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Research article

First published 2007-6

Effects of Various Iron Fortificants on Sensory Acceptability and Shelf-Life Stability of Instant Noodles

Ratchanee Kongkachuichai, Arunwadee Kounhawej, Visith Chavasit [...]

Food and Nutrition Bulletin

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Research article

First published 2007-9

Suitability of Instant Noodles for Iron Fortification to Combat Iron-Deficiency Anemia among Primary Schoolchildren in Rural Vietnam

Huong Thi Le, Inge D. Brouwer, Corine A. de Wolf [...]

Food and Nutrition Bulletin

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Research article

First published 2014-4

Relationship of dough thermomechanical properties with oil uptake,cooking and textural properties of instant fried noodles

Neelam Gulia, BS Khatkar

Food Science and Technology International

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Research article

First published 1998

Triple Fortification of Instant Noodles in Thailand

Visith Chavasit, Kraisid Tontisirin

Food and Nutrition Bulletin

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Research article

First published 2021-1

Pediatric Scald Injuries Sustained From Instant Soup and Noodle Products

Courtney E. Allen, Janet Figueroa, Maneesha Agarwal [...]

Clinical Pediatrics

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Case report

First published 2018-6

Challenges MNCs Face in Emerging Markets: The Nestlé Experience

V.S. Pai

Vision: The Journal of Business Perspective

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Research article

First published 1994-6

Food Uses of Palm Oil in China

Fan Weuxun, Chen Xiaoshu

Food and Nutrition Bulletin

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Research article

First published 1994-6

Food Uses of Palm Oil in Japan

Hiroyuki Mori, Takashi Kaneda

Food and Nutrition Bulletin

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Other

First published 2010-11

Healthy and unhealthy eating at lower secondary school in Norway

Marit Hilsen, Terje A. Eikemo, Elling Bere

Scandinavian Journal of Public Health

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Research article

First published 2018-9-15

Lipid profile improvement of food products containing bioactive compounds from unsaponifiable matters of palm fatty acid distillate in hypercholesterolemia rats

Kgs Ahmadi, Angela Wulansari, Yunianta Subroto [...]

Mediterranean Journal of Nutrition and Metabolism

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