K-PHYT / Phytic Acid/Total Phosphorus Assay kit (50)

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Megazyme K-PHYT

Phytic Acid/Total Phosphorus Assay kit (50)

- Publications -

A Novel and Rapid Colorimetric Method for Measuring Total Phosphorus and Phytic Acid in Foods and Animal Feeds.

McKie, V. A. & McCleary, B. V. (2016). J. AOAC Int. , 99(3), 738-743.

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Low gamma irradiation effects on protein profile, solubility, oxidation, scavenger ability and bioavailability of essential minerals in black and yellow Indian soybean (Glycine max L.) varieties.

Krishnan, V., Singh, A., Thimmegowda, V., Singh, B., Dahuja, A., Rai, R. D. & Sachdev, A. (2016). Journal of Radioanalytical and Nuclear Chemistry, 307(1), 49-57.

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Application of bioprocessing techniques (sourdough fermentation and technological aids) for brewer's spent grain breads.

Ktenioudaki, A., Alvarez-Jubete, L., Smyth, T. J., Kilcawley, K., Rai, D. K. & Gallagher, E. (2015). Food Research International, 73, 107-116.

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Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model system.

Moreira, A. S., Coimbra, M. A., Nunes, F. M., Passos, C. P., Santos, S. A., Silvestre, A. J., Silva, A. M. N., Rangel, M., Domingues, M. R. M. & Domingues, M. R. M. (2015). Food Chemistry, 185, 135-144.

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Contribution of intestinal-and cereal-derived phytase activity on phytate degradation in young broilers.

Morgan, N. K., Walk, C. L., Bedford, M. R. & Burton, E. J. (2015). Poultry Science, 94(7), 1577-1583.

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Influence of gamma rays and ethyl methane sulphonate (EMS) on the levels of phytic acid, raffinose family oligosaccharides and antioxidants in soybean seeds of different genotypes.

Kumar, A., Kumar, V., Lal, S. K., Jolly, M. & Sachdev, A. (2015). Journal of Plant Biochemistry and Biotechnology, 24(2), 204-209.

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Distribution and speciation of iron and zinc in grain of two wheat genotypes.

Eagling, T., Neal, A. L., McGrath, S. P., Fairweather-Tait, S., Shewry, P. R. & Zhao, F. J. (2014). Journal of Agricultural and Food Chemistry, 62(3), 708-716.

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Differential expression of structural genes for the late phase of phytic acid biosynthesis in developing seeds of wheat (Triticum aestivum L.).

Bhati, K. K., Aggarwal, S., Sharma, S., Mantri, S., Singh, S. P., Bhalla, S., Kaur, J., Tiwari, S., Roy, J. K., Tuli, R. & Pandey, A. K. (2014). Plant Science, 224, 74-85.

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Effect of Fermentation by Probiotic Lactobacillus acidophilus NCDC 13 on Nutritional Profile of a Dairy-cereal based Composite Substrate.

Ganguly, S., Sathish Kumar, M. H., Singh, A. K. & Sabikhi, L. (2014). J Food Nutr Disor, S1-002. doi:10.4172/2324-9323. S1-002.

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Phytic acid in green leaves of herbaceous plants–Temporal variation in situ and response to different N/P fertilizing regimes.

Alkarawi, H. H. & Zotz, G. (2014). AoB Plants, plu048, 1-20.

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Measurement of true ileal digestibility and total tract retention of phosphorus in corn and canola meal for broiler chickens.

Mutucumarana, R. K., Ravindran, V., Ravindran, G. & Cowieson, A. J. (2014). