63 results on '"Srirajaskanthan, Rajaventhan"'
Search Results
2. Vitamin D Supplementation in Children: Indian Perspectives
3. Micronutrient Fortification of School Lunch Meals in Himalayan Villages
4. Iron-Fortified and Unfortified Nigerian Foods
5. Iron Fortification Strategies in Brazil
6. Neural Tube Defects in Australia and Food Fortification with Folic Acid
7. Use of Fortified Foods for Indonesian Infants
8. Food Fortification Programmes in Pakistan
9. Strategies to Improve Micronutrient Status of Infants and Young Children with Special Attention to Complementary Foods Fortified with Micronutrients: Perspectives from Vietnam
10. Fortification of Flour and Outcomes: Oman’s Perspective—Contextual Considerations and Outcome
11. Food Fortification: A Regulator’s Perspective
12. In-Home Fortification of Complementary Feedings: Chinese Perspectives
13. Vitamin D Fortification in North America: Current Status and Future Considerations
14. Folic Acid to Prevent Neural Tube Defects: Success and Controversies
15. Profiling National Mandatory Folic Acid Fortification Policy Around the World
16. Why Food Fortification with Vitamin B12 Is Needed?
17. Food Fortification as a Global Public Health Intervention: Strategies to Deal with Barriers to Adoption, Application and Impact Assessment
18. Cognition and Multiple-Micronutrient Fortification of Salt
19. Food Fortification and Frail Elderly Nursing Home Residents
20. Learnings from the Postmenopausal Health Study for the Effect of Dairy Products Fortified with Calcium and Vitamin D on Bone Metabolism
21. Bread as a Vehicle Vitamin D Fortification: Application to Nursing Home Residents
22. Fortification of Human Milk for Preterm Infants
23. Fortification of School Meals
24. Evaporated Sugarcane Juice as a Food Fortificant
25. Cheese Fortification
26. Convenience Drinks Fortified with n-3 Fatty Acids: A Systematic Review
27. Targeting Pregnant and Lactating Women and Young Children with Fortified Foods
28. Yogurt Fortified with Date Fiber
29. Market Potential of Folate Biofortified Rice in China
30. Fortification of Fish Sauce and Soy Sauce
31. Dietary Lipid Sources as a Means of Changing Fatty Acid Composition in Fish: Implications for Food Fortification
32. Meat and Meat Products Enriched with n-3 Fatty Acids
33. Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification
34. Multiple Fortified Egg for Comprehensive Nutritional and Health Support
35. Fortified Food Made from Animal Products: From Product Design to Nutritional Intervention
36. Transgenic Multivitamin Biofortified Corn: Science, Regulation, and Politics
37. Biofortified Crops with a Visible Trait: The Example of Orange-Fleshed Sweet Potato in Sub-Saharan Africa
38. Biofortified Rice to Fight Folate Deficiency
39. Selenium Biofortified Wheat
40. Novel Fortification Strategies for Staple Gluten-Free Products
41. Lentils (Lens culinaris L.) as a Source of Dietary Selenium
42. Vitamin A Fortification of Cooking Oils
43. Iron and Zinc Enhancement in Rice Endosperm by Targeted and Synergistic Action of Genes
44. Tocotrienol Fortification in Eggs
45. Iodine Fortification and Hyperthyroidism
46. Iodine Nutrition: Salt Fortification with Iodine
47. The Stability of Water-Soluble Vitamins and Issues in the Fortification of Foods
48. Fortification of Milk with Mineral Elements
49. Calcium-Fortified Soymilk
50. Commercial Conjugated Linoleic Acid (CLA) Fortified Dairy Products
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.