID: 8918002
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

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