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Your search for [subject]Iron bioavailability returned 7 records. |
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Iron fortification of the food supply: a balancing act between bioavailability and iron-catalyzed oxidation reactions.
by Miller, DD.;
Subject: Food supply; Iron deficiency; Nutritional biotechnology; Iron solubility; Cereal products; Iron bioavailability; Iron fortification.
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The effects of bioavailable iron of foods on maternal and neonatal nutritional status.
by Villadolid, MF.; Manila: FNRI.
Subject: Ascorbic acid; Neonatal nutrition; Maternal nutrition; Iron inhibitor; Erythropoietic factors; Iron status; Pregnancy; Iron bioavailability; Dietary intake-pregnant mothers.
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The effect of diets of varying iron bioavailability on maternal and neonatal iron status.
by Villadolid, MF.;
Subject: Nutritional requirements-pregnant women; Dietary effect-pregnant women; Iron status-maternal neonatal; Diets-effects; Iron intake; Iron bioavailability.
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Iron absorption from FVRice iron fortified.
by Valdez, DH.; Bicutan, Taguig: Nutritional Biochemistry Division.
Subject: Fvrice-absorption rice; Iron bioavailability-fvrice; Rice fortification; Iron fortified rice; Dietary iron; Iron absorption anemia.
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The bioavailability of iron from selected ferrous sulfate preparations.
by Kuizon, MD.; Manila: FNRI.
Subject: Ferrous sulfate tablet; Iron bioavailability.
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The effect of cereal and legumes on iron availability. A report of the International Nutritional Anemia Consultative Group (INACG).
Washington, D.C: INACG, 1982.
Subject: Legumes-effect; Cereals-effect; Iron bioavailability.
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Nutrition: health and well-being.
Switzerland: Nestec, 1999.
Subject: Nutrition and elderly; Nutrition education; Prebiotics; Probiotics; Calcium; Opportunities; Iron bioavailability; Micronutrients; Food inclusion-challenges; Eating behavior.
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