Similar Items: Retention of provitamin A carotenoids in high-provitamin A biofortified maize and eggs after various cooking methods
- Retention of carotenoids in biofortified maize flour and β‑cryptoxanthin-enhanced eggs after household cooking
- Impact of provitamin A biofortified maize consumption on carotenoid status of Zambian children
- Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils
- Bioaccessibility of carotenoids from transgenic provitamin A biofortified sorghum
- Carotenoid retention of biofortified provitamin A maize (Zea mays L.) after Zambian traditional methods of milling, cooking and storage
- Biofortification of maize with provitamin-A Carotenoids
Author: Sowa, Margaret
- β-Cryptoxanthin and zeaxanthin are highly bioavailable from whole-grain and refined biofortified orange maize in humans with optimal vitamin A status: a randomized, crossover, placebo-controlled trial
- Overlapping vitamin A interventions with provitamin A carotenoids and preformed vitamin A cause excessive liver retinol stores in male Mongolian gerbils
- Retention of carotenoids in biofortified maize flour and β‑cryptoxanthin-enhanced eggs after household cooking
- Retention of provitamin A carotenoids in high-provitamin A biofortified maize and eggs after various cooking methods