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	1.	Effect of tea and other dietary factors on iron absorption. [electronic resource] by Zijp, I M Korver, O Tijburg, L B Producer: 20010405 In: Critical reviews in food science and nutrition vol. 40 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	A method to improve the nutritional quality of foods and beverages based on dietary recommendations. [electronic resource] by Nijman, C A J Zijp, I M Sierksma, A Roodenburg, A J C Leenen, R van den Kerkhoff, C Weststrate, J A Meijer, G W Producer: 20070529 In: European journal of clinical nutrition vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption. [electronic resource] by van het Hof, K H de Boer, B C Tijburg, L B Lucius, B R Zijp, I West, C E Hautvast, J G Weststrate, J A Producer: 20000607 In: The Journal of nutrition vol. 130 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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