Cargando…

Correction: Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal

Detalles Bibliográficos
Autores principales:	Rai, Anjana, Maharjan, Macha Raja, Harris Fry, Helen A., Chhetri, Parbati K., Wasti, Purna Chandra, Saville, Naomi M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2019
Materias:	Correction
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6922409/ https://www.ncbi.nlm.nih.gov/pubmed/31856255 http://dx.doi.org/10.1371/journal.pone.0227112

Ejemplares similares

Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal
por: Rai, Anjana, et al.
Publicado: (2019)

Equity implications of rice fortification: a modelling study from Nepal
por: Saville, Naomi M, et al.
Publicado: (2020)

Iron retention in iron-fortified rice and use of iron-fortified rice to treat women with iron deficiency: A pilot study
por: Losso, J.N., et al.
Publicado: (2017)

Optimizing health and nutrition status of migrant construction workers consuming multiple micronutrient fortified rice in Singapore
por: Hannes, Femke, et al.
Publicado: (2023)

Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis) fruit powder
por: Eyenga, Eliane‐Flore, et al.
Publicado: (2020)

Effect of different cooking methods on loss of iron and zinc micronutrients in fortified and non-fortified rice
por: Mohibbe Azam, M., et al.
Publicado: (2021)

Sensory Characteristics and Consumer Acceptance of Frozen Cooked Rice by a Rapid Freezing Process Compared to Homemade and Aseptic Packaged Cooked Rice
por: Kwak, Han Sub, et al.
Publicado: (2013)

Diversity of Global Rice Markets and the Science Required for Consumer-Targeted Rice Breeding
por: Calingacion, Mariafe, et al.
Publicado: (2014)

Bioavailability of Zinc in Wistar Rats Fed with Rice Fortified with Zinc Oxide
por: Della Lucia, Ceres Mattos, et al.
Publicado: (2014)

Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal
por: Gyawali, Pratiksha, et al.
Publicado: (2022)

RiceNet v2: an improved network prioritization server for rice genes
por: Lee, Tak, et al.
Publicado: (2015)

Retention, stability, iron bioavailability and sensory evaluation of extruded rice fortified with iron, folic acid and vitamin B(12)
por: Jyrwa, Yvette Wilda, et al.
Publicado: (2020)

Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
por: Arribas, Claudia, et al.
Publicado: (2019)

Stable Mercury Isotopes in Polished Rice (Oryza sativa L.) and Hair from Rice Consumers
por: Rothenberg, Sarah E., et al.
Publicado: (2017)

Bromide contamination in rice, cancer risk for consumer
por: Yasri, Sora, et al.
Publicado: (2016)

Consumer Acceptance of Brown and White Rice Varieties
por: Gondal, Tanweer Aslam, et al.
Publicado: (2021)

Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas
por: Qu, Chunyun, et al.
Publicado: (2023)

Mediators of the effects of rice intake on health in individuals consuming a traditional Japanese diet centered on rice
por: Koga, Minori, et al.
Publicado: (2017)

Green-Labelled Rice versus Conventional Rice: Perception and Emotion of Chinese Consumers Based on Review Mining
por: Xu, Heng, et al.
Publicado: (2022)

Prevalence of Stone Amongst the Rice-Eating Population of Lower Bengal
por: Sen, Jadob Kisto
Publicado: (1902)

Determinants of Hypertension amongst Rice Farmers in West Java, Indonesia
por: Prihartono, Nurhayati Adnan, et al.
Publicado: (2022)

The acceptance of zinc biofortified rice in Latin America: A consumer sensory study and grain quality characterization
por: Woods, Bo-Jane, et al.
Publicado: (2020)

Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks
por: Alsado, Christy, et al.
Publicado: (2023)

US Consumers’ Perceptions of Raw and Cooked Broken Rice
por: Richardson, Matthew G., et al.
Publicado: (2021)

Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree
por: Kim, Mina K.
Publicado: (2020)

Human Dietary Exposure to Heavy Metals via Rice in Nepal
por: Shao, Yuxiao, et al.
Publicado: (2023)

Dietary determinants of aflatoxin B(1)-lysine adduct in pregnant women consuming a rice-dominated diet in Nepal
por: Andrews-Trevino, Johanna Y., et al.
Publicado: (2020)

Micronutrient-Fortified Rice Can Increase Hookworm Infection Risk: A Cluster Randomized Trial
por: de Gier, Brechje, et al.
Publicado: (2016)

Effectiveness of micronutrient-fortified rice consumption on anaemia and zinc status among vulnerable women in Bangladesh
por: Ara, Gulshan, et al.
Publicado: (2019)

Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity
por: Liu, Na, et al.
Publicado: (2021)

Improving anti-hypertensive properties of plant-based alternatives to yogurt fortified with rice protein hydrolysate
por: Wongsa, Prinya, et al.
Publicado: (2022)

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers
por: Heo, JeongAe, et al.
Publicado: (2020)

Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles
por: Lee, Ah-Hyun, et al.
Publicado: (2021)

RiceRelativesGD: a genomic database of rice relatives for rice research
por: Mao, Lingfeng, et al.
Publicado: (2019)

Data on consumers’ purchase behavior towards certified rice in Vietnam
por: My, Nguyen H.D., et al.
Publicado: (2021)

Drivers of groundwater utilization in water-limited rice production systems in Nepal
por: Urfels, Anton, et al.
Publicado: (2020)

Rice
Publicado: (1871)

Rice
Publicado: (1885)

Diet Quality and Adequacy of Nutrients in Preschool Children: Should Rice Fortified with Micronutrients Be Included in School Meals?
por: Della Lucia, Ceres M., et al.
Publicado: (2016)

Tailoring rice varieties to consumer preferences induced by cultural and colonial heritage: Lessons from New Rice for Africa (NERICA) in The Gambia
por: Britwum, Kofi, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_ah47k69g926tdcv4u8b6efsl5j