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Effect of boiling and frying on the selenium content, speciation, and in vitro bioaccessibility of selenium-biofortified potato (Solanum tuberosum L.)
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Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 35 checked references that resolve
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Crops that feed the world 8: Potato: are the trends of increased global production sustainable?
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Selenium and mercury bioaccessibility in fish samples: an in vitro digestion method
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Physiological and Physicochemical Responses of Potato to Selenium Biofortification in Tropical Soil
resolves10.1016/j.foodchem.2020.127475
Selenium accumulation in protein fractions of Tenebrio molitor larvae and the antioxidant and immunoregulatory activity of protein hydrolysates
resolves10.1007/s00216-005-0272-6
Liquid chromatography–mass spectrometry (LC–MS): a powerful combination for selenium speciation in garlic (Allium sativum)
resolves10.1016/j.foodchem.2015.02.052
Does boiling affect the bioaccessibility of selenium from cabbage?
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Study of the Effect of Sample Preparation and Cooking on the Selenium Speciation of Selenized Potatoes by HPLC with ICP-MS and Electrospray Ionization MS/MS
resolves10.1021/jf100227n
Effects of Cooking and Subcellular Distribution on the Bioaccessibility of Trace Elements in Two Marine Fish Species
resolves10.1021/jf0341417
Effect of Selenium on the Yield and Quality of Green Tea Leaves Harvested in Early Spring
resolves10.17221/57/2011-PSE
Effect of foliar application of selenium on the content of selected amino acids in potato tubers (Solanum tuberosum L.)
resolves10.1080/09637480601154335
Bioavailability of selenium from selenium-enriched green onions (<i>Allium fistulosum</i>) and chives (<i>Allium schoenoprasum</i>) after ‘<i>in vitro</i>’ gastrointestinal digestion
resolves10.1016/j.foodchem.2015.09.005
Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same
resolves10.1007/s13197-015-2075-x
Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals
resolves10.3390/app8112050
Speciation Analysis of Selenium in Candida utilis Yeast Cells Using HPLC-ICP-MS and UHPLC-ESI-Orbitrap MS Techniques
resolves10.1016/S0147-6513(03)00095-2
Aquatic selenium pollution is a global environmental safety issue
resolves10.3390/nu10030317
Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans
resolves10.1016/j.envres.2015.09.015
Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca)
resolves10.1016/j.talanta.2005.07.040
Evaluation of different sample extraction strategies for selenium determination in selenium-enriched plants (Allium sativum and Brassica juncea) and Se speciation by HPLC-ICP-MS
resolves10.1080/10408398.2014.934437
In vivo and in vitro testing for selenium and selenium compounds bioavailability assessment in foodstuff
resolves10.1016/j.jfca.2018.04.004
Effects of common cooking heat treatments on selenium content and speciation in garlic
resolves10.1016/j.foodchem.2013.09.070
Agronomic selenium biofortification in Triticum durum under Mediterranean conditions: From grain to cooked pasta
resolves10.1016/j.envint.2017.12.035
Selenium distribution in the Chinese environment and its relationship with human health: A review
resolves10.1002/jsfa.8208
Bioaccessibility of selenium from cooked rice as determined in a simulator of the human intestinal tract (SHIME)
resolves10.1016/j.foodchem.2011.07.102
Current knowledge in species-related bioavailability of selenium in food
resolves10.1021/jf0613987
Distribution of Selenium in Different Biochemical Fractions and Raw Darkening Degree of Potato (<i>Solanum tuberosum</i> L.) Tubers Supplemented with Selenate
resolves10.1021/jf040077x
Effects of Selenium Treatments on Potato (<i>Solanum tuberosum</i> L.) Growth and Concentrations of Soluble Sugars and Starch
resolves10.1016/j.jfca.2019.103275
Impact of fish growing conditions and cooking methods on selenium species in swordfish and salmon fillets
resolves10.1007/s12011-014-0047-z
Assessment of Microwave Cooking on the Bioaccessibility of Cadmium from Various Food Matrices Using an In Vitro Digestion Model
resolves10.1016/j.foodchem.2020.127315
Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch
resolves10.1016/j.foodchem.2019.01.185
Effects of foliar application of selenate and selenite at different growth stages on Selenium accumulation and speciation in potato (Solanum tuberosum L.)
resolves10.1016/j.foodchem.2020.127661
Influence of processing methods and exogenous selenium species on the content and in vitro bioaccessibility of selenium in Pleurotus eryngii
The 1 reference without a DOI — listed, not checked
no DOI — not checkedSelenium metabolism in plants
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