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

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