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22 in total

1. Association between seed coat polyphenolics (tannins) and disease resistance in common bean.

Authors: F M A Islam; J Rengifo; R J Redden; K E Basford; S E Beebe
Journal: Plant Foods Hum Nutr Date: 2003 Impact factor: 3.921

2. Chemical composition, in vitro protein digestibility and in vitro available iron of blue green alga, Nostoc commune.

Authors: K Hori; T Ueno-Mohri; T Okita; G Ishibashi
Journal: Plant Foods Hum Nutr Date: 1990-07 Impact factor: 3.921

3. In vitro availability of iron and zinc in white and coloured ragi (Eleusine coracana): role of tannin and phytate.

Authors: P Udayasekhara Rao; Y G Deosthale
Journal: Plant Foods Hum Nutr Date: 1988 Impact factor: 3.921

4. Impact of dehulling and germination on nutrients, antinutrients, and antioxidant properties in horsegram.

Authors: R S Pal; Anuradha Bhartiya; R ArunKumar; Lakshmi Kant; J P Aditya; J K Bisht
Journal: J Food Sci Technol Date: 2015-09-22 Impact factor: 2.701

5. Growth and apparent absorption of minerals in broiler chicks fed diets with low or high tannin contents.

Authors: I A G Hassan; E A Elzubeir; A H El Tinay
Journal: Trop Anim Health Prod Date: 2003-04 Impact factor: 1.559

6. Effects of polyphenolic natural products on the lipid profiles of rats fed high fat diets.

Authors: T Yugarani; B K Tan; M Teh; N P Das
Journal: Lipids Date: 1992-03 Impact factor: 1.880

7. Iron and phosphorus utilization in rats fed soaked and dehulled bambara groundnut supplemented with sorghum or crayfish.

Authors: Juliana U Anyika
Journal: Plant Foods Hum Nutr Date: 2003 Impact factor: 3.921

Tannin content of foods commonly consumed in India and its influence on ionisable iron.