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There are 9974 results for: content related to: Iron absorption and the iron binding and anti-oxidant properties of phytic acid

  1. Effect of genetically modified low phytic acid plants on mineral absorption

    International Journal of Food Science & Technology

    Volume 37, Issue 7, October 2002, Pages: 759–767, Concepción Mendoza

    Article first published online : 23 SEP 2002, DOI: 10.1046/j.1365-2621.2002.00624.x

  2. Determination of phytic acid in cereals – a brief review

    International Journal of Food Science & Technology

    Volume 44, Issue 9, September 2009, Pages: 1671–1676, Peng Wu, Ji-Chun Tian, C. E. (Chuck) Walker and Feng-Cheng Wang

    Article first published online : 10 AUG 2009, DOI: 10.1111/j.1365-2621.2009.01991.x

  3. A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form

    International Journal of Food Science & Technology

    Volume 45, Issue 1, January 2010, Pages: 38–47, Mehmet Murat Karaoğlu, Melek Aydeniz, Halis Gürbüz Kotancilar and Kamil Emre Gerçelaslan

    Article first published online : 11 DEC 2009, DOI: 10.1111/j.1365-2621.2009.02101.x

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    Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 174–180, Kaleab Baye, Claire Mouquet-Rivier, Christèle Icard-Vernière, Christian Picq and Jean-Pierre Guyot

    Article first published online : 8 AUG 2013, DOI: 10.1111/ijfs.12295

  5. Physicochemical properties of extruded germinated wheat and barley as modified by CO2 injection and difference extrusion conditions

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 290–299, Sasathorn Singkhornart, Bon-Jae Gu and Gi Hyung Ryu

    Article first published online : 21 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03186.x

  6. Investigations on winter season Sudanese sorghum cultivars: effect of sprouting on the nutritional value

    International Journal of Food Science & Technology

    Volume 45, Issue 5, May 2010, Pages: 884–890, Azharri A. Mohamed Nour, Isam A. Mohamed Ahmed, Elfadil E. Babiker and Abu ElGasim A. Yagoub

    Article first published online : 12 APR 2010, DOI: 10.1111/j.1365-2621.2010.02211.x

  7. You have free access to this content
    The maize low-phytic acid 3 encodes a myo-inositol kinase that plays a role in phytic acid biosynthesis in developing seeds

    The Plant Journal

    Volume 42, Issue 5, June 2005, Pages: 708–719, Jinrui Shi, Hongyu Wang, Jan Hazebroek, David S. Ertl and Teresa Harp

    Article first published online : 26 APR 2005, DOI: 10.1111/j.1365-313X.2005.02412.x

  8. Chemical and microstructural evaluation of ‘hard-to-cook’ phenomenon in legumes (pinto bean and small-type lentil)

    International Journal of Food Science & Technology

    Volume 46, Issue 9, September 2011, Pages: 1884–1890, Mansoureh Pirhayati, Nafiseh Soltanizadeh and Mahdi Kadivar

    Article first published online : 28 JUN 2011, DOI: 10.1111/j.1365-2621.2011.02697.x

  9. Effect of fermentation on the nutritive value of maize

    International Journal of Food Science & Technology

    Volume 47, Issue 4, April 2012, Pages: 755–760, Li Cui, Da-jing Li and Chun-quan Liu

    Article first published online : 9 FEB 2012, DOI: 10.1111/j.1365-2621.2011.02904.x

  10. Effect of malt pretreatment on phytate and tannin level of two sorghum (Sorghum bicolor) cultivars

    International Journal of Food Science & Technology

    Volume 41, Issue 10, December 2006, Pages: 1229–1233, Wisal H. Idris, Samia M. AbdelRahaman, Hagir B. ElMaki, Elfadil E. Babiker and Abdullahi H. El Tinay

    Article first published online : 26 OCT 2006, DOI: 10.1111/j.1365-2621.2006.01190.x

