Novel Approaches and Application of Contemporary Sensory Evaluation Practices in Iron Fortification Programs-Reference-Cited by-同舟云学术

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Novel Approaches and Application of Contemporary Sensory Evaluation Practices in Iron Fortification Programs

Published:2003-07 Issue:4 Volume:43 Page:379-400
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Bovell-Benjamin Adelia C.,Guinard Jean-Xavier

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408690390826563

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Designing iron‐ethyl cellulose microparticles to prevent unwanted color changes during iron fortification of milk tea;Journal of Food Process Engineering;2024-08

2. Ferrous Pyrophosphate and Mixed Divalent Pyrophosphates as Delivery Systems for Essential Minerals;ACS Food Science & Technology;2024-06-05

3. Cambodian salt fortified with thiamine has acceptable sensory characteristics and storage stability compared to standard iodized salt;Food and Humanity;2024-05

4. Sensory evaluations of a novel iron and zinc‐enriched powder for the potential treatment and prevention of iron deficiency in women of reproductive age;Maternal & Child Nutrition;2023-11-10

5. Fabrication of a New Rationally Designed Mussel-Inspired Cationic Amphiphilic Terpolymer to Enhance the Separation and Anti-Fouling Performance of Membranes;Langmuir;2023-06-23

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