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Number Cited Articles
Yanyan Wei, M. J. I. Shohag, Yuyan Wang, Lingli Lu, Chunyong Wu, Xiaoe Yang. Effect of Zinc Sulfate Fortification in Germinated Brown Rice on Seed Zinc Concentration, Bioavailability, and Seed GerminationJournal of Agricultural and Food Chemistry 2012; 60(7): 1871 doi: 10.1021/jf205025b
A.M. Soto, P. Morales, A.I. Haza, M.L. García, M.D. Selgas. Bioavailability of calcium from enriched meat products using Caco-2 cellsFood Research International 2014; 55: 263 doi: 10.1016/j.foodres.2013.10.038
Kazunari Tsujimura, Kohei Doi, Koichi Kuwahara. Effects of Organic Salts on Intestinal Calcium Absorption Using the Caco-2 Cell Culture ModelNippon Shokuhin Kagaku Kogaku Kaishi 2014; 61(7): 286 doi: 10.3136/nskkk.61.286
Irene Murgia, Paolo Arosio, Delia Tarantino, Carlo Soave. Biofortification for combating ‘hidden hunger’ for ironTrends in Plant Science 2012; 17(1): 47 doi: 10.1016/j.tplants.2011.10.003
Habtamu Fekadu Gemede. Nutritional and antinutritional evaluation of complementary foods formulated from maize , pea, and anchote flours Food Science & Nutrition 2020; 8(4): 2156 doi: 10.1002/fsn3.1516
Amparo Alegría-Torán, Reyes Barberá-Sáez, Antonio Cilla-Tatay. Handbook of Mineral Elements in Food2015; : 41 doi: 10.1002/9781118654316.ch3
Francis Kweku Amagloh, Louise Brough, Janet L. Weber, Anthony N. Mutukumira, Allan Hardacre, Jane Coad. Sweetpotato-based complementary food would be less inhibitory on mineral absorption than a maize-based infant food assessed by compositional analysisInternational Journal of Food Sciences and Nutrition 2012; 63(8): 957 doi: 10.3109/09637486.2012.687368
Priscila Brigide, Nataly Maria Viva de Toledo, Rubén López-Nicolás, Gaspar Ros, Carmen Frontela Saseta, Raquel Vieira de Carvalho. Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processesFood & Function 2019; 10(8): 4802 doi: 10.1039/C9FO00199A
Arekal N. Roopashri, Mandyam C. Varadaraj. Functionality of Phytase ofSaccharomyces cerevisiaeMTCC 5421 to Lower Inherent Phytate in Selected Cereal Flours and Wheat/Pearl Millet-Based Fermented Foods with Selected Probiotic AttributeFood Biotechnology 2015; 29(2): 131 doi: 10.1080/08905436.2015.1026602
A. Cilla, G. López-García, R. Barberá. In vitro bioavailability of iron and calcium in cereals and derivatives: A reviewFood Reviews International 2018; 34(1): 1 doi: 10.1080/87559129.2016.1210631
Johanita Kruger, John R.N. Taylor, Xiaogu Du, Fabiana F. De Moura, Bo Lönnerdal, André Oelofse. Effect of phytate reduction of sorghum, through genetic modification, on iron and zinc availability as assessed by an in vitro dialysability bioaccessibility assay, Caco-2 cell uptake assay, and suckling rat pup absorption modelFood Chemistry 2013; 141(2): 1019 doi: 10.1016/j.foodchem.2013.01.105
Ana María Magallanes-López, Nayeli Hernandez-Espinosa, Govindan Velu, Gabriel Posadas-Romano, Virginia María Guadalupe Ordoñez-Villegas, José Crossa, Karim Ammar, Carlos Guzmán. Variability in iron, zinc and phytic acid content in a worldwide collection of commercial durum wheat cultivars and the effect of reduced irrigation on these traitsFood Chemistry 2017; 237: 499 doi: 10.1016/j.foodchem.2017.05.110
Ana Maria Soto, Maria Luisa Garcia, Maria Dolores Selgas. Technological and Sensory Properties of Calcium-Enriched Dry Fermented Sausages: A Study of the Calcium BioavailabilityJournal of Food Quality 2016; 39(5): 476 doi: 10.1111/jfq.12223
Nabeela Abid, Asia Khatoon, Asma Maqbool, Muhammad Irfan, Aftab Bashir, Irsa Asif, Muhammad Shahid, Asma Saeed, Henrik Brinch-Pedersen, Kauser A. Malik. Transgenic expression of phytase in wheat endosperm increases bioavailability of iron and zinc in grainsTransgenic Research 2017; 26(1): 109 doi: 10.1007/s11248-016-9983-z
Habtamu Fekadu Gemede, Gulelat Desse Haki, Fekadu Beyene, Ashagrie Z. Woldegiorgis, Sudip Kumar Rakshit. Proximate, mineral, and antinutrient compositions of indigenous Okra (Abelmoschus esculentus) pod accessions: implications for mineral bioavailabilityFood Science & Nutrition 2016; 4(2): 223 doi: 10.1002/fsn3.282
Lian-Chee Foong, Mustapha Umar Imam, Maznah Ismail. Iron-Binding Capacity of Defatted Rice Bran Hydrolysate and Bioavailability of Iron in Caco-2 CellsJournal of Agricultural and Food Chemistry 2015; 63(41): 9029 doi: 10.1021/acs.jafc.5b03420
Ting Zhou, Pei Wang, Runqiang Yang, Zhenxin Gu. Polyamines regulating phytic acid degradation in mung bean sproutsJournal of the Science of Food and Agriculture 2018; 98(9): 3299 doi: 10.1002/jsfa.8833
