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Johanita Kruger

Showing results (1-10 of 23) with videos related to

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Food Science & Nutrition|July 30, 2020
Potential of food-to-food fortification with cowpea leaves and orange-fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready-to-eat maize porridgesJohanita Kruger
Food Chemistry|March 24, 2016
Replacing electrolytic iron in a fortification-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridgesJohanita Kruger
Food & Function|April 30, 2020
Ascorbic acid, sucrose and olive oil lipids mitigate the inhibitory effects of pectin on the bioaccessibility and Caco-2 cellular uptake of ferulic acid and naringeninJohanita Kruger, Nadine Sus, Jan Frank
Journal of Agricultural and Food Chemistry|May 7, 2019
Iron, Catechin, and Ferulic Acid Inhibit Cellular Uptake of β-Carotene by Reducing MicellizationJohanita Kruger, Wolfgang Stuetz, Jan Frank
International Journal of Food Sciences and Nutrition|August 5, 2017
Vegetable relishes, high in β-carotene, increase the iron, zinc and β-carotene nutritive values from cereal porridgesJohanita Kruger, Annelies Breynaert, Luc Pieters, et al.
International Journal of Food Sciences and Nutrition|February 15, 2014
Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghumJohanita Kruger, André Oelofse, John R N Taylor
Food Chemistry|December 23, 2014
Novel in situ evaluation of the role minerals play in the development of the hard-to-cook (HTC) defect of cowpeas and its effect on the in vitro mineral bioaccessibilityJohanita Kruger, Roya Minnis-Ndimba, Christopher Mtshali, et al.
International Journal of Biological Macromolecules|May 31, 2024
Fabrication of phenolic loaded spray-dried nanoliposomes stabilized by chitosan and whey protein: Digestive stability, transepithelial transport and bioactivity retention of phenolicsKadriye Nur Kasapoğlu, Nadine Sus, Johanita Kruger, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practicesJohanita Kruger, John R N Taylor, Mario G Ferruzzi, et al.
The Journal of Pediatrics|January 19, 2020
Dysbiosis Signatures of Fecal Microbiota in South African Infants with Respiratory, Gastrointestinal, and Other DiseasesSrinivasan Krishnamoorthy, Vinet Coetzee, Johanita Kruger, et al.
Pageof 3

Showing results (1-10 of 23) with videos related to

Sort By:
Pageof 3
Food Science & Nutrition|July 30, 2020
Potential of food-to-food fortification with cowpea leaves and orange-fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready-to-eat maize porridgesJohanita Kruger
Food Chemistry|March 24, 2016
Replacing electrolytic iron in a fortification-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridgesJohanita Kruger
Food & Function|April 30, 2020
Ascorbic acid, sucrose and olive oil lipids mitigate the inhibitory effects of pectin on the bioaccessibility and Caco-2 cellular uptake of ferulic acid and naringeninJohanita Kruger, Nadine Sus, Jan Frank
Journal of Agricultural and Food Chemistry|May 7, 2019
Iron, Catechin, and Ferulic Acid Inhibit Cellular Uptake of β-Carotene by Reducing MicellizationJohanita Kruger, Wolfgang Stuetz, Jan Frank
International Journal of Food Sciences and Nutrition|August 5, 2017
Vegetable relishes, high in β-carotene, increase the iron, zinc and β-carotene nutritive values from cereal porridgesJohanita Kruger, Annelies Breynaert, Luc Pieters, et al.
International Journal of Food Sciences and Nutrition|February 15, 2014
Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghumJohanita Kruger, André Oelofse, John R N Taylor
Food Chemistry|December 23, 2014
Novel in situ evaluation of the role minerals play in the development of the hard-to-cook (HTC) defect of cowpeas and its effect on the in vitro mineral bioaccessibilityJohanita Kruger, Roya Minnis-Ndimba, Christopher Mtshali, et al.
International Journal of Biological Macromolecules|May 31, 2024
Fabrication of phenolic loaded spray-dried nanoliposomes stabilized by chitosan and whey protein: Digestive stability, transepithelial transport and bioactivity retention of phenolicsKadriye Nur Kasapoğlu, Nadine Sus, Johanita Kruger, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practicesJohanita Kruger, John R N Taylor, Mario G Ferruzzi, et al.
The Journal of Pediatrics|January 19, 2020
Dysbiosis Signatures of Fecal Microbiota in South African Infants with Respiratory, Gastrointestinal, and Other DiseasesSrinivasan Krishnamoorthy, Vinet Coetzee, Johanita Kruger, et al.
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