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Works by Glahn, R.P.

Results: 4

1

Iron Bioavailability from Common Raisin-containing Foods Assessed with an In Vitro Digestion/Caco-2 Cell Culture Model: Effects of Raisins.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1866, doi. 10.1111/j.1365-2621.2003.tb12344.x

By:

Yeung, C.K.;
Glahn, R.P.;
Miller, D.D.

Publication type:

Article

2

In Vitro Iron Bioavailability and Antioxidant Activity of Raisins.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 701, doi. 10.1111/j.1365-2621.2003.tb05735.x

By:

Yeung, C.K.;
Glahn, R.P.;
Wu, X.;
Liu, R.H.;
Miller, D.D.

Publication type:

Article

3

Comparison of the Availability of Various Iron Fortificants in Bread and Milk Using an In Vitro Digestion/Caco-2 Cell Culture Method.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 6, p. 2357, doi. 10.1111/j.1365-2621.2002.tb09554.x

By:

Yeung, A.C.;
Glahn, R.P.;
Miller, D.D.

Publication type:

Article

4

In Vitro Digestion/Caco-2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 925, doi. 10.1111/j.1365-2621.1999.tb15942.x

By:

Glahn, R.P.;
Lee, O.A.

Publication type:

Article