188 related articles for article (PubMed ID: 30642507)
1. Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice.
Liu K; Zheng J; Wang X; Chen F
Food Chem; 2019 May; 280():59-64. PubMed ID: 30642507
[TBL] [Abstract][Full Text] [Related]
2. Effects of washing, soaking and domestic cooking on cadmium, arsenic and lead bioaccessibilities in rice.
Liu K; Zheng J; Chen F
J Sci Food Agric; 2018 Aug; 98(10):3829-3835. PubMed ID: 29363749
[TBL] [Abstract][Full Text] [Related]
3. Different Phosphorus Supplies Altered the Accumulations and Quantitative Distributions of Phytic Acid, Zinc, and Iron in Rice (Oryza sativa L.) Grains.
Su D; Zhou L; Zhao Q; Pan G; Cheng F
J Agric Food Chem; 2018 Feb; 66(7):1601-1611. PubMed ID: 29401375
[TBL] [Abstract][Full Text] [Related]
4. Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain.
Albarracín M; José González R; Drago SR
Int J Food Sci Nutr; 2015 Mar; 66(2):210-5. PubMed ID: 25666413
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. In vitro solubility of calcium, iron and zinc in relation to phytic acid levels in rice-based consumer products in China.
Liang J; Han BZ; Nout MJ; Hamer RJ
Int J Food Sci Nutr; 2010 Feb; 61(1):40-51. PubMed ID: 19919509
[TBL] [Abstract][Full Text] [Related]
7. Elemental composition of Malawian rice.
Joy EJM; Louise Ander E; Broadley MR; Young SD; Chilimba ADC; Hamilton EM; Watts MJ
Environ Geochem Health; 2017 Aug; 39(4):835-845. PubMed ID: 27438079
[TBL] [Abstract][Full Text] [Related]
8. Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant's bioaccessibility studies.
Jayaraman R; Uluvar H; Khanum F; Singh V
J Food Biochem; 2019 Jul; 43(7):e12839. PubMed ID: 31353738
[TBL] [Abstract][Full Text] [Related]
9. Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes.
Hummel M; Talsma EF; Taleon V; Londoño L; Brychkova G; Gallego S; Raatz B; Spillane C
Nutrients; 2020 Feb; 12(3):. PubMed ID: 32121231
[TBL] [Abstract][Full Text] [Related]
10. Novel in situ evaluation of the role minerals play in the development of the hard-to-cook (HTC) defect of cowpeas and its effect on the in vitro mineral bioaccessibility.
Kruger J; Minnis-Ndimba R; Mtshali C; Minnaar A
Food Chem; 2015 May; 174():365-71. PubMed ID: 25529693
[TBL] [Abstract][Full Text] [Related]
11. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.
el-Adawy TA
Plant Foods Hum Nutr; 2002; 57(1):83-97. PubMed ID: 11855623
[TBL] [Abstract][Full Text] [Related]
12. Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize.
Bressani R; Turcios JC; Colmenares de Ruiz AS; de Palomo PP
J Agric Food Chem; 2004 Mar; 52(5):1157-62. PubMed ID: 14995114
[TBL] [Abstract][Full Text] [Related]
13. Rice flakes produced from commercial wild rice: Chemical compositions, vitamin B compounds, mineral and trace element contents and their dietary intake evaluation.
Sumczynski D; Koubová E; Šenkárová L; Orsavová J
Food Chem; 2018 Oct; 264():386-392. PubMed ID: 29853391
[TBL] [Abstract][Full Text] [Related]
14. Changes in phytates and HCl extractability of calcium, phosphorus, and iron of soaked, dehulled, cooked, and sprouted pigeon pea cultivar (UPAS-120).
Duhan A; Khetarpaul N; Bishnoi S
Plant Foods Hum Nutr; 2002; 57(3-4):275-84. PubMed ID: 12602935
[TBL] [Abstract][Full Text] [Related]
15. Correlation analysis of mineral element contents and quality traits in milled rice (Oryza stavia L.).
Jiang SL; Wu JG; Feng Y; Yang XE; Shi CH
J Agric Food Chem; 2007 Nov; 55(23):9608-13. PubMed ID: 17937479
[TBL] [Abstract][Full Text] [Related]
16. Effects of removing phytic acid on the bioaccessibility of Ca/Fe/Zn and protein digestion in soymilk.
Lv W; Chen W; Tan S; Ba G; Sun C; Feng F; Sun Q; Xu D
J Sci Food Agric; 2024 Jul; 104(9):5262-5273. PubMed ID: 38329463
[TBL] [Abstract][Full Text] [Related]
17. Comparison of the phosphorus and mineral concentrations in bran and abraded kernel fractions of a normal barley (Hordeum vulgare) cultivar versus four low phytic acid isolines.
Liu K; Peterson KL; Raboy V
J Agric Food Chem; 2007 May; 55(11):4453-60. PubMed ID: 17488089
[TBL] [Abstract][Full Text] [Related]
18. The phytic acid mineral, trace element, protein and moisture content of UK Asian immigrant foods.
Davies NT; Warrington S
Hum Nutr Appl Nutr; 1986 Feb; 40(1):49-59. PubMed ID: 3957703
[TBL] [Abstract][Full Text] [Related]
19. Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal.
Lopes AF; Alfaia CM; Partidário AM; Lemos JP; Prates JA
Meat Sci; 2015 Jan; 99():38-43. PubMed ID: 25280361
[TBL] [Abstract][Full Text] [Related]
20. The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans.
Rousseau S; Celus M; Duijsens D; Gwala S; Hendrickx M; Grauwet T
Food Funct; 2020 Sep; 11(9):7584-7595. PubMed ID: 32821894
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]