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Journal Abstract Search

390 related items for PubMed ID: 25830598

  • 1. Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies.
    Diego Quintaes K, Barberá R, Cilla A.
    Crit Rev Food Sci Nutr; 2017 Jul 03; 57(10):2028-2041. PubMed ID: 25830598
    [Abstract] [Full Text] [Related]

  • 2. 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
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  • 3. The potential role of NaFeEDTA as an iron fortificant.
    Bothwell TH, MacPhail AP.
    Int J Vitam Nutr Res; 2004 Nov 29; 74(6):421-34. PubMed ID: 15743018
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  • 4. The usefulness of elemental iron for cereal flour fortification: a SUSTAIN Task Force report. Sharing United States Technology to Aid in the Improvement of Nutrition.
    Hurrell R, Bothwell T, Cook JD, Dary O, Davidsson L, Fairweather-Tait S, Hallberg L, Lynch S, Rosado J, Walter T, Whittaker P, SUSTAIN Task Force.
    Nutr Rev; 2002 Dec 29; 60(12):391-406. PubMed ID: 12521144
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  • 5. Physicochemical analysis of wheat flour fortified with vitamin A and three types of iron source and sensory analysis of bread using these flours.
    Crandall PG, Seo HS, O'Bryan CA, Meullenet JF, Hettiarachchy NS, Washburn AM, Ranhotra GS.
    J Sci Food Agric; 2013 Jul 29; 93(9):2299-307. PubMed ID: 23371820
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  • 6. Cooking and Fe fortification have different effects on Fe bioavailability of bread and tortillas.
    Hernández M, Sousa V, Villalpando S, Moreno A, Montalvo I, López-Alarcón M.
    J Am Coll Nutr; 2006 Feb 29; 25(1):20-5. PubMed ID: 16522928
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  • 7. In Haitian women and preschool children, iron absorption from wheat flour-based meals fortified with sodium iron EDTA is higher than that from meals fortified with ferrous fumarate, and is not affected by Helicobacter pylori infection in children.
    Herter-Aeberli I, Eliancy K, Rathon Y, Loechl CU, Marhône Pierre J, Zimmermann MB.
    Br J Nutr; 2017 Aug 29; 118(4):273-279. PubMed ID: 28875866
    [Abstract] [Full Text] [Related]

  • 8. In vivo assessment of iron bioavailability from fortified pearl millet based weaning food.
    Sihag MK, Sharma V, Goyal A, Arora S, Kapila R.
    J Sci Food Agric; 2016 Oct 29; 96(13):4410-5. PubMed ID: 26831255
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  • 10. Acceptability of complementary foods and breads prepared from zinc-fortified cereal flours among young children and adults in Senegal.
    Aaron GJ, Lo NB, Hess SY, Guiro AT, Wade S, Ndiaye NF, Guinard JX, Brown KH.
    J Food Sci; 2011 Oct 29; 76(1):S56-62. PubMed ID: 21535716
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  • 11. Fortifying baladi bread in Egypt: reaching more than 50 million people through the subsidy program.
    Elhakim N, Laillou A, El Nakeeb A, Yacoub R, Shehata M.
    Food Nutr Bull; 2012 Dec 29; 33(4 Suppl):S260-71. PubMed ID: 23444707
    [Abstract] [Full Text] [Related]

  • 12. Revised recommendations for iron fortification of wheat flour and an evaluation of the expected impact of current national wheat flour fortification programs.
    Hurrell R, Ranum P, de Pee S, Biebinger R, Hulthen L, Johnson Q, Lynch S.
    Food Nutr Bull; 2010 Mar 29; 31(1 Suppl):S7-21. PubMed ID: 20629349
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  • 13. Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.
    Gupta S, Shimray CA, Venkateswara Rao G.
    Int J Food Sci Nutr; 2012 Jun 29; 63(4):411-20. PubMed ID: 22053854
    [Abstract] [Full Text] [Related]

  • 14. Shelf stability, sensory qualities, and bioavailability of iron-fortified Nepalese curry powder.
    Karn SK, Chavasit V, Kongkachuichai R, Tangsuphoom N.
    Food Nutr Bull; 2011 Mar 29; 32(1):13-22. PubMed ID: 21560460
    [Abstract] [Full Text] [Related]

  • 15. 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 29; 84(6):903-10. PubMed ID: 11177208
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  • 18. Sodium iron EDTA and ascorbic acid, but not polyphenol oxidase treatment, counteract the strong inhibitory effect of polyphenols from brown sorghum on the absorption of fortification iron in young women.
    Cercamondi CI, Egli IM, Zeder C, Hurrell RF.
    Br J Nutr; 2014 Feb 29; 111(3):481-9. PubMed ID: 23962728
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