Résultats pour : "biofortification"

Biofortification versus diversification to fight micronutrient deficiencies: an interdisciplinary review. Malezieux Eric, Verger Eric O., Avallone Sylvie, Alpha Arlène, Biu Ngigi Peter, Lourme-Ruiz Alissia, Bazile Didier, Bricas Nicolas, Ehret Isabelle, Martin-Prével Yves, Amiot Marie Josèphe. 2024. Food Security, 16 : 261-275.

Participatory Plant Breeding to develop biofortified upland rice for marginal environments. Castro Pacheco Sergio Antonio, Rabekijana Ravo, Andriamiarana Mahevanirina, Raveloson Harinjaka, Rakotomalala Joël, Ramanantsoanirina Alain, Garin Vincent, Grenier Cécile, Vom Brocke Kirsten. 2024. Experimental Agriculture, 60:e26, 19 p.

Stability of grain zinc concentrations across lowland rice environments favors zinc biofortification breeding. Rakotondramanana Mbolatantely, Wissuwa Matthias, Ramanankaja Landiarimisa, Razafimbelo Tantely, Stangoulis James, Grenier Cécile. 2024. Frontiers in Plant Science, 15:1293831, 16 p.

The greater yam (Dioscorea alata L.): A review of its phytochemical content and potential for processed products and biofortification. Lebot Vincent, Lawac Floriane, Legendre Laurent. 2023. Journal of Food Composition and Analysis, 115:104987, 18 p.

Dietary intakes and nutritional status of mother-child (6-23 months old) pair targeted through the "organic residual products for biofortified foods for africa project" in rural area in Senegal. Thiam Mbeugué, Diouf Adama, Coly Ousseynou Baba, Kébé Saliou Diombo, Diongue Ousmane, Badiane Abdou, Faye Mane Hélène, Sylla Papa Mamadou Dit Doudou, Idohou-Dossou Nicole, Médoc Jean-Michel. 2022. International Journal of Child Health and Nutrition, 11 (3) : 119-130.

Retention of Zn, Fe and phytic acid in parboiled biofortified and non-biofortified rice. Taleon Víctor, Gallego Gerardo, Orozco Juan Camilo, Grenier Cécile. 2020. Food Chemistry: X, 8:100105, 10 p.

Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges. Aragon Ingrid, Ceballos Hernan, Dufour Dominique, Ferruzzi Mario G.. 2018. Food and Function, 9 : 4822-4835.