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Richard Hurrell

Showing results (21-30 of 31) with videos related to

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The American Journal of Clinical Nutrition|May 1, 2009
Regular consumption of a complementary food fortified with ascorbic acid and ferrous fumarate or ferric pyrophosphate is as useful as ferrous sulfate in maintaining hemoglobin concentrations >105 g/L in young Bangladeshi childrenLena Davidsson, Shafiqual Alam Sarker, Kazi Asif Jamil, et al.
The American Journal of Clinical Nutrition|May 26, 2004
Human milk as a source of ascorbic acid: no enhancing effect on iron bioavailability from a traditional complementary food consumed by Bangladeshi infants and young childrenLena Davidsson, Kazi Asif Jamil, Shafiqual Alam Sarker, et al.
The Journal of Nutrition|February 3, 2012
Stable iron isotope studies in Rwandese women indicate that the common bean has limited potential as a vehicle for iron biofortificationNicolai Petry, Ines Egli, Jean B Gahutu, et al.
The Journal of Nutrition|October 22, 2014
Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron statusNicolai Petry, Ines Egli, Jean B Gahutu, et al.
Food and Nutrition Bulletin|July 16, 2010
Revised recommendations for iron fortification of wheat flour and an evaluation of the expected impact of current national wheat flour fortification programsRichard Hurrell, Peter Ranum, Saskia de Pee, et al.
The Journal of Nutrition|November 23, 2006
Chili, but not turmeric, inhibits iron absorption in young women from an iron-fortified composite mealSiriporn Tuntipopipat, Kunchit Judprasong, Christophe Zeder, et al.
The Journal of Nutrition|April 21, 2019
Zinc Absorption From Agronomically Biofortified Wheat Is Similar to Post-Harvest Fortified Wheat and Is a Substantial Source of Bioavailable Zinc in HumansCoralie Signorell, Michael B Zimmermann, Ismail Cakmak, et al.
Nutrition Reviews|January 11, 2003
The usefulness of elemental iron for cereal flour fortification: a SUSTAIN Task Force report. Sharing United States Technology to Aid in the Improvement of NutritionRichard Hurrell, Thomas Bothwell, James D Cook, et al.
European Journal of Nutrition|April 1, 2016
Iron bioavailability from fresh cheese fortified with iron-enriched yeastMagalie Sabatier, Ines Egli, Richard Hurrell, et al.
Advances in Nutrition (Bethesda, Md.)|January 17, 2016
Integration to Implementation and the Micronutrient Forum: A Coordinated Approach for Global Nutrition. Case Study Application: Safety and Effectiveness of Iron InterventionsDaniel J Raiten, Lynnette M Neufeld, Luz-Maria De-Regil, et al.
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Showing results (21-30 of 31) with videos related to

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Pageof 4
The American Journal of Clinical Nutrition|May 1, 2009
Regular consumption of a complementary food fortified with ascorbic acid and ferrous fumarate or ferric pyrophosphate is as useful as ferrous sulfate in maintaining hemoglobin concentrations >105 g/L in young Bangladeshi childrenLena Davidsson, Shafiqual Alam Sarker, Kazi Asif Jamil, et al.
The American Journal of Clinical Nutrition|May 26, 2004
Human milk as a source of ascorbic acid: no enhancing effect on iron bioavailability from a traditional complementary food consumed by Bangladeshi infants and young childrenLena Davidsson, Kazi Asif Jamil, Shafiqual Alam Sarker, et al.
The Journal of Nutrition|February 3, 2012
Stable iron isotope studies in Rwandese women indicate that the common bean has limited potential as a vehicle for iron biofortificationNicolai Petry, Ines Egli, Jean B Gahutu, et al.
The Journal of Nutrition|October 22, 2014
Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron statusNicolai Petry, Ines Egli, Jean B Gahutu, et al.
Food and Nutrition Bulletin|July 16, 2010
Revised recommendations for iron fortification of wheat flour and an evaluation of the expected impact of current national wheat flour fortification programsRichard Hurrell, Peter Ranum, Saskia de Pee, et al.
The Journal of Nutrition|November 23, 2006
Chili, but not turmeric, inhibits iron absorption in young women from an iron-fortified composite mealSiriporn Tuntipopipat, Kunchit Judprasong, Christophe Zeder, et al.
The Journal of Nutrition|April 21, 2019
Zinc Absorption From Agronomically Biofortified Wheat Is Similar to Post-Harvest Fortified Wheat and Is a Substantial Source of Bioavailable Zinc in HumansCoralie Signorell, Michael B Zimmermann, Ismail Cakmak, et al.
Nutrition Reviews|January 11, 2003
The usefulness of elemental iron for cereal flour fortification: a SUSTAIN Task Force report. Sharing United States Technology to Aid in the Improvement of NutritionRichard Hurrell, Thomas Bothwell, James D Cook, et al.
European Journal of Nutrition|April 1, 2016
Iron bioavailability from fresh cheese fortified with iron-enriched yeastMagalie Sabatier, Ines Egli, Richard Hurrell, et al.
Advances in Nutrition (Bethesda, Md.)|January 17, 2016
Integration to Implementation and the Micronutrient Forum: A Coordinated Approach for Global Nutrition. Case Study Application: Safety and Effectiveness of Iron InterventionsDaniel J Raiten, Lynnette M Neufeld, Luz-Maria De-Regil, et al.
Pageof 4