In vitro iron absorption of α-lactalbumin hydrolysate-iron and β-lactoglobulin hydrolysate-iron complexes

One-pot synthesis of water soluble iron nanoparticles using rationally-designed peptides and ligand release

(2013) Stefanie Papst et al.   CHEMICAL COMMUNICATIONS

Randomized Placebo-Controlled Trial of Guava Juice as a Source of Ascorbic Acid to Reduce Iron Deficiency in Tarahumara Indigenous Schoolchildren of Northern Mexico

(2013) Joel Monárrez-Espino et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

RETRACTED ARTICLE: High bioavailablilty iron maize (Zea mays L.) developed through molecular breeding provides more absorbable iron in vitro (Caco-2 model) and in vivo (Gallus gallus)

(2013) Elad Tako et al.   Nutrition Journal

Ferrous ammonium phosphate (FeNH4PO4) as a new food fortificant: iron bioavailability compared to ferrous sulfate and ferric pyrophosphate from an instant milk drink

(2012) Thomas Walczyk et al.   EUROPEAN JOURNAL OF NUTRITION

Preparation and characterization of β-lactoglobulin hydrolysate-iron complexes

(2012) J. Zhou et al.   JOURNAL OF DAIRY SCIENCE

Phytic Acid-to-Iron Molar Ratio Rather than Polyphenol Concentration Determines Iron Bioavailability in Whole-Cowpea Meal among Young Women

(2012) Abdul-Razak Abizari et al.   JOURNAL OF NUTRITION

Meat nutritional composition and nutritive role in the human diet

(2012) Paula Manuela de Castro Cardoso Pereira et al.   MEAT SCIENCE

Iron and genome stability: An update

(2012) Daniel Prá et al.   MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS

Consumption of cow's milk as a cause of iron deficiency in infants and toddlers

(2011) Ekhard E Ziegler   NUTRITION REVIEWS

Intestinal Ferritin H Is Required for an Accurate Control of Iron Absorption

(2010) Liviu Vanoaica et al.   Cell Metabolism

Mechanisms underlying iron and copper ions toxicity in biological systems: Pro-oxidant activity and protein-binding effects

(2010) María Eugenia Letelier et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Polyphenols and Phytic Acid Contribute to the Low Iron Bioavailability from Common Beans in Young Women

(2010) Nicolai Petry et al.   JOURNAL OF NUTRITION

Physico-chemical factors controlling the foamability and foam stability of milk proteins: Sodium caseinate and whey protein concentrates

(2009) Krastanka G. Marinova et al.   FOOD HYDROCOLLOIDS

Milk Peptides Increase Iron Dialyzability in Water but Do Not Affect DMT-1 Expression in Caco-2 Cells

(2009) Konstantina Argyri et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Intracellular Iron Transport and Storage: From Molecular Mechanisms to Health Implications

(2008) Elizabeth L. Mackenzie et al.   ANTIOXIDANTS & REDOX SIGNALING

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

(2008) Fuxia Jin et al.   BRITISH JOURNAL OF NUTRITION