Citations (37)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (4)
Shengjie Hu, Songyi Lin, Xueqing He & Na Sun. (2023) Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability. Critical Reviews in Food Science and Nutrition 63:29, pages 10197-10216.
Read now
Read now
Marius Affonfere, Flora Josiane Chadare, Finagnon Toyi Kévin Fassinou, Anita Rachel Linnemann & Kwaku Gyebi Duodu. (2023) In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review. Food Reviews International 39:2, pages 1014-1042.
Read now
Read now
Yaxing Man, Tiantian Xu, Benu Adhikari, Cunshan Zhou, Yuchuan Wang & Bo Wang. (2022) Iron supplementation and iron-fortified foods: a review. Critical Reviews in Food Science and Nutrition 62:16, pages 4504-4525.
Read now
Read now
Michael E. Wagner, Katherine A. Spoth, Lena F. Kourkoutis & Syed S. H. Rizvi. (2016) Stability of niosomes with encapsulated vitamin D3 and ferrous sulfate generated using a novel supercritical carbon dioxide method. Journal of Liposome Research 26:4, pages 261-268.
Read now
Read now
Articles from other publishers (33)
Xiangjun Ding, Haili Li, Mengdan Xu, Xueling Li & Meiqing Li. (2024) Peptide composition analysis, structural characterization, and prediction of iron binding modes of small molecular weight peptides from mung bean. Food Research International 175, pages 113735.
Crossref
Crossref
Hui Zhang, Fan Yang, Zihou Cao, Youjia Xu & Mingyong Wang. (2023) The influence of iron on bone metabolism disorders. Osteoporosis International.
Crossref
Crossref
Emine ERDAĞ AKCA, Özlem ÇAĞINDI & Ergun KÖSE. (2023) KURUTULMUŞ ET İLE ZENGİNLEŞTİRİLMİŞ TAM BUĞDAY UNLU GALETALARDA IN VITRO DEMİR BİYOERİŞİLEBİLİRLİĞİNİN SAPTANMASIIN VITRO IRON BIOACCESSIBILITY OF WHOLE WHEAT FLOUR BREADSTICKS FORTIFIED WITH DRIED MEAT POWDER. GIDA / THE JOURNAL OF FOOD, pages 1216-1229.
Crossref
Crossref
Georgios C. Stefos, Eleni Dalaka, Georgia Papoutsi, Irida Palamidi, Varvara Andreou, George Katsaros, Ioannis Bossis, Ioannis Politis & Georgios Theodorou. (2023) In vitro evaluation of the effect of yogurt acid whey fractions on iron bioavailability.. Journal of Dairy Science.
Crossref
Crossref
Seyedeh Fatemeh Fatemi, Kiyavash Irankhah, Johanita Kruger, Maaike J. Bruins & Seyyed Reza Sobhani. (2023) Implementing micronutrient fortification programs as a potential practical contribution to achieving sustainable diets. Nutrition Bulletin 48:3, pages 411-424.
Crossref
Crossref
Chen Tan, Asli Can Karaca, Elham Assadpour & Seid Mahdi Jafari. (2023) Influence of different nano/micro-carriers on the bioavailability of iron: Focus on in vitro–in vivo studies. Advances in Colloid and Interface Science 318, pages 102949.
Crossref
Crossref
Xiaoxi ChangChenyan LvGuanghua Zhao. (2023) A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems. Annual Review of Food Science and Technology 14:1, pages 113-133.
Crossref
Crossref
Karolina Nowosad, Monika Sujka & Jakub Wyrostek. (2022)
Preparation of yeast flakes enriched with iron and vitamin
B
12
using a pulsed electric field technology
. Journal of Food Process Engineering 46:2.
Crossref
Crossref
Vedika Singh, Ashwath Kumar K, Naveen Kumar JK & P Prabhasankar. (2022) Abiotic stress treatment to improve the iron bio-availability in cereal grains and its validation in biscuits. Journal of Food Measurement and Characterization 17:1, pages 895-903.
Crossref
Crossref
Sara Mohamadi, Najmeh Yazdanfar, Boshra Ebrahiminejad, Samira Shokri, Mohadeseh Pirhadi, Parisa Sadighara & Tayebeh Zeinali. (2023) Evaluation of iron content in bakery flour samples of Tehran, Iran. Heliyon 9:1, pages e12937.
Crossref
Crossref
Ana M. Caballero Valcárcel, Rubén López Nicolás, Carmen Frontela Saseta, Carlos A. González Bermúdez, Carmen Martínez Graciá & Marina Santaella Pascual. (2022) Comparison of bioavailability and transporters gene expression of four iron fortificants added to infant cereals. Food Bioscience 50, pages 102023.
Crossref
Crossref
Emine Erdağ Akca, Özlem Çağındı & Ergun Köse. (2022) The Importance of Cereal Based Foods to Prevention of Iron Deficiency. The Importance of Cereal Based Foods to Prevention of Iron Deficiency.
Ghadeer Mattar, Amira Haddarah, Joseph Haddad, Montserrat Pujola & Franscesc Sepulcre. (2022) New approaches, bioavailability and the use of chelates as a promising method for food fortification. Food Chemistry 373, pages 131394.
Crossref
Crossref
Gabriel Silvério Filbido, Isabela Mendes Pacheco Narita, Ana Paula de Oliveira Pinheiro, Daphane da Cruz e Silva, Bruno Araujo Ferreira, Edgar Nascimento, Ricardo Dalla Villa & Adriana Paiva de Oliveira. (2021) In vitro bioaccessibility of minerals in fortified infant foods and correlation between mineral absorption facilitators and inhibitors. Journal of Food Measurement and Characterization 15:6, pages 5648-5656.
Crossref
Crossref
Sylwia Budzyńska, Marek Siwulski, Zuzanna Magdziak, Anna Budka, Monika Gąsecka, Pavel Kalač, Piotr Rzymski, Przemysław Niedzielski & Mirosław Mleczek. (2021) Influence of Iron Addition (Alone or with Calcium) to Elements Biofortification and Antioxidants in Pholiota nameko. Plants 10:11, pages 2275.
Crossref
Crossref
Karolina Nowosad & Monika Sujka. (2021) The Use of Iron-Enriched Yeast for the Production of Flatbread. Molecules 26:17, pages 5204.
Crossref
Crossref
Giulio Verna, Annamaria Sila, Marina Liso, Mauro Mastronardi, Marcello Chieppa, Hellas Cena & Pietro Campiglia. (2021) Iron-Enriched Nutritional Supplements for the 2030 Pharmacy Shelves. Nutrients 13:2, pages 378.
Crossref
Crossref
Nathalia A. Gómez-Grimaldos, Leidy J. Gómez-Sampedro, José E. Zapata-Montoya, Gabriel López-García, Antonio Cilla & Amparo Alegría-Torán. (2020) Bovine plasma hydrolysates’ iron chelating capacity and its potentiating effect on ferritin synthesis in Caco-2 cells. Food & Function 11:12, pages 10907-10912.
Crossref
Crossref
Ângela Liberal, José Pinela, Ana Maria Vívar-Quintana, Isabel C. F. R. Ferreira & Lillian Barros. (2020) Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies. Foods 9:12, pages 1871.
Crossref
Crossref
Jin Cheng, Ahmad Kenaan, Di Zhao, Daizong Qi & Jie Song. (2020) Photo-polymerizable ferrous sulfate liposomes as vehicles for iron fortification of food. Nanomedicine: Nanotechnology, Biology and Medicine 30, pages 102286.
