176 related articles for article (PubMed ID: 20130891)
1. Folates in bread: retention during bread-making and in vitro bioaccessibility.
Öhrvik V; Öhrvik H; Tallkvist J; Witthöft C
Eur J Nutr; 2010 Sep; 49(6):365-72. PubMed ID: 20130891
[TBL] [Abstract][Full Text] [Related]
2. The bioaccessibility of folate in breads and the stability of folate vitamers during
Liu F; Edelmann M; Piironen V; Kariluoto S
Food Funct; 2022 Mar; 13(6):3220-3233. PubMed ID: 35212339
[TBL] [Abstract][Full Text] [Related]
3. Folate bioavailability from breads and a meal assessed with a human stable-isotope area under the curve and ileostomy model.
Ohrvik VE; Büttner BE; Rychlik M; Lundin E; Witthöft CM
Am J Clin Nutr; 2010 Sep; 92(3):532-8. PubMed ID: 20573791
[TBL] [Abstract][Full Text] [Related]
4. Orange juice is a good folate source in respect to folate content and stability during storage and simulated digestion.
Ohrvik V; Witthöft C
Eur J Nutr; 2008 Mar; 47(2):92-8. PubMed ID: 18320255
[TBL] [Abstract][Full Text] [Related]
5. Effect of baking process on added folic acid and endogenous folates stability in wheat and rye breads.
Gujska E; Majewska K
Plant Foods Hum Nutr; 2005 Jun; 60(2):37-42. PubMed ID: 16021829
[TBL] [Abstract][Full Text] [Related]
6. Folic acid and 5-methyltetrahydrofolate in fortified milk are bioaccessible as determined in a dynamic in vitro gastrointestinal model.
Verwei M; Arkbåge K; Havenaar R; van den Berg H; Witthöft C; Schaafsma G
J Nutr; 2003 Jul; 133(7):2377-83. PubMed ID: 12840209
[TBL] [Abstract][Full Text] [Related]
7. 5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread.
Liu F; Edelmann M; Piironen V; Kariluoto S
J Agric Food Chem; 2022 Oct; 70(41):13379-13390. PubMed ID: 36206478
[TBL] [Abstract][Full Text] [Related]
8. Absorption of folate from fortified cereal-grain products and of supplemental folate consumed with or without food determined by using a dual-label stable-isotope protocol.
Pfeiffer CM; Rogers LM; Bailey LB; Gregory JF
Am J Clin Nutr; 1997 Dec; 66(6):1388-97. PubMed ID: 9394691
[TBL] [Abstract][Full Text] [Related]
9. Folate absorption from folate-fortified and processed foods using a human ileostomy model.
Witthöft CM; Arkbåge K; Johansson M; Lundin E; Berglund G; Zhang JX; Lennernäs H; Dainty JR
Br J Nutr; 2006 Jan; 95(1):181-7. PubMed ID: 16441932
[TBL] [Abstract][Full Text] [Related]
10. Folate analysis in foods by UPLC-MS/MS: development and validation of a novel, high throughput quantitative assay; folate levels determined in Australian fortified breads.
Chandra-Hioe MV; Bucknall MP; Arcot J
Anal Bioanal Chem; 2011 Aug; 401(3):1035-42. PubMed ID: 21667347
[TBL] [Abstract][Full Text] [Related]
11. Bioaccessibility of folic acid and (6S)-5-methyltetrahydrofolate decreases after the addition of folate-binding protein to yogurt as studied in a dynamic in vitro gastrointestinal model.
Arkbåge K; Verwei M; Havenaar R; Witthöft C
J Nutr; 2003 Nov; 133(11):3678-83. PubMed ID: 14608093
[TBL] [Abstract][Full Text] [Related]
12. Study of wheat breakfast rolls fortified with folic acid. The effect on folate status in women during a 3-month intervention.
Johansson M; Witthöft CM; Bruce A; Jägerstad M
Eur J Nutr; 2002 Dec; 41(6):279-86. PubMed ID: 12474072
[TBL] [Abstract][Full Text] [Related]
13. Folate content in commercial white and whole wheat sandwich breads.
Johnston KE; Tamura T
J Agric Food Chem; 2004 Oct; 52(20):6338-40. PubMed ID: 15453710
[TBL] [Abstract][Full Text] [Related]
14. Folate content of Iranian breads and the effect of their fiber content on the intestinal absorption of folic acid.
Russell RM; Ismail-Beigi F; Reinhold JG
Am J Clin Nutr; 1976 Jul; 29(7):799-802. PubMed ID: 937235
[TBL] [Abstract][Full Text] [Related]
15. Functionality of endogenous folates from rye and orange juice using human in vivo model.
Vahteristo L; Kariluoto S; Bärlund S; Kärkkäinen M; Lamberg-Allardt C; Salovaara H; Piironen V
Eur J Nutr; 2002 Dec; 41(6):271-8. PubMed ID: 12474071
[TBL] [Abstract][Full Text] [Related]
16. Assay of whole blood (6S)-5-CH3-H4folate using ultra performance liquid chromatography tandem mass spectrometry.
Kirsch SH; Herrmann W; Geisel J; Obeid R
Anal Bioanal Chem; 2012 Aug; 404(3):895-902. PubMed ID: 22729356
[TBL] [Abstract][Full Text] [Related]
17. Higher bioavailability of iron from whole wheat bread compared with iron-fortified white breads in caco-2 cell model: an experimental study.
Nikooyeh B; Neyestani TR
J Sci Food Agric; 2017 Jun; 97(8):2541-2546. PubMed ID: 27706821
[TBL] [Abstract][Full Text] [Related]
18. Folate content and retention in wheat grains and wheat-based foods: Effects of storage, processing, and cooking methods.
Liang Q; Wang K; Shariful I; Ye X; Zhang C
Food Chem; 2020 Dec; 333():127459. PubMed ID: 32683256
[TBL] [Abstract][Full Text] [Related]
19. Simulation of Food Folate Digestion and Bioavailability of an Oxidation Product of 5-Methyltetrahydrofolate.
Ringling C; Rychlik M
Nutrients; 2017 Sep; 9(9):. PubMed ID: 28862677
[TBL] [Abstract][Full Text] [Related]
20. Biofortification of folates in white wheat bread by selection of yeast strain and process.
Hjortmo S; Patring J; Jastrebova J; Andlid T
Int J Food Microbiol; 2008 Sep; 127(1-2):32-6. PubMed ID: 18599142
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
