W. B. Bradley

Absorption of fortification iron in bread

James D. Cook, Virginia Minnich, Carl V. Moore et al. · American Journal of Clinical Nutrition · 1973 · 138 citations

Food Chemistry, Nutrition, Nutrient Bioavailability +3

The Availability of Lysine in Wheat, Flour, Bread and Gluten

W.K. Calhoun, F. N. Hepburn, W. B. Bradley · Journal of Nutrition · 1960 · 52 citations

Food Chemistry, Nutrition, Gluten-free Nutrition +6

The minerals of wheat, flour, and bread.

C. P. Czerniejewski, C. W. Shank, W. G. Bechtel et al. · 1964 · 49 citations

Food Chemistry, Nutrition, Engineering +7

I. Effect of acetylsalicylic acid upon gastric activity and the modifying action of calcium gluconate and sodium bicarbonate

J. G. Schnedorf, W. B. Bradley, A. C. Ivy · American Journal of Digestive Diseases and Nutrition · 1936 · 38 citations

Sodium Bicarbonate, Acetylsalicylic Acid, Biochemistry +8

The distribution of the amino acids of wheat in commercial mill products.

F. N. Hepburn, W.K. Calhoun, W. B. Bradley · 1960 · 24 citations

Food Chemistry, Engineering, Amino Acids +9