Cereal phytases and their importance in improvement of micronutrients bioavailability

The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content

(2013) Oliver Buddrick et al.   JOURNAL OF CEREAL SCIENCE

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

(2013) Anne Nielsen et al.   Nutrients

Cloning and Characterization of Purple Acid Phosphatase Phytases from Wheat, Barley, Maize, and Rice

(2011) G. Dionisio et al.   PLANT PHYSIOLOGY

β-Propeller Phytase Hydrolyzes Insoluble Ca2+-Phytate Salts and Completely Abrogates the Ability of Phytate To Chelate Metal Ions

(2010) Ok-Hee Kim et al.   BIOCHEMISTRY

Approaches and challenges to engineering seed phytate and total phosphorus

(2009) Victor Raboy   PLANT SCIENCE

Optimization of a phytase-containing micronutrient powder with low amounts of highly bioavailable iron for in-home fortification of complementary foods

(2008) Barbara Troesch et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION