Concepcion S. Mendoza

Effect of genetically modified, low–phytic acid maize on absorption of iron from tortillas

Concepcion S. Mendoza, Fernando E. Viteri, Bo Lönnerdal et al. · American Journal of Clinical Nutrition · 1998 · 191 citations · Full text

Food Chemistry, Nutrition, Agricultural Chemistry +8

Effect of genetically modified low phytic acid plants on mineral absorption

Concepcion S. Mendoza · International Journal of Food Science & Technology · 2002 · 96 citations

Absorption of iron from unmodified maize and genetically altered, low-phytate maize fortified with ferrous sulfate or sodium iron EDTA

Concepcion S. Mendoza, Fernando E. Viteri, Bo Lönnerdal et al. · American Journal of Clinical Nutrition · 2001 · 83 citations

Nutrition, Nutrient Bioavailability, Engineering +8

Food Resource Management Education With SNAP Participation Improves Food Security

Lucía Kaiser, Virginia Chaidez, Susan J. Algert et al. · Journal of Nutrition Education and Behavior · 2015 · 82 citations

Public Policy, Food Security, Food Systems +6

Zinc Absorption from <i>low phytic acid</i> Genotypes of Maize (Zea mays L.), Barley (Hordeum vulgare L.), and Rice (Oryza sativa L.) Assessed in a Suckling Rat Pup Model

Bo Lönnerdal, Concepcion S. Mendoza, Kenneth H. Brown et al. · Journal of Agricultural and Food Chemistry · 2011 · 39 citations

Nutrition, Engineering, Low Zn Bioavailability +18