1. A Combined In Vitro (Caco-2 Cell) and In Vivo (Gallus gallus) Assessment Reveals the Iron Benefits of Consuming the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.) (P10-114-19). (13th June 2019) Authors: Wiesinger, Jason; Glahn, Raymond; Cichy, Karen; Kolba, Nikolai; Hart, Jon; Tako, Elad Journal: Current developments in nutrition Issue: Volume 3(2019)Supplement 1 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. An In Vitro Analysis and In Vivo Trial Demonstrating the Improved Iron Bioavailability of White Beans (Phaseolus vulgaris L.) After Processing Into Pasta. (14th June 2022) Authors: Wiesinger, Jason; Cichy, Karen; Edmister, Sara; Hooper, Sharon; Glahn, Raymond Journal: Current developments in nutrition Issue: Volume 6(2022)Supplement 1 Page Start: 1197 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Iron Bioavailability of Maize Is Improved by Degermination for Some but Not All Genotypes: Enhancing Maize Nutrition With Biofortification and Processing. (14th June 2022) Authors: Keigler, Johanna; Flint-Garcia, Sherry; Glahn, Raymond; Wiesinger, Jason Journal: Current developments in nutrition Issue: Volume 6(2022)Supplement 1 Page Start: 1188 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Iron Biofortification of the Common Bean: Assessment of Bean Iron Concentration and Iron Bioavailability from Markets and Breeder Collections in East Africa. (29th May 2020) Authors: Glahn, Raymond; Wiesinger, Jason; Lung'aho, Mercy Journal: Current developments in nutrition Issue: Volume 4(2020)Supplement 2 Page Start: 1803 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. On-Farm Evaluation in Uganda of Iron Concentration and Iron Bioavailability in the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.). (29th May 2020) Authors: Glahn, Raymond; Cichy, Karen; Wiesinger, Jason Journal: Current developments in nutrition Issue: Volume 4(2020)Supplement 2 Page Start: 1804 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