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Consuming Iron Biofortified Beans Increases Iron Status in Rwandan Women after 128 Days in a Randomized Controlled Feeding Trial

The Journal of nutrition, 2016-08, Vol.146 (8), p.1586-1592

2016

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Genetic Reduction of Phytate in Common Bean (Phaseolus vulgaris L.) Seeds Increases Iron Absorption in Young Women

The Journal of nutrition, 2013-08, Vol.143 (8), p.1219-1224

2013

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Phytic acid degrading lactic acid bacteria in tef-injera fermentation

International journal of food microbiology, 2014-11, Vol.190, p.54-60

2014

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Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals

The Journal of nutrition, 2013-09, Vol.143 (9), p.1376-1382

2013

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Iron bioavailability and dietary reference values

The American journal of clinical nutrition, 2010-05, Vol.91 (5), p.1461S-1467S

2010

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Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women

The Journal of nutrition, 2020-10, Vol.150 (10), p.2666-2672

2020

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Sodium iron EDTA and ascorbic acid, but not polyphenol oxidase treatment, counteract the strong inhibitory effect of polyphenols from brown sorghum on the absorption of fortification iron in young women

British journal of nutrition, 2014-02, Vol.111 (3), p.481-489

2014

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Iron Status and Its Determinants in a Nationally Representative Sample of Pregnant Women

Journal of the Academy of Nutrition and Dietetics, 2013-05, Vol.113 (5), p.659-666

2013

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Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in young Beninese women

The American journal of clinical nutrition, 2010-12, Vol.92 (6), p.1385-1392

2010

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Mode of oral iron administration and the amount of iron habitually consumed do not affect iron absorption, systemic iron utilisation or zinc absorption in iron-sufficient infants: a randomised trial

British journal of nutrition, 2016-09, Vol.116 (6), p.1046-1060

2016

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Plasma hepcidin is a modest predictor of dietary iron bioavailability in humans, whereas oral iron loading, measured by stable-isotope appearance curves, increases plasma hepcidin

The American journal of clinical nutrition, 2009-11, Vol.90 (5), p.1280-1287

2009

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Iron Bioavailability from Ferrous Ammonium Phosphate, Ferrous Sulfate, and Ferric Pyrophosphate in an Instant Milk Drink-A Stable Isotope Study in Children

Nutrients, 2022-04, Vol.14 (8), p.1640

2022

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A Higher Proportion of Iron-Rich Leafy Vegetables in a Typical Burkinabe Maize Meal Does Not Increase the Amount of Iron Absorbed in Young Women

The Journal of nutrition, 2014-09, Vol.144 (9), p.1394-1400

2014

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Current global iodine status and progress over the last decade towards the elimination of iodine deficiency

Bulletin of the World Health Organization, 2005-07, Vol.83 (7), p.518-525

2005

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Iron Bioavailability from a Lipid-Based Complementary Food Fortificant Mixed with Millet Porridge Can Be Optimized by Adding Phytase and Ascorbic Acid but Not by Using a Mixture of Ferrous Sulfate and Sodium Iron EDTA

The Journal of nutrition, 2013-08, Vol.143 (8), p.1233-1239

2013

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Dephytinisation with intrinsic wheat phytase and iron fortification significantly increase iron absorption from fonio (Digitaria exilis) meals in West African women

PloS one, 2013-10, Vol.8 (10), p.e70613-e70613

2013

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The Potential of Fermentation and Contamination of Teff by Soil to Influence Iron Intake and Bioavailability from Injera Flatbread

International journal for vitamin and nutrition research, 2017-03, Vol.87 (1-2), p.1-84

2017

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Iron Bioavailability from a Lipid-Based Complementary Food Fortificant Mixed with Millet Porridge Can Be Optimized by Adding Phytase and Ascorbic Acid but Not by Using a Mixture of Ferrous Sulfate and Sodium Iron EDTA1–3

The Journal of nutrition, 2013-08, Vol.143 (8), p.1233-1239

2013

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Worldwide prevalence of anaemia, WHO Vitamin and Mineral Nutrition Information System, 1993–2005

Public health nutrition, 2009-04, Vol.12 (4), p.444-454

2009

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Polyphenols and Phytic Acid Contribute to the Low Iron Bioavailability from Common Beans in Young Women

