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- 2024
-
Mark
Variability of antioxidant compounds and capacities in four wild fruits collected in different years and locations in Mozambique
(
- Contribution to journal › Article
- 2022
-
Mark
Quinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties
2022) p.325-343(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2019
-
Mark
Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
(
- Contribution to journal › Article
-
Mark
Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
(
- Contribution to journal › Article
-
Mark
Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability
(
- Contribution to journal › Article
- 2015
-
Mark
Zinc bioavailability in rats fed a plant-based diet : A study of fermentation and zinc supplementation
(
- Contribution to journal › Article
-
Mark
Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
(
- Contribution to journal › Article
-
Mark
Nutritional status of children with intestinal parasites from a tropical area of Bolivia, emphasis on zinc and iron status
(
- Contribution to journal › Article
- 2013
-
Mark
Nutritional Status of Patients with Cutaneous Leishmaniasis from a Tropical Area of Bolivia, and Implications for Zinc Bioavailability
(
- Contribution to journal › Article
- 2012
-
Mark
Validation of digital photographs, as a tool in 24-h recall, for the improvement of dietary assessment among rural populations in developing countries
(
- Contribution to journal › Article