Author: Glahn, Raymond P.
- Investigation of nicotianamine and 2′ deoxymugineic acid as enhancers of iron bioavailability in caco-2 cells
- Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.)
- Studies of cream seeded carioca beans (Phaseolus vulgaris L.) from a Rwandan efficacy trial: In vitro and In vivo screening tools reflect human studies and predict beneficial results from iron biofortified beans
- Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda
Author: Tako, Elad
- Investigation of nicotianamine and 2′ deoxymugineic acid as enhancers of iron bioavailability in caco-2 cells
- Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.)
- Studies of cream seeded carioca beans (Phaseolus vulgaris L.) from a Rwandan efficacy trial: In vitro and In vivo screening tools reflect human studies and predict beneficial results from iron biofortified beans
- Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda
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