Development and psychometric validation of a questionnaire assessing perception and acceptance of micronutrient-fortified bouillon cubes among non-index household members aged ≥ 15 years in northern Ghana. [PDF]
BMC Public HealthKyereh FK +12 more
europepmc +1 more source
Exploring Cross-Cultural Sensory Acceptance of Vinegar-Based Dipping Sauces: A Taiwanese Consumer Study with Dumplings. [PDF]
FoodsKer JK, Chiang MC, Lee CS, Chen YC.
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Whole-genome sequence of <i>Bacillus subtilis</i> ka15: a potent starter isolated from <i>Kawal</i>, a fermented condiment. [PDF]
Microbiol Resour AnnouncWaongo B +7 more
europepmc +1 more source
UNH Reopens Celebrated Dairy Bar With Focus On Local, Sustainable Food [PDF]
, 2008 Potier, Beth
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Enhancing the Nutritional and Microbiological Properties of Fermented Melon Condiment (<i>Ogiri</i>) Using <i>Newbouldia laevis</i> and <i>Icacina trichantha</i> Leaves. [PDF]
Prev Nutr Food SciOladeji OA, Ogidi CO.
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Kimchi friend or foe: preserving cultural foods developed pre-refrigeration. [PDF]
Prev Med RepYang JY, Kim KE, Cho SJ, Hur C.
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Development of an Indian-adapted anti-inflammatory Mediterranean diet for coronary artery disease patients. [PDF]
BMC NutrGhosh-Jerath S +9 more
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First Total Diet Study of Aflatoxins in Singapore: Exposure Risk, High-Risk Foods, and Public Health Implications. [PDF]
Toxins (Basel)Lew K +9 more
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The measurement of dietary species richness reveals that a higher consumption of dietary fibre, fish, fruits and vegetables, is associated with greater food biodiversity in UK diets. [PDF]
Public Health NutrAceves-Martins M +5 more
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