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Journal Abstract Search

410 related items for PubMed ID: 12716674

  • 1. 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
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  • 2. Phytic acid degradation as a means of improving iron absorption.
    Hurrell RF.
    Int J Vitam Nutr Res; 2004 Nov; 74(6):445-52. PubMed ID: 15743020
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  • 3. 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
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  • 4. Bioavailability in infants of iron from infant cereals: effect of dephytinization.
    Davidsson L, Galan P, Cherouvrier F, Kastenmayer P, Juillerat MA, Hercberg S, Hurrell RF.
    Am J Clin Nutr; 1997 Apr; 65(4):916-20. PubMed ID: 9094872
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  • 5. Influence of phytase, EDTA, and polyphenols on zinc absorption in adults from porridges fortified with zinc sulfate or zinc oxide.
    Brnić M, Wegmüller R, Zeder C, Senti G, Hurrell RF.
    J Nutr; 2014 Sep; 144(9):1467-73. PubMed ID: 24966411
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  • 6. Phytase-mediated mineral solubilization from cereals under in vitro gastric conditions.
    Nielsen AV, Meyer AS.
    J Sci Food Agric; 2016 Aug; 96(11):3755-61. PubMed ID: 26678688
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  • 7. 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; 65(4):964-9. PubMed ID: 9094880
    [Abstract] [Full Text] [Related]

  • 8. Dephytinisation with intrinsic wheat phytase and iron fortification significantly increase iron absorption from fonio (Digitaria exilis) meals in West African women.
    Koréissi-Dembélé Y, Fanou-Fogny N, Moretti D, Schuth S, Dossa RA, Egli I, Zimmermann MB, Brouwer ID.
    PLoS One; 2013 Apr; 8(10):e70613. PubMed ID: 24124445
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  • 10. Iron bioavailability from a lipid-based complementary food fortificant mixed with millet porridge can be optimized by adding phytase and ascorbic acid but not by using a mixture of ferrous sulfate and sodium iron EDTA.
    Cercamondi CI, Egli IM, Mitchikpe E, Tossou F, Hessou J, Zeder C, Hounhouigan JD, Hurrell RF.
    J Nutr; 2013 Aug; 143(8):1233-9. PubMed ID: 23761652
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  • 12. The effect of food processing on phytate hydrolysis and availability of iron and zinc.
    Sandberg AS.
    Adv Exp Med Biol; 1991 Aug; 289():499-508. PubMed ID: 1654732
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  • 14. Screening for anti-nutritional compounds in complementary foods and food aid products for infants and young children.
    Roos N, Sørensen JC, Sørensen H, Rasmussen SK, Briend A, Yang Z, Huffman SL.
    Matern Child Nutr; 2013 Jan; 9 Suppl 1(Suppl 1):47-71. PubMed ID: 23167584
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  • 15. Iron bioavailability studied in infants: the influence of phytic acid and ascorbic acid in infant formulas based on soy isolate.
    Davidsson L, Galan P, Kastenmayer P, Cherouvrier F, Juillerat MA, Hercberg S, Hurrell RF.
    Pediatr Res; 1994 Dec; 36(6):816-22. PubMed ID: 7898991
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