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133 related items for PubMed ID: 19408658

  • 1. [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; 38(2):166-9. PubMed ID: 19408658
    [Abstract] [Full Text] [Related]

  • 2. Assessment of iron bioavailability in ten kinds of Chinese wheat flours using an in vitro digestion/Caco-2 cell model.
    Lei J, Zhang Y, Chen XG, Zhang MQ, Bai L, Huang CY, Ivan OM.
    Biomed Environ Sci; 2012 Oct; 25(5):502-8. PubMed ID: 23122306
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. [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 18; 28(10):1743-7. PubMed ID: 18971162
    [Abstract] [Full Text] [Related]

  • 5. 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 18; 28(12):851-8. PubMed ID: 19083498
    [Abstract] [Full Text] [Related]

  • 6. Bioavailability of iron from wheat aegilops derivatives selected for high grain iron and protein contents.
    Salunke R, Neelam K, Rawat N, Tiwari VK, Randhawa GS, Dhaliwal HS, Roy P.
    J Agric Food Chem; 2011 Jul 13; 59(13):7465-73. PubMed ID: 21675739
    [Abstract] [Full Text] [Related]

  • 7. 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 13; 101(7):972-81. PubMed ID: 18755051
    [Abstract] [Full Text] [Related]

  • 8. 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 13; 97(8):2541-2546. PubMed ID: 27706821
    [Abstract] [Full Text] [Related]

  • 9. Bioavailability of iron and zinc from multiple micronutrient fortified beverage premixes in Caco-2 cell model.
    Pullakhandam R, Nair KM, Pamini H, Punjal R.
    J Food Sci; 2011 Mar 13; 76(2):H38-42. PubMed ID: 21535765
    [Abstract] [Full Text] [Related]

  • 10. Iron fortification of wheat flour: bioavailability studies.
    Bilal R, Roohi S, Ahmad T, Trinidad TP.
    Food Nutr Bull; 2002 Sep 13; 23(3 Suppl):199-202. PubMed ID: 12362795
    [Abstract] [Full Text] [Related]

  • 11. In vitro iron availability from iron-fortified whole-grain wheat flour.
    Kloots W, Op den Kamp D, Abrahamse L.
    J Agric Food Chem; 2004 Dec 29; 52(26):8132-6. PubMed ID: 15612807
    [Abstract] [Full Text] [Related]

  • 12. Characterization of Caco-2 and HT29-MTX cocultures in an in vitro digestion/cell culture model used to predict iron bioavailability.
    Mahler GJ, Shuler ML, Glahn RP.
    J Nutr Biochem; 2009 Jul 29; 20(7):494-502. PubMed ID: 18715773
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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]

  • 15. Assessment of concentrations of iron and zinc and bioavailable iron in grains of early-maturing tropical maize varieties.
    Oikeh SO, Menkir A, Maziya-Dixon B, Welch R, Glahn RP.
    J Agric Food Chem; 2003 Jun 04; 51(12):3688-94. PubMed ID: 12769546
    [Abstract] [Full Text] [Related]

  • 16. Bioavailability of elemental iron powder in white wheat bread.
    Walter T, Pizarro F, Abrams SA, Boy E.
    Eur J Clin Nutr; 2004 Mar 04; 58(3):555-8. PubMed ID: 14985696
    [Abstract] [Full Text] [Related]

  • 17. Moving toward a more physiological model: application of mucin to refine the in vitro digestion/Caco-2 cell culture system.
    Jin F, Welch R, Glahn R.
    J Agric Food Chem; 2006 Nov 15; 54(23):8962-7. PubMed ID: 17090148
    [Abstract] [Full Text] [Related]

  • 18. [The analysis and contrast of absorption rate of iron and zinc in different kinds of wheat].
    Bai L, Zhang Y, Huang C, Lei J.
    Wei Sheng Yan Jiu; 2010 May 15; 39(3):386-9. PubMed ID: 20568477
    [Abstract] [Full Text] [Related]

  • 19. Sodium pyrophosphate enhances iron bioavailability from bouillon cubes fortified with ferric pyrophosphate.
    Cercamondi CI, Duchateau GS, Harika RK, van den Berg R, Murray P, Koppenol WP, Zeder C, Zimmermann MB, Moretti D.
    Br J Nutr; 2016 Aug 15; 116(3):496-503. PubMed ID: 27267429
    [Abstract] [Full Text] [Related]

  • 20. Bioavailability of iron from plant and animal ferritins.
    Lv C, Zhao G, Lönnerdal B.
    J Nutr Biochem; 2015 May 15; 26(5):532-40. PubMed ID: 25727353
    [Abstract] [Full Text] [Related]

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