Autor: Boy, Erick
- Zinc absorption from agronomically biofortified wheat is similar to post-harvest fortified wheat and is a substantial source of bioavailable zinc in humans
- In Rwandese women with low iron status, iron absorption from low-phytic acid beans and biofortified beans is comparable, but low-phytic acid beans cause adverse gastrointestinal symptoms
- Biofortified yellow cassava and vitamin A status of Kenyan children: a randomized controlled trial
- Reply to SA Tanumihardjo et al.
Autor: Brouwer, Inge D.
- Vitamin C-rich guava consumed with mungbean dal reduces anemia and increases hemoglobin but not iron stores: A randomized controlled trial of food-to-food fortification in Indian children
- Biofortified yellow cassava and vitamin A status of Kenyan children: a randomized controlled trial
- Reply to SA Tanumihardjo et al.
Ejemplares similares: Zinc absorption from agronomically biofortified wheat is similar to post-harvest fortified wheat and is a substantial source of bioavailable zinc in humans
- Biofortified Yellow-Fleshed Potatoes Provide More Absorbable Zinc than a Commonly Consumed Variety: A Randomized Trial Using Stable Isotopes in Women in the Peruvian Highlands
- A stable isotope study in Peruvian women demonstrates higher iron bioavailability in a yellow fleshed potato variety compared to a high iron purple fleshed potato
- In Rwandese women with low iron status, iron absorption from low-phytic acid beans and biofortified beans is comparable, but low-phytic acid beans cause adverse gastrointestinal symptoms
- Iron absorption from beans with different contents of iron, evaluated by stable isotopes
- Total iron absorbed from iron-biofortified potatoes is higher than from non-biofortified potatoes: a randomized trial using stable iron isotopes in women from the Peruvian highlands
- Comparison of total body vitamin A stores using individual versus population 13C-natural abundance of serum retinol in preschool children and women residing in 6 diverse African countries
Ejemplares similares: In Rwandese women with low iron status, iron absorption from low-phytic acid beans and biofortified beans is comparable, but low-phytic acid beans cause adverse gastrointestinal symptoms
- Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron status
- Iron, zinc and phytic acid retention of biofortified, low phytic acid, and conventional bean varieties when preparing common household recipes
- Zinc, iron and phytic acid levels of some popular foods consumed by rural children in Sri Lanka
- Variability in iron, zinc and phytic acid content in a worldwide collection of commercial durum wheat cultivars and the effect of reduced irrigation on these traits
- Review: The potential of the common bean (Phaseolus vulgaris) as a vehicle for iron biofortification
- Retention of Zn, Fe and phytic acid in parboiled biofortified and non-biofortified rice