Rebecca Spohrer
Geneve, GE 1202, Switzerland
Last Updated: 09/26/2026
Save publications for later
Sign Up
Not sure about your diagnosis?
Check Your Symptoms
Found 10 publications
Effect of iodized salt on organoleptic properties of processed foods: a systematic review.
Journal: Journal of food science and technology
Published: June 10, 2018
Iodine Intake through Processed Food: Case Studies from Egypt, Indonesia, the Philippines, the Russian Federation and Ukraine, 2010-2015.
Journal: Nutrients
Published: June 16, 2017
Piloting a Commercial Model for Fortified Rice: Lessons Learned From Brazil.
Journal: Food and nutrition bulletin
Published: May 20, 2016
Public and Private Sector Dynamics in Scaling Up Rice Fortification: The Colombian Experience and its Lessons.
Journal: Food and nutrition bulletin
Published: May 07, 2016
Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal.
Journal: Annals of the New York Academy of Sciences
Published: January 16, 2016
saltPAD: A New Analytical Tool for Monitoring Salt Iodization in Low Resource Settings.
Journal: Nanobiomedicine
Published: January 01, 2016
Micronutrient Deficiency Control in Vietnam from Policy and Research to Implementation: Keys for Success, Challenges and Lessons Learned.
Journal: Journal of nutritional science and vitaminology
Published: November 25, 2015
The growing importance of staple foods and condiments used as ingredients in the food industry and implications for large-scale food fortification programs in Southeast Asia.
Journal: Food and nutrition bulletin
Published: September 21, 2013
Processed foods as an integral part of universal salt iodization programs: a review of global experience and analyses of Bangladesh and Pakistan.
Journal: Food and nutrition bulletin
Published: March 01, 2013
Showing 1-10 of 10
Last Updated: 09/26/2026