Autor: Tanumihardjo, Sherry A.
- 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
- 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
Autor: Davis, Christopher R.
- Retention of carotenoids in biofortified maize flour and β‑cryptoxanthin-enhanced eggs after household cooking
- 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
Ejemplares similares: 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
Ejemplares similares: 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
- Genetic analysis of provitamin A carotenoid β-cryptoxanthin concentration and relationship with other carotenoids in maize grain (Zea mays L.)
- Carotenoid retention of biofortified provitamin A maize (Zea mays L.) after Zambian traditional methods of milling, cooking and storage
- Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils
- ß-Cryptoxanthin from supplements or carotenoid-enhanced maize maintains liver vitamin A in Mongolian gerbils (Meriones unguiculatus) better than or equal to ß-carotene supplements
- Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability