Detalhe da pesquisa
1.
Total Iron Absorbed from Iron-Biofortified Potatoes Is Higher than that from Nonbiofortified Potatoes: A Randomized Trial Using Stable Iron Isotopes in Women from the Peruvian Highlands.
J Nutr
; 153(6): 1710-1717, 2023 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-37059395
2.
Iron Absorption from Iron-Biofortified Sweetpotato Is Higher Than Regular Sweetpotato in Malawian Women while Iron Absorption from Regular and Iron-Biofortified Potatoes Is High in Peruvian Women.
J Nutr
; 150(12): 3094-3102, 2020 12 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-33188398
3.
In vitro bioaccessibility of lutein and zeaxanthin of yellow fleshed boiled potatoes.
Plant Foods Hum Nutr
; 68(4): 385-90, 2013 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-23999699
4.
Complete genome sequence of a potyvirus infecting yam beans (Pachyrhizus spp.) in Peru.
Arch Virol
; 157(4): 773-6, 2012 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-22227800
5.
Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding.
Int J Food Sci Technol
; 56(3): 1385-1398, 2021 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-33776240
6.
Biotransformation of anthocyanins from two purple-fleshed sweet potato accessions in a dynamic gastrointestinal system.
Food Chem
; 192: 171-7, 2016 Feb 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-26304335
7.
In Vitro Bioaccessibility and Bioavailability of Iron from Potatoes with Varying Vitamin C, Carotenoid, and Phenolic Concentrations.
J Agric Food Chem
; 63(41): 9012-21, 2015 Oct 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-26435416