Investigation of Nicotianamine and 2′ Deoxymugineic Acid as Enhancers of Iron Bioavailability in Caco-2 Cells

by Jesse T. Beasley, Jonathan J. Hart, Elad Tako, Raymond P. Glahn, Alexander A. T. Johnson
Published 2019-06-01

Studies of Cream Seeded Carioca Beans (Phaseolus vulgaris L.) from a Rwandan Efficacy Trial: In Vitro and In Vivo Screening Tools Reflect Human Studies and Predict Beneficial Resul...

by Elad Tako, Spenser Reed, Amrutha Anandaraman, Steve E Beebe, Jonathan J Hart, Raymond P Glahn
Published 2015-01-01

Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas

by Jason A. Wiesinger, Karen A. Cichy, Sharon D. Hooper, Jonathan J. Hart, Raymond P. Glahn
Published 2020-08-01

An In Vivo (<i>Gallus gallus</i>) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean (<i>Phaseolus vulgaris</i> L.)

by Jason A. Wiesinger, Raymond P. Glahn, Karen A. Cichy, Nikolai Kolba, Jonathan J. Hart, Elad Tako
Published 2019-08-01

Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.)

by Jason A. Wiesinger, Juan M. Osorno, Phillip E. McClean, Jonathan J. Hart, Raymond P. Glahn
Published 2021-07-01

Genetic and physiological analysis of iron biofortification in maize kernels.

by Mercy G Lung'aho, Angela M Mwaniki, Stephen J Szalma, Jonathan J Hart, Michael A Rutzke, Leon V Kochian, Raymond P Glahn, Owen A Hoekenga
Published 2011-01-01