Dialysable, soluble and fermentable calcium from beans (Phaseolus vulgaris L.) as model for in vitro assessment of the potential calcium availability

By Lombardi-Boccia G.   Lucarini M.   Di Lullo G.   Del Puppo E.   Ferrari A.   Carnovale E.  

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 167-171

Elsevier

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In vitro calcium availability from brassica vegetables (Brassica oleracea L.) and as consumed in composite dishes

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Food Chemistry, Vol. 64, Iss. 4, 1999-03 ,pp. : 519-523

Elsevier

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Investigation of an in vitro model for predicting the effect of food components on calcium availability from meals

By Kennefick Shirley   Cashman Kevin D.  

International Journal of Food Sciences and Nutrition, Vol. 51, Iss. 1, 2000-01 ,pp. : 45-54

Informa Healthcare

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A method for in vitro determination of calcium, iron and zinc availability from first-age infant formula and human milk

By Bosscher Douwina   Lu Zhengli   Van Cauwenbergh Rudy   Van Caillie-Bertrand Micheline   Robberecht Harry   Deelstra Hendrik  

International Journal of Food Sciences and Nutrition, Vol. 52, Iss. 2, 2001-03 ,pp. : 173-182

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Availability of vitamin B₆ from different food sources

By Roth-Maier Dora A.   Kettler Susanne I.   Kirchgessner Manfred  

International Journal of Food Sciences and Nutrition, Vol. 53, Iss. 2, 2002-03 ,pp. : 171-179

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