The Journal of nutrition, 2010-11, Vol.140 (11), p.1977-1982

2010

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Inulin modifies the bifidobacteria population, fecal lactate concentration, and fecal pH but does not influence iron absorption in women with low iron status

The American journal of clinical nutrition, 2012-08, Vol.96 (2), p.325-331

2012

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Phytic Acid Concentration Influences Iron Bioavailability from Biofortified Beans in Rwandese Women with Low Iron Status

The Journal of nutrition, 2014-11, Vol.144 (11), p.1681-1687

2014

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Circulating non–transferrin-bound iron after oral administration of supplemental and fortification doses of iron to healthy women: a randomized study

The American journal of clinical nutrition, 2014-09, Vol.100 (3), p.813-820

2014

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Iron bioavailability and dietary reference values1234

The American journal of clinical nutrition, 2010-05, Vol.91 (5), p.1461S-1467S

2010

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Stable Iron Isotope Studies in Rwandese Women Indicate That the Common Bean Has Limited Potential as a Vehicle for Iron Biofortification

The Journal of nutrition, 2012-03, Vol.142 (3), p.492-497

2012

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Consuming Iron Biofortified Beans Increases Iron Status in Rwandan Women after 128 Days in a Randomized Controlled Feeding Trial

Genetic Reduction of Phytate in Common Bean (Phaseolus vulgaris L.) Seeds Increases Iron Absorption in Young Women

Phytic acid degrading lactic acid bacteria in tef-injera fermentation

Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals

Iron bioavailability and dietary reference values

Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women

Sodium iron EDTA and ascorbic acid, but not polyphenol oxidase treatment, counteract the strong inhibitory effect of polyphenols from brown sorghum on the absorption of fortification iron in young women

Iron Status and Its Determinants in a Nationally Representative Sample of Pregnant Women

Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in young Beninese women

Mode of oral iron administration and the amount of iron habitually consumed do not affect iron absorption, systemic iron utilisation or zinc absorption in iron-sufficient infants: a randomised trial

Plasma hepcidin is a modest predictor of dietary iron bioavailability in humans, whereas oral iron loading, measured by stable-isotope appearance curves, increases plasma hepcidin

Iron Bioavailability from Ferrous Ammonium Phosphate, Ferrous Sulfate, and Ferric Pyrophosphate in an Instant Milk Drink-A Stable Isotope Study in Children

A Higher Proportion of Iron-Rich Leafy Vegetables in a Typical Burkinabe Maize Meal Does Not Increase the Amount of Iron Absorbed in Young Women

Current global iodine status and progress over the last decade towards the elimination of iodine deficiency

Iron Bioavailability from a Lipid-Based Complementary Food Fortificant Mixed with Millet Porridge Can Be Optimized by Adding Phytase and Ascorbic Acid but Not by Using a Mixture of Ferrous Sulfate and Sodium Iron EDTA

Dephytinisation with intrinsic wheat phytase and iron fortification significantly increase iron absorption from fonio (Digitaria exilis) meals in West African women

The Potential of Fermentation and Contamination of Teff by Soil to Influence Iron Intake and Bioavailability from Injera Flatbread

Iron Bioavailability from a Lipid-Based Complementary Food Fortificant Mixed with Millet Porridge Can Be Optimized by Adding Phytase and Ascorbic Acid but Not by Using a Mixture of Ferrous Sulfate and Sodium Iron EDTA1–3

Worldwide prevalence of anaemia, WHO Vitamin and Mineral Nutrition Information System, 1993–2005

Polyphenols and Phytic Acid Contribute to the Low Iron Bioavailability from Common Beans in Young Women

Inulin modifies the bifidobacteria population, fecal lactate concentration, and fecal pH but does not influence iron absorption in women with low iron status

Phytic Acid Concentration Influences Iron Bioavailability from Biofortified Beans in Rwandese Women with Low Iron Status

Circulating non–transferrin-bound iron after oral administration of supplemental and fortification doses of iron to healthy women: a randomized study

Iron bioavailability and dietary reference values1234

Stable Iron Isotope Studies in Rwandese Women Indicate That the Common Bean Has Limited Potential as a Vehicle for Iron Biofortification

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