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Helena Pachón

Showing results (1-10 of 56) with videos related to

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Birth Defects Research|May 27, 2026
A Global Update on the Status of Prevention of Folic Acid-Preventable Spina Bifida and Anencephaly in Year 2024Vijaya Kancherla, Kaustubh Wagh, Helena Pachón
Archivos Latinoamericanos De Nutricion|March 13, 2014
[Factors associated with food security in a rural municipality in northern Cauca, Colombia]Sayda Milena Pico Fonseca, Helena Pachón
The British Journal of Nutrition|June 24, 2015
Anaemia prevalence may be reduced among countries that fortify flourJonathan S Barkley, Kathleen S Wheeler, Helena Pachón
Nutrition Research (New York, N.Y.)|December 17, 2008
Chicken thigh, chicken liver, and iron-fortified wheat flour increase iron uptake in an in vitro digestion/Caco-2 cell modelHelena Pachón, Rebecca J Stoltzfus, Raymond P Glahn
The British Journal of Nutrition|August 30, 2008
Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell modelHelena Pachón, Rebecca J Stoltzfus, Raymond P Glahn
Nutrition Reviews|October 4, 2015
Evidence of the effectiveness of flour fortification programs on iron status and anemia: a systematic reviewHelena Pachón, Rebecca Spohrer, Zuguo Mei, et al.
Birth Defects Research|October 30, 2020
A 2019 global update on folic acid-preventable spina bifida and anencephalyVijaya Kancherla, Kaustubh Wagh, Helena Pachón, et al.
American Journal of Epidemiology|March 17, 2021
Food Fortification With Folic Acid for Prevention of Spina Bifida and Anencephaly: The Need for a Paradigm Shift in Evidence Evaluation for Policy-MakingHomero Martinez, Helena Pachón, Vijaya Kancherla, et al.
The Journal of Nutrition|June 15, 2012
Food prices and poverty negatively affect micronutrient intakes in GuatemalaLora L Iannotti, Miguel Robles, Helena Pachón, et al.
Salud Publica De Mexico|July 27, 2010
[Evaluation of the nutritional value of typical recipes from the Cauca Department in Colombia prepared with common and biofortified maize]Paola Catalina Imbachí-Narváez, Dayron Gutiérrez, Darwin Ortiz, et al.
Pageof 6

Showing results (1-10 of 56) with videos related to

Sort By:
Pageof 6
Birth Defects Research|May 27, 2026
A Global Update on the Status of Prevention of Folic Acid-Preventable Spina Bifida and Anencephaly in Year 2024Vijaya Kancherla, Kaustubh Wagh, Helena Pachón
Archivos Latinoamericanos De Nutricion|March 13, 2014
[Factors associated with food security in a rural municipality in northern Cauca, Colombia]Sayda Milena Pico Fonseca, Helena Pachón
The British Journal of Nutrition|June 24, 2015
Anaemia prevalence may be reduced among countries that fortify flourJonathan S Barkley, Kathleen S Wheeler, Helena Pachón
Nutrition Research (New York, N.Y.)|December 17, 2008
Chicken thigh, chicken liver, and iron-fortified wheat flour increase iron uptake in an in vitro digestion/Caco-2 cell modelHelena Pachón, Rebecca J Stoltzfus, Raymond P Glahn
The British Journal of Nutrition|August 30, 2008
Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell modelHelena Pachón, Rebecca J Stoltzfus, Raymond P Glahn
Nutrition Reviews|October 4, 2015
Evidence of the effectiveness of flour fortification programs on iron status and anemia: a systematic reviewHelena Pachón, Rebecca Spohrer, Zuguo Mei, et al.
Birth Defects Research|October 30, 2020
A 2019 global update on folic acid-preventable spina bifida and anencephalyVijaya Kancherla, Kaustubh Wagh, Helena Pachón, et al.
American Journal of Epidemiology|March 17, 2021
Food Fortification With Folic Acid for Prevention of Spina Bifida and Anencephaly: The Need for a Paradigm Shift in Evidence Evaluation for Policy-MakingHomero Martinez, Helena Pachón, Vijaya Kancherla, et al.
The Journal of Nutrition|June 15, 2012
Food prices and poverty negatively affect micronutrient intakes in GuatemalaLora L Iannotti, Miguel Robles, Helena Pachón, et al.
Salud Publica De Mexico|July 27, 2010
[Evaluation of the nutritional value of typical recipes from the Cauca Department in Colombia prepared with common and biofortified maize]Paola Catalina Imbachí-Narváez, Dayron Gutiérrez, Darwin Ortiz, et al.
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