The effect of intake of sausages fortified with β-CD-I2 complex on iodine status and thyroid function: A preliminary study-Reference-Cited by-同舟云学术

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The effect of intake of sausages fortified with β-CD-I2 complex on iodine status and thyroid function: A preliminary study

Published:2019-01 Issue: Volume:51 Page:159-163
ISSN:0946-672X
Container-title:Journal of Trace Elements in Medicine and Biology
language:en
Short-container-title:Journal of Trace Elements in Medicine and Biology

Author:

Polumbryk Maksym,Kravchenko Victor,Pasichnyi Vasyl,Omelchenko Chrystyna,Pachitskaya Irina

Funder

Ministry of Education and Science of Ukraine

Publisher

Elsevier BV

Subject

Inorganic Chemistry,Molecular Medicine,Biochemistry

Reference25 articles.

1. Assessment of Iodine Deficiency Disorders and Monitoring Their Elimination : a Guide for Programme Managers,2007

2. Effects of increased iodine intake on thyroid disorders;Sun;Endocrinol. Metab.,2014

3. Iodine deficiency disorders (IDD) and their eradication;Hetzel;Lancet,1983

4. Increase in incidence of hyperthyroidism predominantly occurs in young people after iodine fortification of salt in Denmark;Pedersen;J. Clin. Endocrinol. Metab.,2006

5. Effect of different cooking methods on iodine losses;Rana;J. Food Sci. Technol.,2013

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1. Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status;Drug Delivery and Translational Research;2024-04-26

2. Iodine–β-Cyclodextrin: An Effective Corrosion Inhibitor for Carbon Steel in Sulfuric Acid Solution - Experimental Design and Investigating Thermodynamic Parameters;Journal of the Turkish Chemical Society Section A: Chemistry;2023-10-24

3. ВЕГЕТАРІАНСЬКЕ ПІСОЧНЕ ПЕЧИВО ЗБАГАЧЕНЕ БАТАТОМ (IPOMOEA BATATAS VAR. PORTU BETERRABA);Journal of Chemistry and Technologies;2023-07-25

4. Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years;Critical Reviews in Food Science and Nutrition;2022-03-25

5. Combination of in situ iodization and Haloferax spp. bacteria enrichment in salt crystallization process;Journal of Food Science and Technology;2021-12-02

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