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Journal Abstract Search

156 related items for PubMed ID: 11262014

  • 1. Assessment of home-based processing methods to reduce the phytate content and phytate/zinc molar ratio of white maize (Zea mays).
    Hotz C, Gibson RS.
    J Agric Food Chem; 2001 Feb; 49(2):692-8. PubMed ID: 11262014
    [Abstract] [Full Text] [Related]

  • 2. A home-based method to reduce phytate content and increase zinc bioavailability in maize-based complementary diets.
    Hotz C, Gibson RS, Temple L.
    Int J Food Sci Nutr; 2001 Mar; 52(2):133-42. PubMed ID: 11303461
    [Abstract] [Full Text] [Related]

  • 3. Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum.
    Kruger J, Oelofse A, Taylor JR.
    Int J Food Sci Nutr; 2014 Aug; 65(5):539-46. PubMed ID: 24524560
    [Abstract] [Full Text] [Related]

  • 4. Household dietary strategies to enhance the content and bioavailability of iron, zinc and calcium of selected rice- and maize-based Philippine complementary foods.
    Perlas LA, Gibson RS.
    Matern Child Nutr; 2005 Oct; 1(4):263-73. PubMed ID: 16881908
    [Abstract] [Full Text] [Related]

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  • 6. Community-based dietary phytate reduction and its effect on iron status in Malawian children.
    Manary MJ, Krebs NF, Gibson RS, Broadhead RL, Hambidge KM.
    Ann Trop Paediatr; 2002 Jun; 22(2):133-6. PubMed ID: 12070948
    [Abstract] [Full Text] [Related]

  • 7. Dietary diversification/modification strategies to enhance micronutrient content and bioavailability of diets in developing countries.
    Gibson RS, Hotz C.
    Br J Nutr; 2001 May; 85 Suppl 2():S159-66. PubMed ID: 11509105
    [Abstract] [Full Text] [Related]

  • 8. 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 10; 52(5):1157-62. PubMed ID: 14995114
    [Abstract] [Full Text] [Related]

  • 9. Retention of provitamin A carotenoids in high beta-carotene maize (Zea mays) during traditional African household processing.
    Li S, Tayie FA, Young MF, Rocheford T, White WS.
    J Agric Food Chem; 2007 Dec 26; 55(26):10744-50. PubMed ID: 18047281
    [Abstract] [Full Text] [Related]

  • 10. Efficacy of a community-based dietary intervention to enhance micronutrient adequacy of high-phytate maize-based diets of rural Malawian children.
    Yeudall F, Gibson RS, Cullinan TR, Mtimuni B.
    Public Health Nutr; 2005 Oct 26; 8(7):826-36. PubMed ID: 16277798
    [Abstract] [Full Text] [Related]

  • 11. Sweetpotato-based complementary food would be less inhibitory on mineral absorption than a maize-based infant food assessed by compositional analysis.
    Amagloh FK, Brough L, Weber JL, Mutukumira AN, Hardacre A, Coad J.
    Int J Food Sci Nutr; 2012 Dec 26; 63(8):957-63. PubMed ID: 22594854
    [Abstract] [Full Text] [Related]

  • 12. Zinc homeostasis in Malawian children consuming a high-phytate, maize-based diet.
    Manary MJ, Hotz C, Krebs NF, Gibson RS, Westcott JE, Broadhead RL, Hambidge KM.
    Am J Clin Nutr; 2002 Jun 26; 75(6):1057-61. PubMed ID: 12036813
    [Abstract] [Full Text] [Related]

  • 13. Processing of quinoa (Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis.
    Valencia S, Svanberg U, Sandberg AS, Ruales J.
    Int J Food Sci Nutr; 1999 May 26; 50(3):203-11. PubMed ID: 10627836
    [Abstract] [Full Text] [Related]

  • 14. The zinc nutriture of preschool children living in two African countries.
    Ferguson EL, Gibson RS, Opare-Obisaw C, Ounpuu S, Thompson LU, Lehrfeld J.
    J Nutr; 1993 Sep 26; 123(9):1487-96. PubMed ID: 8395593
    [Abstract] [Full Text] [Related]

  • 15. Phytate, calcium, iron, and zinc contents and their molar ratios in foods commonly consumed in China.
    Ma G, Jin Y, Piao J, Kok F, Guusje B, Jacobsen E.
    J Agric Food Chem; 2005 Dec 28; 53(26):10285-90. PubMed ID: 16366728
    [Abstract] [Full Text] [Related]

  • 16. Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): effect of maize-legume combinations and traditional processing methods.
    Ejigui J, Savoie L, Marin J, Desrosiers T.
    Food Nutr Bull; 2007 Mar 28; 28(1):23-34. PubMed ID: 17718009
    [Abstract] [Full Text] [Related]

  • 17. Trace elements in foods of children from Cameroon: a focus on zinc and phytate content.
    Kana Sop MM, Gouado I, Mananga MJ, Djeukeu Asongni W, Amvam Zollo PH, Oberleas D, Tetanye E.
    J Trace Elem Med Biol; 2012 Jun 28; 26(2-3):201-4. PubMed ID: 22673825
    [Abstract] [Full Text] [Related]

  • 18. Fermentation and lactic acid addition enhance iron bioavailability of maize.
    Proulx AK, Reddy MB.
    J Agric Food Chem; 2007 Apr 04; 55(7):2749-54. PubMed ID: 17355139
    [Abstract] [Full Text] [Related]

  • 19. The nutritive quality of maize-soybean (70:30) tempe flour.
    Tchango Tchango J.
    Plant Foods Hum Nutr; 1995 Jun 04; 47(4):319-26. PubMed ID: 8577649
    [Abstract] [Full Text] [Related]

  • 20. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
    Leenhardt F, Levrat-Verny MA, Chanliaud E, Rémésy C.
    J Agric Food Chem; 2005 Jan 12; 53(1):98-102. PubMed ID: 15631515
    [Abstract] [Full Text] [Related]

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