Juan B. Alvarez, Carlos Guzmán. Interspecific and intergeneric hybridization as a source of variation for wheat grain quality improvementTheoretical and Applied Genetics 2018; 131(2): 225 doi: 10.1007/s00122-017-3042-x
Rajani Salunke, Nidhi Rawat, Vijay Kumar Tiwari, Kumari Neelam, Gursharn Singh Randhawa, Harcharan Singh Dhaliwal, Partha Roy. Determination of bioavailable-zinc from biofortified wheat using a coupled in vitro digestion/Caco-2 reporter-gene based assayJournal of Food Composition and Analysis 2012; 25(2): 149 doi: 10.1016/j.jfca.2011.09.006
Julie Miller Jones, Jodi Engleson. Whole Grains: Benefits and ChallengesAnnual Review of Food Science and Technology 2010; 1(1): 19 doi: 10.1146/annurev.food.112408.132746
C. Frontela, G. Ros, C. Martínez. Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processingJournal of Cereal Science 2011; 54(1): 173 doi: 10.1016/j.jcs.2011.02.015
Zaigham Shahzad, Hatem Rouached, Allah Rakha. Combating Mineral Malnutrition through Iron and Zinc Biofortification of CerealsComprehensive Reviews in Food Science and Food Safety 2014; 13(3): 329 doi: 10.1111/1541-4337.12063
Angus G. Scrimgeour, Michelle L. Condlin, Lucas Otieno, Maria E. Bovill. Nutrients, Dietary Supplements, and Nutriceuticals2011; : 189 doi: 10.1007/978-1-60761-308-4_13
Francesc Molist, Rafael Gustavo Hermes, Arantza Gómez de Segura, Susana María Martín-Orúe, Josep Gasa, Edgar Garcia Manzanilla, José Francisco Pérez. Effect and interaction between wheat bran and zinc oxide on productive performance and intestinal health in post-weaning pigletsBritish Journal of Nutrition 2011; 105(11): 1592 doi: 10.1017/S0007114510004575
Malgorzata Anita Bryszewska, Lidia Tomás-Cobos, Elisa Gallego, MariPaz Villalba, Daniel Rivera, Danielle Laure Taneyo Saa, Andrea Gianotti. In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated ironLWT 2019; 99: 431 doi: 10.1016/j.lwt.2018.09.071
Kaleab Baye, Jean-Pierre Guyot, Christèle Icard-Vernière, Isabelle Rochette, Claire Mouquet-Rivier. Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibilityFood Chemistry 2015; 174: 60 doi: 10.1016/j.foodchem.2014.11.012
Degnet Teferi Asres, Amanuel Nana, Girma Nega. Complementary feeding and effect of spontaneous fermentation on anti-nutritional factors of selected cereal-based complementary foodsBMC Pediatrics 2018; 18(1) doi: 10.1186/s12887-018-1369-3
Emanueli do Nascimento da Silva, Solange Cadore. Bioavailability Assessment of Copper, Iron, Manganese, Molybdenum, Selenium, and Zinc from Selenium‐Enriched LettuceJournal of Food Science 2019; 84(10): 2840 doi: 10.1111/1750-3841.14785
What's New About Crop Plants2011; : 1 doi: 10.1201/b10736-2
Seyed Mohammad Taghi Gharibzahedi, Seid Mahdi Jafari. The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulationTrends in Food Science & Technology 2017; 62: 119 doi: 10.1016/j.tifs.2017.02.017
Bandana Padhan, Meghali Biswas, Nabin Kumar Dhal, Debabrata Panda. Evaluation of mineral bioavailability and heavy metal content in indigenous food plant wild yams (Dioscorea spp.) from Koraput, IndiaJournal of Food Science and Technology 2018; 55(11): 4681 doi: 10.1007/s13197-018-3388-3
Reed Mangels, Julia Driggers. The Youngest VegetariansICAN: Infant, Child, & Adolescent Nutrition 2012; 4(1): 8 doi: 10.1177/1941406411428962
Nataly Maria Viva Toledo, Priscila Brigide, Rubén López‐Nicolás, Carmen Frontela, Gaspar Ros, Solange Guidolin Canniatti‐Brazaca. Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cellsCereal Chemistry 2019; 96(3): 456 doi: 10.1002/cche.10145
Nayelli Hernandez-Espinosa, Barbara Laddomada, Thomas Payne, Julio Huerta-Espino, Velu Govindan, Karim Ammar, Maria Itria Ibba, Antonella Pasqualone, Carlos Guzman. Nutritional quality characterization of a set of durum wheat landraces from Iran and MexicoLWT 2020; 124: 109198 doi: 10.1016/j.lwt.2020.109198
Juan Mario Sanz-Penella, Carmen Frontela, Gaspar Ros, Carmen Martinez, Vicente Monedero, Monika Haros. Application of Bifidobacterial Phytases in Infant Cereals: Effect on Phytate Contents and Mineral DialyzabilityJournal of Agricultural and Food Chemistry 2012; 60(47): 11787 doi: 10.1021/jf3034013
Sharoon Akhter, Asma Saeed, Muhammad Irfan, Kauser Abdullah Malik. In vitro dephytinization and bioavailability of essential minerals in several wheat varietiesJournal of Cereal Science 2012; 56(3): 741 doi: 10.1016/j.jcs.2012.08.017