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Page 1
The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine.
Molecules. 2022 May 23;27(10):3351. doi: 10.3390/molecules27103351.
Molecules. 2022.
PMID: 35630828
Free PMC article.
Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification.
Szymandera-Buszka K, Piechocka J, Zaremba A, Przeor M, Jędrusek-Golińska A.
Szymandera-Buszka K, et al. Among authors: zaremba a.
Foods. 2021 Mar 10;10(3):578. doi: 10.3390/foods10030578.
Foods. 2021.
PMID: 33801931
Free PMC article.
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The Effect of a Vegan Diet on the Coverage of the Recommended Dietary Allowance (RDA) for Iodine among People from Poland.
Zaremba A, Gramza-Michalowska A, Pal K, Szymandera-Buszka K.
Zaremba A, et al.
Nutrients. 2023 Feb 25;15(5):1163. doi: 10.3390/nu15051163.
Nutrients. 2023.
PMID: 36904161
Free PMC article.
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The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.
Zaremba A, Hęś M, Jędrusek-Golińska A, Przeor M, Szymandera-Buszka K.
Zaremba A, et al.
Foods. 2023 Jul 23;12(14):2792. doi: 10.3390/foods12142792.
Foods. 2023.
PMID: 37509884
Free PMC article.
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