Alternative pathways for absorption of iron from foods

Articles in the same Issue

1. Preface
2. Applications and toxicological issues surrounding nanotechnology in the food industry
3. Arsenic species in seafood: Origin and human health implications
4. An ignored risk factor in toxicology: The total imprecision of exposure assessment
5. Organic forms of trace elements as feed additives: Assessment of risks and benefits for farm animals and consumers
6. Biotransformation of metal(loid)s by intestinal microorganisms
7. Alternative pathways for absorption of iron from foods
8. Mineral homeostasis in young children consuming typical U.S. diets
9. Speciation and isotope pattern deconvolution for inductively coupled plasma-mass spectrometry quantitative studies of mineral metabolism and supplementation
10. Bioaccessibility of Se from Se-enriched wheat and chicken meat
11. Iodine speciation in iodine-enriched microalgae Chlorella vulgaris
12. Terminology for reversible-deactivation radical polymerization previously called "controlled" radical or "living" radical polymerization (IUPAC Recommendations 2010)
13. Metallomics: Guidelines for terminology and critical evaluation of analytical chemistry approaches (IUPAC Technical Report)