BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

173 related articles for article (PubMed ID: 14519802)

  • 21. Cooking and Fe fortification have different effects on Fe bioavailability of bread and tortillas.
    Hernández M; Sousa V; Villalpando S; Moreno A; Montalvo I; López-Alarcón M
    J Am Coll Nutr; 2006 Feb; 25(1):20-5. PubMed ID: 16522928
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread.
    Whittaker P; Vanderveen JE
    Br J Nutr; 1990 May; 63(3):587-95. PubMed ID: 2116895
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Iron Fortification and Bioavailability of Chickpea (
    Jahan TA; Vandenberg A; Glahn RP; Tyler RT; Reaney MJT; Tar'an B
    Nutrients; 2019 Sep; 11(9):. PubMed ID: 31540391
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Iron bioavailability and utilization in rats are lower from lime-treated corn flour than from wheat flour when they are fortified with different sources of iron.
    Hernández M; Sousa V; Moreno A; Villapando S; López-Alarcón M
    J Nutr; 2003 Jan; 133(1):154-9. PubMed ID: 12514283
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Na2EDTA enhances the absorption of iron and zinc from fortified rice flour in Sri Lankan children.
    Hettiarachchi M; Hilmers DC; Liyanage C; Abrams SA
    J Nutr; 2004 Nov; 134(11):3031-6. PubMed ID: 15514271
    [TBL] [Abstract][Full Text] [Related]  

  • 26. In vitro iron availability from iron-fortified whole-grain wheat flour.
    Kloots W; Op den Kamp D; Abrahamse L
    J Agric Food Chem; 2004 Dec; 52(26):8132-6. PubMed ID: 15612807
    [TBL] [Abstract][Full Text] [Related]  

  • 27. The effect of different iron fortificants on iron absorption from iron-fortified rice.
    Trinidad TP; Valdez DH; Mallillin AC; Askali FC; Dara-ug AF; Capanzana MV
    Food Nutr Bull; 2002 Sep; 23(3 Suppl):203-8. PubMed ID: 12362796
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Absorption of iron from unmodified maize and genetically altered, low-phytate maize fortified with ferrous sulfate or sodium iron EDTA.
    Mendoza C; Viteri FE; Lönnerdal B; Raboy V; Young KA; Brown KH
    Am J Clin Nutr; 2001 Jan; 73(1):80-5. PubMed ID: 11124754
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Tea Consumption Reduces Iron Bioavailability from NaFeEDTA in Nonanemic Women and Women with Iron Deficiency Anemia: Stable Iron Isotope Studies in Morocco.
    Lazrak M; El Kari K; Stoffel NU; Elammari L; Al-Jawaldeh A; Loechl CU; Yahyane A; Barkat A; Zimmermann MB; Aguenaou H
    J Nutr; 2021 Sep; 151(9):2714-2720. PubMed ID: 34038558
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread.
    Rebellato AP; Bussi J; Silva JG; Greiner R; Steel CJ; Pallone JA
    Food Res Int; 2017 Apr; 94():65-71. PubMed ID: 28290369
    [TBL] [Abstract][Full Text] [Related]  

  • 31. A comparison of the bioavailability of ferrous fumarate and ferrous sulfate in non-anemic Mexican women and children consuming a sweetened maize and milk drink.
    Harrington M; Hotz C; Zeder C; Polvo GO; Villalpando S; Zimmermann MB; Walczyk T; Rivera JA; Hurrell RF
    Eur J Clin Nutr; 2011 Jan; 65(1):20-5. PubMed ID: 20842166
    [TBL] [Abstract][Full Text] [Related]  

  • 32. In vitro bioavailability of iron and sensory qualities of iron-fortified wheat biscuits.
    Govindaraj T; KrishnaRau L; Prakash J
    Food Nutr Bull; 2007 Sep; 28(3):299-306. PubMed ID: 17974363
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Ferrous sulfate is more bioavailable among preschoolers than other forms of iron in a milk-based weaning food distributed by PROGRESA, a national program in Mexico.
    Pérez-Expósito AB; Villalpando S; Rivera JA; Griffin IJ; Abrams SA
    J Nutr; 2005 Jan; 135(1):64-9. PubMed ID: 15623834
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Nutrient addition to corn masa flour: effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas.
    Rosado JL; Cassís L; Solano L; Duarte-Vázquez MA
    Food Nutr Bull; 2005 Sep; 26(3):266-72. PubMed ID: 16222917
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Development of fortified biscuit using NaFeEDTA.
    Mohammadi M; Abedi AS; Azizi MH; Ahmadian FS; Pouraram H
    J Sci Food Agric; 2011 Aug; 91(11):1984-9. PubMed ID: 21495037
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Iron in vitro bioavailability and iodine storage stability in double-fortified salt.
    Li YO; Diosady LL; Wesley AS
    Food Nutr Bull; 2009 Dec; 30(4):327-35. PubMed ID: 20496622
    [TBL] [Abstract][Full Text] [Related]  

  • 37. NaFeEDTA fortified soy sauce showed higher iron absorption rate in Chinese females.
    Huo JS; Yang XG; Piao JH; Gao JQ; Miao H; Yu B; Lu CQ; Chen JS
    Biomed Environ Sci; 2007 Apr; 20(2):126-30. PubMed ID: 17624186
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of various iron fortificants on sensory acceptability and shelf-life stability of instant noodles.
    Kongkachuichai R; Kounhawej A; Chavasit V; Charoensiri R
    Food Nutr Bull; 2007 Jun; 28(2):165-72. PubMed ID: 24683675
    [TBL] [Abstract][Full Text] [Related]  

  • 39. EDTA and the absorption of iron from food.
    MacPhail AP; Patel RC; Bothwell TH; Lamparelli RD
    Am J Clin Nutr; 1994 Mar; 59(3):644-8. PubMed ID: 8116542
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Iron from complex salts and its bioavailability to rats.
    Dutra-de-Oliveira JE; Freitas ML; Ferreira JF; Gonçalves AL; Marchini JS
    Int J Vitam Nutr Res; 1995; 65(4):272-5. PubMed ID: 8789625
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.