Research Project: Advancing the Nutritional Quality of Staple Food Crops for Improved Intestinal Function and Health

Location: Plant, Soil and Nutrition Research

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta - (Peer Reviewed Journal)
Hooper, S.D., Basset, A., Wiesinger, J.A., Glahn, R.P., Cichy, K.A. 2023. Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta. Food Chemistry Advances. (3):100422. https://doi.org/10.1016/j.focha.2023.100422.

Examination of the functional properties, protein quality, and iron bioavailability of low phytate pea protein ingredients - (Peer Reviewed Journal)
Chigwedere, C., Stone, A., Konieczny, D., Lindsay, D., Huan, S., Glahn, R.P., House, J., Warkentin, T., Nickerson, M. 2023. Examination of the functional properties, protein quality, and iron bioavailability of low phytate pea protein ingredients. European Food Research and Technology. 249:1517-1529. https://doi.org/10.1007/s00217-023-04232-x.

The caco-2 cell bioassay for measurement of food iron bioavailability - (Peer Reviewed Journal)
Glahn, R.P. 2022. The caco-2 cell bioassay for measurement of food iron bioavailability. The Journal of Visualized Experiments (JoVE). 182. Article e63859. https://doi.org/10.3791/63859.

The common bean V gene encodes flavonoid 3'5' hydroxylase: a major mutational target for flavonoid diversity in angiosperms - (Peer Reviewed Journal)
Mclean, P.E., Lee, R., Howe, K.J., Osborne, C., Grimwood, J., Levy, S., Haugrud, A.P., Plott, C., Robinson, M., Skiba, R.M., Tanha, T., Zamani, M., Thannhauser, T.W., Glahn, R.P., Schmutz, J., Osorno, J., Miklas, P.N. 2022. The common bean V gene encodes flavonoid 3'5' hydroxylase: A major mutational target for flavonoid diversity in angiosperms. Frontiers in Plant Science. 13:869582. https://doi.org/10.3389/fpls.2022.869582.

Health implications and nutrient bioavailability of bioactive compounds in dry beans and other pulses - (Book / Chapter)
Wiesinger, J.A., Marsolais, F., Glahn, R.P. 2022. Health implications and nutrient bioavailability of bioactive compounds. In: Siddiqu, M. and Uebersax, M. Dry Beans and Pulses Production, Processing and Nutrition. 2nd edition. Hoboken, NJ: John Wiley & Sons Ltd. p. 505-530.

Multi-year field evaluation of nicotianamine biofortified bread wheat - (Peer Reviewed Journal)
Beasely, J.T., Bonneau, J.P., Moreno-Moyano, L.T., Callahan, D.L., Howell, K.S., Tako, E., Taylor, J., Glahn, R.P., Appels, R., Johnson, A.A. 2021. Multi-year field evaluation of nicotianamine biofortified bread wheat. Plant Journal. 109:1168-1182. https://doi.org/10.1111/tpj.15623.

Redefining bean iron biofortification: a review of the evidence for moving to a high Fe bioavailability approach - (Review Article)

Optical sensing technologies for nondestructive quality assessment in dry beans - (Book / Chapter)
Mendoza, F.A., Wiesinger, J.A., Cichy, K.A. 2021. Optical sensing technologies for nondestructive quality assessment in dry beans. in: Siddiq, M., Uebersax, M. Dry Beans and Pulses Production, Processing and Nutrition. 2nd edition. John Wiley & Sons Ltd. p. 277-306. https://doi.org/10.1002/9781119776802.ch11.

Genetic control of iron bioavailability is independent from iron concentration in a diverse winter wheat mapping population - (Peer Reviewed Journal)
Wright, T.I., Gardner, K., Glahn, R.P., Milner, M.J. 2021. Genetic control of iron bioavailability is independent from iron concentration in a diverse winter wheat mapping population. Biomed Central (BMC) Plant Biology. 21:212-225. https://doi.org/10.1186/s12870-021-02996-6.

Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.) - (Peer Reviewed Journal)
Wiesinger, J.A., Osorno, J.M., Mcclean, P.E., Hart, J.J., Glahn, R.P. 2021. Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.). Journal of Functional Foods. 82:104444. https://doi.org/10.1016/j.jff.2021.104444.

Dual-fortified lentil products - a sustainable new approach to provide additional bioavailable iron and zinc in humans - (Peer Reviewed Journal)
Podder, R., Glahn, R.P., Vandenberg, A. 2021. Dual-fortified lentil products - a sustainable new approach to provide additional bioavailable iron and zinc in humans. Current Developments in Nutrition. 01/30/2021.

Iron and zinc fortified lentil (Lens culinaris Medik.) demonstrate enhanced and stable iron bioavailability after storage - (Peer Reviewed Journal)
Podder, R., Glahn, R.P., Vandenberg, A. 2021. Iron and zinc fortified lentil (Lens culinaris Medik.) demonstrate enhanced and stable iron bioavailability after storage. Frontiers in Nutrition. 7:614812. https://doi.org/10.3389/fnut.2020.614812.

Effect of rice GDP-L-Galactose phosphorylase constitutive overexpression on ascorbate concentrations, stress tolerance, and iron bioavailability in rice - (Peer Reviewed Journal)
Broad, R., Bonneau, J., Beasley, J., Roden, S., Sadowski, P., Berger, B., Tako, E., Glahn, R.P., Hellens, R., Johnson, A. 2020. Effect of rice GDP-L-Galactose phosphorylase constitutive overexpression on ascorbate concentrations, stress tolerance, and iron bioavailability in rice. Frontiers in Plant Science. https://doi.org/10.3389/fpls.2020.595439.

Impact of Ascorbic acid on the in vitro Iron Bioavailability of a casein-based Iron Fortificant in comparison to Ferrous Sulfate and Ferric Pyrophosphate - (Peer Reviewed Journal)
Sabatier, M., Rytz, A., Dubascoux, S., Nicolas, M., Dave, A., Singh, H., Bodis, M., Glahn, R.P. 2020. Impact of Ascorbic acid on the in vitro Iron bioavailability of a casein-based iron fortificant in comparison to ferrous sulfate and ferric pyrophosphate. Nutrients. 12(9):2776. https://doi.org/10.3390/nu12092776.

Biofortified beans of East Africa are not significantly higher in iron content relative to non-biofortified marketplace varieties - (Peer Reviewed Journal)
Glahn, R.P., Wiesinger, J.A., Lung'Aho, M. 2020. Biofortified beans of East Africa are not significantly higher in iron content relative to non-biofortified marketplace varieties. Journal of Nutrition. https://doi.org/10.1093/jn/nxaa193.

Processing white or yellow dry beans (phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas - (Peer Reviewed Journal)
Wiesinger, J.A., Cichy, K.A., Hooper, S., Hart, J.J., Glahn, R.P. 2020. Processing white or yellow dry beans (phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas. Journal of Functional Foods. 71:104018.

Dietary trace minerals - (Monograph)
Tako, E.N. 2019. Dietary trace minerals. Nutrients. 11:2823. https://doi.org/10.3390/nu11112823.

Iron bioavailability of fortified maize and sorghum porridges - (Peer Reviewed Journal)
Alandy, V., Fleige, L., Glahn, R.P. 2019. Iron bioavailability of fortified maize and sorghum porridges. Journal of Nutritional Health & Food Science. 7(3):1-6.

Iron bioavailability from multiple biofortified foods using an in vitro digestion, Caco-2 assay for optimizing a cyclical menu for a randomized efficacy trial (P10-029-19) - (Peer Reviewed Journal)
Gannon, B., Glahn, R.P., Mehta, S. 2019. Iron bioavailability from multiple biofortified foods using an in vitro digestion, Caco-2 assay for optimizing a cyclical menu for a randomized efficacy trial (P10-029-19). Current Developments in Nutrition. 3(1). https://doi.org/10.1093/cdn/nzz034.P10-029-19.