282 related articles for article (PubMed ID: 30632768)
1. Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing.
Rousseau S; Kyomugasho C; Celus M; Hendrickx MEG; Grauwet T
Crit Rev Food Sci Nutr; 2020; 60(5):826-843. PubMed ID: 30632768
[TBL] [Abstract][Full Text] [Related]
2. Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?
Elliott H; Woods P; Green BD; Nugent AP
Nutr Bull; 2022 Jun; 47(2):138-156. PubMed ID: 36045098
[TBL] [Abstract][Full Text] [Related]
3. Bioavailability of minerals in legumes.
Sandberg AS
Br J Nutr; 2002 Dec; 88 Suppl 3():S281-5. PubMed ID: 12498628
[TBL] [Abstract][Full Text] [Related]
4. Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya.
Makokha AO; Oniang'o RK; Njoroge SM; Kamar OK
Food Nutr Bull; 2002 Sep; 23(3 Suppl):241-5. PubMed ID: 12362804
[TBL] [Abstract][Full Text] [Related]
5. A review of phytate, iron, zinc, and calcium concentrations in plant-based complementary foods used in low-income countries and implications for bioavailability.
Gibson RS; Bailey KB; Gibbs M; Ferguson EL
Food Nutr Bull; 2010 Jun; 31(2 Suppl):S134-46. PubMed ID: 20715598
[TBL] [Abstract][Full Text] [Related]
6. The impact of food processing on the nutritional quality of vitamins and minerals.
Reddy MB; Love M
Adv Exp Med Biol; 1999; 459():99-106. PubMed ID: 10335371
[TBL] [Abstract][Full Text] [Related]
7. Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity.
Rousseau S; Pallares Pallares A; Vancoillie F; Hendrickx M; Grauwet T
Food Res Int; 2020 Nov; 137():109685. PubMed ID: 33233261
[TBL] [Abstract][Full Text] [Related]
8. Higher bioaccessibility of iron and zinc from food grains in the presence of garlic and onion.
Gautam S; Platel K; Srinivasan K
J Agric Food Chem; 2010 Jul; 58(14):8426-9. PubMed ID: 20597543
[TBL] [Abstract][Full Text] [Related]
9. The effect of food processing on phytate hydrolysis and availability of iron and zinc.
Sandberg AS
Adv Exp Med Biol; 1991; 289():499-508. PubMed ID: 1654732
[TBL] [Abstract][Full Text] [Related]
10. Influence of vegetable protein sources on trace element and mineral bioavailability.
Hurrell RF
J Nutr; 2003 Sep; 133(9):2973S-7S. PubMed ID: 12949395
[TBL] [Abstract][Full Text] [Related]
11. Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yambean (Sphenostylis stenocarpa).
Ene-obong HN; Obizoba IC
Plant Foods Hum Nutr; 1996 Jan; 49(1):43-52. PubMed ID: 9139303
[TBL] [Abstract][Full Text] [Related]
12. Phytic acid interactions in food systems.
Cheryan M
Crit Rev Food Sci Nutr; 1980; 13(4):297-335. PubMed ID: 7002470
[TBL] [Abstract][Full Text] [Related]
13. Phytates in legumes and cereals.
Reddy NR; Sathe SK; Salunkhe DK
Adv Food Res; 1982; 28():1-92. PubMed ID: 6299067
[No Abstract] [Full Text] [Related]
14. Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.
Ribas-Agustí A; Martín-Belloso O; Soliva-Fortuny R; Elez-Martínez P
Crit Rev Food Sci Nutr; 2018; 58(15):2531-2548. PubMed ID: 28609142
[TBL] [Abstract][Full Text] [Related]
15. Effects of pH on mineral-phytate, protein-mineral-phytate, and mineral-fiber interactions. Possible consequences of atrophic gastritis on mineral bioavailability from high-fiber foods.
Champagne ET
J Am Coll Nutr; 1988 Dec; 7(6):499-508. PubMed ID: 2852683
[TBL] [Abstract][Full Text] [Related]
16. Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability.
Arfaoui L
Molecules; 2021 May; 26(10):. PubMed ID: 34065743
[TBL] [Abstract][Full Text] [Related]
17. Effects of fiber, phytic acid, and oxalic acid in the diet on mineral bioavailability.
Kelsay JL
Am J Gastroenterol; 1987 Oct; 82(10):983-6. PubMed ID: 2821800
[TBL] [Abstract][Full Text] [Related]
18. How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility.
Duijsens D; Gwala S; Pallares AP; Pälchen K; Hendrickx M; Grauwet T
Compr Rev Food Sci Food Saf; 2021 Sep; 20(5):5067-5096. PubMed ID: 34402573
[TBL] [Abstract][Full Text] [Related]
19. Complementary feeding and effect of spontaneous fermentation on anti-nutritional factors of selected cereal-based complementary foods.
Asres DT; Nana A; Nega G
BMC Pediatr; 2018 Dec; 18(1):394. PubMed ID: 30579346
[TBL] [Abstract][Full Text] [Related]
20. Improving the bioavailability of nutrients in plant foods at the household level.
Gibson RS; Perlas L; Hotz C
Proc Nutr Soc; 2006 May; 65(2):160-8. PubMed ID: 16672077
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
