Items where authors include "Sharp, P.A."

Article

Kose, T., de Bie, T., Wang, R. et al. (3 more authors) (2025) The effect of fortification on in vitro iron and zinc bioavailability in plant-based meat alternatives. Journal of Food Composition and Analysis, 146. 107951. ISSN 0889-1575

Kose, T., Sharp, P.A. orcid.org/0000-0003-3400-6702 and Latunde-Dada, G.O. (2025) Antioxidative Effects of Curcumin on Erastin-Induced Ferroptosis Through GPX4 Signalling. Gastrointestinal Disorders, 7 (1). 4. ISSN 2624-5647

Aslam, M.F., Arafsha, S.M., Berry, S.E. et al. (4 more authors) (2024) Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough. Food Research International, 197 (Part 1). 115149. ISSN 0963-9969

Lowe, N.M., Zaman, M., Moran, V.H. et al. (13 more authors) (2020) Biofortification of wheat with zinc for eliminating deficiency in Pakistan: study protocol for a cluster-randomised, double-blind, controlled effectiveness study (BIZIFED2). BMJ Open, 10 (11). e039231. ISSN 2044-6055

Proceedings Paper

Arafsha, S.M., Aslam, M.F., Ellis, P.R. et al. (2 more authors) (2023) Strategies to increase the bioaccessibility and bioavailability of iron and zinc from cereal products. In: Proceedings of The Nutrition Society. Nutrition Society Winter Conference 2022/2023, 24-25 Jan 2023, London, UK. Cambridge University Press .