215 related articles for article (PubMed ID: 16034163)
1. Nutritional and technological behavior of stabilized iron-gluconate in wheat flour.
Salgueiro J; Lysionek A; Ridolfi A; Zubillaga M; Barrado A; Martinez-Sarrasague M; Goldman C; Boccio J
Biol Trace Elem Res; 2005; 105(1-3):187-95. PubMed ID: 16034163
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Effect of zinc sulfate fortificant on iron absorption from low extraction wheat flour co-fortified with ferrous sulfate.
Olivares M; Pizarro F; López de Romaña D
Biol Trace Elem Res; 2013 Mar; 151(3):471-5. PubMed ID: 23271682
[TBL] [Abstract][Full Text] [Related]
4. Effect of Helicobacter pylori infection on iron absorption in asymptomatic adults consuming wheat flour fortified with iron and zinc.
López de Romaña D; Pizarro F; Diazgranados D; Barba A; Olivares M; Brunser O
Biol Trace Elem Res; 2011 Dec; 144(1-3):1318-26. PubMed ID: 21748303
[TBL] [Abstract][Full Text] [Related]
5. Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan).
Alam S; Shah HU; Saleemullah ; Riaz A
Int J Food Sci Nutr; 2007 Feb; 58(1):54-62. PubMed ID: 17415956
[TBL] [Abstract][Full Text] [Related]
6. Fortification of wheat flour and maize meal with different iron compounds: results of a series of baking trials.
Randall P; Johnson Q; Verster A
Food Nutr Bull; 2012 Dec; 33(4 Suppl):S344-59. PubMed ID: 23444716
[TBL] [Abstract][Full Text] [Related]
7. Effect of increasing levels of zinc fortificant on the iron absorption of bread co-fortified with iron and zinc consumed with a black tea.
Olivares M; Castro C; Pizarro F; de Romaña DL
Biol Trace Elem Res; 2013 Sep; 154(3):321-5. PubMed ID: 23821315
[TBL] [Abstract][Full Text] [Related]
8. Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women.
Herter-Aeberli I; Fischer MM; Egli IM; Zeder C; Zimmermann MB; Hurrell RF
J Nutr; 2020 Oct; 150(10):2666-2672. PubMed ID: 32805002
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. An evaluation of EDTA compounds for iron fortification of cereal-based foods.
Hurrell RF; Reddy MB; Burri J; Cook JD
Br J Nutr; 2000 Dec; 84(6):903-10. PubMed ID: 11177208
[TBL] [Abstract][Full Text] [Related]
11. Iron absorption from wheat flour: effects of lemonade and chamomile infusion.
Olivares M; Pizarro F; Hertrampf E; Fuenmayor G; Estévez E
Nutrition; 2007 Apr; 23(4):296-300. PubMed ID: 17350803
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Iron fortification of wheat flour: bioavailability studies.
Bilal R; Roohi S; Ahmad T; Trinidad TP
Food Nutr Bull; 2002 Sep; 23(3 Suppl):199-202. PubMed ID: 12362795
[TBL] [Abstract][Full Text] [Related]
14. Bioavailability of calcium, iron and zinc fortified whole wheat flour chapatti.
Ahmed A; Anjum FM; Ur Rehman S; Randhawa MA; Farooq U
Plant Foods Hum Nutr; 2008 Mar; 63(1):7-13. PubMed ID: 18004661
[TBL] [Abstract][Full Text] [Related]
15. Revised recommendations for iron fortification of wheat flour and an evaluation of the expected impact of current national wheat flour fortification programs.
Hurrell R; Ranum P; de Pee S; Biebinger R; Hulthen L; Johnson Q; Lynch S
Food Nutr Bull; 2010 Mar; 31(1 Suppl):S7-21. PubMed ID: 20629349
[TBL] [Abstract][Full Text] [Related]
16. Acceptability of complementary foods and breads prepared from zinc-fortified cereal flours among young children and adults in Senegal.
Aaron GJ; Lo NB; Hess SY; Guiro AT; Wade S; Ndiaye NF; Guinard JX; Brown KH
J Food Sci; 2011; 76(1):S56-62. PubMed ID: 21535716
[TBL] [Abstract][Full Text] [Related]
17. Physicochemical analysis of wheat flour fortified with vitamin A and three types of iron source and sensory analysis of bread using these flours.
Crandall PG; Seo HS; O'Bryan CA; Meullenet JF; Hettiarachchy NS; Washburn AM; Ranhotra GS
J Sci Food Agric; 2013 Jul; 93(9):2299-307. PubMed ID: 23371820
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Bioavailability studies of a new iron source by means of the prophylactic-preventive method in rats.
Lysionek A; Zubillaga M; Salgueiro J; Caro R; Ettlin E; Boccio J
Biol Trace Elem Res; 2001; 84(1-3):123-8. PubMed ID: 11817683
[TBL] [Abstract][Full Text] [Related]
20. Cofortification of iron-fortified flour with zinc sulfate, but not zinc oxide, decreases iron absorption in Indonesian children.
Herman S; Griffin IJ; Suwarti S; Ernawati F; Permaesih D; Pambudi D; Abrams SA
Am J Clin Nutr; 2002 Oct; 76(4):813-7. PubMed ID: 12324295
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
