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The Journal of Nutrition|February 20, 2020
Iron Absorption from Bouillon Fortified with Iron-Enriched Aspergillus oryzae Is Higher Than That Fortified with Ferric Pyrophosphate in Young WomenAmanda E Bries, Richard F Hurrell, Manju B ReddyNutrients|October 19, 2019
Alternative Protein and Iron Sources from Edible Insects but Not Solanum torvum Improved Body Composition and Iron Status in Malnourished RatsIsaac Agbemafle, Nicole Hanson, Amanda E Bries, et al.Current Developments in Nutrition|March 11, 2020
Assessment of Acute Serum Iron, Non-Transferrin-Bound Iron, and Gastrointestinal Symptoms with 3-Week Consumption of Iron-Enriched Aspergillus oryzae Compared with Ferrous SulfateAmanda E Bries, Chong Wang, Isaac Agbemafle, et al.The Journal of Nutrition|May 3, 2020
Whole Egg Consumption Decreases Cumulative Weight Gain in Diet-Induced Obese RatsCassondra J Saande, Amanda E Bries, Samantha K Pritchard, et al.The Journal of Nutrition|March 24, 2021
Letrozole-Induced Polycystic Ovary Syndrome Attenuates Cystathionine-β Synthase mRNA and Protein Abundance in the Ovaries of Female Sprague Dawley RatsAmanda E Bries, Joseph L Webb, Brooke Vogel, et al.Frontiers in Nutrition|May 27, 2021
RNA Sequencing Reveals Key Metabolic Pathways Are Modified by Short-Term Whole Egg ConsumptionAmanda E Bries, Joe L Webb, Brooke Vogel, et al.Plos One|November 3, 2020
Whole egg consumption increases gene expression within the glutathione pathway in the liver of Zucker Diabetic Fatty ratsJoe L Webb, Amanda E Bries, Brooke Vogel, et al.Pageof 1