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PUBMED FOR HANDHELDS

Journal Abstract Search

281 related items for PubMed ID: 1311753

  • 21. Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate.
    Hallberg L, Brune M, Rossander L.
    Am J Clin Nutr; 1989 Jan; 49(1):140-4. PubMed ID: 2911999
    [Abstract] [Full Text] [Related]

  • 22. Assessment of iron bioavailability in whole wheat bread by addition of phytase-producing bifidobacteria.
    Sanz-Penella JM, Laparra JM, Sanz Y, Haros M.
    J Agric Food Chem; 2012 Mar 28; 60(12):3190-5. PubMed ID: 22369315
    [Abstract] [Full Text] [Related]

  • 23. Iron absorption: no intestinal adaptation to a high-phytate diet.
    Brune M, Rossander L, Hallberg L.
    Am J Clin Nutr; 1989 Mar 28; 49(3):542-5. PubMed ID: 2538051
    [Abstract] [Full Text] [Related]

  • 24. Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women.
    Herter-Aeberli I, Fischer MM, Egli IM, Zeder C, Zimmermann MB, Hurrell RF.
    J Nutr; 2020 Oct 12; 150(10):2666-2672. PubMed ID: 32805002
    [Abstract] [Full Text] [Related]

  • 25. 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]

  • 26. New property of vitamin A and beta-carotene on human iron absorption: effect on phytate and polyphenols as inhibitors of iron absorption.
    Layrisse M, García-Casal MN, Solano L, Barón MA, Arguello F, Llovera D, Ramírez J, Leets I, Tropper E.
    Arch Latinoam Nutr; 2000 Sep 12; 50(3):243-8. PubMed ID: 11347293
    [Abstract] [Full Text] [Related]

  • 27. Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.
    Lopez HW, Krespine V, Guy C, Messager A, Demigne C, Remesy C.
    J Agric Food Chem; 2001 May 12; 49(5):2657-62. PubMed ID: 11368651
    [Abstract] [Full Text] [Related]

  • 28. Effect of dietary phytase on the digestion of phytate in the stomach and small intestine of humans.
    Sandberg AS, Andersson H.
    J Nutr; 1988 Apr 12; 118(4):469-73. PubMed ID: 2833590
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  • 30. Metabolism of extracellular inositol hexaphosphate (phytate) by Saccharomyces cerevisiae.
    Andlid TA, Veide J, Sandberg AS.
    Int J Food Microbiol; 2004 Dec 15; 97(2):157-69. PubMed ID: 15541802
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  • 32. The effects of breads containing similar amounts of phytate but different amounts of wheat bran on calcium, zinc and iron balance in man.
    Andersson H, Nävert B, Bingham SA, Englyst HN, Cummings JH.
    Br J Nutr; 1983 Nov 15; 50(3):503-10. PubMed ID: 6315050
    [Abstract] [Full Text] [Related]

  • 33. Phytate destruction by yeast fermentation in whole wheat meals. Study of high-extraction rate meals.
    Reinhold JG.
    J Am Diet Assoc; 1975 Jan 15; 66(1):38-41. PubMed ID: 234141
    [Abstract] [Full Text] [Related]

  • 34. Calcium: effect of different amounts on nonheme- and heme-iron absorption in humans.
    Hallberg L, Brune M, Erlandsson M, Sandberg AS, Rossander-Hultén L.
    Am J Clin Nutr; 1991 Jan 15; 53(1):112-9. PubMed ID: 1984335
    [Abstract] [Full Text] [Related]

  • 35. 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 15; 77(5):1213-9. PubMed ID: 12716674
    [Abstract] [Full Text] [Related]

  • 36. The importance of dietary composition for efficacy of iron absorption measured in a whole diet that includes rye bread fortified with ferrous fumerate: a radioisotope study in young women.
    Tetens I, Larsen TM, Kristensen MB, Hels O, Jensen M, Morberg CM, Thomsen AD, Højgaard L, Henriksen M.
    Br J Nutr; 2005 Nov 15; 94(5):720-6. PubMed ID: 16277774
    [Abstract] [Full Text] [Related]

  • 37. Quantitative analysis of phytate globoids isolated from wheat bran and characterization of their sequential dephosphorylation by wheat phytase.
    Bohn L, Josefsen L, Meyer AS, Rasmussen SK.
    J Agric Food Chem; 2007 Sep 05; 55(18):7547-52. PubMed ID: 17696444
    [Abstract] [Full Text] [Related]

  • 38. Influence of Bifidobacterium bifidum on release of minerals from bread with differing bran content.
    Nalepa B, Siemianowska E, Skibniewska KA.
    J Toxicol Environ Health A; 2012 Sep 05; 75(1):1-5. PubMed ID: 22047159
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  • 40. Binding of zinc and iron to wheat bread, wheat bran, and their components.
    Ismail-Beigi F, Faraji B, Reinhold JG.
    Am J Clin Nutr; 1977 Oct 05; 30(10):1721-5. PubMed ID: 20774
    [Abstract] [Full Text] [Related]

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