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539 related items for PubMed ID: 17032052

  • 1. Effect of bread baking on the bioavailability of hydrogen-reduced iron powder added to unenriched refined wheat flour.
    Maekawa AA, Glahn RP, Lei XG, Miller DD.
    J Agric Food Chem; 2006 Oct 18; 54(21):8362-8. PubMed ID: 17032052
    [Abstract] [Full Text] [Related]

  • 2. Bioavailability of elemental iron powder in white wheat bread.
    Walter T, Pizarro F, Abrams SA, Boy E.
    Eur J Clin Nutr; 2004 Mar 18; 58(3):555-8. PubMed ID: 14985696
    [Abstract] [Full Text] [Related]

  • 3. Effect of storage in flour and of particle size on the bioavailability of elemental iron powders for rats and humans.
    Verma RS, Motzok I, Chen SS, Rasper J, Ross HU.
    J Assoc Off Anal Chem; 1977 Jul 18; 60(4):759-65. PubMed ID: 893301
    [Abstract] [Full Text] [Related]

  • 4. [Study on bioavailability of Fe-riched wheat varieties using an in vitro digestion/Caco-2 cell model].
    Lei J, Huang C, Zhang Y, Zhang M.
    Wei Sheng Yan Jiu; 2009 Mar 18; 38(2):166-9. PubMed ID: 19408658
    [Abstract] [Full Text] [Related]

  • 5. Comparison of iron uptake from reduced iron powder and FeSO4 using the Caco-2 cell model: effects of ascorbic acid, phytic acid, and pH.
    He WL, Feng Y, Li XL, Yang XE.
    J Agric Food Chem; 2008 Apr 23; 56(8):2637-42. PubMed ID: 18376840
    [Abstract] [Full Text] [Related]

  • 6. Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice.
    Chaoui A, Faid M, Belahsen R.
    J Trace Elem Med Biol; 2006 Apr 23; 20(4):217-20. PubMed ID: 17098579
    [Abstract] [Full Text] [Related]

  • 7. Chicken thigh, chicken liver, and iron-fortified wheat flour increase iron uptake in an in vitro digestion/Caco-2 cell model.
    Pachón H, Stoltzfus RJ, Glahn RP.
    Nutr Res; 2008 Dec 23; 28(12):851-8. PubMed ID: 19083498
    [Abstract] [Full Text] [Related]

  • 8. Relative bioavailability of iron in carbonyl iron and complex ferric orthophosphate to rat.
    Kosonen T, Mutanen M.
    Int J Vitam Nutr Res; 1992 Dec 23; 62(1):60-5. PubMed ID: 1587710
    [Abstract] [Full Text] [Related]

  • 9. Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco-2 cells and rat model.
    Jyrwa YW, Yaduvanshi PS, Sinha GR, Dwarapudi S, Madhari RS, Boiroju NK, Pullakhandam R, Palika R.
    J Food Sci; 2021 Aug 23; 86(8):3480-3491. PubMed ID: 34269416
    [Abstract] [Full Text] [Related]

  • 10. 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 10; 57(11):5014-9. PubMed ID: 19449807
    [Abstract] [Full Text] [Related]

  • 11. Higher bioavailability of iron from whole wheat bread compared with iron-fortified white breads in caco-2 cell model: an experimental study.
    Nikooyeh B, Neyestani TR.
    J Sci Food Agric; 2017 Jun 10; 97(8):2541-2546. PubMed ID: 27706821
    [Abstract] [Full Text] [Related]

  • 12. [Effects of ascorbic acid and citric acid on iron bioavailability in an in vitro digestion/ Caco-2 cell culture model].
    Lei J, Zhang MQ, Huang CY, Bai L, He ZH.
    Nan Fang Yi Ke Da Xue Xue Bao; 2008 Oct 10; 28(10):1743-7. PubMed ID: 18971162
    [Abstract] [Full Text] [Related]

  • 13. Iron bioavailability to piglets from red and white common beans (Phaseolus vulgaris).
    Tan SY, Yeung CK, Tako E, Glahn RP, Welch RM, Lei X, Miller DD.
    J Agric Food Chem; 2008 Jul 09; 56(13):5008-14. PubMed ID: 18543933
    [Abstract] [Full Text] [Related]

  • 14. Effect of processing on folic acid fortified Baladi bread and its possible effect on the prevention of colon cancer.
    Omar RM, Ismail HM, El-Lateef BM, Yousef MI, Gomaa NF, Sheta M.
    Food Chem Toxicol; 2009 Jul 09; 47(7):1626-35. PubMed ID: 19389458
    [Abstract] [Full Text] [Related]

  • 15. Efficacy of wheat-based biscuits fortified with microcapsules containing ferrous sulfate and potassium iodate or a new hydrogen-reduced elemental iron: a randomised, double-blind, controlled trial in Kuwaiti women.
    Biebinger R, Zimmermann MB, Al-Hooti SN, Al-Hamed N, Al-Salem E, Zafar T, Kabir Y, Al-Obaid I, Petry N, Hurrell RF.
    Br J Nutr; 2009 Nov 09; 102(9):1362-9. PubMed ID: 19653920
    [Abstract] [Full Text] [Related]

  • 16. Iron fortification of wheat flour: bioavailability studies.
    Bilal R, Roohi S, Ahmad T, Trinidad TP.
    Food Nutr Bull; 2002 Sep 09; 23(3 Suppl):199-202. PubMed ID: 12362795
    [Abstract] [Full Text] [Related]

  • 17. Iron bioavailability in fortified fruit beverages using ferritin synthesis by Caco-2 cells.
    Cilla A, Perales S, Lagarda MJ, Barbera R, Farre R.
    J Agric Food Chem; 2008 Sep 24; 56(18):8699-703. PubMed ID: 18754665
    [Abstract] [Full Text] [Related]

  • 18. Effect of retinol on iron bioavailability from Iranian bread in a Caco-2 cell culture model.
    Gargari BP, Razavieh SV, Mahboob S, Niknafs B, Kooshavar H.
    Nutrition; 2006 Jun 24; 22(6):638-44. PubMed ID: 16635564
    [Abstract] [Full Text] [Related]

  • 19. 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 24; 101(7):972-81. PubMed ID: 18755051
    [Abstract] [Full Text] [Related]

  • 20. 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 24; 84(6):903-10. PubMed ID: 11177208
    [Abstract] [Full Text] [Related]

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