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4 in total

1. Effect of partial replacement of wheat flour with high quality cassava flour on the chemical composition, antioxidant activity, sensory quality, and microbial quality of bread.

Authors: Chinedum Eleazu; Kate Eleazu; Chinyere Aniedu; John Amajor; Ahamefula Ikpeama; Ike Ebenzer
Journal: Prev Nutr Food Sci Date: 2014-06

2. Food safety and nutritional quality for the prevention of non communicable diseases: the Nutrient, hazard Analysis and Critical Control Point process (NACCP).

Authors: Laura Di Renzo; Carmen Colica; Alberto Carraro; Beniamino Cenci Goga; Luigi Tonino Marsella; Roberto Botta; Maria Laura Colombo; Santo Gratteri; Ting Fa Margherita Chang; Maurizio Droli; Francesca Sarlo; Antonino De Lorenzo
Journal: J Transl Med Date: 2015-04-23 Impact factor: 5.531

3. Global Governance of Front-of-Pack Nutrition Labelling: A Qualitative Analysis.

Authors: Anne Marie Thow; Alexandra Jones; Carmen Huckel Schneider; Ronald Labonté
Journal: Nutrients Date: 2019-01-25 Impact factor: 5.717

4. Increasing the public health voice in global decision-making on nutrition labelling.

Authors: Anne Marie Thow; Alexandra Jones; Carmen Huckel Schneider; Ronald Labonté
Journal: Global Health Date: 2020-01-03 Impact factor: 4.185

4 in total