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Christophe Zeder

Showing results (91-100 of 107) with videos related to

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Scientific Reports|March 27, 2020
Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II)Susanne Dold, Michael B Zimmermann, Frederike Jeroense, et al.
European Journal of Nutrition|April 1, 2016
Iron bioavailability from fresh cheese fortified with iron-enriched yeastMagalie Sabatier, Ines Egli, Richard Hurrell, et al.
British Journal of Haematology|February 1, 2024
Stable iron (<sup>58</sup>Fe) isotopic measurements in Kenyan toddlers during 3 months of iron supplementation demonstrate that half of the iron absorbed is lostAmbra Giorgetti, Suzane Nyilima, Nicole U Stoffel, et al.
Nutrients|April 23, 2022
Iron Bioavailability from Ferrous Ammonium Phosphate, Ferrous Sulfate, and Ferric Pyrophosphate in an Instant Milk Drink-A Stable Isotope Study in ChildrenRichard F Hurrell, Trinidad P Trinidad, Aida C Mallillin, et al.
The British Journal of Nutrition|June 12, 2019
Effects of feed iodine concentrations and milk processing on iodine concentrations of cows' milk and dairy products, and potential impact on iodine intake in Swiss adultsOlivia L van der Reijden, Valeria Galetti, Isabelle Herter-Aeberli, et al.
The Journal of Nutrition|April 21, 2017
Zinc Absorption from Milk Is Affected by Dilution but Not by Thermal Processing, and Milk Enhances Absorption of Zinc from High-Phytate Rice in Young Dutch WomenElise F Talsma, Diego Moretti, Sou Chheng Ly, et al.
The British Journal of Nutrition|June 9, 2016
Sodium pyrophosphate enhances iron bioavailability from bouillon cubes fortified with ferric pyrophosphateColin I Cercamondi, Guus S M J E Duchateau, Rajwinder K Harika, et al.
The American Journal of Clinical Nutrition|October 8, 2010
Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in young Beninese womenColin I Cercamondi, Ines M Egli, Ella Ahouandjinou, et al.
The Journal of Nutrition|August 30, 2023
Biofortified Yellow-Fleshed Potatoes Provide More Absorbable Zinc than a Commonly Consumed Variety: A Randomized Trial Using Stable Isotopes in Women in the Peruvian HighlandsReyna Liria-Domínguez, Mary Penny, Paul Antony Kroon, et al.
Nature Communications|January 24, 2025
Zinc absorption from maize-based meals enriched with edible house crickets: a randomized crossover stable-isotope study in Kenyan pre-school childrenNikolin Hilaj, Tele Boit, Pauline Andang'o, et al.
Pageof 11

Showing results (91-100 of 107) with videos related to

Sort By:
Pageof 11
Scientific Reports|March 27, 2020
Iron bioavailability from bouillon fortified with a novel ferric phytate compound: a stable iron isotope study in healthy women (part II)Susanne Dold, Michael B Zimmermann, Frederike Jeroense, et al.
European Journal of Nutrition|April 1, 2016
Iron bioavailability from fresh cheese fortified with iron-enriched yeastMagalie Sabatier, Ines Egli, Richard Hurrell, et al.
British Journal of Haematology|February 1, 2024
Stable iron (<sup>58</sup>Fe) isotopic measurements in Kenyan toddlers during 3 months of iron supplementation demonstrate that half of the iron absorbed is lostAmbra Giorgetti, Suzane Nyilima, Nicole U Stoffel, et al.
Nutrients|April 23, 2022
Iron Bioavailability from Ferrous Ammonium Phosphate, Ferrous Sulfate, and Ferric Pyrophosphate in an Instant Milk Drink-A Stable Isotope Study in ChildrenRichard F Hurrell, Trinidad P Trinidad, Aida C Mallillin, et al.
The British Journal of Nutrition|June 12, 2019
Effects of feed iodine concentrations and milk processing on iodine concentrations of cows' milk and dairy products, and potential impact on iodine intake in Swiss adultsOlivia L van der Reijden, Valeria Galetti, Isabelle Herter-Aeberli, et al.
The Journal of Nutrition|April 21, 2017
Zinc Absorption from Milk Is Affected by Dilution but Not by Thermal Processing, and Milk Enhances Absorption of Zinc from High-Phytate Rice in Young Dutch WomenElise F Talsma, Diego Moretti, Sou Chheng Ly, et al.
The British Journal of Nutrition|June 9, 2016
Sodium pyrophosphate enhances iron bioavailability from bouillon cubes fortified with ferric pyrophosphateColin I Cercamondi, Guus S M J E Duchateau, Rajwinder K Harika, et al.
The American Journal of Clinical Nutrition|October 8, 2010
Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in young Beninese womenColin I Cercamondi, Ines M Egli, Ella Ahouandjinou, et al.
The Journal of Nutrition|August 30, 2023
Biofortified Yellow-Fleshed Potatoes Provide More Absorbable Zinc than a Commonly Consumed Variety: A Randomized Trial Using Stable Isotopes in Women in the Peruvian HighlandsReyna Liria-Domínguez, Mary Penny, Paul Antony Kroon, et al.
Nature Communications|January 24, 2025
Zinc absorption from maize-based meals enriched with edible house crickets: a randomized crossover stable-isotope study in Kenyan pre-school childrenNikolin Hilaj, Tele Boit, Pauline Andang'o, et al.
Pageof 11