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R F Hurrell

Showing results (41-50 of 67) with videos related to

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European Journal of Clinical Nutrition|April 18, 2001
Monitoring the adequacy of salt iodization in Switzerland: a national study of school children and pregnant womenS Y Hess, M B Zimmermann, T Torresani, et al.
European Journal of Clinical Nutrition|March 10, 2005
Iron absorption by human subjects from different iron fortification compounds added to Thai fish sauceT Walczyk, S Tuntipopipat, C Zeder, et al.
The British Journal of Nutrition|March 1, 1994
A double stable isotope technique for measuring iron absorption in infantsP Kastenmayer, L Davidsson, P Galan, et al.
The British Journal of Nutrition|March 1, 1985
Stability of tryptophan during food processing and storage. 1. Comparative losses of tryptophan, lysine and methionine in different model systemsH K Nielsen, D De Weck, P A Finot, et al.
European Journal of Clinical Nutrition|October 6, 1999
An evaluation of salt intake and iodine nutrition in a rural and urban area of the Côte d'IvoireS Y Hess, M B Zimmermann, F Staubli-Asobayire, et al.
The American Journal of Clinical Nutrition|April 1, 1997
The influence of different cereal grains on iron absorption from infant cereal foodsJ D Cook, M B Reddy, J Burri, et al.
European Journal of Clinical Nutrition|May 10, 2002
Dietary magnesium intake in type 2 diabetesM K Wälti, M B Zimmermann, G A Spinas, et al.
The American Journal of Clinical Nutrition|January 1, 1988
Iron absorption in humans: bovine serum albumin compared with beef muscle and egg whiteR F Hurrell, S R Lynch, T P Trinidad, et al.
Pediatric Research|June 11, 1998
The influence of meat on nonheme iron absorption in infantsM D Engelmann, L Davidsson, B Sandström, et al.
The British Journal of Nutrition|May 1, 1976
Mechanisms of heat damage in proteins. 7. The significance lysine-containing isopeptides and of lanthionine in heated proteinsR F Hurrell, K J Carpenter, W J Sinclair, et al.
Pageof 7

Showing results (41-50 of 67) with videos related to

Sort By:
Pageof 7
European Journal of Clinical Nutrition|April 18, 2001
Monitoring the adequacy of salt iodization in Switzerland: a national study of school children and pregnant womenS Y Hess, M B Zimmermann, T Torresani, et al.
European Journal of Clinical Nutrition|March 10, 2005
Iron absorption by human subjects from different iron fortification compounds added to Thai fish sauceT Walczyk, S Tuntipopipat, C Zeder, et al.
The British Journal of Nutrition|March 1, 1994
A double stable isotope technique for measuring iron absorption in infantsP Kastenmayer, L Davidsson, P Galan, et al.
The British Journal of Nutrition|March 1, 1985
Stability of tryptophan during food processing and storage. 1. Comparative losses of tryptophan, lysine and methionine in different model systemsH K Nielsen, D De Weck, P A Finot, et al.
European Journal of Clinical Nutrition|October 6, 1999
An evaluation of salt intake and iodine nutrition in a rural and urban area of the Côte d'IvoireS Y Hess, M B Zimmermann, F Staubli-Asobayire, et al.
The American Journal of Clinical Nutrition|April 1, 1997
The influence of different cereal grains on iron absorption from infant cereal foodsJ D Cook, M B Reddy, J Burri, et al.
European Journal of Clinical Nutrition|May 10, 2002
Dietary magnesium intake in type 2 diabetesM K Wälti, M B Zimmermann, G A Spinas, et al.
The American Journal of Clinical Nutrition|January 1, 1988
Iron absorption in humans: bovine serum albumin compared with beef muscle and egg whiteR F Hurrell, S R Lynch, T P Trinidad, et al.
Pediatric Research|June 11, 1998
The influence of meat on nonheme iron absorption in infantsM D Engelmann, L Davidsson, B Sandström, et al.
The British Journal of Nutrition|May 1, 1976
Mechanisms of heat damage in proteins. 7. The significance lysine-containing isopeptides and of lanthionine in heated proteinsR F Hurrell, K J Carpenter, W J Sinclair, et al.
Pageof 7