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Degradation of phytic acid in cereal porridges improves iron absorption by human subjects

The American journal of clinical nutrition, 2003-05, Vol.77 (5), p.1213-1219

2003

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Identification of Angiotensin-I-Converting Enzyme Inhibitory Peptides Derived from Sodium Caseinate Hydrolysates Produced by Lactobacillus helveticus NCC 2765

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.6923-6931

2004

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Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding

Journal of food science, 2002-11, Vol.67 (9), p.3484-3488

2002

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Soy protein, phytate, and iron absorption in humans

The American journal of clinical nutrition, 1992-09, Vol.56 (3), p.573-578

1992

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The influence of different cereal grains on iron absorption from infant cereal foods

The American journal of clinical nutrition, 1997-04, Vol.65 (4), p.964-969

1997

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Tomato (Lycopersicon esculentum) Pectin Methylesterase and Polygalacturonase Behaviors Regarding Heat- and Pressure-Induced Inactivation

Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5566-5575

2001

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Bioavailability in infants of iron from infant cereals: effect of dephytinization

The American journal of clinical nutrition, 1997-04, Vol.65 (4), p.916-920

1997

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Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals

Journal of food science, 2003-06, Vol.68 (5), p.1855-1859

2003

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Purification and Characterization of Proteases from Bacillus amyloliquefaciens Isolated from Traditional Soybean Fermentation Starter

Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7664-7670

2003

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Structured fiber supports for gas phase biocatalysis

Enzyme and microbial technology, 2005-05, Vol.36 (7), p.911-916

2005

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Biodegradation of 3-Chloro-1,2-propanediol with Saccharomyces cerevisiae

Journal of agricultural and food chemistry, 2004-10, Vol.52 (20), p.6165-6169

2004

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The influence of different protein sources on phytate inhibition of nonheme-iron absorption in humans

The American journal of clinical nutrition, 1996-02, Vol.63 (2), p.203-207

1996

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Primary Structure of the Abundant Seed Albumin of Theobroma cacao by Mass Spectrometry

Journal of agricultural and food chemistry, 2000-11, Vol.48 (11), p.5593-5599

2000

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Iron bioavailability studied in infants: the influence of phytic acid and ascorbic acid in infant formulas based on soy isolate

Pediatric research, 1994-12, Vol.36 (6), p.816-822

1994

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Lipase-Assisted Generation of 2-Methyl-3-furanthiol and 2-Furfurylthiol from Thioacetates

Journal of agricultural and food chemistry, 2002-07, Vol.50 (14), p.4087-4090

2002

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Inhibitory effect of a soybean-protein–related moiety on iron absorption in humans

The American journal of clinical nutrition, 1994-10, Vol.60 (4), p.567-572

1994

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Chemoenzymatic Synthesis of Aroma Active 5,6-Dihydro- and Tetrahydropyrazines from Aliphatic Acyloins Produced by Baker's Yeast

Journal of agricultural and food chemistry, 2003-05, Vol.51 (10), p.3103-3107

2003

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Manganese absorption in humans: the effect of phytic acid and ascorbic acid in soy formula

The American journal of clinical nutrition, 1995-11, Vol.62 (5), p.984-987

1995

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Total chemical synthesis of 2-ethenyl-3,5-dimethylpyrazine and 3-ethenyl-2,5-dimethylpyrazine

Tetrahedron, 2003-08, Vol.59 (32), p.6109-6112

2003

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Biogeneration of 2-(1-hydroxyethyl)-4,5-dihydrothiazole as precursor of roasted and popcorn-like aroma for bakery products

Journal of molecular catalysis. B, Enzymatic, 2002-12, Vol.19-20, p.473-477

2002

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Generation of Roasted Notes Based on 2-Acetyl-2-thiazoline and Its Precursor, 2-(1-Hydroxyethyl)-4,5-dihydrothiazole, by Combined Bio and Thermal Approaches

Journal of agricultural and food chemistry, 2002-04, Vol.50 (8), p.2350-2355

2002

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Lipase-Assisted Generation of 2-Methyl-3-furanthiol and 2-Furfurylthiol from Thioacetates

Journal of agricultural and food chemistry, 2002-07, Vol.50 (14), p.4087-4090

2002

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UV Degradation of Sesquiterpene Lactones in Chicory Extract: Kinetics and Identification of Reaction Products by HPLC-MS

Chimia, 2002-06, Vol.56 (6), p.292

2002

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Enantiogenic synthesis of ( R)-(−)-3-hydroxy-1-penten-4-one

Tetrahedron: asymmetry, 2003-02, Vol.14 (3), p.363-366

2003

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Zinc absorption in adult humans: the effect of protein sources added to liquid test meals

British journal of nutrition, 1996-04, Vol.75 (4), p.607-613

1996

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Degradation of phytic acid in cereal porridges improves iron absorption by human subjects

Identification of Angiotensin-I-Converting Enzyme Inhibitory Peptides Derived from Sodium Caseinate Hydrolysates Produced by Lactobacillus helveticus NCC 2765

Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding

Soy protein, phytate, and iron absorption in humans

The influence of different cereal grains on iron absorption from infant cereal foods

Tomato (Lycopersicon esculentum) Pectin Methylesterase and Polygalacturonase Behaviors Regarding Heat- and Pressure-Induced Inactivation

Bioavailability in infants of iron from infant cereals: effect of dephytinization

Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals

Purification and Characterization of Proteases from Bacillus amyloliquefaciens Isolated from Traditional Soybean Fermentation Starter

Structured fiber supports for gas phase biocatalysis

Biodegradation of 3-Chloro-1,2-propanediol with Saccharomyces cerevisiae

The influence of different protein sources on phytate inhibition of nonheme-iron absorption in humans

Primary Structure of the Abundant Seed Albumin of Theobroma cacao by Mass Spectrometry

Iron bioavailability studied in infants: the influence of phytic acid and ascorbic acid in infant formulas based on soy isolate

Lipase-Assisted Generation of 2-Methyl-3-furanthiol and 2-Furfurylthiol from Thioacetates

Inhibitory effect of a soybean-protein–related moiety on iron absorption in humans

Chemoenzymatic Synthesis of Aroma Active 5,6-Dihydro- and Tetrahydropyrazines from Aliphatic Acyloins Produced by Baker's Yeast

Manganese absorption in humans: the effect of phytic acid and ascorbic acid in soy formula

Total chemical synthesis of 2-ethenyl-3,5-dimethylpyrazine and 3-ethenyl-2,5-dimethylpyrazine

Biogeneration of 2-(1-hydroxyethyl)-4,5-dihydrothiazole as precursor of roasted and popcorn-like aroma for bakery products

Generation of Roasted Notes Based on 2-Acetyl-2-thiazoline and Its Precursor, 2-(1-Hydroxyethyl)-4,5-dihydrothiazole, by Combined Bio and Thermal Approaches

Lipase-Assisted Generation of 2-Methyl-3-furanthiol and 2-Furfurylthiol from Thioacetates

UV Degradation of Sesquiterpene Lactones in Chicory Extract: Kinetics and Identification of Reaction Products by HPLC-MS

Enantiogenic synthesis of ( R)-(−)-3-hydroxy-1-penten-4-one

Zinc absorption in adult humans: the effect of protein sources added to liquid test meals

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