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R F Hurrell

Showing results (11-20 of 67) with videos related to

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The British Journal of Nutrition|March 1, 1985
Stability of tryptophan during food processing and storage. 2. A comparison of methods used for the measurement of tryptophan losses in processed foodsH K Nielsen, A Klein, R F Hurrell
The British Journal of Nutrition|September 22, 2000
Inhibition of non-haem iron absorption in man by polyphenolic-containing beveragesR F Hurrell, M Reddy, J D Cook
The American Journal of Clinical Nutrition|March 25, 2000
Estimation of nonheme-iron bioavailability from meal compositionM B Reddy, R F Hurrell, J D Cook
The British Journal of Nutrition|May 1, 1983
Storage of milk powders under adverse conditions. 2. Influence on the content of water-soluble vitaminsJ E Ford, R F Hurrell, P A Finot
The American Journal of Clinical Nutrition|May 16, 1998
Influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink in Jamaican childrenL Davidsson, T Walczyk, A Morris, et al.
The British Journal of Nutrition|May 1, 1983
Storage of milk powders under adverse conditions. I. Losses of lysine and of other essential amino acids as determined by chemical and microbiological methodsR F Hurrell, P A Finot, J E Ford
The British Journal of Nutrition|September 1, 1995
Zinc absorption in adult humans: the effect of iron fortificationL Davidsson, A Almgren, B Sandström, et al.
European Journal of Clinical Nutrition|August 5, 2000
A national study of the prevalence of overweight and obesity in 6-12 y-old Swiss children: body mass index, body-weight perceptions and goalsM B Zimmermann, S Y Hess, R F Hurrell
The American Journal of Clinical Nutrition|April 1, 1995
The effect of red and white wines on nonheme-iron absorption in humansJ D Cook, M B Reddy, R F Hurrell
The British Journal of Nutrition|March 1, 1982
Protein-polyphenol reactions. 1. Nutritional and metabolic consequences of the reaction between oxidized caffeic acid and the lysine residues of caseinR F Hurrell, P A Finot, J L Cuq
Pageof 7

Showing results (11-20 of 67) with videos related to

Sort By:
Pageof 7
The British Journal of Nutrition|March 1, 1985
Stability of tryptophan during food processing and storage. 2. A comparison of methods used for the measurement of tryptophan losses in processed foodsH K Nielsen, A Klein, R F Hurrell
The British Journal of Nutrition|September 22, 2000
Inhibition of non-haem iron absorption in man by polyphenolic-containing beveragesR F Hurrell, M Reddy, J D Cook
The American Journal of Clinical Nutrition|March 25, 2000
Estimation of nonheme-iron bioavailability from meal compositionM B Reddy, R F Hurrell, J D Cook
The British Journal of Nutrition|May 1, 1983
Storage of milk powders under adverse conditions. 2. Influence on the content of water-soluble vitaminsJ E Ford, R F Hurrell, P A Finot
The American Journal of Clinical Nutrition|May 16, 1998
Influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink in Jamaican childrenL Davidsson, T Walczyk, A Morris, et al.
The British Journal of Nutrition|May 1, 1983
Storage of milk powders under adverse conditions. I. Losses of lysine and of other essential amino acids as determined by chemical and microbiological methodsR F Hurrell, P A Finot, J E Ford
The British Journal of Nutrition|September 1, 1995
Zinc absorption in adult humans: the effect of iron fortificationL Davidsson, A Almgren, B Sandström, et al.
European Journal of Clinical Nutrition|August 5, 2000
A national study of the prevalence of overweight and obesity in 6-12 y-old Swiss children: body mass index, body-weight perceptions and goalsM B Zimmermann, S Y Hess, R F Hurrell
The American Journal of Clinical Nutrition|April 1, 1995
The effect of red and white wines on nonheme-iron absorption in humansJ D Cook, M B Reddy, R F Hurrell
The British Journal of Nutrition|March 1, 1982
Protein-polyphenol reactions. 1. Nutritional and metabolic consequences of the reaction between oxidized caffeic acid and the lysine residues of caseinR F Hurrell, P A Finot, J L Cuq
Pageof 7