Skip to content
<title>Channels - Development and nutritional evaluation of sorghum-chickpea-baobab based complementary foods for infants in Sudan :: FRELIP Discovery
Channels Development and nutritional evaluation of sorghum-chickpea-baobab based complementary foods for infants in Sudan
Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach
Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours
Effect of chemical and organic fertilisation on yield and macro-micro content of Chickpea (Cicer arietinum L.) cultivars
Post-Harvest Management of Fruits and Vegetables: Addressing Urban Nutrition and Food Security Challenges
Development of healthy snacks: Effect of protein ingredients on nutritional, physical, and bioactive properties
A Validated Method for Detection and Quantitation of 2’Fucosyllactose in Infant Formula Matrices
Observational Study to Evaluate Efficacy and Safety of Vidaslim®, a Medical Nutrition Therapy, for Weight Loss in Subjects with Obesity
Sanitary and Nutritional Quality Assessment of Edible Mushrooms from Benin
Stability Studies on Developed Instant Chutney Tablets: A Step Toward Convenient Traditional Foods
Further development and update of EFSA's Chemical Hazards database: OpenFoodTox 3.0
Usability Evaluation of Foods with Function Claims Labelling as Health Information in Japan: A User-Testing Study
Safety evaluation of an extension of use of the food enzyme subtilisin from the genetically modified Bacillus licheniformis strain NZYM‐CB
Safety evaluation of the food enzyme AMP deaminase from the genetically modified Bacillus subtilis strain CCTCC M 2023264
Safety evaluation of the food enzyme pectin lyase from the non‐genetically modified Aspergillus luchuensis strain LC‐07
Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus oryzae strain NZYM‐FL
Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus oryzae strain NZYM‐AL
Factors Associated with Time to Cease Exclusive Breastfeeding Among Infants Aged 6–9 Months, Kirkos Sub-City, Addis Ababa, Ethiopia: Survival Analysis
Dietary exposure to lycopene from background diet, novel foods and food additive use in the European population
FoodEx2 maintenance 2025
The Role of Minangkabau Culinary Heritage in Advancing Nutritional Security and SDG-2 Targets: A Macronutrient Perspective
Nutrition Claims, Fortification Practices, and Nutrient Profiles of Packaged Bread in Singapore: A Cross-Sectional Analysis
Biogenic silver–copper oxide nanocomposites as functional food safety agents for pathogenic microbial control in aquatic food systems
Safety evaluation of the food enzyme glucan 1,4‐α‐maltotetraohydrolase from the genetically modified Bacillus licheniformis strain DP‐Dzf95
Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from the genetically modified Trichoderma reesei strain DP‐Nzh109
