Author/Creator: Glahn, Raymond P. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Glahn, Raymond P.

11. Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas. (August 2020)

Authors:: Wiesinger, Jason A.; Cichy, Karen A.; Hooper, Sharon D.; Hart, Jonathan J.; Glahn, Raymond P.
Journal:: Journal of functional foods
Issue:: Volume 71(2020)
Page Start:
Record Type:: Journal Article
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12. Soluble extracts from carioca beans (Phaseolus vulgaris L.) affect the gut microbiota and iron related brush border membrane protein expression in vivo (Gallus gallus). (September 2019)

Authors:: Dias, Desirrê Morais; Kolba, Nikolai; Hart, Jon J.; Ma, Michelle; Sha, Sybil T.; Lakshmanan, Naveena; Nutti, Marilia Regini; Martino, Hércia Stampini Duarte; Glahn, Raymond P.; Tako, Elad
Journal:: Food research international
Issue:: Volume 123(2019)
Page Start:: 172
Record Type:: Journal Article
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13. The cotyledon cell wall and intracellular matrix are factors that limit iron bioavailability of the common bean (Phaseolus vulgaris). Issue 7 (21st June 2016)

Authors:: Glahn, Raymond P.; Tako, Elad; Cichy, Karen; Wiesinger, Jason
Journal:: Food & function
Issue:: Volume 7:Issue 7(2016)
Page Start:: 3193
Record Type:: Journal Article
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