ArticleMolecules (Basel, Switzerland)2021
The Use of Iron-Enriched Yeast for the Production of Flatbread.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 12 citations in OpenAlex.
- Effect of Selenium Supplementation on Biotin and Selenobiotin Concentrations inMolecules (Basel, Switzerland) · 2024Article
- Investigation of impact of siderophore and process variables on production of iron enriched Saccharomyces boulardii by Plackett-Burman design.Scientific reports · 2024Article
- Production of iron enriched Saccharomyces boulardii: impact of process variables.Scientific reports · 2024Article
- Accumulation and Enrichment of Trace Elements by Yeast Cells and Their Applications: A Critical Review.Microorganisms · 2022Review
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The most common cause of iron deficiency is an improperly balanced diet, in which the body's need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-rich supplements and foods have low bioavailability of this element. In our study, we used yeast enriched with iron ions to produce flatbread. The yeast cells accumulated iron ions from the medium supplemented with Fe(NO
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Registered trials
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