S Storcksdieck genannt Bonsmann

Summary

Affiliation: Swiss Federal Institute of Technology
Country: Switzerland

Publications

  1. ncbi request reprint Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals
    S Storcksdieck genannt Bonsmann
    Institute of Food Science and Nutrition, ETH Zurich, Zurich, Switzerland
    Eur J Clin Nutr 62:336-41. 2008
  2. ncbi request reprint Iron-binding properties, amino acid composition, and structure of muscle tissue peptides from in vitro digestion of different meat sources
    S Storcksdieck genannt Bonsmann
    Inst of Food Science and Nutrition, ETH Zurich, 8092 Zurich, Switzerland
    J Food Sci 72:S019-29. 2007

Collaborators

Detail Information

Publications2

  1. ncbi request reprint Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals
    S Storcksdieck genannt Bonsmann
    Institute of Food Science and Nutrition, ETH Zurich, Zurich, Switzerland
    Eur J Clin Nutr 62:336-41. 2008
    ..To evaluate the influence of oxalic acid (OA) on nonhaem iron absorption in humans...
  2. ncbi request reprint Iron-binding properties, amino acid composition, and structure of muscle tissue peptides from in vitro digestion of different meat sources
    S Storcksdieck genannt Bonsmann
    Inst of Food Science and Nutrition, ETH Zurich, 8092 Zurich, Switzerland
    J Food Sci 72:S019-29. 2007
    ..The enhancing effect of meat on nonheme iron bioavailability in humans is thought to be due to the release of low-molecular-weight (LMW) iron-binding peptides during digestion...