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| Food Consumption Patterns of Infants and Toddlers: Where Are We Now | | Journal of the American Dietetic Association |
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| Experimental cultivation of the Mediterranean calanoid copepods Temora stylifera and Centropages typicus in a pilot re‐circulating system | | Aquaculture research |
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| The adequacy of micronutrient concentrations in manufactured complementary foods from low-income countries | | Journal of food composition and analysis |
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| Demand feeding and welfare in farmed fish | | Fish physiology and biochemistry |
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| Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges | | Journal of the science of food and agriculture |
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| Comparison of two modes of vitamin B₁₂ supplementation on neuroconduction and cognitive function among older people living in Santiago, Chile: a cluster randomized controlled trial. a study protocol [ISRCTN 02694183] | | Nutrition journal |
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| Commercial Baby Food Consumption and Dietary Variety in a Statewide Sample of Infants Receiving Benefits from the Special Supplemental Nutrition Program for Women, Infants, and Children | | Journal of the American Dietetic Association |
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| Fumonisin exposure through maize in complementary foods is inversely associated with linear growth of infants in Tanzania | | Molecular nutrition and food research |
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| Pond-reared Malaysian prawn Macrobrachium rosenbergii with the biofloc system | | Aquaculture |
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| Effects of starch, lipid and moisture contents on extrusion behavior and extrudate characteristics of rice-based blends prepared with a very-low-cost extruder | | Journal of food process engineering |
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| Infant feeding practices among mildly wasted children: a retrospective study on Nias Island, Indonesia | | International breastfeeding journal |
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| Associations of Infant Feeding Practices and Picky Eating Behaviors of Preschool Children | | Journal of the American Dietetic Association |
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| Exposure of infants to fumonisins in maize-based complementary foods in rural Tanzania | | Molecular nutrition and food research |
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| Caregiver- vs Infant-Oriented Feeding: A Model of Infant-Feeding Strategies among Special Supplemental Nutrition Program for Women, Infants, and Children Participants in Rural East Tennessee | | Journal of the American Dietetic Association |
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| The concept of critical nutrient density in complementary feeding: the demands on the family foods for the nutrient adequacy of young Guatemalan children with continued breastfeeding | | The American journal of clinical nutrition |
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| Thermal pasteurization requirements for the inactivation of Salmonella in foods | | Food research international |
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| Randomized controlled trial of the effectiveness of a soybean-maize-sorghum–based ready-to-use complementary food paste on infant growth in South Kivu, Democratic Republic of Congo | | The American journal of clinical nutrition |
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| Potential health hazards due to the occurrence of the mycotoxin tenuazonic acid in infant food | | European food research and technology |
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| Effects of diet quality on performance and nutrient regulation in an omnivorous katydid | | Ecological entomology |
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| Simultaneous determination of riboflavin and pyridoxine by UHPLC/LC–MS in UK commercial infant meal food products | | Food chemistry |
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| Plant secondary compounds as complementary resources: are they always complementary? | | Oecologia |
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| Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food | | Journal of the science of food and agriculture |
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| Effect of a fortified maize-meal porridge on anemia, micronutrient status, and motor development of infants | | American journal of clinical nutrition |
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| Viscoelastic and thermal characteristics of vegetable puree-based baby foods | | Journal of food process engineering |
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| Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso | | International journal of food microbiology |
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| Inhibition of toxicogenic Bacillus cereus in rice-based foods by enterocin AS-48 | | International journal of food microbiology |
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| Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children | | Food chemistry |
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| Dynamic rheology and thermal transitions in meat-based strained baby foods | | Journal of food engineering |
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| German food composition database for dietary evaluations in children and adolescents | | Journal of food composition and analysis |
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| Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso | | Food chemistry |
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| Complementary feeding: clinically relevant factors affecting timing and composition | | American journal of clinical nutrition |
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| Effect of high pressure homogenisation on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food | | Food chemistry |
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| Protein intake during the period of complementary feeding and early childhood and the association with body mass index and percentage body fat at 7 y of age | | TheAmerican journal of clinical nutrition |
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| Association between complementary feeding practice and mothers education status in Islamabad | | Journal of human nutrition and dietetics |
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| Randomized comparison of 3 types of micronutrient supplements for home fortification of complementary foods in Ghana: effects on growth and motor development | | TheAmerican journal of clinical nutrition |
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| Fortified complementary foods with or without α-amylase treatment increase hemoglobin but do not reduce breast milk intake of 9-mo-old Zambian infants | | TheAmerican journal of clinical nutrition |
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| Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants | | Food quality and preference |
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| Survival of Enterobacter sakazakii in infant cereal as affected by composition, water activity, and temperature | | Food microbiology |
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| Sensorial Evaluation of Nutritional Supplements (PROGRESA) Enriched with 3 Different Forms of Iron in a Rural Mexican Community | | Journal of food science |
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| Acceptability, storage stability and costing of α-amylase-treated maize-beans-groundnuts-bambaranuts complementary blend | | Journal of the science of food and agriculture |
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