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Mary Penny

Showing results (11-20 of 15) with videos related to

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Frontiers in Nutrition|September 12, 2022
Development of an online food frequency questionnaire and estimation of misreporting of energy intake during the COVID-19 pandemic among young adults in PeruMaría Jesús Vega-Salas, Katherine Curi-Quinto, Alessandra Hidalgo-Aréstegui, 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.
The Journal of Nutrition|April 14, 2023
Total Iron Absorbed from Iron-Biofortified Potatoes Is Higher than that from Nonbiofortified Potatoes: A Randomized Trial Using Stable Iron Isotopes in Women from the Peruvian HighlandsGabriela Burgos, Reyna Liria, Christophe Zeder, et al.
The Journal of Nutrition|November 14, 2020
Iron Absorption from Iron-Biofortified Sweetpotato Is Higher Than Regular Sweetpotato in Malawian Women while Iron Absorption from Regular and Iron-Biofortified Potatoes Is High in Peruvian WomenRoelinda Jongstra, Martin N Mwangi, Gabriela Burgos, et al.
Clinical Nutrition ESPEN|January 12, 2025
Interaction between genetic risk score and dietary carbohydrate intake on high-density lipoprotein cholesterol levels: Findings from the study of obesity, nutrition, genes and social factors (SONGS)Ramatu Wuni, Katherine Curi-Quinto, Litai Liu, et al.
Pageof 2

Showing results (11-20 of 15) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 15 results.
Frontiers in Nutrition|September 12, 2022
Development of an online food frequency questionnaire and estimation of misreporting of energy intake during the COVID-19 pandemic among young adults in PeruMaría Jesús Vega-Salas, Katherine Curi-Quinto, Alessandra Hidalgo-Aréstegui, 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.
The Journal of Nutrition|April 14, 2023
Total Iron Absorbed from Iron-Biofortified Potatoes Is Higher than that from Nonbiofortified Potatoes: A Randomized Trial Using Stable Iron Isotopes in Women from the Peruvian HighlandsGabriela Burgos, Reyna Liria, Christophe Zeder, et al.
The Journal of Nutrition|November 14, 2020
Iron Absorption from Iron-Biofortified Sweetpotato Is Higher Than Regular Sweetpotato in Malawian Women while Iron Absorption from Regular and Iron-Biofortified Potatoes Is High in Peruvian WomenRoelinda Jongstra, Martin N Mwangi, Gabriela Burgos, et al.
Clinical Nutrition ESPEN|January 12, 2025
Interaction between genetic risk score and dietary carbohydrate intake on high-density lipoprotein cholesterol levels: Findings from the study of obesity, nutrition, genes and social factors (SONGS)Ramatu Wuni, Katherine Curi-Quinto, Litai Liu, et al.
Pageof 2