Search Results - Loughrill, Emma

  • Showing 1 - 4 results of 4
Refine Results
  1. 1
    An investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for the preparation of infant formula milks

    An investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for... by Loughrill, Emma, Zand, Nazanin

    Published in Food chemistry
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Vitamins A and E content of commercial infant foods in the UK: A cause for concern?

    Vitamins A and E content of commercial infant foods in the UK: A cause for concern? by Loughrill, Emma, Govinden, Pesila, Zand, Nazanin

    Published in Food chemistry
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: Possible implications for bone health

    Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: Possible implications for bone health by Loughrill, Emma, Wray, David, Christides, Tatiana, Zand, Nazanin

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Controlled release of microencapsulated docosahexaenoic acid (DHA) by spray–drying processing

    Controlled release of microencapsulated docosahexaenoic acid (DHA) by spray–drying processing by Loughrill, Emma, Thompson, Sharon, Owusu-Ware, Samuel, Snowden, Martin J., Douroumis, Dennis, Zand, Nazanin

    Published in Food chemistry
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: