Rapid Communication
- 31 January 1998
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 61 (1-2) , 1-7
- https://doi.org/10.1016/s0308-8146(97)00127-1
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Effects of Meat and Selected Food Components on the Valence of Nonheme Iron during In Vitro DigestionJournal of Food Science, 1991
- The importance of reductive mechanisms for intestinal uptake of iron from ferric maltol and ferric nitrilotriacetic acid (NTA)Journal of Pharmacy and Pharmacology, 1990
- Iron absorption in humans as influenced by bovine milk proteinsThe American Journal of Clinical Nutrition, 1989
- The Enhancement of Nonheme Iron Bioavailability by Beef Protein in the RatJournal of Nutrition, 1989
- Iron absorption in humans: bovine serum albumin compared with beef muscle and egg whiteThe American Journal of Clinical Nutrition, 1988
- In vitro estimation of the effects of selected proteins on iron bioavailabilityThe American Journal of Clinical Nutrition, 1984
- Studies of the reactions of ferric iron with glutathione and some related thiolsInorganica Chimica Acta, 1983
- Food iron absorption in human subjects. III. Comparison of the effect of animal proteins on nonheme iron absorptionThe American Journal of Clinical Nutrition, 1976
- DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENTJournal of Food Science, 1974
- Tissue sulfhydryl groupsArchives of Biochemistry and Biophysics, 1959