Rice Fortification-Reference-Cited by-同舟云学术

Rice Fortification

Published:2018 Issue: Volume: Page:131-141
ISSN:
Container-title:Food Fortification in a Globalized World
language:
Short-container-title:

Author:

de Pee Saskia,Tsang Becky L.,Zimmerman Sarah,Montgomery Scott J.

Publisher

Elsevier

Reference43 articles.

1. Iron-fortified rice is as efficacious as supplemental iron drops in infants and young children;Beinner;J. Nutr.,2010

2. Zinc absorption by adults is similar from intrinsically labeled zinc-biofortified rice and from rice fortified with labeled zinc sulfate;Brnic;J. Nutr.,2016

3. Codling, K., Fabrizio, C., Rosenzweig, J., 2017. Identifying Appropriate Delivery Options for Fortified Rice, in: Sight & Life, WorldFood Programme (Eds.), Scaling Up Rice Fortification in Latin America and the Caribbean.

4. Costa Rica La Ministra De Salud, Reglamento para el Enriquecimiento del Arroz. Decree N° 30031. El Presidente De La República.

5. Relative bioavailability of 13C5-folic acid in pectin-coated folate fortified rice in humans using stable isotope techniques;de Ambrosis;Eur. J. Clin. Nutr.,2017

Cited by 14 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. Mandatory large-scale food fortification programmes can reduce the estimated prevalence of inadequate zinc intake by up to 50% globally;Nature Food;2024-06-19

2. Design of cañihua-rice: Development and characterization of an analogue of rice by warm-extrusion of cañihua (Chenopodium pallidicaule Aellen) and rice (Oryza sativa) flours;Food and Humanity;2024-05

3. Characterization of granular micronutrient premixes for food fortification;Journal of Food Process Engineering;2024-02

4. Rice and food security: Climate change implications and the future prospects for nutritional security;Food and Energy Security;2022-11-25

5. Higher Extrusion Temperature Induces Greater Formation of Less Digestible Type V and Retrograded Starch in Iron-Fortified Rice Grains But Does Not Affect Iron Bioavailability: Stable Isotope Studies in Young Women;The Journal of Nutrition;2021-12-30