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Search Results to Mario Ferruzzi

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One or more keywords matched the following items that are connected to Ferruzzi, Mario

Item TypeName
Concept Cholecalciferol
Concept Vitamin B 6
Concept Vitamin D
Concept Vitamin E
Concept Vitamin A Deficiency
Concept Vitamin A
Academic Article Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks.
Academic Article Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men.
Academic Article Quantification of vitamin D and 25-hydroxyvitamin D in soft tissues by liquid chromatography-tandem mass spectrometry.
Academic Article Bioaccessibility of carotenoids from transgenic provitamin A biofortified sorghum.
Academic Article Impact of deliquescence on the chemical stability of vitamins B1, B6, and C in powder blends.
Academic Article What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices.
Academic Article Vitamin A.
Academic Article Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency.
Academic Article Development and optimization of an LC-MS/MS-based method for simultaneous quantification of vitamin D2 , vitamin D3 , 25-hydroxyvitamin D2 and 25-hydroxyvitamin D3.
Academic Article Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges.
Academic Article Identification and Quantification of Carotenoids and Tocochromanols in Sorghum Grain by High-Performance Liquid Chromatography.

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  • Cholecalciferol