Search Results - Castro‐Alba, Vanesa

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  1. 1
    Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability

    Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability by Castro‐Alba, Vanesa, Lazarte, Claudia Eliana, Bergenståhl, Björn, Granfeldt, Yvonne

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  2. 2
    Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

    Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate by Castro‐Alba, Vanesa, Lazarte, Claudia E, Perez‐Rea, Daysi, Carlsson, Nils‐Gunnar, Almgren, Annette, Bergenståhl, Björn, Granfeldt, Yvonne

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  3. 3
    Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa

    Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa by Castro‐Alba, Vanesa, Lazarte, Claudia Eliana, Perez‐Rea, Daysi, Sandberg, Ann‐Sofie, Carlsson, Nils‐Gunnar, Almgren, Annette, Bergenståhl, Björn, Granfeldt, Yvonne

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  4. 4
    Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content

    Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content by Ayub, Mahnoor, Castro-Alba, Vanesa, Lazarte, Claudia E.

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  5. 5
    Fermented Quinoa and Canihua in Plant‐Based Diets Increase Iron and Zinc Bioavailability in Growing Rats

    Fermented Quinoa and Canihua in Plant‐Based Diets Increase Iron and Zinc Bioavailability in Growing Rats by Castro‐Alba, Vanesa, Vargas, Mirian, Sandberg, Ann‐Sofie, Perez‐Rea, Daysi, Bergenståhl, Björn, Granfeldt, Yvonne, Lazarte, Claudia E.

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