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Journal Abstract Search

657 related items for PubMed ID: 25902596

  • 1. 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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  • 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. Orange-fleshed sweet potato-based infant food is a better source of dietary vitamin A than a maize-legume blend as complementary food.
    Amagloh FK, Coad J.
    Food Nutr Bull; 2014 Mar; 35(1):51-9. PubMed ID: 24791579
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  • 4. Donated fortified cereal blends improve the nutrient density of traditional complementary foods in Haiti, but iron and zinc gaps remain for infants.
    Ruel MT, Menon P, Loechl C, Pelto G.
    Food Nutr Bull; 2004 Dec; 25(4):361-76. PubMed ID: 15646314
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  • 5. Nutritional evaluation of some commercial baby foods consumed in Saudi Arabia.
    al-Othman AM, Khan MA, al-Kanhal MA.
    Int J Food Sci Nutr; 1997 Jul; 48(4):229-36. PubMed ID: 9349438
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  • 6. Sweetpotato-based infant foods produce porridge with lower viscosity and aflatoxin level than cereal-based complementary blends.
    Amagloh FK.
    PLoS One; 2022 Jul; 17(10):e0275593. PubMed ID: 36227913
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  • 7. Chemical evaluation of multimixes formulated from some local staples for use as complementary foods in Nigeria.
    Nnam NM.
    Plant Foods Hum Nutr; 2000 Jul; 55(3):255-63. PubMed ID: 11030479
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  • 8. Development and Sensory Shelf-Life Testing of KOKO Plus: A Food Supplement for Improving the Nutritional Profiles of Traditional Complementary Foods.
    Tano-Debrah K, Saalia FK, Ghosh S, Hara M.
    Food Nutr Bull; 2019 Sep; 40(3):340-356. PubMed ID: 31242762
    [Abstract] [Full Text] [Related]

  • 9. 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; 102(15):6961-6973. PubMed ID: 35672266
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  • 13. Nutritional and sensory evaluation of a complementary food formulated from rice, faba beans, sweet potato flour, and peanut oil.
    Mahmoud AH, El Anany AM.
    Food Nutr Bull; 2014 Dec; 35(4):403-13. PubMed ID: 25639125
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  • 15. 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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  • 16. Nutrient composition of Cirina forda (Westwood)-enriched complementary foods.
    Adepoju OT, Daboh OO.
    Ann Nutr Metab; 2013 Aug; 63(1-2):139-44. PubMed ID: 23988809
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  • 17. Considerations in developing lipid-based nutrient supplements for prevention of undernutrition: experience from the International Lipid-Based Nutrient Supplements (iLiNS) Project.
    Arimond M, Zeilani M, Jungjohann S, Brown KH, Ashorn P, Allen LH, Dewey KG.
    Matern Child Nutr; 2015 Dec; 11 Suppl 4(Suppl 4):31-61. PubMed ID: 23647784
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  • 18. Caterpillar cereal as a potential complementary feeding product for infants and young children: nutritional content and acceptability.
    Bauserman M, Lokangaka A, Kodondi KK, Gado J, Viera AJ, Bentley ME, Engmann C, Tshefu A, Bose C.
    Matern Child Nutr; 2015 Dec; 11 Suppl 4(Suppl 4):214-20. PubMed ID: 23557509
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