Bioavailability of Beta Carotene in Traditional Fermented, Roasted Granules,<i> Gari</i> from Bio-Fortified Cassava Roots

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Bioavailability of Beta Carotene in Traditional Fermented, Roasted Granules, Gari from Bio-Fortified Cassava Roots"
written by Olapeju O. Phorbee, Ibiyemi O. Olayiwola, Silifat A. Sanni,
published by Food and Nutrition Sciences, Vol.4 No.12, 2013

has been cited by the following article(s):

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[12]	Bioavailability of Iron and the Influence of Vitamin a in Biofortified Foods
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[15]	Fermentation of Cassava Leaves Improves Provitamin A Carotenoid Bioefficacy in Mongolian gerbils (Meriones unguculatus)
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[17]	Evaluation of agronomic performance of beta-carotene rich (yellow fleshed) cassava varieties in Nigeria
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[18]	Storage and Processing Effects on Delivery of Provitamin A Carotenoids from Biofortified Maize
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[1]	Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies Critical Reviews in Food Science and Nutrition, 2024 DOI:10.1080/10408398.2023.2199861

[2]	Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies Critical Reviews in Food Science and Nutrition, 2023 DOI:10.1080/10408398.2023.2199861

[3]	How to Fulfill Carotenoid Needs during Pregnancy and for the Growth and Development of Infants and Children – A Review eFood, 2021 DOI:10.2991/efood.k.210701.001

[4]	Ghana's indigenous food technology: A review of the processing, safety, packaging techniques and advances in food science and technology Food Control, 2021 DOI:10.1016/j.foodcont.2021.108116

[5]	Ghana's indigenous food technology: A review of the processing, safety, packaging techniques and advances in food science and technology Food Control, 2021 DOI:10.1016/j.foodcont.2021.108116

[6]	What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices Comprehensive Reviews in Food Science and Food Safety, 2020 DOI:10.1111/1541-4337.12624

[7]	What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices Comprehensive Reviews in Food Science and Food Safety, 2020 DOI:10.1111/1541-4337.12624

[8]	Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties Foods, 2019 DOI:10.3390/foods8050177

[9]	Evaluation of agronomic performance of beta-carotene rich (yellow fleshed) cassava varieties in Nigeria Journal of Plant Breeding and Crop Science, 2018 DOI:10.5897/JPBCS2018.0731

[10]	Agronomic performance of pro vitamin a cassava varieties in three locations in Nigeria African Journal of Plant Science, 2018 DOI:10.5897/AJPS2018.1650

[11]	Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes Food Science & Nutrition, 2018 DOI:10.1002/fsn3.846

[12]	Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes Food Science & Nutrition, 2018 DOI:10.1002/fsn3.846

[13]	Carotenoid stability during storage of yellow gari made from biofortified cassava or with palm oil Journal of Food Composition and Analysis, 2015 DOI:10.1016/j.jfca.2015.06.002

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