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Journal Abstract Search

253 related items for PubMed ID: 31317144

  • 21. Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.).
    Wiesinger JA, Cichy KA, Glahn RP, Grusak MA, Brick MA, Thompson HJ, Tako E.
    J Agric Food Chem; 2016 Nov 16; 64(45):8592-8603. PubMed ID: 27754657
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  • 22. Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value.
    Helbig E, de Oliveira AC, Queiroz Kda S, Reis SM.
    J Nutr Sci Vitaminol (Tokyo); 2003 Apr 16; 49(2):81-6. PubMed ID: 12887152
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  • 23. Expanding information on the bioaccessibility and bioavailability of iron and zinc in biofortified cowpea seeds.
    Coelho RC, Barsotti RCF, Maltez HF, Lopes Júnior CA, Barbosa HS.
    Food Chem; 2021 Jun 15; 347():129027. PubMed ID: 33482485
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  • 24. Evaluation of iron and zinc bioavailability of beans targeted for biofortification using in vitro and in vivo models and their effect on the nutritional status of preschool children.
    Vaz-Tostes Md, Verediano TA, de Mejia EG, Brunoro Costa NM.
    J Sci Food Agric; 2016 Mar 15; 96(4):1326-32. PubMed ID: 25899136
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  • 26. Biofortified red mottled beans (Phaseolus vulgaris L.) in a maize and bean diet provide more bioavailable iron than standard red mottled beans: studies in poultry (Gallus gallus) and an in vitro digestion/Caco-2 model.
    Tako E, Blair MW, Glahn RP.
    Nutr J; 2011 Oct 14; 10():113. PubMed ID: 21995581
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  • 28. Studies of Cream Seeded Carioca Beans (Phaseolus vulgaris L.) from a Rwandan Efficacy Trial: In Vitro and In Vivo Screening Tools Reflect Human Studies and Predict Beneficial Results from Iron Biofortified Beans.
    Tako E, Reed S, Anandaraman A, Beebe SE, Hart JJ, Glahn RP.
    PLoS One; 2015 Oct 14; 10(9):e0138479. PubMed ID: 26381264
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  • 30. Iron and zinc bioavailability in rats fed intrinsically labeled bean and bean-rice infant weaning food products.
    Kannan S, Nielsen SS, Rodriguez-Burger AP, Mason AC.
    J Agric Food Chem; 2001 Oct 14; 49(10):5063-9. PubMed ID: 11600067
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  • 31. Effect of various domestic processing and cooking methods on phytic acid and HCl-extractability of calcium, phosphorus and iron of pigeon pea.
    Duhan A, Khetarpaul N, Bishnoi S.
    Nutr Health; 1999 Oct 14; 13(3):161-9. PubMed ID: 10561865
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  • 33. Use of white beans instead of red beans may improve iron bioavailability from a Tanzanian complementary food mixture.
    Lung'aho MG, Glahn RP.
    Int J Vitam Nutr Res; 2010 Jan 14; 80(1):24-31. PubMed ID: 20533242
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  • 37. Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron status.
    Petry N, Egli I, Gahutu JB, Tugirimana PL, Boy E, Hurrell R.
    J Nutr; 2014 Nov 14; 144(11):1681-7. PubMed ID: 25332466
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  • 39. Kaempferol in red and pinto bean seed (Phaseolus vulgaris L.) coats inhibits iron bioavailability using an in vitro digestion/human Caco-2 cell model.
    Hu Y, Cheng Z, Heller LI, Krasnoff SB, Glahn RP, Welch RM.
    J Agric Food Chem; 2006 Nov 29; 54(24):9254-61. PubMed ID: 17117818
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  • 40. Biofortification of rice with zinc: assessment of the relative bioavailability of zinc in a Caco-2 cell model and suckling rat pups.
    Jou MY, Du X, Hotz C, Lönnerdal B.
    J Agric Food Chem; 2012 Apr 11; 60(14):3650-7. PubMed ID: 22428952
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