Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability

Development of the FAO/INFOODS/IZINCG Global Food Composition Database for Phytate

(2019) Sergio Dahdouh et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Variability in iron, zinc and phytic acid content in a worldwide collection of commercial durum wheat cultivars and the effect of reduced irrigation on these traits

(2017) Ana María Magallanes-López et al.   FOOD CHEMISTRY

Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability

(2015) Claudia E. Lazarte et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of phytic acid on nutrient bioaccessibility and antioxidant properties of dehusked rice

(2015) H. H. Lee et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Potential of cassava leaves in human nutrition: A review

(2015) Sajid Latif et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Review of Phytate, Iron, Zinc, and Calcium Concentrations in Plant-Based Complementary Foods Used in Low-Income Countries and Implications for Bioavailability

(2015) Rosalind S. Gibson et al.   FOOD AND NUTRITION BULLETIN

Chemical and nutritional characterization of Chenopodium pallidicaule (cañ ihua) and Chenopodium quinoa (quinoa) seeds

(2014) Diana Villa et al.   Emirates Journal of Food and Agriculture

Effect of whole amaranth flour on bread properties and nutritive value

(2012) J.M. Sanz-Penella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Iron bioavailability and dietary reference values

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

Effect of wheat bran and flaxseed on cadmium effects and retention in rats

(2010) MGK Callegaro et al.   HUMAN & EXPERIMENTAL TOXICOLOGY

Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro

(2010) Ritva AM Repo-Carrasco-Valencia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

(2009) N. Wang et al.   FOOD RESEARCH INTERNATIONAL

The impact of processing on phytic acid,in vitrosoluble iron and Phy/Fe molar ratio of faba bean (Vicia fabaL.)

(2009) Yuwei Luo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical and Functional Characterization of Kañiwa (Chenopodium pallidicaule) Grain, Extrudate and Bran

(2009) Ritva Repo-Carrasco-Valencia et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum)

(2008) Ning Wang et al.   FOOD CHEMISTRY

Phytic acid and inositol phosphates in raw flours and infant cereals: The effect of processing

(2008) C. Frontela et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

THE EFFECT OF PROCESSING ON THE NUTRIENT CONTENT OF CASSAVA (MANIHOT ESCULENTA CRANTZ) LEAVES

(2008) ADUNI U. ACHIDI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The supply of bioavailable iron and zinc may be affected by phytate in Beninese children

(2007) Evariste Comlan Simon Mitchikpe et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS