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6. Iron bioavailability of a casein-based iron fortificant compared with that of ferrous sulfate in whole milk: a randomized trial with a crossover design in adult women.

7. Inhibition of Iron Absorption by Calcium Is Modest in an Iron-Fortified, Casein- and Whey-Based Drink in Indian Children and Is Easily Compensated for by Addition of Ascorbic Acid.

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

9. Ferritin-Iron Is Released during Boiling and In Vitro Gastric Digestion.

10. Nonheme iron absorption in young women is not influenced by purified sulfated and unsulfated glycosaminoglycans.

11. Nonheme Iron Absorption in Young Women Is Not Influenced by Purified Sulfated and Unsulfated Glycosaminoglycans.

12. Chili, but not turmeric, inhibits iron absorption in young women from an iron-fortified composite meal.

13. Iron status and food matrix strongly affect the relative bioavailability of ferric pyrophosphate in humans.

14. Sodium iron EDTA [NaFe(III)EDTA] as a food fortificant: erythrocyte incorporation of iron and apparent absorption of zinc, copper, calcium, and magnesium from a complementary food based on wheat and soy in healthy infants.

15. Helicobacter pylori infection, iron absorption, and gastric acid secretion in Bangladeshi children.

16. Dephytinization of a complementary food based on wheat and soy increases zinc, but not copper, apparent absorption in adults.

17. Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans.

18. Measurement of magnesium absorption and retention in type 2 diabetic patients with the use of stable isotopes.

19. Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA.

20. No enhancing effect of vitamin A on iron absorption in humans.

21. Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste.

22. Improving iron absorption from a Peruvian school breakfast meal by adding ascorbic acid or Na2EDTA.

23. Influence of ascorbic acid on iron absorption from an iron-forified, chocolate-flavored...

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