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Research article

First published 2013-6

Fish Sauce,Soy Sauce,and Vegetable Oil Fortification in Cambodia: Where do we Stand to Date?

Chan Theary, Dora Panagides, Arnaud Laillou [...]

Food and Nutrition Bulletin

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Research article

First published 2009-6

Iodine Stability and Sensory Quality of Fermented Fish and Fish Sauce Produced with the Use of Iodated Salt

Boualapha Chanthilath, Visith Chavasit, Somsri Chareonkiatkul [...]

Food and Nutrition Bulletin

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Research article

First published 2013-6

Rapid Quantification of Iron Content in Fish Sauce and Soy Sauce: A Promising Tool for Monitoring Fortification Programs

Arnaud Laillou, Christèle Icard-Vernière, Isabelle Rochette [...]

Food and Nutrition Bulletin

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Research article

First published 2003

Combating Iodine and Iron Deficiencies through the Double Fortification of Fish Sauce,Mixed Fish Sauce,and Salt Brine

Visith Chavasit, Preeyacha Nopburabutr, Ratchanee Kongkachuichai

Food and Nutrition Bulletin

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Research article

First published 2011-5

Kernel Analysis of Partial Least Squares (PLS) Regression Models

Hideyuki Shinzawa, Pitiporn Ritthiruangdej, Yukihiro Ozaki

Applied Spectroscopy

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Research article

First published 2011-02

Raw-Fish-Eating Behavior and Fishborne Zoonotic Trematode Infection in People of Northern Vietnam

Van Thi Phan, Annette Kjær Ersbøll, Dung Trung Do [...]

Foodborne Pathogens and Disease

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Research article

First published 2006-08

Antioxidative Activities and Angiotensin I-converting Enzyme Inhibitory Activities of Enzymatic Hydrolysates from Commercial Kamaboko Type Samples

T. Nagai, N. Suzuki, T. Nagashima

Food Science and Technology International

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Research article

First published 2003-12

The Supply of Amphora-Borne Commodities and Domestic Pottery in Pompeii 150 BC-AD 79: Preliminary Evidence from the House of the Vestals

Eric C. De Sena, Janne P. Ikäheimo

European Journal of Archaeology

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Research article

First published 2020-3

Trends in the Intake of Fatty Acids and Their Food Source According to Obese Status Among Korean Adult Population Using KNHANES 2007-2017

Jaeouk Ahn, Nam Soo Kim, Byung-Kook Lee [...]

Food and Nutrition Bulletin

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Research article

First published 2018-6

Evaluation of salt content of curry soup containing coconut milk by near infrared spectroscopy

Ekkapong Cheevitsopon, Panmanas Sirisomboon

Journal of Near Infrared Spectroscopy

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