has been cited by the following article(s):
[1]
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Development of a Database for the Estimation of Heme Iron and Nonheme Iron Content of Animal-Based Foods
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Herrera, F Nunes, ID Barrios… - Current Developments …,
2024 |
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[2]
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Mechanistic Development of Cancers Associated with Processed Meat Products: A Review
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Meat and Muscle …,
2023 |
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[3]
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Haem and non-haem Fe compounds characterization in raw marine fish procured from east coast of Peninsular Malaysia
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AIP Conference …,
2023 |
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[4]
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The role of meat in iron nutrition of vulnerable groups of the UK population
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Tait - Frontiers in Animal Science,
2023 |
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[5]
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Bioavailability of iron and its potential to improve the immune system and ward off COVID-19: a review
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Food Res,
2023 |
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[6]
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Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking
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Food Chemistry,
2022 |
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[7]
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The optimization of a gluten-free and soy-free plant-based meat analogue recipe enriched with anthocyanins microcapsules
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LWT,
2022 |
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[8]
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Beef, Pork, or Lamb? Comparative Study Between 3 Kinds of Red Meat Consumption in the USA toward the Number of COVID Cases.
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Systematic Reviews in Pharmacy,
2020 |
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[9]
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Beef, Pork, or Lamb? Comparative Study Between 3 Kinds of Red Meat Consumption in the USA toward the Number of COVID Cases
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2020 |
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[10]
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Assessment of Diet Diversity among College Students at STIKes Mitra Keluarga
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[1]
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The role of meat in iron nutrition of vulnerable groups of the UK population
Frontiers in Animal Science,
2023
DOI:10.3389/fanim.2023.1142252
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[2]
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Haem and non-haem Fe compounds characterization in raw marine fish procured from east coast of Peninsular Malaysia
ADVANCES IN FRACTURE AND DAMAGE MECHANICS XX,
2023
DOI:10.1063/5.0148007
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[3]
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Mechanistic Development of Cancers Associated with Processed Meat Products: A Review
Meat and Muscle Biology,
2023
DOI:10.22175/mmb.15762
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[4]
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The optimization of a gluten-free and soy-free plant-based meat analogue recipe enriched with anthocyanins microcapsules
LWT,
2022
DOI:10.1016/j.lwt.2022.113849
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[5]
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Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking
Food Chemistry,
2022
DOI:10.1016/j.foodchem.2022.132345
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[6]
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The optimization of a gluten-free and soy-free plant-based meat analogue recipe enriched with anthocyanins microcapsules
LWT,
2022
DOI:10.1016/j.lwt.2022.113849
|
|
|
[7]
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Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking
Food Chemistry,
2022
DOI:10.1016/j.foodchem.2022.132345
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