Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification by Ilaria De Pasquale, Michela Verni, Vito Verardo, Ana María Gómez-Caravaca, Carlo Giuseppe Rizzello

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Effects of Micronutrient Fortification, Baking Temperature, and Baking Time on Sensory Acceptance of Butter Cookies by Widya Indriani, Fammela Sebastian, Siti Muslimatun

“…This research aims to evaluate the effect of multiple-micronutrient fortification, baking temperature, and baking time on the sensory acceptance of butter cookies. …”
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Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese by Efthymia Kondyli, Eleni C. Pappa, Dimitris Arapoglou, Maria Metafa, Christos Eliopoulos, Cleanthes Israilides

“…In the present work, a fresh spreadable cheese from ovine milk with or without (control) fortification with β-glucan was manufactured. β-Glucan was extracted from the mushroom <i>Pleurotus ostreatus</i> and its concentration in the cheese was 0.4% (<i>w</i>/<i>w</i>). …”
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Examining Heterogeneity of Food Fortification and Biofortification Business Models: Emerging Evidence for a Typology by Baqir Lalani, Rania Hassan, Ben Bennett

Subjects: “…fortification…”
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Effect of high DHA and ARA fortification on non-enzymatic browning of infant formula powder by Hong-Xin Jia, Hai-An Liu, Mi-Ya Su

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CITIES, FORTRESSES, GARRISONS. FORTIFICATION AND DEFENSE STRATEGIES IN THE COSSACK HETMANATE IN THE «MILITARIY REVOLUTION» PERIOD by Oleksii Sokyrko

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Effect of whey and soy proteins fortification on the textural and rheological properties of value-added yogurts by Pranabendu Mitra, Kripa Nepal, Prerana Tavade

“…The protein fortified yogurts were compared with control (without protein fortification) for their textural and rheological properties. …”
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Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid by Kateryn Purizaca-Santisteban, Luis Alberto Ruiz-Flores, Zury Sócola, Eduardo Sidinei Chaves, Milagros del Pilar Espinoza-Delgado

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Cultural heritage and fortifications built for defence of the Strait of Messina in the late 19th century by Massimo Lo Curzio

“…Cultural heritage and fortifications built for defence of the Strait of Messina in the late 19th century…”
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The effects of green banana flour fortification on volatiles compounds of bread: A fingerprinting approach by Amir Amini Khoozani, Biniam Kebede, Alaa El-Din Ahmed Bekhit

“…After data analysis using chemometrics, an apparent effect of the GBF fortification on the volatile compounds of the bread was evident. …”
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Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice by Vanja Travičić, Olja Šovljanski, Ana Tomić, Milica Perović, Maja Milošević, Nenad Ćetković, Mirjana Antov

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Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion by Chan Bai, Chan Bai, Jiguo Zhu, Jiguo Zhu, Jiguo Zhu, Guangquan Xiong, Guangquan Xiong, Wenqing Wang, Wenqing Wang, Wenqing Wang, Juguang Wang, Juguang Wang, Liang Qiu, Liang Qiu, Qingfang Zhang, Tao Liao, Tao Liao

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Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt by Tung Thanh Diep, Michelle Ji Yeon Yoo, Elaine Rush

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Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties by Roberta Tolve, Barbara Simonato, Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti

Subjects: “…bread fortification…”
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Prospects of dietary fibers food fortification for the treatment and prevention of gastrointestinal diseases: A review by Vladimir I. Pilipenko, Irina B. Perova, Alla A. Kochetkova, Vasily A. Isakov

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Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand? by Sónia Gomes Ribeiro, Cátia Martins, Tiago Tavares, Alisa Rudnitskaya, Fernando Alves, Sílvia M. Rocha

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The Structural Use of Recycled Aggregate Concrete for Renovation of Massive External Walls of Czech Fortification by Tereza Pavlu, Jiří Pazderka, Kristina Fořtová, Jakub Řepka, Diana Mariaková, Tomáš Vlach

Subjects: “…Czech WW2 concrete fortification…”
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Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols by Ancuta Nartea, Benedetta Fanesi, Deborah Pacetti, Lucia Lenti, Dennis Fiorini, Paolo Lucci, Natale G. Frega, Pasquale M. Falcone

“…Orange stalks are the most promising ingredients for high levels of fortification in pizzas.…”
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Effect of spinach and chickpea flour fortification on cooking, functional and textural properties of wheat pasta by Shyam Abrol Ghan, Mishra Vigya, Vaidya Devina, Sharma Ambika

“…The present study was led to prepare pasta from wheat instead of semolina and effect of spinach powder and chickpea flour fortification on cooking, functional and textural properties pasta was assessed. …”
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Features of construction of fortification in the forest-steppe Zavolzhie region of the first third of the XVIII century by E. L. Dubman

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