Crossref
Crossref
Anatoly A. Kirichuk, Yury A. Rakhmanin, Andrey A. Skalny, Olga P. Ajsuvakova, Aleksey A. Tinkov, Andrey R. Grabeklis & Anatoly V. Skalny. (2020) The influence of fortified food products on dietary iron, iodine, and zinc content in Tajik schoolchildren. Hygiene and sanitation 99:9, pages 975-979.
Crossref
Crossref
M. Gažarová, J. Kopčeková, J. Mrázová & P. Chlebo. (2020) Effect of Gluten-Free Bakery Products on Serum Levels of Mineral Elements in Healthy Consumers. Scientia Agriculturae Bohemica 51:2, pages 41-50.
Crossref
Crossref
Wenfei Wu, Yiying Yang, Na Sun, Zhijie Bao & Songyi Lin. (2020) Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability. Food Research International 131, pages 108976.
Crossref
Crossref
Kholoud K. Khoja, Amy Buckley, Mohamad F. Aslam, Paul A. Sharp & Gladys O. Latunde-Dada. (2020) In Vitro Bioaccessibility and Bioavailability of Iron from Mature and Microgreen Fenugreek, Rocket and Broccoli. Nutrients 12:4, pages 1057.
Crossref
Crossref
Elżbieta Suchowilska, Marian Wiwart, Rudolf Krska & Wolfgang Kandler. (2019) Do Triticum aestivum L. and Triticum spelta L. Hybrids Constitute a Promising Source Material for Quality Breeding ofNew Wheat Varieties?. Agronomy 10:1, pages 43.
Crossref
Crossref
I. Rodriguez-Ramiro, C. Dell'Aquila, J.L. Ward, A.L. Neal, S.F.A. Bruggraber, P.R. Shewry & S. Fairweather-Tait. (2019) Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model. Food Chemistry 301, pages 125292.
Crossref
Crossref
Eloïse Swanepoel, Lize Havemann‐Nel, Marinel Rothman, Ria Laubscher, Tonderayi M. Matsungo, Cornelius M. Smuts & Mieke Faber. (2018)
Contribution of commercial infant products and fortified staple foods to nutrient intake at ages 6, 12, and 18 months in a cohort of children from a low socio‐economic community in
S
outh
A
frica
. Maternal & Child Nutrition 15:2.
Crossref
Crossref
Zohreh Khodaii, Mojgan Najaf Zadeh, Jamal Kamali & Mahboobeh Mehrabani Natanzi. (2019) Enhanced iron absorption from lactic acid fermented bread (an in vivo/ex vivo study). Gene Reports, pages 100389.
Crossref
Crossref
Ruth Blanco-Rojo & M. Pilar Vaquero. (2019) Iron bioavailability from food fortification to precision nutrition. A review. Innovative Food Science & Emerging Technologies 51, pages 126-138.
Crossref
Crossref
Manvesh Kumar Sihag, Vivek Sharma, Ankit Goyal, Sumit Arora & Rajeev Kapila. (2016)
In vivo
assessment of iron bioavailability from fortified pearl millet based weaning food
. Journal of the Science of Food and Agriculture 96:13, pages 4410-4415.
Crossref
Crossref
Johanita Kruger. (2016) Replacing electrolytic iron in a fortification-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridges. Food Chemistry 205, pages 9-13.
Crossref
Crossref
Ana Paula Rebellato, Beatriz C. Pacheco, Juliana P. Prado & Juliana Azevedo Lima Pallone. (2015) Iron in fortified biscuits: A simple method for its quantification, bioaccessibility study and physicochemical quality. Food Research International 77, pages 385-391.
Crossref
Crossref
Ana María Caballero Valcárcel, Rubén López Nicolás, Carmen Frontela Saseta, Carlos Alberto González Bermúdez, Carmen Martinez Graciá & Marina Santaella Pascual. (2022) Comparison of Bioavailability and Transporters Gene Expression of Four Iron Fortificants Added to Infant Cereals. SSRN Electronic Journal.
Crossref
Crossref