Agnete D. Thomsen

Phytase activity and degradation of phytic acid during rye bread making

Merete Møller Nielsen, Marianne Linde Damstrup, Agnete D. Thomsen et al. · European Food Research and Technology · 2006 · 49 citations

Food Chemistry, Food Fermentation, Biochemistry +7

A decrease in iron status in young healthy women after long–term daily consumption of the recommended intake of fibre–rich wheat bread

Mette Bach Kristensen, Inge Tetens, Anja Jørgensen et al. · European Journal of Nutrition · 2004 · 37 citations

Nutrition, Nutrient Bioavailability, Fibre–rich Wheat Bread +11

Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers

Mette Kristensen, T W Damgaard, Anne Sørensen et al. · European Journal of Clinical Nutrition · 2007 · 28 citations

Nutrition, Body Composition, Apparent Digestibility +5

Long-term intake of iron fortified wholemeal rye bread appears to benefit iron status of young women

Michael Hansen, Sussi B. Bæch, Agnete D. Thomsen et al. · Journal of Cereal Science · 2005 · 27 citations

Nutrition, Nutrient Bioavailability, Iron Metabolism +10

The importance of dietary composition for efficacy of iron absorption measured in a whole diet that includes rye bread fortified with ferrous fumerate: a radioisotope study in young women

Inge Tetens, Tanja M. Larsen, Mette Bach Kristensen et al. · British Journal Of Nutrition · 2005 · 17 citations · Full text