377 related articles for article (PubMed ID: 6299808)
1. An overview of current information on bioavailability of dietary iron to humans.
Morris ER
Fed Proc; 1983 Apr; 42(6):1716-20. PubMed ID: 6299808
[TBL] [Abstract][Full Text] [Related]
2. Iron nutrition and absorption: dietary factors which impact iron bioavailability.
Monsen ER
J Am Diet Assoc; 1988 Jul; 88(7):786-90. PubMed ID: 3290310
[TBL] [Abstract][Full Text] [Related]
3. Statistical model for predicting non-heme iron bioavailability from vegetarian meals.
Chiplonkar SA; Agte VV
Int J Food Sci Nutr; 2006; 57(7-8):434-50. PubMed ID: 17162323
[TBL] [Abstract][Full Text] [Related]
4. Calculating dietary iron bioavailability: refinement and computerization.
Monsen ER; Balintfy JL
J Am Diet Assoc; 1982 Apr; 80(4):307-11. PubMed ID: 7061776
[TBL] [Abstract][Full Text] [Related]
5. Effect of fiber on nonheme iron absorption.
Cook JD; Noble NL; Morck TA; Lynch SR; Petersburg SJ
Gastroenterology; 1983 Dec; 85(6):1354-8. PubMed ID: 6313466
[TBL] [Abstract][Full Text] [Related]
6. Estimation of nonheme-iron bioavailability from meal composition.
Reddy MB; Hurrell RF; Cook JD
Am J Clin Nutr; 2000 Apr; 71(4):937-43. PubMed ID: 10731500
[TBL] [Abstract][Full Text] [Related]
7. Ascorbic acid and iron nutrition.
Lynch SR
ASDC J Dent Child; 1981; 48(1):61-3. PubMed ID: 6936423
[TBL] [Abstract][Full Text] [Related]
8. Interaction of vitamin C and iron.
Lynch SR; Cook JD
Ann N Y Acad Sci; 1980; 355():32-44. PubMed ID: 6940487
[TBL] [Abstract][Full Text] [Related]
9. Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron.
Hallberg L; Hulthén L
Am J Clin Nutr; 2000 May; 71(5):1147-60. PubMed ID: 10799377
[TBL] [Abstract][Full Text] [Related]
10. Effect of tea and other dietary factors on iron absorption.
Zijp IM; Korver O; Tijburg LB
Crit Rev Food Sci Nutr; 2000 Sep; 40(5):371-98. PubMed ID: 11029010
[TBL] [Abstract][Full Text] [Related]
11. Rice and iron absorption in man.
Tuntawiroon M; Sritongkul N; Rossander-Hultén L; Pleehachinda R; Suwanik R; Brune M; Hallberg L
Eur J Clin Nutr; 1990 Jul; 44(7):489-97. PubMed ID: 2401279
[TBL] [Abstract][Full Text] [Related]
12. Soy protein products and heme iron absorption in humans.
Lynch SR; Dassenko SA; Morck TA; Beard JL; Cook JD
Am J Clin Nutr; 1985 Jan; 41(1):13-20. PubMed ID: 4038429
[TBL] [Abstract][Full Text] [Related]
13. Role of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico.
Sotelo A; González-Osnaya L; Sánchez-Chinchillas A; Trejo A
Int J Food Sci Nutr; 2010 Feb; 61(1):29-39. PubMed ID: 20001762
[TBL] [Abstract][Full Text] [Related]
14. Effects of ascorbic acid, phytic acid and tannic acid on iron bioavailability from reconstituted ferritin measured by an in vitro digestion-Caco-2 cell model.
Jin F; Frohman C; Thannhauser TW; Welch RM; Glahn RP
Br J Nutr; 2009 Apr; 101(7):972-81. PubMed ID: 18755051
[TBL] [Abstract][Full Text] [Related]
15. Effect of ascorbic acid on iron absorption from different types of meals. Studies with ascorbic-acid-rich foods and synthetic ascorbic acid given in different amounts with different meals.
Hallberg L; Brune M; Rossander L
Hum Nutr Appl Nutr; 1986 Apr; 40(2):97-113. PubMed ID: 3700141
[TBL] [Abstract][Full Text] [Related]
16. Enhancers of iron absorption: ascorbic acid and other organic acids.
Teucher B; Olivares M; Cori H
Int J Vitam Nutr Res; 2004 Nov; 74(6):403-19. PubMed ID: 15743017
[TBL] [Abstract][Full Text] [Related]
17. Comparing soluble ferric pyrophosphate to common iron salts and chelates as sources of bioavailable iron in a Caco-2 cell culture model.
Zhu L; Glahn RP; Nelson D; Miller DD
J Agric Food Chem; 2009 Jun; 57(11):5014-9. PubMed ID: 19449807
[TBL] [Abstract][Full Text] [Related]
18. Estimation of iron bioavailability in adolescents' meals and snacks.
Viglietti GC; Skinner JD
J Am Diet Assoc; 1987 Jul; 87(7):903-8. PubMed ID: 3598039
[TBL] [Abstract][Full Text] [Related]
19. The effect of food consistency on iron absorption.
Skikne BS; Lynch SR; Robinson RG; Spicer JA; Cook JD
Am J Gastroenterol; 1983 Oct; 78(10):607-10. PubMed ID: 6624732
[TBL] [Abstract][Full Text] [Related]
20. Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat.
Baech SB; Hansen M; Bukhave K; Jensen M; Sørensen SS; Kristensen L; Purslow PP; Skibsted LH; Sandström B
Am J Clin Nutr; 2003 Jan; 77(1):173-9. PubMed ID: 12499338
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
