Citations (23)
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Nan Sun, Bolun Sun, Chao Li, Jinjie Zhang & Wenge Yang. (2022) Effects of Different Pretreatment Methods and Dietary Factors on the Form and Bioavailability of Iodine in Laminaria japonica. Journal of Aquatic Food Product Technology 31:2, pages 154-169.
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Eva Duborská, Martin Urík & Jana Kubová. (2018) Interaction with soil enhances the toxic effect of iodide and iodate on barley (Hordeum vulgare L.) compared to artificial culture media during initial growth stage. Archives of Agronomy and Soil Science 64:1, pages 46-57.
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Renata Bieżanowska-Kopeć, Mirosław Pysz, Joanna Kapusta-Duch, Aneta Kopeć, Sylwester Smoleń, Aneta Koronowicz, Ewa Piątkowska, Roksana Rakoczy, Łukasz Skoczylas & Teresa Leszczyńska. (2016) The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (SeIV) and selenite (SeVI). International Journal of Food Sciences and Nutrition 67:8, pages 919-928.
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Articles from other publishers (20)
Justyna Waśniowska, Teresa Leszczyńska, Aneta Kopeć, Ewa Piątkowska, Sylwester Smoleń, Joanna Krzemińska, Iwona Kowalska, Jacek Słupski, Ewelina Piasna-Słupecka, Katarzyna Krawczyk & Aneta Koronowicz. (2023) Curly Kale (Brassica oleracea var. Sabellica L.) Biofortified with 5,7-Diiodo-8-quinolinol: The Influence of Heat Treatment on Iodine Level, Macronutrient Composition and Antioxidant Content. Nutrients 15:22, pages 4730.
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Kiran Khandagale, Dhananjay Shirsat & Avinash Ade. 2023. Biofortification in Cereals. Biofortification in Cereals
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Jagdish Singh, Jyoti Devi & Vidya Sagar. 2022. Biofortification of Staple Crops. Biofortification of Staple Crops
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Christoph Budke, Werner Dierend, Hans-Georg Schön, Katja Hora, Karl Hermann Mühling & Diemo Daum. (2021) Iodine Biofortification of Apples and Pears in an Orchard Using Foliar Sprays of Different Composition. Frontiers in Plant Science 12.
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Krystyna Szymandera-Buszka, Katarzyna Waszkowiak, Anna Kaczmarek & Agata Zaremba. (2021) Wheat dietary fibre and soy protein as new carriers of iodine compounds for food fortification – The effect of storage conditions on the stability of potassium iodide and potassium iodate. LWT 137, pages 110424.
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Ismail Cakmak, Massimo Marzorati, Pieter Van den Abbeele, Katja Hora, Harmen Tjalling Holwerda, Mustafa Atilla Yazici, Erdinc Savasli, Joachim Neri & Gijs Du Laing. (2020) Fate and Bioaccessibility of Iodine in Food Prepared from Agronomically Biofortified Wheat and Rice and Impact of Cofertilization with Zinc and Selenium. Journal of Agricultural and Food Chemistry 68:6, pages 1525-1535.
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Seyedeh Hoorieh Fallah, Asieh Khalilpour, Abdoliman Amouei, Mojgan Rezapour & Hajar Tabarinia. (2020) Stability of Iodine in Iodized Salt Against Heat, Light and Humidity. International Journal of Health and Life Sciences 6:1.
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M. Iannaccone, R. Elgendy, A. Ianni, C. Martino, F. Palazzo, M. Giantin, L. Grotta, M. Dacasto & G. Martino. (2020) Whole-transcriptome profiling of sheep fed with a high iodine-supplemented diet. Animal 14:4, pages 745-752.
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Ann-Katrin Meinhardt, Alexandra Müller, Anna Burcza & Ralf Greiner. (2019) Influence of cooking on the iodine content in potatoes, pasta and rice using iodized salt. Food Chemistry 301, pages 125293.
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Maria Gonnella, Massimiliano Renna, Massimiliano D’Imperio, Pietro Santamaria & Francesco Serio. (2019) Iodine Biofortification of Four Brassica Genotypes is Effective Already at Low Rates of Potassium Iodate. Nutrients 11:2, pages 451.
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Maija Greis, Laila Seppä, Eija-Riitta Venäläinen, Arja Lyytikäinen & Hely Tuorila. (2018) Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle. LWT 93, pages 606-612.
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Graham Lyons. (2018) Biofortification of Cereals With Foliar Selenium and Iodine Could Reduce Hypothyroidism. Frontiers in Plant Science 9.
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Angelo Signore, Massimiliano Renna, Massimiliano D'Imperio, Francesco Serio & Pietro Santamaria. (2018) Preliminary Evidences of Biofortification with Iodine of “Carota di Polignano”, An Italian Carrot Landrace. Frontiers in Plant Science 9.
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Rui Li, De-Wang Li, Ai-Lan Yan, Chun-Lai Hong, Hui-Ping Liu, Le-Hua Pan, Ming-Yi Song, Zhi-Xi Dai, Ming-Li Ye & Huan-Xin Weng. (2017) The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion. Journal of Food Science and Technology 55:1, pages 366-375.
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Joanna Kapusta-Duch, Renata Bieżanowska-Kopeć, Sylwester Smoleń, Mirosław Pysz, Aneta Kopeć, Ewa Piątkowska, Roksana Rakoczy, Aneta Koronowicz, Łukasz Skoczylas & Teresa Leszczyńska. (2017)
The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (
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Silvia Gonzali, Claudia Kiferle & Pierdomenico Perata. (2017) Iodine biofortification of crops: agronomic biofortification, metabolic engineering and iodine bioavailability. Current Opinion in Biotechnology 44, pages 16-26.
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Eva Duborská, Martin Urík, Marek Bujdoš & Jana Kubová. (2016) Aging and Substrate Type Effects on Iodide and Iodate Accumulation by Barley (Hordeum vulgare L.). Water, Air, & Soil Pollution 227:11.
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Patrick G. Lawson, Diemo Daum, Roman Czauderna & Carsten Vorsatz. (2016)
Factors influencing the efficacy of iodine foliar sprays used for biofortifying butterhead lettuce (
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Fuad I Abbag, Saeed A Abu-Eshy, Ahmed A Mahfouz, Suliman A Al-Fifi, Hussein El-Wadie, Samy M Abdallah, Mustafa G Musa, Charles S Devansan & Ayuub Patel. (2015) Iodine-deficiency disorders in the Aseer region, south-western Saudi Arabia: 20 years after the national survey and universal salt iodization. Public Health Nutrition 18:14, pages 2523-2529.
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