Author: Pachón, Helena
- Iron, zinc, and protein bioavailability proxy measures of meals prepared with nutritionally enhanced beans and maize
- Evaluación del valor nutricional de recetas típicas elaboradas con maíz común y biofortificado en el Departamento del Cauca, Colombia
- Laboratorio de calidad nutricional
- Nutritional quality laboratory
- Validación de un método de digestión de hierro In vitro para la evaluación de la biodisponibilidad de hierro en los alimentos
- Agrosalud : Nutritionally and agronomically improved (Biofortified) crops to improve food and nutrition security in Latin America and the Caribbean
Author: Chávez, Alba L.
- Variation in carotenoids content in roots from the same plant and plants from the same cassava genotype
- Progress in developing a system for direct and simple measurement of protein content in cassava roots
- Effect of age of the plant in total carotenoids content in cassava roots
- Variation in carotenoids content in roots from the same plant and plants from the same cassava genotype
Similar Items: Iron, zinc, and protein bioavailability proxy measures of meals prepared with nutritionally enhanced beans and maize
- Multivariate genomic analysis and optimal contributions selection predicts high genetic gains in cooking time, iron, zinc, and grain yield in common beans in East Africa
- Genetic analysis of zinc, iron and provitamin A content in tropical maize (Zea mays L.)
- Effect of rhizobia inoculation on seed iron and zinc
- Assessment of concentrations of iron and zinc and bioavailable iron in grains of earlymaturing tropical maize varieties
- Kernel iron and zinc concentration in maize double haploid lines and their bioavailability
- Zinc distribution in structural components of high kernel‑zinc maize and its retention after milling
Similar Items: Evaluación del valor nutricional de recetas típicas elaboradas con maíz común y biofortificado en el Departamento del Cauca, Colombia
- Evaluación de la calidad proteica de recetas típicas del departamento del Cauca, Colombia elaboradas con maíz común y con maíz biofortificado con más lisina y triptófano. Tesis (Ingeniero Agroindustrial)
- Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile
- Isolation and characterization of KDML105 aromatic rice rhizobacteria producing indole-3-acetic acid: impact of organic and conventional paddy rice practices
- El impacto nutricional de cultivos biofortificados o cultivos con mayor calidad nutricional
- Recomendaciones para la producción de grano de maíz biofortificado en Colombia
- Maíces con alto contenido de antocianina, biofortificados con zinc, provitamina A y de alta calidad de proteína en Perú