RETRACTED ARTICLE: High bioavailablilty iron maize (Zea mays L.) developed through molecular breeding provides more absorbable iron in vitro (Caco-2 model) and in vivo (Gallus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

Biofortification: A New Tool to Reduce Micronutrient Malnutrition

(2015) Howarth E. Bouis et al.   FOOD AND NUTRITION BULLETIN

White Beans Provide More Bioavailable Iron than Red Beans: Studies in Poultry (Gallus gallus) and an in vitro Digestion/Caco-2 Model

(2013) Elad Tako et al.   INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH

Provitamin A Carotenoid Bioavailability:What Really Matters?

(2013) Sherry A. Tanumihardjo et al.   INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH

Oral exposure to polystyrene nanoparticles affects iron absorption

(2012) Gretchen J. Mahler et al.   Nature Nanotechnology

The usefulness of iron bioavailability as a target trait for breeding maize (Zea mays L.) with enhanced nutritional value

(2011) Kevin V. Pixley et al.   FIELD CROPS RESEARCH

Genetic Modification ofLow Phytic Acid 1-1Maize to Enhance Iron Content and Bioavailability

(2011) Maneesha R. Aluru et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Zinc Absorption fromlow phytic acidGenotypes of Maize (Zea mays L.), Barley (Hordeum vulgare L.), and Rice (Oryza sativa L.) Assessed in a Suckling Rat Pup Model

(2011) Bo Lönnerdal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2011) Elad Tako et al.   Nutrition Journal

Genetic and Physiological Analysis of Iron Biofortification in Maize Kernels

(2011) Mercy G. Lung'aho et al.   PLoS One

The chick embryo yolk sac membrane expresses nutrient transporter and digestive enzyme genes

(2011) L. Yadgary et al.   POULTRY SCIENCE

Iron bioavailability and dietary reference values

(2010) Richard Hurrell et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Ionomics: The functional genomics of elements

(2010) I. Baxter   Briefings in Functional Genomics

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

(2010) Nicolai Petry et al.   JOURNAL OF NUTRITION

Using the domestic chicken (Gallus gallus) as an in vivo model for iron bioavailability1

(2010) E. Tako et al.   POULTRY SCIENCE

Iron and Zinc Bioavailabilities to Pigs from Red and White Beans (Phaseolus vulgaris L.) Are Similar

(2009) Elad Tako et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The B73 Maize Genome: Complexity, Diversity, and Dynamics

(2009) P. S. Schnable et al.   SCIENCE

Ascorbic acid uptake affects ferritin, Dcytb and Nramp2 expression in Caco-2 cells

(2008) Nathalie M. Scheers et al.   EUROPEAN JOURNAL OF NUTRITION

Iron Bioavailability to Piglets from Red and White Common Beans (Phaseolus vulgaris)

(2008) Siow Ying Tan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biofortified Black Beans in a Maize and Bean Diet Provide More Bioavailable Iron to Piglets Than Standard Black Beans

(2008) Elad Tako et al.   JOURNAL OF NUTRITION