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Items: 7

1.

Consumption of Iron-Biofortified Beans Positively Affects Cognitive Performance in 18- to 27-Year-Old Rwandan Female College Students in an 18-Week Randomized Controlled Efficacy Trial.

Murray-Kolb LE, Wenger MJ, Scott SP, Rhoten SE, Lung'aho MG, Haas JD.

J Nutr. 2017 Nov;147(11):2109-2117. doi: 10.3945/jn.117.255356. Epub 2017 Sep 27.

2.

Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda.

Glahn R, Tako E, Hart J, Haas J, Lung'aho M, Beebe S.

Nutrients. 2017 Jul 21;9(7). pii: E787. doi: 10.3390/nu9070787.

3.

Consuming Iron Biofortified Beans Increases Iron Status in Rwandan Women after 128 Days in a Randomized Controlled Feeding Trial.

Haas JD, Luna SV, Lung'aho MG, Wenger MJ, Murray-Kolb LE, Beebe S, Gahutu JB, Egli IM.

J Nutr. 2016 Aug;146(8):1586-92. doi: 10.3945/jn.115.224741. Epub 2016 Jun 29.

PMID:
27358417
4.

Genetic and physiological analysis of iron biofortification in maize kernels.

Lung'aho MG, Mwaniki AM, Szalma SJ, Hart JJ, Rutzke MA, Kochian LV, Glahn RP, Hoekenga OA.

PLoS One. 2011;6(6):e20429. doi: 10.1371/journal.pone.0020429. Epub 2011 Jun 8.

5.

Use of white beans instead of red beans may improve iron bioavailability from a Tanzanian complementary food mixture.

Lung'aho MG, Glahn RP.

Int J Vitam Nutr Res. 2010 Jan;80(1):24-31. doi: 10.1024/0300-9831/a000003.

PMID:
20533242
6.

In vitro estimates of iron bioavailability in some Kenyan complementary foods.

Lung'aho MG, Glahn RP.

Food Nutr Bull. 2009 Jun;30(2):145-52.

PMID:
19689093
7.

Micronutrient sprinkles add more bioavailable iron to some Kenyan complementary foods: studies using an in vitro digestion/Caco-2 cell culture model.

Lung'aho MG, Glahn RP.

Matern Child Nutr. 2009 Apr;5(2):151-8. doi: 10.1111/j.1740-8709.2008.00155.x.

PMID:
19292749

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