Nutriomic Analysis of Fresh and Processed Fruit Products. 1. During in Vitro Digestions-Reference-Cited by-同舟云学术

Nutriomic Analysis of Fresh and Processed Fruit Products. 1. During in Vitro Digestions

Published:2009-03-16 Issue:8 Volume:57 Page:3363-3376
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Epriliati Indah¹,D’Arcy Bruce¹,Gidley Mike¹

Affiliation:

1. School of Land, Crop and Food Sciences and Center for Nutrition and Food Sciences, The University of Queensland, Slip Road, St. Lucia, Australia 4072

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf900368p

Reference67 articles.

1. Doring, F.Nutriomics - komplexe Analyse der Interaktion zwischen Ernahrungsumwelt und biologischer Individualitat. [online] available athttp://www.vdoe.de/jt2002-zf-4-doering.htm, 2004.

2. Chairman's introduction: What can we expect to learn from genomics?

3. Comparison of Iron Bioavailability from 15 Rice Genotypes: Studies Using an in Vitro Digestion/Caco-2 Cell Culture Model

4. Assessment of Carotenoid Bioavailability of Whole Foods Using a Caco-2 Cell Culture Model Coupled with an in Vitro Digestion

5. Assessment of Concentrations of Iron and Zinc and Bioavailable Iron in Grains of Early-Maturing Tropical Maize Varieties

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