Nutritional and Sensory Evaluation of a Complementary Food Formulated from Rice, Faba Beans, Sweet Potato Flour, and Peanut Oil

A Review of Phytate, Iron, Zinc, and Calcium Concentrations in Plant-Based Complementary Foods Used in Low-Income Countries and Implications for Bioavailability

(2015) Rosalind S. Gibson et al.   FOOD AND NUTRITION BULLETIN

UHPLC-ESI-QTOF-MS-based metabolic profiling ofVicia fabaL. (Fabaceae) seeds as a key strategy for characterization in foodomics

(2014) Ibrahim M. Abu-Reidah et al.   ELECTROPHORESIS

Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

(2013) Mara Cristina Romero et al.   Food Science and Technology

Studies on the hypolipidemic effects of Coconut oil when blended with Tiger nut oil and fed to albino rats

(2012) A. M. El-Anany et al.   GRASAS Y ACEITES

Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

(2011) Xiaojun Liu et al.   JOURNAL OF FOOD SCIENCE

Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking

(2010) Rafal Wolosiak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters

(2010) Amanda M. Stephens et al.   JOURNAL OF FOOD SCIENCE

Faba bean in cropping systems

(2009) Erik S. Jensen et al.   FIELD CROPS RESEARCH

Effects of different cooking methods on health-promoting compounds of broccoli

(2009) Gao-feng Yuan et al.   Journal of Zhejiang University-SCIENCE B

Protein and hematological evaluations of infant formulated from cooking banana fruits (Musa spp, ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds

(2009) Oluwole Steve Ijarotimi   Nutrition Research and Practice

Maternal and child undernutrition: global and regional exposures and health consequences

(2008) Robert E Black et al.   LANCET

Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato

(2007) A. Bengtsson et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS