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R F Hurrell

Showing results (1-10 of 67) with videos related to

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Nutrition Reviews|June 1, 1997
Preventing iron deficiency through food fortificationR F Hurrell
Experientia. Supplementum|January 1, 1983
Food processing and storage as a determinant of protein and amino acid availabilityR F Hurrell, P A Finot
Advances in Experimental Medicine and Biology|January 1, 1984
Nutritional consequences of the reactions between proteins and oxidized polyphenolic acidsR F Hurrell, P A Finot
The British Journal of Nutrition|January 1, 1975
The use of three dye-binding procedures for the assessment of heat damage to food proteinsR F Hurrell, K J Carpenter
Advances in Experimental Medicine and Biology|January 1, 1977
Nutritional significance of cross-link formation during food processingR F Hurrell, K J Carpenter
The British Journal of Nutrition|January 1, 1994
NaFe3+EDTA as a food fortificant: influence on zinc, calcium and copper metabolism in the ratR F Hurrell, S Ribas, L Davidsson
The American Journal of Clinical Nutrition|August 1, 1994
Sodium iron EDTA [NaFe(III)EDTA] as a food fortificant: the effect on the absorption and retention of zinc and calcium in womenL Davidsson, P Kastenmayer, R F Hurrell
The Journal of Nutrition|July 3, 1998
Sodium iron EDTA [NaFe(III)EDTA] as a food fortificant does not influence absorption and urinary excretion of manganese in healthy adultsL Davidsson, A Almgren, R F Hurrell
The British Journal of Nutrition|January 1, 1985
Reactions of proteins with oxidizing lipids. 1. Analytical measurements of lipid oxidation and of amino acid losses in a whey protein-methyl linolenate model systemH K Nielsen, J Löliger, R F Hurrell
International Journal of Obesity (2005)|July 29, 2009
Overweight children have higher circulating hepcidin concentrations and lower iron status but have dietary iron intakes and bioavailability comparable with normal weight childrenI Aeberli, R F Hurrell, M B Zimmermann
Pageof 7

Showing results (1-10 of 67) with videos related to

Sort By:
Pageof 7
Nutrition Reviews|June 1, 1997
Preventing iron deficiency through food fortificationR F Hurrell
Experientia. Supplementum|January 1, 1983
Food processing and storage as a determinant of protein and amino acid availabilityR F Hurrell, P A Finot
Advances in Experimental Medicine and Biology|January 1, 1984
Nutritional consequences of the reactions between proteins and oxidized polyphenolic acidsR F Hurrell, P A Finot
The British Journal of Nutrition|January 1, 1975
The use of three dye-binding procedures for the assessment of heat damage to food proteinsR F Hurrell, K J Carpenter
Advances in Experimental Medicine and Biology|January 1, 1977
Nutritional significance of cross-link formation during food processingR F Hurrell, K J Carpenter
The British Journal of Nutrition|January 1, 1994
NaFe3+EDTA as a food fortificant: influence on zinc, calcium and copper metabolism in the ratR F Hurrell, S Ribas, L Davidsson
The American Journal of Clinical Nutrition|August 1, 1994
Sodium iron EDTA [NaFe(III)EDTA] as a food fortificant: the effect on the absorption and retention of zinc and calcium in womenL Davidsson, P Kastenmayer, R F Hurrell
The Journal of Nutrition|July 3, 1998
Sodium iron EDTA [NaFe(III)EDTA] as a food fortificant does not influence absorption and urinary excretion of manganese in healthy adultsL Davidsson, A Almgren, R F Hurrell
The British Journal of Nutrition|January 1, 1985
Reactions of proteins with oxidizing lipids. 1. Analytical measurements of lipid oxidation and of amino acid losses in a whey protein-methyl linolenate model systemH K Nielsen, J Löliger, R F Hurrell
International Journal of Obesity (2005)|July 29, 2009
Overweight children have higher circulating hepcidin concentrations and lower iron status but have dietary iron intakes and bioavailability comparable with normal weight childrenI Aeberli, R F Hurrell, M B Zimmermann
Pageof 7