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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

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

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

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

Biologiques, garantis sans OGM, enrichis en Oméga 3: Les ovoproduits répondent aux exigences de santé et de sécurité = Organic, GMO-free, ω-3 enriched: egg products are healthy and safeRENARD, Anne-Caroline.Revue laitière française. 2002, Vol 620, pp 24-26, issn 0035-3590Article

Vitaminisation des produits laitiers: Les prémixes sur mesure sont la règle = Vitamin enriched dairy products using premixesRENARD, Anne-Caroline.Revue laitière française. 2001, Num 614, pp 26-27, issn 0035-3590Article

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

Simultaneous determination of B-group vitamins in enriched brazilian dairy productsAGOSTINI, T. S; SCHERER, R; GODOY, H. T et al.Critical reviews in food science and nutrition. 2007, Vol 47, Num 5, pp 435-439, issn 1040-8398, 5 p.Article

The effect of selenium and zinc fortification on the quality of Turkish white cheeseGULBAS, Sanem Yalcintas; SALDAMLI, Ilbilge.International journal of food sciences and nutrition. 2005, Vol 56, Num 2, pp 141-146, issn 0963-7486, 6 p.Article

Detecting thiamine in beerSTACEY, Phillip S; SULLIVAN, Karen A.Alcohol and alcoholism (Oxford). 2003, Vol 38, Num 4, pp 376-380, issn 0735-0414, 5 p.Article

Effect of the addition of calcium hydroxide on some characteristics of extruded products from blue maize (Zea mays L) using response surface methodology = Etude par la méthode de la surface de réponse des effets de l'addition d'hydroxyde de calcium sur certaines caractéristiques de produits extrudés à base de maïs bleu (Zea mays L)ZAZUETA-MORALES, José J; MARTINEZ-BUSTOS, Fernando; JACOBO-VALENZUELA, Noelia et al.Journal of the science of food and agriculture. 2001, Vol 81, Num 14, pp 1379-1386, issn 0022-5142Article

Faserstoffe: Verwendung und lebensmittelrechtliche Beurteilung bei der Herstellung von Backwaren = Dietary fibre: utilisation and food regulatory evaluation with the production of baked productsSEIBEL, Wilfried.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 6, pp 359-362, issn 0367-4177Article

Des céréales pour petit déjeuner et des barres céréalières : plus riches = Breakfast cereals and cereal bars : fortified productsLEROY, C.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1998, Num 578, issn 0035-4244, p. 72Article

Interacciones alimento-medicamento y autocuidado = Drug food interactions and selfcareGIL ESPARZA, A. M.Alimentaria. 1997, Num 282, pp 19-25, issn 0300-5755Article