View in EDS

Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough.

Saved in:
Bibliographic Details
Title: Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough.
Authors: Aslam MF; Department of Nutritional Sciences, King's College London, SE1 9NH, UK., Arafsha SM; Department of Nutritional Sciences, King's College London, SE1 9NH, UK; Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Berry SE; Department of Nutritional Sciences, King's College London, SE1 9NH, UK., Bajka B; Department of Nutritional Sciences, King's College London, SE1 9NH, UK., Ellis PR; Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, School of Life Course & Population Sciences, King's College London, SE1 9NH, UK., Latunde-Dada GO; Department of Nutritional Sciences, King's College London, SE1 9NH, UK. Electronic address: yemisi.latunde-dada@kcl.ac.uk., Sharp PA; Department of Nutritional Sciences, King's College London, SE1 9NH, UK; School of Food Science & Nutrition, University of Leeds, LS2 9JT, UK. Electronic address: P.A.Sharp@leeds.ac.uk.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 197 (Pt 1), pp. 115149. Date of Electronic Publication: 2024 Sep 29.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
FullText Text:
  Availability: 0
Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 39593362
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AU" term="%22Aslam+MF%22">Aslam MF</searchLink>; Department of Nutritional Sciences, King's College London, SE1 9NH, UK.<br /><searchLink fieldCode="AU" term="%22Arafsha+SM%22">Arafsha SM</searchLink>; Department of Nutritional Sciences, King's College London, SE1 9NH, UK; Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia.<br /><searchLink fieldCode="AU" term="%22Berry+SE%22">Berry SE</searchLink>; Department of Nutritional Sciences, King's College London, SE1 9NH, UK.<br /><searchLink fieldCode="AU" term="%22Bajka+B%22">Bajka B</searchLink>; Department of Nutritional Sciences, King's College London, SE1 9NH, UK.<br /><searchLink fieldCode="AU" term="%22Ellis+PR%22">Ellis PR</searchLink>; Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, School of Life Course & Population Sciences, King's College London, SE1 9NH, UK.<br /><searchLink fieldCode="AU" term="%22Latunde-Dada+GO%22">Latunde-Dada GO</searchLink>; Department of Nutritional Sciences, King's College London, SE1 9NH, UK. Electronic address: yemisi.latunde-dada@kcl.ac.uk.<br /><searchLink fieldCode="AU" term="%22Sharp+PA%22">Sharp PA</searchLink>; Department of Nutritional Sciences, King's College London, SE1 9NH, UK; School of Food Science & Nutrition, University of Leeds, LS2 9JT, UK. Electronic address: P.A.Sharp@leeds.ac.uk.
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2024 Dec; Vol. 197 (Pt 1), pp. 115149. <i>Date of Electronic Publication: </i>2024 Sep 29.
– Name: TypePub
  Label: Publication Type
  Group: TypPub
  Data: Journal Article
– Name: TitleSource
  Label: Journal Info
  Group: Src
  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=39593362
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodres.2024.115149
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        StartPage: 115149
    Titles:
      – TitleFull: Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Aslam MF
      – PersonEntity:
          Name:
            NameFull: Arafsha SM
      – PersonEntity:
          Name:
            NameFull: Berry SE
      – PersonEntity:
          Name:
            NameFull: Bajka B
      – PersonEntity:
          Name:
            NameFull: Ellis PR
      – PersonEntity:
          Name:
            NameFull: Latunde-Dada GO
      – PersonEntity:
          Name:
            NameFull: Sharp PA
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 12
              Text: 2024 Dec
              Type: published
              Y: 2024
          Identifiers:
            – Type: issn-electronic
              Value: 1873-7145
          Numbering:
            – Type: volume
              Value: 197
            – Type: issue
              Value: Pt 1
          Titles:
            – TitleFull: Food research international (Ottawa, Ont.)
              Type: main
ResultId 1