Higher iron pearl millet (Pennisetum glaucum L.) provides more absorbable iron that is limited by increased polyphenolic content
2015 · Nutrition Journal · 93 citations
https://doi.org/10.1186/1475-2891-14-11
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Raymond P. Glahn
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Raymond P. Glahn is an academic researcher from Cornell University. The author has contributed to research in topics: Plant Micronutrient Interactions and Effects & Iron Metabolism and Disorders & Phytase and its Applications. The author has an h-index of 52, co-authored 220 publications.
Papers by this author
worksPolyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgarisL.)
2014 · Nutrition Journal · 80 citations
https://doi.org/10.1186/1475-2891-13-28
Biofortified red mottled beans (Phaseolus vulgaris L.) in a maize and bean diet provide more bioavailable iron than standard red mottled beans: Studies in poultry (Gallus gallus) and an in vitro digestion/Caco-2 model
2011 · Nutrition Journal · 72 citations
https://doi.org/10.1186/1475-2891-10-113
Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas
2020 · Journal of Functional Foods · 29 citations
https://doi.org/10.1016/j.jff.2020.104018
Iron Bioavailability from Multiple Biofortified Foods Using an In Vitro Digestion, Caco-2 Assay for Optimizing a Cyclical Menu for a Randomized Efficacy Trial
2021 · Current Developments in Nutrition · 6 citations
https://doi.org/10.1093/cdn/nzab111
Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta
2023 · Food Chemistry Advances · 6 citations
https://doi.org/10.1016/j.focha.2023.100422
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