Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs

Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis

(2018) Sirichat Chanadang et al.   JOURNAL OF FOOD SCIENCE

The Use of Whey or Skimmed Milk Powder in Fortified Blended Foods for Vulnerable Groups

(2018) Camilla Hoppe et al.   JOURNAL OF NUTRITION

Sensory analysis of 20% solids fortified blended porridge

(2018) Edgar Chambers IV et al.   British Food Journal

Evaluation of the acceptability of improved supplementary foods for the treatment of moderate acute malnutrition in Burkina Faso using a mixed method approach

(2016) Ann-Sophie Iuel-Brockdorf et al.   APPETITE

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food

(2016) Sirichat Chanadang et al.   JOURNAL OF FOOD SCIENCE

Storage, Preparation, and Usage of Fortified Food Aid among Guatemalan, Ugandan, and Malawian Beneficiaries: A Field Study Report

(2015) Jonathan P. Rowe et al.   FOOD AND NUTRITION BULLETIN

Current and Potential Role of Specially Formulated Foods and Food Supplements for Preventing Malnutrition among 6- to 23-Month-Old Children and for Treating Moderate Malnutrition among 6- to 59-Month-Old Children

(2015) Saskia de Pee et al.   FOOD AND NUTRITION BULLETIN

High-quality instant sorghum porridge flours for the West African market using continuous processor cooking

(2011) Moustapha Moussa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis

(2011) Joseph O. Anyango et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food vs. Fuel: Diversion of Crops Could Cause More Hunger

(2010) David J. Tenenbaum   ENVIRONMENTAL HEALTH PERSPECTIVES

Sensory methodologies and the taste of water

(2010) Eric Teillet et al.   FOOD QUALITY AND PREFERENCE

Kinetics of starch digestion and functional properties of twin-screw extruded sorghum

(2010) K. Mahasukhonthachat et al.   JOURNAL OF CEREAL SCIENCE

Recommendations for optimization of fortified and blended food aid products from the United States

(2010) Lisa E Fleige et al.   NUTRITION REVIEWS

Effect of preparation method on viscosity and energy density of fortified humanitarian food-aid commodities

(2009) Cameron T. Black et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Impact of fortified blended food aid products on nutritional status of infants and young children in developing countries

(2009) Ana B Pérez-Expósito et al.   NUTRITION REVIEWS