Nexus of local context and technology in child complementary feeding

Knowledge, Attitude, and Practice of Weaning among Mothers in Najran Region, Saudi Arabia, 2021

(2022) Musalli Ali Al-Gashanin et al.   Journal of Nutrition and Metabolism

Complementary Foods and Its Processing Methods

(2022) Emmanuel Kehinde Oke et al.   Croatian Journal of Food Science and Technology

Mycotoxins in complementary foods consumed by infants and young children within the first 18 months of life

(2022) Kolawole I. Ayeni et al.   FOOD CONTROL

In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans

(2021) Sunantha Ketnawa et al.   Scientific Reports

Fermented foods in a global age: East meets West

(2020) Jyoti Prakash Tamang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of household rice cooking on pesticide residues

(2020) María Belén Medina et al.   FOOD CHEMISTRY

Higher Energy and Zinc Intakes from Complementary Feeding Are Associated with Decreased Risk of Undernutrition in Children from South America, Africa, and Asia

(2020) Bruna L L Maciel et al.   JOURNAL OF NUTRITION

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds

(2019) Sydney Phiri et al.   PLoS One

Food fermentation and mycotoxin detoxification: An African perspective

(2019) Janet Adeyinka Adebiyi et al.   FOOD CONTROL

Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea

(2018) Uchechukwu I. Okafor et al.   Food Science & Nutrition

Assessing the mycotoxicological risk from consumption of complementary foods by infants and young children in Nigeria

(2018) Oluwaseun T. Ojuri et al.   FOOD AND CHEMICAL TOXICOLOGY

Monkey orange fruit juice improves the nutritional quality of a maize-based diet

(2018) Ruth T. Ngadze et al.   FOOD RESEARCH INTERNATIONAL

Acceptability of Complementary Foods That Incorporate Moringa oleifera Leaf Powder Among Infants and Their Caregivers

(2017) Laurene Boateng et al.   FOOD AND NUTRITION BULLETIN

Gut Fermentation of Dietary Fibres: Physico-Chemistry of Plant Cell Walls and Implications for Health

(2017) Barbara Williams et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Peanuts, Aflatoxins and Undernutrition in Children in Sub-Saharan Africa

(2017) Innocent Mupunga et al.   Nutrients

Technological and nutritional aspects of indigenous Latin America fermented foods

(2017) Cíntia Lacerda Ramos et al.   Current Opinion in Food Science

Child malnutrition in sub-Saharan Africa: A meta-analysis of demographic and health surveys (2006-2016)

(2017) Blessing J. Akombi et al.   PLoS One

Iron Fortification of Foods for Infants and Children in Low-Income Countries: Effects on the Gut Microbiome, Gut Inflammation, and Diarrhea

(2016) Daniela Paganini et al.   Nutrients

Peanuts as functional food: a review

(2015) Shalini S. Arya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Risk of DDT residue in maize consumed by infants as complementary diet in southwest Ethiopia

(2015) Seblework Mekonen et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Protein–Energy Malnutrition: A Risk Factor for Various Ailments

(2013) Rizwana Batool et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo

(2011) Roland Kibwega Foma et al.   FOOD CONTROL

Early child growth: how do nutrition and infection interact?

(2011) Kathryn G. Dewey et al.   Maternal and Child Nutrition

Infant and young child feeding in the Peruvian Amazon: the need to promote exclusive breastfeeding and nutrient-dense traditional complementary foods

(2010) Marion L. Roche et al.   Maternal and Child Nutrition

Fumonisin exposure through maize in complementary foods is inversely associated with linear growth of infants in Tanzania

(2010) Martin E. Kimanya et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of Dietary Fiber and Its Components on Metabolic Health

(2010) James M. Lattimer et al.   Nutrients

Rich nutrition from the poorest – Cereal fermentations in Africa and Asia

(2009) M.J.Rob Nout   FOOD MICROBIOLOGY

Formation of Oligosaccharides and Polysaccharides byLactobacillus reuteriLTH5448 andWeissella cibaria10M in Sorghum Sourdoughs

(2008) Clarissa Schwab et al.   CEREAL CHEMISTRY

Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso

(2008) Claire Mouquet-Rivier et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION