Jan Makurat
Muenster, NW, Germany
Last Updated: 09/26/2026
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Found 10 publications
Spontaneous Fermentation-Induced Changes in Selected Ghanaian Plant-Based Flours: Physico-Functional and Biochemical Insights for Complementary Food Use.
Journal: Food science & nutrition
Published: December 31, 2025
Assessing the discriminatory ability of hemoglobin concentration to predict iron stores in Cambodian women: A systematic review and individual participant data meta-analysis.
Journal: Advances in nutrition (Bethesda, Md.)
Published: November 18, 2025
Assessing the Discriminatory Ability of Hemoglobin Concentration to Predict Iron Stores in Cambodian Females: A Systematic Review and Individual Participant Data Meta-Analysis.
Journal: Advances in nutrition (Bethesda, Md.)
Published: November 18, 2025
Revisiting the nutritional advantages of plant-based food matrices: a systematic review on the influence of spontaneous fermentation.
Journal: Critical reviews in food science and nutrition
Published: May 19, 2025
Impact of lunch provision on anthropometry, hemoglobin, and micronutrient status of female Cambodian garment workers: exploratory randomized controlled trial.
Journal: BMC nutrition
Published: September 03, 2018
Dietary Diversity in Cambodian Garment Workers: The Role of Free Lunch Provision.
Journal: Nutrients
Published: July 16, 2018
Estimated Nutritive Value of Low-Price Model Lunch Sets Provided to Garment Workers in Cambodia.
Journal: Nutrients
Published: May 25, 2017
Nutritional and Micronutrient Status of Female Workers in a Garment Factory in Cambodia.
Journal: Nutrients
Published: August 15, 2016
Effects of animal source food and micronutrient fortification in complementary food products on body composition, iron status, and linear growth: a randomized trial in Cambodia.
Journal: The American journal of clinical nutrition
Published: January 29, 2014
Showing 1-10 of 10
Last Updated: 09/26/2026