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Brian L Lindshield

Showing results (21-30 of 26) with videos related to

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Current Developments in Nutrition|December 21, 2018
Novel Formulated Fortified Blended Foods Result in Improved Protein Efficiency and Hepatic Iron Concentrations Compared with Corn-Soy Blend Plus in Broiler ChickensNicole M Fiorentino, Katheryne A Kimmel, Hafiz A R Suleria, et al.
Journal of Nutritional Science|June 21, 2017
Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in ratsNicole M Delimont, Nicole M Fiorentino, Alexander B Opoku-Acheampong, et al.
Current Developments in Nutrition|June 15, 2026
Bioavailability of Ferric Pyrophosphate and Ferric Orthophosphate with/without Extrusion and/or Citric Acid and/or Trisodium Citrate in Rats and In Vitro INFOGEST Digestion and Caco-2 Cell ModelJiejia Zhang, David B Akinbo, Erin J Ward, et al.
Current Developments in Nutrition|May 31, 2019
Complementary Feeding of Sorghum-Based and Corn-Based Fortified Blended Foods Results in Similar Iron, Vitamin A, and Anthropometric Outcomes in the MFFAPP Tanzania Efficacy StudyNicole M Delimont, Christopher I Vahl, Rosemary Kayanda, et al.
Current Developments in Nutrition|June 21, 2019
Salivary Cystatin SN Binds to Phytic Acid In Vitro and Is a Predictor of Nonheme Iron Bioavailability with Phytic Acid Supplementation in a Proof of Concept Pilot StudyNicole M Delimont, Benjamin B Katz, Nicole M Fiorentino, et al.
Current Developments in Nutrition|June 30, 2018
The MFFAPP Tanzania Efficacy Study Protocol: Newly Formulated, Extruded, Fortified Blended Foods for Food AidNicole M Delimont, Sirichat Chanadang, Michael V Joseph, et al.
Pageof 3

Showing results (21-30 of 26) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 26 results.
Current Developments in Nutrition|December 21, 2018
Novel Formulated Fortified Blended Foods Result in Improved Protein Efficiency and Hepatic Iron Concentrations Compared with Corn-Soy Blend Plus in Broiler ChickensNicole M Fiorentino, Katheryne A Kimmel, Hafiz A R Suleria, et al.
Journal of Nutritional Science|June 21, 2017
Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in ratsNicole M Delimont, Nicole M Fiorentino, Alexander B Opoku-Acheampong, et al.
Current Developments in Nutrition|June 15, 2026
Bioavailability of Ferric Pyrophosphate and Ferric Orthophosphate with/without Extrusion and/or Citric Acid and/or Trisodium Citrate in Rats and In Vitro INFOGEST Digestion and Caco-2 Cell ModelJiejia Zhang, David B Akinbo, Erin J Ward, et al.
Current Developments in Nutrition|May 31, 2019
Complementary Feeding of Sorghum-Based and Corn-Based Fortified Blended Foods Results in Similar Iron, Vitamin A, and Anthropometric Outcomes in the MFFAPP Tanzania Efficacy StudyNicole M Delimont, Christopher I Vahl, Rosemary Kayanda, et al.
Current Developments in Nutrition|June 21, 2019
Salivary Cystatin SN Binds to Phytic Acid In Vitro and Is a Predictor of Nonheme Iron Bioavailability with Phytic Acid Supplementation in a Proof of Concept Pilot StudyNicole M Delimont, Benjamin B Katz, Nicole M Fiorentino, et al.
Current Developments in Nutrition|June 30, 2018
The MFFAPP Tanzania Efficacy Study Protocol: Newly Formulated, Extruded, Fortified Blended Foods for Food AidNicole M Delimont, Sirichat Chanadang, Michael V Joseph, et al.
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