Technological issues associated with iodine fortification of foodsWINGER, Ray J; KÖNIG, Jürgen; HOUSE, Don A et al.Trends in food science & technology (Regular ed.). 2008, Vol 19, Num 2, pp 94-101, issn 0924-2244, 8 p.Article

Who will benefit from fortified foods?SINCLAIR, Rosemary.European food and drink review. 2001, Num SUMMER, pp 33-34, issn 0955-4416Article

Combining nutrients for health benefitsFood technology (Chicago). 2001, Vol 55, Num 2, pp 42-47, issn 0015-6639Article

Longitudinal measurements of zinc absorption in Peruvian children consuming wheat products fortified with iron only or iron and 1 of 2 amounts of zincLOPEZ DE ROMANA, Daniel; SALAZAR, Maricela; HAMBIDGE, K. Michael et al.The American journal of clinical nutrition. 2005, Vol 81, Num 3, pp 637-647, issn 0002-9165, 11 p.Article

The top 10 functional food trends: The next generationSLOAN, A. Elizabeth.Food technology (Chicago). 2002, Vol 56, Num 4, pp 32-57, issn 0015-6639, 16 p.Article

Whole-grain consumption and reduced mortalityJONES, Julie Miller.Cereal foods world. 2001, Vol 46, Num 7, pp 340-342, issn 0146-6283Article

Food fortification strategy-preventing iron deficiency Anemia : A reviewHUMA, Nuzhat; SALIM-UR-REHMAN; FAQIR MUHAMMAD ANJUM et al.Critical reviews in food science and nutrition. 2007, Vol 47, Num 3, pp 259-265, issn 1040-8398, 7 p.Article

Technological aspects of calcium fortification of milk and dairy productsAUGUSTIN, M. A; WILLIAMS, R. P. W.Food Australia. 2002, Vol 54, Num 4, pp 131-133, issn 1032-5298Article

Fortification of consumer milk productsHAYLOCK, S. J.Bulletin - International Dairy Federation. 2002, Num 375, pp 111-115, issn 0259-8434, 5 p.Conference Paper

1. Marketing a new generation of foods to womenHOLLINGSWORTH, Pierce.Food technology (Chicago). 2002, Vol 56, Num 1, pp 38-40, issn 0015-6639, 55 [4 p.]Article

Formulation : L'alimentation santé ouvre des perspectives aux aromaticiens = Formulation : aromatization of fortified food productsTOURSEL, P.Process (Cesson-Sévigné). 1997, Num 1124, issn 0998-6650, p. 44Article

Irradiation is useful for manufacturing ready-to-eat cooked meat products enriched with folic acidGALAN, I; GARCIA, MaL; SELGAS, MaD et al.Meat science. 2011, Vol 87, Num 4, pp 330-335, issn 0309-1740, 6 p.Article

Coenzyme Q10 Contents in Foods and Fortification StrategiesPRAVST, Igor; ZMITEK, Katja; ZMITEK, Janko et al.Critical reviews in food science and nutrition. 2010, Vol 50, Num 4, pp 269-280, issn 1040-8398, 12 p.Article

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Calcium fortification of food can add unneeded dietary phosphorusCERKLEWSKI, Florian L.Journal of food composition and analysis (Print). 2005, Vol 18, Num 6, pp 595-598, issn 0889-1575, 4 p.Article

Mix nutritionnels : moins simples qu'il n'y paraît = Nutritional mixRICHARD, Sylvie.RIA. Revue économique et technique de l'industrie alimentaire européenne. 2002, Num 621, pp 60-61, issn 0035-4244Article

Iron fortification of foods: Overcoming technical and practical barriersUAUY, Ricardo; HERTRAMPF, Eva; REDDY, Manju et al.The Journal of nutrition. 2002, Vol 132, Num 4, pp 849-852, issn 0022-3166, SUPConference Paper

Effect of cooking on the concentration of Vitamins B in fortified meat productsRICCIO, Fortuna; MENNELLA, Carmela; FOGLIANO, Vincenzo et al.Journal of pharmaceutical and biomedical analysis. 2006, Vol 41, Num 5, pp 1592-1595, issn 0731-7085, 4 p.Article

Sensory analysis of calcium-biofortified lettucePARK, Sunghun; ELLESS, Mark P; PARK, Jungeun et al.Plant biotechnology journal (Print). 2009, Vol 7, Num 1, pp 106-117, issn 1467-7644, 12 p.Article

Pulling the Lid off Beverage Flavor Challenges : Bringing novel flavor profiles, fortified beverages and organic products to marketPerfumer & flavorist. 2008, Vol 33, Num 11, issn 0272-2666, 38-40 [2 p.]Article

In vitro evaluation of iron solubility and dialyzability of various iron fortificants and of iron-fortified milk products targeted for infants and toddlersKAPSOKEFALOU, Maria; ALEXANDROPOULOU, Isidora; KOMAITIS, Michail et al.International journal of food sciences and nutrition. 2005, Vol 56, Num 4, pp 293-302, issn 0963-7486, 10 p.Article

Whole grain intake and insulin sensitivity: Evidence from observational studiesMCKEOWN, Nicola M.Nutrition reviews. 2004, Vol 62, Num 7, pp 286-291, issn 0029-6643, 6 p., 1Article

Determination of cholecalciferol (vitamin D3) in selected foods by liquid chromatography: NMKLM' collaborative studySTAFFAS, Anders; NYMAN, Arne.Journal of AOAC International. 2003, Vol 86, Num 2, pp 400-406, issn 1060-3271, 7 p.Article

Developing foods to meet the needs of womenMERMELSTEIN, Neil H.Food technology (Chicago). 2002, Vol 56, Num 1, pp 40-45, issn 0015-6639, 5 p.Article