Effect of ferrous sulfate fortification in germinated brown rice on seed iron concentration and bioavailability-Reference-Cited by-同舟云学术

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Effect of ferrous sulfate fortification in germinated brown rice on seed iron concentration and bioavailability

Published:2013-06 Issue:2-3 Volume:138 Page:1952-1958
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wei Yanyan,Shohag M.J.I.,Ying Feng,Yang Xiaoe,Wu Chunyong,Wang Yuyan

Funder

HarvestPlus-China Program

International Cooperation Program from the Ministry of Science and Technology, China

Zhejiang Provincial Department of Education, Zhejiang, China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties;Afify;PLoS One,2011

2. Screening of iron bioavailability patterns in eight bean (Phaseolus vulgaris L.) genotypes using the Caco-2 cell in vitro model;Ariza-Nieto;Journal of Agricultural and Food Chemistry,2007

3. Brown rice-beyond the color reviving a lost health food: A review;Babu;American–Eurasian Journal of Agronomy,2009

4. Current methods for estimating dietary iron bioavailability do not work in China;Du;Journal of Nutrition,2000

5. Not just a grain of rice: The quest for quality;Fitzgerald;Trends in Plant Science,2009

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