Bioavailability of Micronutrients from Plant Foods: An Update

Influence of dietary spices on the in vivo absorption of ingested β-carotene in experimental rats

(2011) Supriya Veda et al.   BRITISH JOURNAL OF NUTRITION

Magnitude of Zinc Deficiency amongst Under Five Children in India

(2011) Umesh Kapil et al.   INDIAN JOURNAL OF PEDIATRICS

Promoting influence of combinations ofamchur, β-carotene-rich vegetables andAlliumspices on the bioaccessibility of zinc and iron from food grains

(2011) Smita Gautam et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Influence of combinations of promoter and inhibitor on the bioaccessibility of iron and zinc from food grains

(2011) Smita Gautam et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Influence of β-carotene-rich vegetables on the bioaccessibility of zinc and iron from food grains

(2010) Smita Gautam et al.   FOOD CHEMISTRY

Enhanced bioaccessibility of β-carotene from yellow-orange vegetables and green leafy vegetables by domestic heat processing

(2010) Supriya Veda et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Higher Bioaccessibility of Iron and Zinc from Food Grains in the Presence of Garlic and Onion

(2010) Smita Gautam et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioaccessible Mineral Content of Malted Finger Millet (Eleusine coracana), Wheat (Triticum aestivum), and Barley (Hordeum vulgare)

(2010) Kalpana Platel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of exogenous iron, calcium, protein and common salt on the bioaccessibility of zinc from cereals and legumes

(2009) Sreeramaiah Hemalatha et al.   JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY

Influence of dietary spices – Black pepper, red pepper and ginger on the uptake of β-carotene by rat intestines

(2009) Supriya Veda et al.   Journal of Functional Foods

Influence of Food Acidulants and Antioxidant Spices on the Bioaccessibility of β-Carotene from Selected Vegetables

(2008) Supriya Veda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY