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Lena Davidsson

Showing results (1-10 of 47) with videos related to

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The Journal of Nutrition|May 6, 2003
Approaches to improve iron bioavailability from complementary foodsLena Davidsson
The American Journal of Clinical Nutrition|June 10, 2011
New frontiers in science and technology: nuclear techniques in nutritionLena Davidsson, Sherry Tanumihardjo
Food and Nutrition Bulletin|July 2, 2011
Bioavailability of micronutrients: stable isotope techniques to develop effective food-based strategies to combat micronutrient deficienciesLena Davidsson, Marjorie Haskell
The Journal of Nutrition|April 29, 2004
The effect of Na2EDTA on iron absorption from ferrous fumarateMeredith C Fidler, Lena Davidsson
Neuropsychology, Development, and Cognition. Section B, Aging, Neuropsychology and Cognition|November 19, 2009
Effects of age on the temporal organization of working memory in deaf signersMary Rudner, Lena Davidsson, Jerker Ronnberg
The American Journal of Clinical Nutrition|May 11, 2005
Ascorbic acid supplementation and regular consumption of fresh orange juice increase the ascorbic acid content of human milk: studies in European and African lactating womenSynøve Daneel-Otterbech, Lena Davidsson, Richard Hurrell
The Journal of Pediatrics|September 14, 2015
Balancing the Benefits and Risks of Iron Fortification in Resource-Constrained SettingsStanley H Zlotkin, Lena Davidsson, Betsy Lozoff
BMC Public Health|September 6, 2014
Helicobacter pylori infection in pregnant women in four districts of Uganda: role of geographic location, education and water sourcesRhona Kezabu Baingana, John Kiboko Enyaru, Lena Davidsson
The British Journal of Nutrition|March 24, 2004
Fractional magnesium absorption is significantly lower in human subjects from a meal served with an oxalate-rich vegetable, spinach, as compared with a meal served with kale, a vegetable with a low oxalate contentTorsten Bohn, Lena Davidsson, Thomas Walczyk, et al.
The American Journal of Clinical Nutrition|February 27, 2004
Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humansTorsten Bohn, Lena Davidsson, Thomas Walczyk, et al.
Pageof 5

Showing results (1-10 of 47) with videos related to

Sort By:
Pageof 5
The Journal of Nutrition|May 6, 2003
Approaches to improve iron bioavailability from complementary foodsLena Davidsson
The American Journal of Clinical Nutrition|June 10, 2011
New frontiers in science and technology: nuclear techniques in nutritionLena Davidsson, Sherry Tanumihardjo
Food and Nutrition Bulletin|July 2, 2011
Bioavailability of micronutrients: stable isotope techniques to develop effective food-based strategies to combat micronutrient deficienciesLena Davidsson, Marjorie Haskell
The Journal of Nutrition|April 29, 2004
The effect of Na2EDTA on iron absorption from ferrous fumarateMeredith C Fidler, Lena Davidsson
Neuropsychology, Development, and Cognition. Section B, Aging, Neuropsychology and Cognition|November 19, 2009
Effects of age on the temporal organization of working memory in deaf signersMary Rudner, Lena Davidsson, Jerker Ronnberg
The American Journal of Clinical Nutrition|May 11, 2005
Ascorbic acid supplementation and regular consumption of fresh orange juice increase the ascorbic acid content of human milk: studies in European and African lactating womenSynøve Daneel-Otterbech, Lena Davidsson, Richard Hurrell
The Journal of Pediatrics|September 14, 2015
Balancing the Benefits and Risks of Iron Fortification in Resource-Constrained SettingsStanley H Zlotkin, Lena Davidsson, Betsy Lozoff
BMC Public Health|September 6, 2014
Helicobacter pylori infection in pregnant women in four districts of Uganda: role of geographic location, education and water sourcesRhona Kezabu Baingana, John Kiboko Enyaru, Lena Davidsson
The British Journal of Nutrition|March 24, 2004
Fractional magnesium absorption is significantly lower in human subjects from a meal served with an oxalate-rich vegetable, spinach, as compared with a meal served with kale, a vegetable with a low oxalate contentTorsten Bohn, Lena Davidsson, Thomas Walczyk, et al.
The American Journal of Clinical Nutrition|February 27, 2004
Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humansTorsten Bohn, Lena Davidsson, Thomas Walczyk, et al.
Pageof 5