Research Project: Assessment of Bioavailable Iron from Staple Food Crops and Food Products: A Focus on Pulse Crops

Location: Plant, Soil and Nutrition Research

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.” - (Peer Reviewed Journal)
Theodoro, J., Da Silva, B., Grancieri, M., Oliveira, L., Glahn, R.P., De Carvalho, I., Lucia, C., Martino, H., Rostagno, M., Carvalho, C., Bragagnolo, F. 2024. Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”. Food Chemistry. 457C, 140170. https://doi.org/10.1016/j.foodchem.2024.140170.

Genome-wide association and genomic prediction for iron and zinc concentration and iron bioavailability in a collection of yellow dry beans - (Peer Reviewed Journal)
Izquierdo, P., Sadohara, R., Wiesinger, J.A., Glahn, R.P., Urrea, C., Cichy, K.A. 2024. Genome-wide association and genomic prediction for iron and zinc concentration and iron bioavailability in a collection of yellow dry beans. Frontiers in Genetics. 15:13303361. https://doi.org/10.3389/fgene.2024.1330361.