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Publications by Elad Tako
Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared With Iron-Fortified Lentil Dal
Nutrients
Nutrition
Food Science
Dietetics
Soil Consumed by Chacma Baboons Is Low in Bioavailable Iron and High in Clay
Journal of Chemical Ecology
Evolution
Ecology
Biochemistry
Systematics
Behavior
Medicine
Related publications
Iron, Zinc, and Protein Bioavailability Proxy Measures of Meals Prepared With Nutritionally Enhanced Beans and Maize
Journal of Food Science
Food Science
Iron-Fortified vs Low-Iron Infant Formula
Archives of Pediatrics & Adolescent Medicine
In Haitian Women and Preschool Children, Iron Absorption From Wheat Flour-Based Meals Fortified With Sodium Iron EDTA Is Higher Than That From Meals Fortified With Ferrous Fumarate, and Is Not Affected by Helicobacter Pylori Infection in Children
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Iron Bioavailability From Commercially Available Iron Supplements
European Journal of Nutrition
Medicine
Nutrition
Dietetics
72 Effect of Rice Cereal Fortified With Electrolytic Iron on Infant Iron Status
Pediatric Research
Child Health
Pediatrics
Perinatology
Iron Deficiency Anemia; Importance of Iron Fortified Food (Wheat) for Prevention
THE PROFESSIONAL MEDICAL JOURNAL
Iron Bioavailability in Low Phytate Pea
Crop Science
Agronomy
Crop Science
In Vitro and in Vivo Evaluations of Mesoporous Iron Particles for Iron Bioavailability
International Journal of Molecular Sciences
Organic Chemistry
Molecular Biology
Theoretical Chemistry
Inorganic Chemistry
Computer Science Applications
Spectroscopy
Medicine
Catalysis
Physical
Iron Fortified Yoghurt: Effect of Different Iron Salts on the Properties of Yoghurt
