Meeting human dietary vitamin requirements in the staple rice via strategies of biofortification and post-harvest fortification

Fatty acid and lipid metabolism in liver of pregnant mice and their offspring is influenced by unbalanced folates/vitamin B12 diets

(2020) Erika Castaño-Moreno et al.   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

Foliar Water Uptake in Trees: Negligible or Necessary?

(2020) Jeroen D.M. Schreel et al.   TRENDS IN PLANT SCIENCE

The importance of thiamine (vitamin B1) in plant health: From crop yield to biofortification.

(2020) Teresa B. Fitzpatrick et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

High uptake and inward diffusion of iron fortificant in ultrasonicated milled rice

(2020) Aldrin P. Bonto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Vitamin D for COVID-19: a case to answer?

(2020) Adrian R Martineau et al.   Lancet Diabetes & Endocrinology

Could Vitamins Help in the Fight Against COVID-19?

(2020) Thomas H Jovic et al.   Nutrients

Efficient fortification of folic acid in rice through ultrasonic treatment and absorption

(2020) Rhowell N. Tiozon Jr. et al.   FOOD CHEMISTRY

Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

(2019) Chandrakant Genu Dalbhagat et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Applications of the CRISPR/Cas9 System for Rice Grain Quality Improvement: Perspectives and Opportunities

(2019) Sajid Fiaz et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effects of Extrusion Process Conditions on System Parameters; Physicochemical Properties and Cooking Characteristics of Extruded Fortified Rice Kernels

(2019) Chandrakant Genu Dalbhagat et al.   JOURNAL OF CEREAL SCIENCE

Enhancement of vitamin B 6 levels in rice expressing Arabidopsis vitamin B 6 biosynthesis de novo genes

(2019) Nathalie Mangel et al.   PLANT JOURNAL

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

(2019) Ahmed S. M. Saleh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Compositional Analysis of Genetically Engineered GR2E “Golden Rice” in Comparison to That of Conventional Rice

(2019) B. P. Mallikarjuna Swamy et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice

(2019) Elizabeth Devi Wahengbam et al.   FOOD CHEMISTRY

Determination and evaluation of in vitro bioaccessibility of the pyridoxal, pyridoxine, and pyridoxamine forms of vitamin B6 in cereal-based baby foods

(2019) Mustafa Yaman et al.   FOOD CHEMISTRY

Rice Biofortification: High Iron, Zinc, and Vitamin-A to Fight against “Hidden Hunger”

(2019) Shuvobrata Majumder et al.   Agronomy-Basel

Increased vitamin B 5 uptake capacity of ultrasonic treated milled rice: A new method for rice fortification

(2018) Aldrin P. Bonto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thiamine Deficiency and Cardiovascular Disorders

(2018) Ehab S. Eshak et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

The global nutrition transition: trends, disease burdens and policy interventions

(2018) Rimante Ronto et al.   PUBLIC HEALTH NUTRITION

Role of Vitamin A in the Immune System

(2018) Zhiyi Huang et al.   Journal of Clinical Medicine

Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review

(2018) Emma Armstrong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Folate and choline absorption and uptake: Their role in fetal development

(2018) Anna Radziejewska et al.   BIOCHIMIE

Vitamin B1 diversity and characterization of biosynthesis genes in cassava

(2017) Nathalie Mangel et al.   JOURNAL OF EXPERIMENTAL BOTANY

The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

(2017) C. Arribas et al.   Food & Function

Improving nutrition through biofortification: A review of evidence from HarvestPlus, 2003 through 2016

(2017) Howarth E. Bouis et al.   Global Food Security-Agriculture Policy Economics and Environment

Biofortified β-carotene rice improves vitamin A intake and reduces the prevalence of inadequacy among women and young children in a simulated analysis in Bangladesh, Indonesia, and the Philippines

(2016) Fabiana F De Moura et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Absorption and blood/cellular transport of folate and cobalamin: Pharmacokinetic and physiological considerations

(2016) David H. Alpers   BIOCHIMIE

Phytochemical profiles and antioxidant capacity of pigmented and non-pigmented genotypes of rice (Oryza sativaL.)

