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Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Kellogg, Julianne, Klarquist, Emily, Waziri, Aichatou, Luftig, David, Carbonero, Franck, Solverson, Patrick, Perrigue, Martine, Aytekin, Destan, Walton, Jenny, Garland-Campbell, Kim, Murphy, Kevin
The objective of this review is to develop a definition of biofortification through the synthesis of food biofortification publications and to document the breadth of the research on this topic.Biofortification of a food source is a human health inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39db104c46463987ebd64d1f57145d84
Autor:
Kellogg, Julianne Alexis
The new nutrition reality is the coexistence of multiple forms of malnutrition. Tackling this complex problem will require multiple tools and approaches. Biofortification, the improvement in nutritional quality of food sources through plant breeding,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c348fc3f468eeb40a8d7ec83ba67cb5
Autor:
Kellogg, Julianne A., Klarquist, Emily F., Waziri, Aichatou D., Luftig, David, Carbonero, Franck, Solverson, Patrick, Perrigue, Martine, Aytekin, Destan, Walton, Jenny, Garland-Campbell, Kim, Murphy, Kevin M.
Publikováno v:
JBI Evidence Synthesis; Aug2022, Vol. 20 Issue 8, p2109-2116, 8p
Akademický článek
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Publikováno v:
Frontiers in Plant Science. 7
Chenopodium quinoa is gaining global importance due to its excellent protein quality and tolerance of abiotic stresses. The last 60 years have seen major strides in the expansion of quinoa crop production and experimentation. Quinoa’s wide genetic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=frontiers___::a32e373bef9f5c3ee5b0bb8869f3d1c4