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A panel of diversity encompassing 192 homozygous genotypes, was screened for iron, zinc and phytate seed content
This study aimed to examine whether changes in iron status from an iron-biofortified bean intervention affect work efficiency
Zambia is still facing micronutrient deficiencies despite fortification and supplementation programmes stressing the need for additional solutions
This review synthesizes the available literature on folates, provitamin A, and carotenoids in rice, wheat, maize, and pearl millet
In this study, 6 popular biofortified cultivars were field-evaluated for their response to plant parasitic nematodes in Nigeria
Construction of accurate and high-density linkage maps is a key research area of genetics.
Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content.
This study sought to improve estimates of dietary zinc intake in children under the age of 5 in 9 rural districts of Uganda
And Their Characterization under Terai Environments of Nepal
Zinc (Zn) deficiency is a major risk factor for human health, affecting about 30% of the world’s population
Using Genotyping-by-Sequencing and Repeat Amplification Sequencing Markers
Cereal crops are the rich source of nutritional components that play an important role in micronutrient malnutrition.
And Non-QPM Inbred Lines Adapted to the Tropics Based on a Mating Design
Enriched with Β-Carotene as Influenced by Genotypes and Growing Locations
Biofortified yellow-fleshed cassava is important in countries with high cassava consumption, to improve the vitamin A status of their populations
A consumer sensory study and grain quality characterization
Recurrent selection is an important breeding method for population improvement and selecting elite inbreds or fixed lines from the improved germplasm
In South Kivu and Kongo Central, Democratic Republic of the Congo (DRC)
Orange sweet potato is a biofortified crop being promoted to increase dietary intakes of vitamin A in Uganda
Wheat flour iron fortification is mandatory in 75 countries yet many fortificants result in unwanted sensory properties and gastrointestinal dysfunction
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