Iodine Biofortification of Four Brassica Genotypes is Effective Already at Low Rates of Potassium Iodate

NaCl stress enhances silicon tissue enrichment of hydroponic “baby leaf” chicory under biofortification process

(2018) Massimiliano D’Imperio et al.   SCIENTIA HORTICULTURAE

Preliminary Evidences of Biofortification with Iodine of “Carota di Polignano”, An Italian Carrot Landrace

(2018) Angelo Signore et al.   Frontiers in Plant Science

The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion

(2017) Rui Li et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Iodine biofortification of spinach by soil fertigation with additional application of humic and fulvic acids

(2017) Sylwester Smoleń et al.   NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE

Green bean biofortification for Si through soilless cultivation: plant response and Si bioaccessibility in pods

(2016) Francesco Fabiano Montesano et al.   Scientific Reports

Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts

(2015) Massimiliano D'Imperio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Iodine deficiency and thyroid disorders

(2015) Michael B Zimmermann et al.   Lancet Diabetes & Endocrinology

Evaluation of iodine content and stability in recipes prepared with biofortified potatoes

(2014) Lorenzo Cerretani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Iodine biofortification of vegetable plants—An innovative method for iodine supplementation

(2013) HuanXin Weng et al.   CHINESE SCIENCE BULLETIN

Stability of iodine during cooking: investigation on biofortified and not fortified vegetables

(2013) Patrizia Comandini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Preliminary evaluation of the influence of iodine and nitrogen fertilization on the effectiveness of iodine biofortification and mineral composition of carrot storage roots

(2013) Sylwester Smoleń et al.   Journal of Elementology

Assessment of biofortification with iodine and selenium of lettuce cultivated in the NFT hydroponic system

(2013) Sylwester Smoleń et al.   SCIENTIA HORTICULTURAE

Influence of iodine form and application method on the effectiveness of iodine biofortification, nitrogen metabolism as well as the content of mineral nutrients and heavy metals in spinach plants (Spinacia oleracea L.)

(2012) Sylwester Smoleń et al.   SCIENTIA HORTICULTURAE

Iodine uptake and distribution in horticultural and fruit tree species

(2012) Alessandra Caffagni et al.   Italian Journal of Agronomy

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

(2011) Teresa Mazzeo et al.   FOOD CHEMISTRY

Iodine intake as a determinant of thyroid disorders in populations

(2010) Peter Laurberg et al.   BEST PRACTICE & RESEARCH CLINICAL ENDOCRINOLOGY & METABOLISM

Photorespiration Process and Nitrogen Metabolism in Lettuce Plants (Lactuca sativa L.): Induced Changes in Response to Iodine Biofortification

(2010) Begoña Blasco et al.   JOURNAL OF PLANT GROWTH REGULATION

Biofortification of crops with seven mineral elements often lacking in human diets - iron, zinc, copper, calcium, magnesium, selenium and iodine

(2009) Philip J. White et al.   NEW PHYTOLOGIST

Iodine biofortification and antioxidant capacity of lettuce: potential benefits for cultivation and human health

(2008) B. Blasco et al.   ANNALS OF APPLIED BIOLOGY

Mechanism of Iodine Uptake by Cabbage: Effects of Iodine Species and Where It is Stored

(2008) Huan-Xin Weng et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

The fate of exogenous iodine in pot soil cultivated with vegetables

(2008) Chun-lai Hong et al.   ENVIRONMENTAL GEOCHEMISTRY AND HEALTH

Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)

(2008) Jon Volden et al.   LWT-FOOD SCIENCE AND TECHNOLOGY