Folate fortification of white and whole-grain bread by adding Swiss chard and spinach. Acceptability by consumers-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Folate fortification of white and whole-grain bread by adding Swiss chard and spinach. Acceptability by consumers

Published:2014-11 Issue:1 Volume:59 Page:263-269
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

López-Nicolás Rubén,Frontela-Saseta Carmen,González-Abellán Raquel,Barado-Piqueras Ana,Perez-Conesa Dario,Ros-Berruezo Gaspar

Funder

CONSOLIDER FUN-C-FOOD: Nuevos ingredientes funcionales para mejorar la salud (CSD 2007-0623)

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Acceptability of complementary foods and breads prepared from zinc-fortified cereal flours among young children and adults in Senegal;Aaron;Journal of Food Science,2011

2. Micronutrient deficiencies. A major cause of DNA damage;Ames;Annals of the New York Academy of Sciences,1999

3. Plasma concentration of folate as a biomarker for the intake of fruit and vegetables: the Hordaland Homocysteine Study;Brevik;American Journal of Clinical Nutrition,2005

4. Dietary folate from vegetables and citrus fruit decreases plasma homocysteine concentrations in human in a dietary controlled trial;Brouwer;Journal of Nutrition,1999

5. Reduction in neural-tube defects after folic acid fortification in Canada;De Wals;The New England Journal of Medicine,2007

Cited by 22 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. Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients;Applied Food Research;2024-06

2. Developing a functional gluten-free sourdough bread by incorporating quinoa, amaranth, rice and spirulina;LWT;2024-06

3. Valorisation of sweet potato leaves as a potential agri‐food resource: Assessing nutritional and nutraceutical values altered by food processing—A review;International Journal of Food Science & Technology;2024-03-03

4. Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers;Appetite;2024-02

5. Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera;Foods;2023-10-26

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3