Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Franklin Arguello"'
Autor:
Miguel Layrisse, María Nieves García-Casal, Liseti Solano, María Adela Barón, Franklin Arguello, Daisy Llovera, José Ramírez, Irene Leets, Eleonora Tropper
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 50, Iss 3, Pp 243-248 (2000)
One hundred and seventy four human subjects were studied to find out the interaction of vitamin A or beta -carotene with the inhibitors of iron absorption, from a basal breakfast containing bread from either 100 g of precooked corn flour or 100 g of
Externí odkaz:
https://doaj.org/article/5716e6132ee44a6e941096257defd8fc
Autor:
Miguel Layrisse, María Nieves García-Casal, Liseti Solano, María Adela Barón, Franklin Arguello, Daisy Llovera, José Ramírez, Irene Leets, Eleonora Tropper
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 50, Iss 3, Pp 243-248
One hundred and seventy four human subjects were studied to find out the interaction of vitamin A or beta -carotene with the inhibitors of iron absorption, from a basal breakfast containing bread from either 100 g of precooked corn flour or 100 g of
Externí odkaz:
https://doaj.org/article/f2826eb86856437eabfb624e749b50bb
Autor:
María Adela Barón, José Ramírez, Franklin Arguello, Miguel Layrisse, María Nieves García-Casal, Liseti Solano, Eleonora Tropper, Daisy Llovera, Irene Leets
Publikováno v:
The Journal of Nutrition. 130:2195-2199
This study was conducted to determine the bioavailability of iron amino acid chelate (ferrochel) added to fortify breads prepared from either precooked corn flour or white wheat flour + cheese and margarine compared with the same basal breakfast enri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d411ff42afff4190377d29450a6989a6
https://doi.org/10.1093/jn/130.9.2195
https://doi.org/10.1093/jn/130.9.2195
Autor:
José Ramírez, Liseti Solano, Eleonora Tropper, Franklin Arguello, María Nieves García-Casal, Daisy Llovera, Irene Leets, María Adela Barón, Miguel Layrisse
Publikováno v:
The Journal of Nutrition. 128:646-650
After the rapid decrease in the prevalence of iron deficiency and iron-deficiency anemia in the Venezuelan population when a national program for fortification of flours with iron and vitamins was instituted, we studied micronutrient interactions in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b155c08b63d8503a18158817da4da2b5
https://doi.org/10.1093/jn/128.3.646
https://doi.org/10.1093/jn/128.3.646
Autor:
Franklin Arguello, Miguel Layrisse, María Adela Barón, Daisy Llovera, Liseti Solano, José Ramírez, María Nieves García-Casal, Eleonora Tropper, Irene Leets
Publikováno v:
The Journal of Nutritional Biochemistry. 8:61-67
The interaction of vitamin A and inhibitors of iron absorption from a basal breakfast containing bread from either 100 g of precooked maize flour or 100 g of wheat flour + 50 g of cheese + 10 g of margarine was studied. These breads were labeled with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12a24540b95c328310b185bcba49e5e2
https://doi.org/10.1016/s0955-2863(96)00174-x
https://doi.org/10.1016/s0955-2863(96)00174-x
Autor:
Daisy Llovera, María Adela Barón, María Nieves García-Casal, Irene Leets, Franklin Arguello, Liseti Solano, Miguel Layrisse, José Ramírez, Eleonora Tropper
Publikováno v:
Food and Nutrition Bulletin. 19:3-5
In searching for an explanation for the rapid response to iron-fortification programmes, we focused on the interaction of vitamin A and inhibitors of iron absorption from a basal breakfast containing bread from either pre-cooked maize flour or wheat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01ec50c8f9aa7f029c836d00ea6915ff
https://doi.org/10.1177/156482659801900101
https://doi.org/10.1177/156482659801900101