GENETICALLY MODIFIED FOODS: SAFETY ASSESSMENT AND QUALITY TRAITS UNDER DEVELOPMENT

by EDSON WATANABE, MARILIA REGINI NUTTI
Published 2002-04-01

Iron Biofortified Carioca Bean (<i>Phaseolus vulgaris</i> L.)—Based Brazilian Diet Delivers More Absorbable Iron and Affects the Gut Microbiota In Vivo (<i>Gallus gallus</i>)

by Desirrê Morais Dias, Nikolai Kolba, Dana Binyamin, Oren Ziv, Marilia Regini Nutti, Hércia Stampini Duarte Martino, Raymond P. Glahn, Omry Koren, Elad Tako
Published 2018-12-01

Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.)

by Carolina Netto Rangel, Erika Madeira Moreira da Silva, Lorena Salvador, Renata Figueiredo, Edson Watanabe, João Bosco Carvalho da Silva, José Luiz Viana de Carvalho, Marília Regini Nutti
Published 2011-12-01

Rice and Bean Targets for Biofortification Combined with High Carotenoid Content Crops Regulate Transcriptional Mechanisms Increasing Iron Bioavailability

by Desirrê Morais Dias, Maria Eliza de Castro Moreira, Mariana Juste Contin Gomes, Renata Celi Lopes Toledo, Marilia Regini Nutti, Helena Maria Pinheiro Sant’Ana, Hércia Stampini Duarte Martino
Published 2015-11-01

Enriched sorghum cookies with biofortified sweet potato carotenoids have good acceptance and high iron bioavailability

by Rufino Antônio Infante, Dorina Isabel Gomes Natal, Maria Eliza de Castro Moreira, Maria Inês Dantas Bastiani, Camila Gonçalves Oliveira Chagas, Marília Regini Nutti, Valéria Aparecida Vieira Queiróz, Hércia Stampini Duarte Martino
Published 2017-11-01