  11. Phytic acid in green leaves

    Plant Biology

    Volume 16, Issue 4, July 2014, Pages: 697–701, H. Hadi Alkarawi and G. Zotz

    Article first published online : 16 DEC 2013, DOI: 10.1111/plb.12136

  12. Variation in the phytic acid content of soybeans and its effect on consistency of tofu made from soybean varieties with high protein content

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 2, 30 January 2006, Pages: 212–219, Kyoko Toda, Koji Takahashi, Tomotada Ono, Keisuke Kitamura and Yoshiyuki Nakamura

    Article first published online : 12 SEP 2005, DOI: 10.1002/jsfa.2317

  13. Purification and characterisation of antioxidative peptides from unfractionated rice bran protein hydrolysates

    International Journal of Food Science & Technology

    Volume 43, Issue 1, January 2008, Pages: 35–43, Abayomi P. Adebiyi, Ayobamitale O. Adebiyi, Tomohisa Ogawa and Koji Muramoto

    Article first published online : 20 DEC 2007, DOI: 10.1111/j.1365-2621.2006.01379.x

  14. Precipitation Coating of Monazite on Woven Ceramic Fibers: III—Coating without Strength Degradation Using a Phytic Acid Precursor

    Journal of the American Ceramic Society

    Volume 93, Issue 2, February 2010, Pages: 420–428, Geoff E. Fair, Randall S. Hay, Emmanuel E. Boakye, Peter E. D. Morgan, Robert F. Marzke and Ramesh Sharma

    Article first published online : 17 NOV 2009, DOI: 10.1111/j.1551-2916.2009.03406.x

  15. Phytate and mineral content in different milling fractions of some Pakistani spring wheats

    International Journal of Food Science & Technology

    Volume 37, Issue 1, January 2002, Pages: 13–17, Faqir M. Anjum, Masood S. Butt, Nauman Ahmad and Ijaz Ahmad

    Article first published online : 24 JAN 2002, DOI: 10.1046/j.1365-2621.2002.00540.x

  16. Influence of substrate composition on the formation of phytic acid conversion coatings

    Materials and Corrosion

    Volume 63, Issue 3, March 2012, Pages: 215–222, X. Cui, G. Jin, E. Liu, M. Ding, Q. Li and F. Wang

    Article first published online : 29 OCT 2010, DOI: 10.1002/maco.201005686

  17. Effect of malting and fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

    International Journal of Food Science & Technology

    Volume 47, Issue 5, May 2012, Pages: 1037–1043, Awad M. Sokrab, Isam A. Mohamed Ahmed and Elfadil E. Babiker

    Article first published online : 20 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02938.x

  18. Effect of different chemical compounds as coadjutants of 4-hexylresorcinol on the appearance of deepwater pink shrimp (Parapenaeus longirostris) during chilled storage

    International Journal of Food Science & Technology

    Volume 43, Issue 11, November 2008, Pages: 2010–2018, Oscar Martínez-Alvarez, Carmen Gómez-Guillén and Pilar Montero

    Article first published online : 13 OCT 2008, DOI: 10.1111/j.1365-2621.2008.01810.x

  19. Mimicking Native Extracellular Matrix with Phytic Acid-Crosslinked Protein Nanofibers for Cardiac Tissue Engineering

    Macromolecular Bioscience

    Volume 13, Issue 3, March 2013, Pages: 366–375, Rajeswari Ravichandran, Vera Seitz, Jayarama Reddy Venugopal, Radhakrishnan Sridhar, Subramanian Sundarrajan, Shayanti Mukherjee, Erich Wintermantel and Seeram Ramakrishna

    Article first published online : 18 JAN 2013, DOI: 10.1002/mabi.201200391

  20. Determination of phytic acid in feeds and faeces of pigs and poultry by capillary isotachophoresis

    Journal of the Science of Food and Agriculture

    Volume 81, Issue 1, 1 January 2001, Pages: 36–41, Dagmar Dus˘ková, Milan Marounek and Pavel Br˘ezina

    Article first published online : 27 NOV 2000, DOI: 10.1002/1097-0010(20010101)81:1<36::AID-JSFA776>3.0.CO;2-A