(2016) M.N. Irakli et al.   CEREAL RESEARCH COMMUNICATIONS

Relative bioavailability of 13C5-folic acid in pectin-coated folate fortified rice in humans using stable isotope techniques

(2016) A de Ambrosis et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta

(2016) Li Wang et al.   FOOD CHEMISTRY

Determination of some minerals and β-carotene contents in aromatic indica rice (Oryza sativa L.) germplasm

(2016) N. Renuka et al.   FOOD CHEMISTRY

Effect of cooking methods on the stability of thiamin and folic acid in fortified rice

(2016) Carlos Mário Martins Silveira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Synchrotron X-ray Fluorescence Microscopy study of the diffusion of iron, manganese, potassium and zinc in parboiled rice kernels

(2016) Prakash Oli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of the texture and quality of cooked gluten-free pasta

(2016) Virginia Larrosa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stability of Vitamin A, Iron and Zinc in Fortified Rice during Storage and Its Impact on Future National Standards and Programs—Case Study in Cambodia

(2016) Khov Kuong et al.   Nutrients

Biofortified yellow cassava and vitamin A status of Kenyan children: a randomized controlled trial

(2015) Elise F Talsma et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Biofortification of sweet potato for food and nutrition security in South Africa

(2015) Sunette Laurie et al.   FOOD RESEARCH INTERNATIONAL

Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk

(2015) Nathan Levien Vanier et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of low-pressure plasma on physico-chemical properties of parboiled rice

(2015) Chaitanya Sarangapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving folate (vitamin B9) stability in biofortified rice through metabolic engineering

(2015) Dieter Blancquaert et al.   NATURE BIOTECHNOLOGY

Status and market potential of transgenic biofortified crops

(2015) Hans De Steur et al.   NATURE BIOTECHNOLOGY

Bottlenecks in carotenoid biosynthesis and accumulation in rice endosperm are influenced by the precursor-product balance

(2015) Chao Bai et al.   PLANT BIOTECHNOLOGY JOURNAL

Developing country consumers’ acceptance of biofortified foods: a synthesis

(2015) Ekin Birol et al.   Food Security

Rice Fortification: Its Potential for Improving Micronutrient Intake and Steps Required for Implementation at Scale

(2015) Nina Beretta Piccoli et al.   FOOD AND NUTRITION BULLETIN

Rice Fortification: An Emerging Opportunity to Contribute to the Elimination of Vitamin and Mineral Deficiency Worldwide

(2015) Sumithra Muthayya et al.   FOOD AND NUTRITION BULLETIN

Fortification of rice: technologies and nutrients

(2014) Georg Steiger et al.   Annals of the New York Academy of Sciences

Proposing nutrients and nutrient levels for rice fortification

(2014) Saskia de Pee   Annals of the New York Academy of Sciences

Stability and retention of micronutrients in fortified rice prepared using different cooking methods

(2014) Frank T. Wieringa et al.   Annals of the New York Academy of Sciences

Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention

(2014) Griffiths G. Atungulu et al.   Annals of the New York Academy of Sciences

A Foundation for Provitamin A Biofortification of Maize: Genome-Wide Association and Genomic Prediction Models of Carotenoid Levels

(2014) Brenda F. Owens et al.   GENETICS

Combined Mass Spectrometry-Based Metabolite Profiling of Different Pigmented Rice (Oryza sativa L.) Seeds and Correlation with Antioxidant Activities

(2014) Ga Kim et al.   MOLECULES

Bioavailability of iron, zinc, and provitamin A carotenoids in biofortified staple crops

(2014) Michael R La Frano et al.   NUTRITION REVIEWS

Influence of metal ions on thermal generation of carbohydrate radicals in native and modified starch studied by EPR

(2014) Maria Łabanowska et al.   STARCH-STARKE

Are Biofortified Staple Food Crops Improving Vitamin A and Iron Status in Women and Children? New Evidence from Efficacy Trials

(2014) Fabiana F. De Moura et al.   Advances in Nutrition

Identification of QTLs Underlying Folate Content in Milled Rice

(2014) Wei DONG et al.   Journal of Integrative Agriculture

Plant amino acid-derived vitamins: biosynthesis and function

(2013) Javier A. Miret et al.   AMINO ACIDS

Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato

(2013) Fabiana F. De Moura et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Food system strategies for preventing micronutrient malnutrition

(2013) By Dennis D. Miller et al.   FOOD POLICY

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

(2013) Raj Kishor Gupta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Extruded Rice Grains Fortified with Zinc, Iron, and Vitamin A Increase Zinc Status of Thai School Children When Incorporated into a School Lunch Program

(2013) Siwaporn Pinkaew et al.   JOURNAL OF NUTRITION

Maternal and child undernutrition and overweight in low-income and middle-income countries

(2013) Robert E Black et al.   LANCET

Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein

(2013) Mian Kamran Sharif et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice

(2013) Yaoqi Tian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Standing Up for GMOs

(2013) B. Alberts et al.   SCIENCE

Biofortification: Progress toward a more nourishing future

(2013) Amy Saltzman et al.   Global Food Security-Agriculture Policy Economics and Environment

Micronutrient and Protein-Fortified Whole Grain Puffed Rice Made by Supercritical Fluid Extrusion

(2012) Ilankovan Paraman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fortification of rice with folic acid using parboiling technique: Effect of parboiling conditions on nutrient uptake and physical characteristics of milled rice

(2012) Karrie Kam et al.   JOURNAL OF CEREAL SCIENCE

Biofortification of crops for reducing malnutrition

(2012) Gurdev S. Khush et al.   Plant Biotechnology Reports

Vitamin Deficiencies in Humans: Can Plant Science Help?

