D. Miller

E. Hertrampf, M. Zimmermann, R. Hurrell, 2004, International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition.

Effects of dietary proteins on iron bioavailability—A review

L. Berner, D. Miller, 1985 .

Production and supply of high‐quality food protein for human consumption: sustainability, challenges, and innovations

Guoyao Wu, P. Pingali, J. Fanzo, 2014, Annals of the New York Academy of Sciences.

Supplemental inulin does not enhance iron bioavailability to Caco-2 cells from milk- or soy-based, probiotic-containing, yogurts but incubation at 37°C does.

J. Laparra, E. Tako, R. Glahn, 2008, Food chemistry.

Food system strategies for preventing micronutrient malnutrition

Ross M. Welch, Dennis D. Miller, D. Miller, 2013, Food Policy.

Calcium Bioavailability from Ripening Cheddar Cheese

M. Buchowski, D. Miller, 1990 .

Iron and zinc bioavailabilities to pigs from red and white beans (Phaseolus vulgaris L.) are similar.

J. Laparra, X. Lei, Ross M. Welch, 2009, Journal of Agricultural and Food Chemistry.

Nutrient Requirements and Optimal Nutrition Biofortified Black Beans in a Maize and Bean Diet Provide More Bioavailable Iron to Piglets Than Standard Black Beans 1-3

J. Laparra, X. Lei, Ross M. Welch, 2009 .

Bioavailability of iron in geophagic earths and clay minerals, and their effect on dietary iron absorption using an in vitro digestion/Caco-2 cell model.

S. Young, S. Hillier, E. Tako, 2013, Food & function.

Inhibition of iron uptake from iron salts and chelates by divalent metal cations in intestinal epithelial cells.

R. Glahn, D. Miller, C. Yeung, 2005, Journal of agricultural and food chemistry.

A rapid method for iron determination in fortified foods

D. Miller, A. Yeung, A. Gil, 2001 .

Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron

H. Lawless, D. K. Miller, Dennis D. Miller, 1994 .

Green tea ingestion by rats does not affect iron absorption but does alter the composition of the saliva proteome.

T. Thannhauser, M. Rutzke, T. Fish, 2012, Journal of food science.

Iron bioavailability to piglets from red and white common beans (Phaseolus vulgaris).

X. Lei, Ross M. Welch, E. Tako, 2008, Journal of agricultural and food chemistry.

Inhibition of iron uptake by phytic acid, tannic acid, and ZnCl2: studies using an in vitro digestion/Caco-2 cell model.

G. Wortley, Dennis D. Miller, R. Glahn, 2002, Journal of agricultural and food chemistry.

ADDING ASCORBIC ACID TO IRON-FORTIFIED COW'S MILK DOES NOT ENHANCE IRON BIOAVAILABILITY TO PIGLETS

D. Miller, S. M. Perks, 1996 .

Purified glycosaminoglycans from cooked haddock may enhance Fe uptake via endocytosis in a Caco-2 cell culture model.

A. Alegría, J. Laparra, R. Barberá, 2009, Journal of food science.

Prebiotics and Iron Bioavailability-Is There a Connection?

Ross M. Welch, Dennis D. Miller, C. K. Yeung, 2005 .

A low-molecular-weight factor in human milk whey promotes iron uptake by Caco-2 cells.

P. Etcheverry, R. Glahn, D. Miller, 2004, The Journal of nutrition.

Content of Zinc in Selected Muscles from Beef, Pork, and Lamb

J. R. Stouffer, B. Schricker, D. Miller, 1982 .

Cecum is the major degradation site of ingested inulin in young pigs.

X. Lei, Ross M. Welch, K. Yasuda, 2007, The Journal of nutrition.

Supplemental dietary inulin of variable chain lengths alters intestinal bacterial populations in young pigs.

X. Lei, Ross M. Welch, K. Yasuda, 2010, The Journal of nutrition.

Bioaccessibility of phenols in common beans ( Phaseolus vulgaris L.) and iron (Fe) availability to Caco-2 cells.

J. Laparra, R. Glahn, D. Miller, 2008, Journal of agricultural and food chemistry.

In Vitro Digestion/Caco‐2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio in Rice Cereal

O. A. Lee, R. Glahn, D. Miller, 1999 .

Iron uptake by Caco-2 cells from NaFeEDTA and FeSO4: Effects of ascorbic acid, pH, and a Fe(II) chelating agent.

Le Zhu, R. Glahn, D. Miller, 2006, Journal of agricultural and food chemistry.

Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: new developments.

M. Komaitis, M. Kapsokefalou, A. Birba, 2009 .

Dietary inulin supplementation does not promote colonic iron absorption in a porcine model.

X. Lei, Ross M. Welch, S. Fubini, 2007, Journal of agricultural and food chemistry.

Meat enhances nonheme iron absorption in pigs

X. Lei, P. South, D. Miller, 2000 .

Milk peptides increase iron dialyzability in water but do not affect DMT-1 expression in Caco-2 cells.

M. Komaitis, M. Kapsokefalou, E. Tako, 2009, Journal of agricultural and food chemistry.

Iron from Co-Encapsulation of Defatted Nannochloropsis Oceanica with Inulin Is Highly Bioavailable and Does Not Impact Wheat Flour Shelf Life or Sensorial Attributes

X. Lei, O. Padilla-Zakour, Rohil S Bhatnagar, 2023, Foods.

Isolated glycosaminoglycans from cooked haddock enhance nonheme iron uptake by Caco-2 cells.

J. Laparra, E. Tako, R. Glahn, 2008, Journal of agricultural and food chemistry.

The potential effect of iron defortification on iron-deficiency anaemia in the US population

D. Pelletier, M. Tao, D. Miller, 2007, Public Health Nutrition.

Assessment of iron availability using combined in vitro digestion and Caco-2 cell culture

M. Gangloff, R. Glahn, D. Miller, 1996 .

Comparison of the availability of various iron fortificants in bread and milk using an in vitro digestion/caco-2 cell culture method

R. Glahn, D. Miller, A. Yeung, 2002 .

Effects of Iron Source on Iron Availability from Casein and Casein Phosphopeptides

R. Glahn, D. Miller, A. Yeung, 2002 .

Iron Bioavailability from Common Raisin‐containing Foods Assessed with an In Vitro Digestion/Caco‐2 Cell Culture Model: Effects of Raisins

R. Glahn, D. Miller, C. Yeung, 2003 .

BIOAVAILABILITY OF ELECTROLYTIC IRON IN FORTIFIED INFANT CEREAL DETERMINED BY HEMOGLOBIN REPLETION IN PIGLETS

M. Buchowski, Be-Jen Wang, D. Miller, 1993 .

Peptides isolated from in vitro digests of milk enhance iron uptake by caco-2 cells.

M. Kapsokefalou, K. Argyri, Le Zhu, 2007, Journal of agricultural and food chemistry.

In Vitro Iron Bioavailability and Antioxidant Activity of Raisins

Rui Hai Liu, X. Wu, Chi Kong Yeung, 2003 .

Fortification: new findings and implications.

A. Carriquiry, J. Dwyer, P. Britten, 2014, Nutrition reviews.

Different responses of Fe transporters in Caco‐2/HT29‐MTX cocultures than in independent Caco‐2 cell cultures

J. Laparra, R. Glahn, D. Miller, 2009, Cell biology international.

The effect of calcium salts, ascorbic acid and peptic pH on calcium, zinc and iron bioavailabilities from fortified human milk using an in vitro digestion/Caco-2 cell model.

P. Etcheverry, J. Wallingford, R. Glahn, 2005, International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition.

Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model.

O. A. Lee, D. Miller, R. Glahn, 1998, The Journal of nutrition.

An in vitro method for estimation of iron availability from meals.

D. Miller, B. Schricker, R. R. Rasmussen, 1981, The American journal of clinical nutrition.

Effect of tea phenolics on iron uptake from different fortificants by Caco-2 cells

J. Laparra, R. Glahn, D. Miller, 2009 .

Effect of milk peptides that enhance iron uptake by Caco‐2 cells on the expression of DMT‐1 and on iron dialyzability from meals

M. Kapsokefalou, E. Tako, K. Argyri, 2008 .

Biofortified black beans in a maize and bean diet provide more bioavailable iron to piglets than standard black beans.

J. Laparra, X. Lei, Ross M. Welch, 2009, The Journal of nutrition.

Overview of Experimental Biology 2005 Symposium: Food Fortification in Developing Countries

D. Miller, J. H. Haas, 2006 .

Fortification: new findings and implications.

A. Carriquiry, J. Dwyer, P. Britten, 2014, Nutrition reviews.

Tissue iron distribution and adaptation of iron absorption in rats exposed to a high dietary level of NaFeEDTA.

Le Zhu, R. Glahn, D. Miller, 2005, Journal of agricultural and food chemistry.