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Journal Abstract Search

446 related items for PubMed ID: 12144715

  • 1. Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods.
    Hurrell RF, Hurrell RF, Reddy MB, Burri J, Cook JD.
    Br J Nutr; 2002 Aug; 88(2):117-23. PubMed ID: 12144715
    [Abstract] [Full Text] [Related]

  • 2. An evaluation of EDTA compounds for iron fortification of cereal-based foods.
    Hurrell RF, Reddy MB, Burri J, Cook JD.
    Br J Nutr; 2000 Dec; 84(6):903-10. PubMed ID: 11177208
    [Abstract] [Full Text] [Related]

  • 3. Degradation of phytic acid in cereal porridges improves iron absorption by human subjects.
    Hurrell RF, Reddy MB, Juillerat MA, Cook JD.
    Am J Clin Nutr; 2003 May; 77(5):1213-9. PubMed ID: 12716674
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Zinc absorption from low phytic acid genotypes of maize (Zea mays L.), Barley (Hordeum vulgare L.), and Rice (Oryza sativa L.) assessed in a suckling rat pup model.
    Lönnerdal B, Mendoza C, Brown KH, Rutger JN, Raboy V.
    J Agric Food Chem; 2011 May 11; 59(9):4755-62. PubMed ID: 21417220
    [Abstract] [Full Text] [Related]

  • 6. The influence of different cereal grains on iron absorption from infant cereal foods.
    Cook JD, Reddy MB, Burri J, Juillerat MA, Hurrell RF.
    Am J Clin Nutr; 1997 Apr 11; 65(4):964-9. PubMed ID: 9094880
    [Abstract] [Full Text] [Related]

  • 7. Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model.
    Pachón H, Stoltzfus RJ, Glahn RP.
    Br J Nutr; 2009 Mar 11; 101(6):816-21. PubMed ID: 18755048
    [Abstract] [Full Text] [Related]

  • 8. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R.
    J Agric Food Chem; 2007 Apr 18; 55(8):2993-7. PubMed ID: 17373819
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  • 10. Phytic acid degradation as a means of improving iron absorption.
    Hurrell RF.
    Int J Vitam Nutr Res; 2004 Nov 18; 74(6):445-52. PubMed ID: 15743020
    [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 18; 44(7):489-97. PubMed ID: 2401279
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  • 13. Digestibility of carbohydrates from rice-, oat- and wheat-based ready-to-eat breakfast cereals in children.
    Brighenti F, Casiraghi MC, Ciappellano S, Crovetti R, Testolin G.
    Eur J Clin Nutr; 1994 Sep 18; 48(9):617-24. PubMed ID: 8001518
    [Abstract] [Full Text] [Related]

  • 14. Alkylresorcinols in cereals and cereal products.
    Ross AB, Shepherd MJ, Schüpphaus M, Sinclair V, Alfaro B, Kamal-Eldin A, Aman P.
    J Agric Food Chem; 2003 Jul 02; 51(14):4111-8. PubMed ID: 12822955
    [Abstract] [Full Text] [Related]

  • 15. 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 02; 52(2):133-42. PubMed ID: 11303461
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
    Kulawinek M, Jaromin A, Kozubek A, Zarnowski R.
    J Agric Food Chem; 2008 Aug 27; 56(16):7236-42. PubMed ID: 18666777
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  • 19. Feed preference in pigs: effect of cereal sources at different inclusion rates.
    Solà-Oriol D, Roura E, Torrallardona D.
    J Anim Sci; 2009 Feb 27; 87(2):562-70. PubMed ID: 18952740
    [Abstract] [Full Text] [Related]

  • 20. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
    [Abstract] [Full Text] [Related]

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