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Items: 1 to 20 of 147

1.

Fish sauce, soy sauce, and vegetable oil fortification in Cambodia: where do we stand to date?

Theary C, Panagides D, Laillou A, Vonthanak S, Kanarath C, Chhorvann C, Sambath P, Sowath S, Moench-Pfanner R.

Food Nutr Bull. 2013 Jun;34(2 Suppl):S62-71.

PMID:
24049997
2.

Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.

Laillou A, Icard-Vernière C, Rochette I, Picq C, Berger J, Sambath P, Mouquet-Rivier C.

Food Nutr Bull. 2013 Jun;34(2 Suppl):S124-32.

PMID:
24050003
3.

Beyond Effectiveness--The Adversities of Implementing a Fortification Program. A Case Study on the Quality of Iron Fortification of Fish and Soy Sauce in Cambodia.

Laillou A, Pfanner S, Chan T, Chea C, Mam B, Sambath P, Vonthanak S, Wieringa F.

Nutrients. 2016 Feb 17;8(2):94. doi: 10.3390/nu8020094.

4.

Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA.

Fidler MC, Davidsson L, Walczyk T, Hurrell RF.

Am J Clin Nutr. 2003 Aug;78(2):274-8.

5.

Effect of NaFeEDTA-Fortified Soy Sauce on Anemia Prevalence in China: A Systematic Review and Meta-analysis of Randomized Controlled Trials.

Huo JS, Yin JY, Sun J, Huang J, Lu ZX, Regina MP, Chen JS, Chen CM.

Biomed Environ Sci. 2015 Nov;28(11):788-98. doi: 10.3967/bes2015.110. Review.

6.

A comparative intervention trial on fish sauce fortified with NaFe-EDTA and FeSO4+citrate in iron deficiency anemic school children in Kampot, Cambodia.

Longfils P, Monchy D, Weinheimer H, Chavasit V, Nakanishi Y, Schümann K.

Asia Pac J Clin Nutr. 2008;17(2):250-7.

7.
9.

Studies on the effectiveness of NaFeEDTA-fortified soy sauce in controlling iron deficiency: a population-based intervention trial.

Chen J, Zhao X, Zhang X, Yin S, Piao J, Huo J, Yu B, Qu N, Lu Q, Wang S, Chen C.

Food Nutr Bull. 2005 Jun;26(2):177-86; discussion 187-9.

PMID:
16060219
10.

Effect of NaFeEDTA-fortified soy sauce on zinc absorption in children.

Li M, Wu J, Ren T, Wang R, Li W, Piao J, Wang J, Yang X.

Food Funct. 2015 Mar;6(3):788-92. doi: 10.1039/c4fo00722k.

PMID:
25582850
11.
12.

[Capillary zone electrophoretic determination of NaFeEDTA in iron fortified soy sauce].

Wei F, Huo JS, Huang J, Li WX.

Wei Sheng Yan Jiu. 2006 Jan;35(1):103-6. Chinese.

PMID:
16598950
13.

Fortification of soy sauce using various iron sources: sensory acceptability and shelf stability.

Watanapaisantrakul R, Chavasit V, Kongkachuichai R.

Food Nutr Bull. 2006 Mar;27(1):19-25.

PMID:
16572715
14.

Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women.

Thuy PV, Berger J, Davidsson L, Khan NC, Lam NT, Cook JD, Hurrell RF, Khoi HH.

Am J Clin Nutr. 2003 Aug;78(2):284-90.

15.

The type of fortificant and the leaf matrix both influence iron and zinc bioaccessibility in iron-fortified green leafy vegetable sauces from Burkina Faso.

Icard-Vernière C, Picq C, Courbis L, Mouquet-Rivier C.

Food Funct. 2016 Feb;7(2):1103-10. doi: 10.1039/c5fo01227a.

PMID:
26787350
16.

An assessment of the impact of fortification of staples and condiments on micronutrient intake in young Vietnamese children.

Laillou A, Mai le B, Hop le T, Khan NC, Panagides D, Wieringa F, Berger J, Moench-Pfanner R.

Nutrients. 2012 Sep;4(9):1151-70. doi: 10.3390/nu4091151. Epub 2012 Aug 24.

17.

Improvement of the Vietnamese diet for women of reproductive age by micronutrient fortification of staples foods and condiments.

Laillou A, Berger J, Le BM, Pham VT, Le TH, Nguyen CK, Panagides D, Rohner F, Wieringa F, Moench-Pfanner R.

PLoS One. 2012;7(11):e50538. doi: 10.1371/journal.pone.0050538. Epub 2012 Nov 30.

18.

Combating iodine and iron deficiencies through the double fortification of fish sauce, mixed fish sauce, and salt brine.

Chavasit V, Nopburabutr P, Kongkachuichai R.

Food Nutr Bull. 2003 Jun;24(2):200-7.

PMID:
12891824
19.

[Effectiveness of social mobilization and social marketing in promoting NaFeEDTA-fortified soya sauce in adult women].

Wang B, Chen J, Zhan S, Sun J, Li L.

Wei Sheng Yan Jiu. 2011 May;40(3):334-7. Chinese.

PMID:
21695907
20.

Therapeutic effects of NaFeEDTA-fortified soy sauce in anaemic children in China.

Huo J, Sun J, Miao H, Yu B, Yang T, Liu Z, Lu C, Chen J, Zhang D, Ma Y, Wang A, Li Y.

Asia Pac J Clin Nutr. 2002;11(2):123-7.

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