Food and nutrition bulletin, 33(4 Suppl), S330-S335 (2013-03-01)
Despite considerable progress made in the past decade through salt iodization programs, over 2 billion people worldwide still have inadequate iodine intake, with devastating consequences for brain development and intellectual capacity. To optimize these programs with regard to salt iodine
The British journal of nutrition, 102(9), 1362-1369 (2009-08-06)
Adverse sensory changes prevent the addition of highly bioavailable ferrous sulfate (FeSO4) to most wheat flours. Poorly absorbable reduced Fe powders are commonly used. Encapsulation of FeSO4 can overcome these sensory changes, but the particle size of commercial compounds is
Journal of agricultural and food chemistry, 58(10), 6465-6471 (2010-04-29)
This study investigates the impact of the oxidants potassium bromate and potassium iodate (8, 16, 32, 64, and 128 micromol/g dry matter of egg white protein) on pound cake making. The impact of the oxidants on egg white characteristics was
Chemical & pharmaceutical bulletin, 54(5), 626-631 (2006-05-03)
The objective of this work is to develop a new kinetic spectrophotometric method for the determination of irbesartan in pharmaceutical formulations. The method is based on the reaction of carboxylic acid group of the oxidized irbesartan with a mixture of
Food and nutrition bulletin, 31(1), 111-117 (2010-05-14)
The high prevalence of goiter among adults in its member countries of Central America and Panama was observed as soon as INCAP began field studies. This led to systematic studies of goiter in schoolchildren in all of the countries as