Contribution of base diet, voluntary fortified foods and supplements to micronutrient intakes in the UK by Julia K. Bird, Rebecca Barron, Sandrine Pigat, Maaike J. Bruins

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Choline Content of Term and Preterm Infant Formulae Compared to Expressed Breast Milk—How Do We Justify the Discrepancies? by Anna Shunova, Katrin A. Böckmann, Michaela Minarski, Axel R. Franz, Cornelia Wiechers, Christian F. Poets, Wolfgang Bernhard

Subjects: “…fortification…”
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Impact of Starch-Rich Food Matrices on Black Rice Anthocyanin Accessibility and Carbohydrate Digestibility by Sean Jun Leong Ou, Amanda Simin Fu, Mei Hui Liu

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FACTORS INFLUENCING FOOD FORTIFICATION AS A MEANS TO COMBAT MALNUTRITION AMONG CHILDREN ATTENDING IMMUNIZATION AT NAKASONGOLA HEALTH CENTER IV.... by Arthur Matthew Bukenya, Justine Negesa

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Plant-Based Milks: Cashew by Jamie Zeldman, Daniela Rivero-Medoza, Wendy J Dahl

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Promising underutilized wild plants of cold desert Ladakh, India for nutritional security and health benefits by Chongtham Nirmala, Bano Shahar, Norbu Dolma, Oinam Santosh

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Cross-Sectional Study of Plant Sterols Intake as a Basis for Designing Appropriate Plant Sterol-Enriched Food in Indonesia by Drajat Martianto, Atikah Bararah, Nuri Andarwulan, Dominika Średnicka-Tober

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Macronutrient content of pooled donor human milk before and after Holder pasteurization by Pasqua Piemontese, Domenica Mallardi, Nadia Liotto, Chiara Tabasso, Camilla Menis, Michela Perrone, Paola Roggero, Fabio Mosca

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Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods by Estrella Sayas-Barberá, Jose Angel Pérez-Álvarez, Casilda Navarro-Rodríguez de Vera, Manuela Fernández-López, Manuel Viuda-Martos, Juana Fernández-López

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Le mur à éperons de Gergovie : échos hellénistiques sur un oppidum gaulois by Pierre Moret

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Fortifikasi NaFeEDTA pada cookies ubi jalar kuning sebagai produk alternatif untuk menanggulangi anemia defisiensi besi by Salma Shafrina Aulia, Ninik Rustanti, Deny Yudi Fitranti

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Une barbacane de la fin du Moyen Âge à Chartres (Eure-et-Loir) by Vincent Acheré

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Applying Zinc Nutrient Reference Values as Proposed by Different Authorities Results in Large Differences in the Estimated Prevalence of Inadequate Zinc Intake by Young Children an... by Demewoz Haile, Kenneth H. Brown, Christine M. McDonald, Hanqi Luo, Michael Jarvis, Ismael Teta, Alex Ndjebayi, Guintang Assiene Jules Martial, Stephen A. Vosti, Reina Engle-Stone

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Food-to-Food Fortification of Rice Flour (<i>Swarna</i> Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study by Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Hari Niwas Mishra

Subjects: “…food-to-food fortification…”
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Health promoting properties of Alternanthera brasiliana leaves and Hibiscus sabdariffa calyces used in fortification of maize-bambara groundnut malt and maize-cowpea malt complementary foods by Attaugwu, R.N., Uvere, P.O.

“…The study evaluated the chemical and antioxidant properties of Alternanthera brasiliana leaves and Hibiscus sabdariffa calyces used in iron and zinc fortification of maizebambara groundnut malt and maize-cowpea malt complementary foods. …”

Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata)) by Agus Hadi Prayitno, Firdha Miskiyah, Afina Viyunnur Rachmawati, Tombak Mahesa Baghaskoro, Bekti Putra Gunawan, Soeparno (Soeparno)

“…The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of sausage by using fortification with β-caroten of pumpkin. There were five treatments of fortification with β-caroten of pumpkin as the filler substitutions on sausage processing. …”
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Zinc bio-fortification and kernel quality enhancement in elite Basmati rice (Oryza sativa) cultivars of south Asia through legume residue-recycling and zinc fertilization by VIJAY POONIYA, ANIL K CHOUDHARY, R S BANA, PANKAJ PANKAJ

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Fortification of Fermented Camel Milk with <i>Salvia officinalis</i> L. or <i>Mentha piperita</i> Leaves Powder and Its Biological Effects on Diabetic Rats by Magdy Ramadan Shahein, Mahmoud Ibrahim El-Sayed, Enrique Raya-Álvarez, Abdelmoneim Ahmed Elmeligy, Mohamed A. Mohamady Hussein, Murad A. Mubaraki, Ahmad Agil, Ehab Kotb Elmahallawy

“…The present study investigated the impact of fortification of fermented camel milk with sage or mint leaves powder (1 and 1.5%, respectively) on glucose and insulin levels, lipid profile, and liver and kidney functions in alloxan-induced diabetic rats. …”
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The Potential of Food Fortification to Add Micronutrients in Young Children and Women of Reproductive Age - Findings from a Cross-Sectional Survey in Abidjan, Côte d'Ivoire. by Fabian Rohner, Magali Leyvraz, Amoin G Konan, Lasme J C E Esso, James P Wirth, Augusto Norte, Adiko F Adiko, Bassirou Bonfoh, Grant J Aaron

“…Poor micronutrient intakes are a major contributing factor to the high burden of micronutrient deficiencies in Côte d'Ivoire. Large-scale food fortification is considered a cost-effective approach to deliver micronutrients, and fortification of salt (iodine), wheat flour (iron and folic acid), and vegetable oil (vitamin A) is mandatory in Côte d'Ivoire. …”
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The impact of multi-enzyme fortification on growth performance, intestinal morphology, nutrient digestibility, and meat quality of broiler chickens fed a standard or low-density diet by Youssef A. Attia, Hanan S. Al-Khalaifah, Abdulmohsen H. Alqhtani, Hatem S. Abd El-Hamid, Salem R. Alyileili, Abd El-Hamid E. Abd El-Hamid, Fulvia Bovera, Ali A. El-Shafey

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