Developing a Heme Iron Database for Meats According to Meat Type, Cooking Method and Doneness Level

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Developing a Heme Iron Database for Meats According to Meat Type, Cooking Method and Doneness Level"
written by Amanda J. Cross, James M. Harnly, Leah M. Ferrucci, Adam Risch, Susan T. Mayne, Rashmi Sinha,
published by Food and Nutrition Sciences, Vol.3 No.7, 2012

has been cited by the following article(s):

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[2]	Association of poultry consumption with cardiovascular diseases and all-cause mortality: a systematic review and dose response meta-analysis of prospective cohort studies Critical Reviews in Food Science and Nutrition, 2023 DOI:10.1080/10408398.2021.1975092

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[8]	The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins Applied Sciences, 2021 DOI:10.3390/app11072983

[9]	An out of box thinking: the changes of iron-porphyrin during meat processing and gastrointestinal tract and some methods for reducing its potential health hazard Critical Reviews in Food Science and Nutrition, 2021 DOI:10.1080/10408398.2021.1963946

[10]	Association of poultry consumption with cardiovascular diseases and all-cause mortality: a systematic review and dose response meta-analysis of prospective cohort studies Critical Reviews in Food Science and Nutrition, 2021 DOI:10.1080/10408398.2021.1975092

[11]	Iron intake and multiple health outcomes: Umbrella review Critical Reviews in Food Science and Nutrition, 2021 DOI:10.1080/10408398.2021.1982861

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