Showing 1 - 4 results of 4 for search 'Jonathan J. Hart', query time: 0.03s Refine Results
  1. 1
    Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas

    Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas by Jason A. Wiesinger, Karen A. Cichy, Sharon D. Hooper, Jonathan J. Hart, Raymond P. Glahn

    Published 2020-08-01
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  2. 2
    Studies of Cream Seeded Carioca Beans (Phaseolus vulgaris L.) from a Rwandan Efficacy Trial: In Vitro and In Vivo Screening Tools Reflect Human Studies and Predict Beneficial Results from Iron Biofortified Beans.

    Studies of Cream Seeded Carioca Beans (Phaseolus vulgaris L.) from a Rwandan Efficacy Trial: In Vitro and In Vivo Screening Tools Reflect Human Studies and Predict Beneficial Resul... by Elad Tako, Spenser Reed, Amrutha Anandaraman, Steve E Beebe, Jonathan J Hart, Raymond P Glahn

    Published 2015-01-01
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  3. 3
    Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.)

    Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.) by Jason A. Wiesinger, Juan M. Osorno, Phillip E. McClean, Jonathan J. Hart, Raymond P. Glahn

    Published 2021-07-01
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  4. 4
    Genetic and physiological analysis of iron biofortification in maize kernels.

    Genetic and physiological analysis of iron biofortification in maize kernels. by Mercy G Lung'aho, Angela M Mwaniki, Stephen J Szalma, Jonathan J Hart, Michael A Rutzke, Leon V Kochian, Raymond P Glahn, Owen A Hoekenga

    Published 2011-01-01
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