The Germ Fraction Inhibits Iron Bioavailability of Maize: Identification of an Approach to Enhance Maize Nutritional Quality via Processing and Breeding

Regional Sub-Saharan Africa Total Diet Study in Benin, Cameroon, Mali and Nigeria Reveals the Presence of 164 Mycotoxins and Other Secondary Metabolites in Foods

(2019) Luc Ingenbleek et al.   Toxins

Meta-QTL analysis of seed iron and zinc concentration and content in common bean (Phaseolus vulgaris L.)

(2018) Paulo Izquierdo et al.   THEORETICAL AND APPLIED GENETICS

Genetic Basis and Breeding Perspectives of Grain Iron and Zinc Enrichment in Cereals

(2018) Ana Luisa Garcia-Oliveira et al.   Frontiers in Plant Science

Mapping Grain Iron and Zinc Content Quantitative Trait Loci in an Iniadi-Derived Immortal Population of Pearl Millet

(2018) Sushil Kumar et al.   Genes

Iron Biofortified Carioca Bean (Phaseolus vulgaris L.)—Based Brazilian Diet Delivers More Absorbable Iron and Affects the Gut Microbiota In Vivo (Gallus gallus)

(2018) Desirrê Dias et al.   Nutrients

The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)

(2018) Jason Wiesinger et al.   Nutrients

Characterization of Polyphenol Effects on Inhibition and Promotion of Iron Uptake by Caco-2 Cells

(2017) Jonathan J. Hart et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Compositional variability of nutrients and phytochemicals in corn after processing

(2017) P. S. Prasanthi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.)

(2016) Jason A. Wiesinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Combined Application of the Caco-2 Cell Bioassay Coupled with In Vivo (Gallus gallus) Feeding Trial Represents an Effective Approach to Predicting Fe Bioavailability in Humans

(2016) Elad Tako et al.   Nutrients

A Diversity Panel for Andean Bean Improvement

(2015) Karen A. Cichy et al.   CROP SCIENCE

Higher iron pearl millet (Pennisetum glaucum L.) provides more absorbable iron that is limited by increased polyphenolic content

(2015) Elad Tako et al.   Nutrition Journal

Retraction Note: 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)

(2015) Elad Tako et al.   Nutrition Journal

Studies of Cream Seeded Carioca Beans (Phaseolus vulgaris L.) from a Rwandan Efficacy Trial: In Vitro and In Vivo Screening Tools Reflect Human Studies and Predict Beneficial Results from Iron Biofortified Beans

(2015) Elad Tako et al.   PLoS One

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

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

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

Iron biofortification of maize grain

(2011) Owen A. Hoekenga et al.   Plant Genetic Resources-Characterization and Utilization

Genetic and Physiological Analysis of Iron Biofortification in Maize Kernels

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