1.Effect of Multiple Micronutrient Fortification on Physico-Chemical and Sensory Properties of Chhash (Traditional Indian Yogurt-Based Drink)

作　　者：Shashank Gaur ;Shashank Gaur ;Anna W. Waller 等

出　　处：Foods. 2019 ;8(1):5.doi:10.3390/foods8010005

出版社：MDPI Publishing

文章 ID：224100627

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2.Development of a Paper-Based Sensor Compatible with a Mobile Phone for the Detection of Common Iron Formulas Used in Fortified Foods within Resource-Limited Settings

作　　者：Anna W. Waller ;Marco Toc ;Dylan J. Rigsby 等

出　　处：Nutrients. 2019 ;11(7):1-14.doi:10.3390/nu11071673

出版社：MDPI Publishing

文章 ID：236160765

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3.Performance Factors Influencing Efficacy and Effectiveness of Iron Fortification Programs of Condiments for Improving Anemia Prevalence and Iron Status in Populations: A Systematic Review

作　　者：Anna W. Waller ;Juan E. Andrade ;Luis A. Mejia

出　　处：Nutrients. 2020 ;12(2):275-299.doi:10.3390/nu12020275

出版社：MDPI Publishing

文章 ID：257144183

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4.Stakeholder’s Perceptions of Mexico’s Federal Corn Flour Fortification Program: A Qualitative Study

作　　者：Anna W. Waller ;Astrid Dominguez-Uscanga ;Emely Lopez Barrera 等

出　　处：Nutrients. 2020 ;12(2):433-446.doi:10.3390/nu12020433

出版社：MDPI Publishing

文章 ID：257139533

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5.In-Country Method Validation of a Paper-Based, Smartphone-Assisted Iron Sensor for Corn Flour Fortification Programs

作　　者：Anna W. Waller ;Marcela Gaytán-Martínez ;Juan E. Andrade Laborde

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030276

出版社：MDPI Publishing

文章 ID：1036568978

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