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5. Bioavailability of iron from iron phosphates in cereals and infant foods. Shah BG; Giroux A; Belonje B J Agric Food Chem; 1979; 27(4):845-7. PubMed ID: 512238 [No Abstract] [Full Text] [Related]
6. Iron content of teff (Eragrostis abyssinica). Sufian S; Pittwell LR J Sci Food Agric; 1968 Aug; 19(8):439. PubMed ID: 5678488 [No Abstract] [Full Text] [Related]
7. [Cereals in dietetics]. Vetter K; Täufel K Nahrung; 1971; 15(3):229-41. PubMed ID: 4276125 [No Abstract] [Full Text] [Related]
8. Iron fortification of infant foods. A decade of change. Rees JM; Monsen ER; Merrill JE Clin Pediatr (Phila); 1985 Dec; 24(12):707-10. PubMed ID: 4064458 [TBL] [Abstract][Full Text] [Related]
9. Letter: Total and ionizable iron in common Indian cooked foods. Soni BL; Sharma DC Am J Clin Nutr; 1974 May; 27(5):455-7. PubMed ID: 4823773 [No Abstract] [Full Text] [Related]
10. Iron in enriched wheat flour, farina, bread, buns, and rolls. JAMA; 1972 May; 220(6):855-9. PubMed ID: 5067356 [No Abstract] [Full Text] [Related]
11. Iron binding to nutrients containing fiber and phenytoin. Garzón P; García-López PM; García-Estrada J; Almodovar-Cuevas C; Navarro-Ruíz A; Román-Maldonado S Gen Pharmacol; 1986; 17(6):661-4. PubMed ID: 3028903 [TBL] [Abstract][Full Text] [Related]
12. Determination of the tryptophan content of feedingstuffs with particular reference to cereals. Miller EL J Sci Food Agric; 1967 Sep; 18(9):381-6. PubMed ID: 6074463 [No Abstract] [Full Text] [Related]
13. Automated determination of tryptophan in legumes and cereals. Amaya J; Young CT; Chichester CO J Agric Food Chem; 1976; 25(1):139-43. PubMed ID: 1033952 [No Abstract] [Full Text] [Related]
14. Determination of chlorsulfuron residues in grain, straw, and green plants of cereals by high-performance liquid chromatography. Slates RV J Agric Food Chem; 1983; 31(1):113-7. PubMed ID: 6826907 [No Abstract] [Full Text] [Related]
15. An evaluation of the increase in the iron content of foodstuffs cooked in various utensils. de Bruin JP; Mekel RC; Teon JJ; Jansen CR S Afr Med J; 1968 Feb; 42(5):108-10. PubMed ID: 5647168 [No Abstract] [Full Text] [Related]
16. High-performance liquid chromatographic determination of citrinin in cereals using an acid-buffered silica gel column. Zimmerli B; Dick R; Baumann U J Chromatogr; 1989 Jan; 462():406-10. PubMed ID: 2544619 [No Abstract] [Full Text] [Related]
17. Availability of iron from cereal based diet. Mehta BC; Hukku RK; Bhatt PD Indian J Med Sci; 1980 May; 34(5):108-10. PubMed ID: 7429602 [No Abstract] [Full Text] [Related]
18. Comparison of high-performance liquid chromatographic and Saccharomyces uvarum methods for the determination of vitamin B6 in fortified breakfast cereals. Gregory JF J Agric Food Chem; 1980; 28(3):486-9. PubMed ID: 7391389 [No Abstract] [Full Text] [Related]
20. An in vitro method for predicting the bioavailability of iron from foods. Narasinga Rao BS; Prabhavathi T Am J Clin Nutr; 1978 Jan; 31(1):169-75. PubMed ID: 23003 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]