(2012) T. B. Fitzpatrick et al.   PLANT CELL

Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice

(2011) Krittika Norajit et al.   FOOD CHEMISTRY

Susceptibility of 5-methyltetrahydrofolic acid to heat and microencapsulation to enhance its stability during extrusion processing

(2011) Ashok K. Shrestha et al.   FOOD CHEMISTRY

Rice-Shaped Extruded Kernels: Physical, Sensory, and Nutritional Properties

(2011) Juhyun Yoo et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Determination of folate content in rice germplasm (Oryza sativaL.) using tri-enzyme extraction and microbiological assays

(2011) Wei Dong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Genetic Diversity of Thiamin and Folate in Primitive Cultivated and Wild Potato (Solanum) Species

(2011) Aymeric Goyer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

(2011) Manuela Mariotti et al.   JOURNAL OF CEREAL SCIENCE

Extrusion processing and characterization of edible starch films with different amylose contents

(2011) Ming Li et al.   JOURNAL OF FOOD ENGINEERING

Potential impact and cost-effectiveness of multi-biofortified rice in China

(2011) Hans De Steur et al.   New Biotechnology

Edible films and coatings: Structures, active functions and trends in their use

(2011) Víctor Falguera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

(2011) Charles Brennan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The physico-chemical characteristics of extruded snacks enriched with tomato lycopene

(2010) Zeinab Dehghan-Shoar et al.   FOOD CHEMISTRY

A comparative study of the effects of three galactomannans on the functionality of extruded pea–rice blends

(2010) Ganesharanee Ravindran et al.   FOOD CHEMISTRY

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

(2010) Alessandra Marti et al.   JOURNAL OF CEREAL SCIENCE

Benefits of genetically modified crops for the poor: household income, nutrition, and health

(2010) Matin Qaim   New Biotechnology

Lessons from the ‘Humanitarian Golden Rice’ project: regulation prevents development of public good genetically engineered crop products

(2010) Ingo Potrykus   New Biotechnology

Homocysteine-Lowering by B Vitamins Slows the Rate of Accelerated Brain Atrophy in Mild Cognitive Impairment: A Randomized Controlled Trial

(2010) A. David Smith et al.   PLoS One

Golden Rice is an effective source of vitamin A

(2009) Guangwen Tang et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Safety Considerations and Potential Interactions of Vitamins: Should Vitamins Be Considered Drugs?

(2009) Alexander L Rogovik et al.   ANNALS OF PHARMACOTHERAPY

Comparison of (6 S)-5-methyltetrahydrofolic acid v. folic acid as the reference folate in longer-term human dietary intervention studies assessing the relative bioavailability of natural food folates: comparative changes in folate status following a 16-week placebo-controlled study in healthy adults

(2009) Anthony J. A. Wright et al.   BRITISH JOURNAL OF NUTRITION

Stability of Vitamins during Extrusion

(2009) Mian N. Riaz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The ultrastructure of the development of Tillandsia (Bromeliaceae) trichome

(2009) Alessio Papini et al.   FLORA

Zinc fortification of whole rice grain through parboiling process

(2009) Chanakan Prom-u-thai et al.   FOOD CHEMISTRY

Cross-Fertilization for Enhancing Tocotrienol Biosynthesis in Rice Plants and QTL Analysis of Their F2Progenies

(2009) Phumon Sookwong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Iron fortification and parboiled rice quality: appearance, cooking quality and sensory attributes

(2009) Chanakan Prom-u-thai et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Thiamine tetrahydrofurfuryl disulfide improves energy metabolism and physical performance during physical-fatigue loading in rats

(2009) Satoshi Nozaki et al.   NUTRITION RESEARCH

Nutritional importance and effect of processing on tocols in cereals

(2009) U. Tiwari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Distribution of Protein Bodies and Phytate-Rich Inclusions in Grain Tissues of Low and High Iron Rice Genotypes

(2008) C. Prom-u-thai et al.   CEREAL CHEMISTRY

Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars

(2008) Lieve Lamberts et al.   FOOD CHEMISTRY

Effect of iron compounds on the storage stability of multiple-fortified Ultra Rice®

(2008) Yao Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY