218 results on '"Mouquet‐Rivier, Claire"'
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2. Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion
3. Sécurité alimentaire et ressources naturelles : stratégies de diversification
4. Le safou, un fruit atypique dans l’alimentation traditionnelle au Cameroun
5. Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas
6. Estimation of food portion sizes in women of childbearing age and young children in Ouagadougou (Burkina Faso) using a food photography atlas and salted replicas: Comparison with weighed records
7. Antioxidant Capacity of Polar and Non-Polar Extracts of Four African Green Leafy Vegetables and Correlation with Polyphenol and Carotenoid Contents
8. Formulation and processing of gruels made from local ingredients, thin enough to flow by gravity in enteral tube feeding
9. Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients
10. Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium
11. Both encouraging feeding style and high energy density may increase energy intakes from fermented millet gruels eaten by infants and toddlers in Ouagadougou
12. Caregiver–infantʼs feeding behaviours are associated with energy intake of 9‐11 month‐old infants in rural Ethiopia
13. Energy and nutrient intake increased by 47–67% when amylase was added to fortified blended foods—a study among 12‐ to 35‐month‐old Burkinabe children
14. Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility
15. Increasing pulse agrobiodiversity to improve food security and sustainable agriculture in Sub-Saharan Africa
16. Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia
17. Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera
18. Food security and natural resources: diversification strategies
19. Effect of Extrusion Cooking and Amylase Addition to Gruels to Increase Energy Density and Nutrient Intakes by Vietnamese Infants
20. Contribution of Leafy Vegetable Sauces to Dietary Iron, Zinc, Vitamin A and Energy Requirements in Children and Their Mothers in Burkina Faso
21. Contribution of plant-based sauces to the vitamin A intake of young children in Benin
22. Consumption of cowpea‐based dishes in Benin: Main motives and barriers, and spatial and temporal changes
23. Observation of Traditional Caregiver-Infant Feeding Behaviours and Porridge and Energy Intakes during One Meal to Define Key Messages for Promoting Responsive Feeding in the Amparafaravola District, Rural Madagascar
24. A Higher Proportion of Iron-Rich Leafy Vegetables in a Typical Burkinabe Maize Meal Does Not Increase the Amount of Iron Absorbed in Young Women1-3
25. Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility
26. Maize-cowpea intercropping as an ecological intensification option for low input systems in sub-humid Zimbabwe: Productivity, biological N2-fixation and grain mineral content
27. Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso
28. La filière des farines infantiles produites localement dans 6 pays sahéliens
29. La filière des farines infantiles produites localement dans six pays sahéliens : Burkina Faso, Mali, Mauritanie, Niger, Sénégal, Tchad : rapport de l'étude 'La filière des farines infantiles produites localement dans 6 pays sahéliens' réalisée de juillet 2019 à janvier 2020
30. Influence of the technological know-how of producers on the biochemical characteristics of red sorghum malt from small scale production units in Ouagadougou (Burkina Faso)
31. Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor (L.) Moench) porridges
32. Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values
33. Potential of non-GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication
34. Nonbreast-Fed HIV-1-Exposed Burkinabe Infants Have Low Energy Intake between 6 and 11 Months of Age Despite Free Access to Infant Food Aid1-3
35. Evaluation of vitamin D bioaccessibility and iron solubility from test meals containing meat and/or cereals and/or legumes
36. Traditional African Dishes Prepared From Local Biofortified Varieties of Pearl Millet: Acceptability and Potential Contribution to Iron and Zinc Intakes of Burkinabe Young Children
37. Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes
38. How to meet nutritional recommendations and reduce diet environmental impact in the Mediterranean region ? An optimization study to identify more sustainable diets in Tunisia
39. Fréquence et formes de consommation du niébé en milieu urbain au Bénin et freins potentiels à cette consommation
40. The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios
41. ICOWPEA - L'innovation participative pour le développement de produits à base de niébé au Bénin
42. Adequacy of some locally produced complementary foods marketed in Benin, Burkina Faso, Ghana, and Senegal
43. Energy and nutrient intake increased by 47-67% when amylase was added to fortified blended foodsa study among 12-to 35-month-old Burkinabe children
44. Evaluation de la teneur en fer et de sa biodisponibilité d’un plat traditionnel méditerranéen à base de corète
45. Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat
46. Late introduction and poor diversity were the main weaknesses of complementary foods in a cohort study in rural Burkina Faso
47. Caregiver-infant's feeding behaviours are associated with energy intake of 9-11 month-old infants in rural Ethiopia
48. Inventory on the dietary assessment tools available and needed in africa: a prerequisite for setting up a common methodological research infrastructure for nutritional surveillance, research, and prevention of diet-related non-communicable diseases
49. Energy and nutrient intake increased by 47–67% when amylase was added to fortified blended foods—a study among 12‐ to 35‐month‐old Burkinabe children
50. The unresolved role of dietary fibers on mineral absorption
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