Lista de obras - Claire Mouquet-Rivier - Dominio Público Uruguay

A higher proportion of iron-rich leafy vegetables in a typical Burkinabe maize meal does not increase the amount of iron absorbed in young women

artículo científico publicado en 2014

A sustainable food support for non-breastfed infants: implementation and acceptability within a WHO mother-to-child HIV transmission prevention trial in Burkina Faso

artículo científico publicado en 2010

Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children

artículo científico publicado en 2010

Adequacy of Some Locally Produced Complementary Foods Marketed in Benin, Burkina Faso, Ghana, and Senegal.

artículo científico publicado en 2018

Both encouraging feeding style and high energy density may increase energy intakes from fermented millet gruels eaten by infants and toddlers in Ouagadougou

artículo científico publicado en 2016

Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility

Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication

article

Changes in mineral absorption inhibitors consequent to fermentation of Ethiopianinjera: implications for predicted iron bioavailability and bioaccessibility

article

Characterization of the consistency of gruels consumed by infants in developing countries: assessment of the Bostwick consistometer and comparison with viscosity measurements and sensory perception

artículo científico publicado en 2006

Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso.

artículo científico publicado en 2008

Contribution of leafy vegetable sauces to dietary iron, zinc, vitamin A and energy requirements in children and their mothers in Burkina Faso

artículo científico publicado en 2015

Contribution of plant-based sauces to the vitamin A intake of young children in Benin

article

Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients.

artículo científico publicado en 2016

EFFECTS OF STARCH, LIPID AND MOISTURE CONTENTS ON EXTRUSION BEHAVIOR AND EXTRUDATE CHARACTERISTICS OF RICE-BASED BLENDS PREPARED WITH A VERY-LOW-COST EXTRUDER

Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values

article by Waliou Amoussa-Hounkpatin et al published 11 September 2012 in International Journal of Food Science and Technology

Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso

scholarly article by E.H. Tou et al published January 2007 in Food Chemistry

Effect of extrusion cooking and amylase addition to gruels to increase energy density and nutrient intakes by Vietnamese infants

article

Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia

artículo científico publicado en 2016

Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat

artículo científico publicado en 2017

Energy and nutrient intake increased by 47-67% when amylase was added to fortified blended foods-a study among 12- to 35-month-old Burkinabe children

artículo científico publicado en 2017

Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibility.

artículo científico publicado en 2014

Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition.

artículo científico publicado en 2008

Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality

artículo científico publicado en 2013

Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours

artículo científico publicado en 2012

Home-processing of the dishes constituting the main sources of micronutrients in the diet of preschool children in rural Burkina Faso

artículo científico publicado en 2007

Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

article

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera

artículo científico publicado en 2012

Influence of the preparation process on the chemical composition and nutritional value of canned purée of and chickpeas

article

Influence of the technological know-how of producers on the biochemical characteristics of red sorghum malt from small scale production units in Ouagadougou (Burkina Faso).

artículo científico publicado en 2007

Iron contamination during in-field milling of millet and sorghum.

artículo científico publicado en 2013

Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor(L.) Moench) porridges

article

Nonbreast-fed HIV-1-exposed Burkinabe infants have low energy intake between 6 and 11 months of age despite free access to infant food aid.

artículo científico publicado en 2011

Nutrient intakes from complementary foods consumed by young children (aged 12-23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions.

artículo científico publicado en 2012

Nutritional value of six multi-ingredient sauces from Burkina Faso

scholarly article by Sylvie Avallone et al published November 2008 in Journal of Food Composition and Analysis

Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut.

artículo científico publicado en 2009

Potential of non-GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication

article

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

artículo científico publicado en 2013

Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes

scientific article published on 07 January 2019

Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso

artículo científico publicado en 2005

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

artículo científico publicado en 2016

The unresolved role of dietary fibers on mineral absorption

artículo científico

Viscosity of gruels for infants: a comparison of measurement procedures

artículo científico publicado en 2001

Lista de obras de Claire Mouquet-Rivier

A higher proportion of iron-rich leafy vegetables in a typical Burkinabe maize meal does not increase the amount of iron absorbed in young women

A sustainable food support for non-breastfed infants: implementation and acceptability within a WHO mother-to-child HIV transmission prevention trial in Burkina Faso

Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children

Adequacy of Some Locally Produced Complementary Foods Marketed in Benin, Burkina Faso, Ghana, and Senegal.

Both encouraging feeding style and high energy density may increase energy intakes from fermented millet gruels eaten by infants and toddlers in Ouagadougou

Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility

Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication

Changes in mineral absorption inhibitors consequent to fermentation of Ethiopianinjera: implications for predicted iron bioavailability and bioaccessibility

Characterization of the consistency of gruels consumed by infants in developing countries: assessment of the Bostwick consistometer and comparison with viscosity measurements and sensory perception

Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso.

Contribution of leafy vegetable sauces to dietary iron, zinc, vitamin A and energy requirements in children and their mothers in Burkina Faso

Contribution of plant-based sauces to the vitamin A intake of young children in Benin

Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients.

EFFECTS OF STARCH, LIPID AND MOISTURE CONTENTS ON EXTRUSION BEHAVIOR AND EXTRUDATE CHARACTERISTICS OF RICE-BASED BLENDS PREPARED WITH A VERY-LOW-COST EXTRUDER

Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values

Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso

Effect of extrusion cooking and amylase addition to gruels to increase energy density and nutrient intakes by Vietnamese infants

Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia

Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat

Energy and nutrient intake increased by 47-67% when amylase was added to fortified blended foods-a study among 12- to 35-month-old Burkinabe children

Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibility.

Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition.

Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality

Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours

Home-processing of the dishes constituting the main sources of micronutrients in the diet of preschool children in rural Burkina Faso

Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera

Influence of the preparation process on the chemical composition and nutritional value of canned purée of and chickpeas

Influence of the technological know-how of producers on the biochemical characteristics of red sorghum malt from small scale production units in Ouagadougou (Burkina Faso).

Iron contamination during in-field milling of millet and sorghum.

Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor(L.) Moench) porridges

Nonbreast-fed HIV-1-exposed Burkinabe infants have low energy intake between 6 and 11 months of age despite free access to infant food aid.

Nutrient intakes from complementary foods consumed by young children (aged 12-23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions.

Nutritional value of six multi-ingredient sauces from Burkina Faso

Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut.

Potential of non-GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication

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

Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes

Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso

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

The unresolved role of dietary fibers on mineral absorption

Viscosity of gruels for infants: a comparison of measurement procedures