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

Stable Iron Isotope Studies in Rwandese Women Indicate That the Common Bean Has Limited Potential as a Vehicle for Iron Biofortification

(2012) Nicolai Petry et al.   JOURNAL OF NUTRITION

Preparation, Consumption, and Nutritional Composition of West African Cowpea Dishes

(2011) Y. E. Madodé et al.   ECOLOGY OF FOOD AND NUTRITION

Iron oxide mineralogy and stable iron isotope composition in a Gleysol with petrogleyic properties

(2011) Tim Mansfeldt et al.   JOURNAL OF SOILS AND SEDIMENTS

A Micronutrient Powder with Low Doses of Highly Absorbable Iron and Zinc Reduces Iron and Zinc Deficiency and Improves Weight-For-Age Z-Scores in South African Children

(2010) Barbara Troesch et al.   JOURNAL OF NUTRITION

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

(2010) Nicolai Petry et al.   JOURNAL OF NUTRITION

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

(2010) Ulrich Schlemmer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Large iron isotope fractionation at the oxic–anoxic boundary in Lake Nyos

(2009) Nadya Teutsch et al.   EARTH AND PLANETARY SCIENCE LETTERS

Worldwide prevalence of anaemia, WHO Vitamin and Mineral Nutrition Information System, 1993–2005

(2008) Erin McLean et al.   PUBLIC HEALTH NUTRITION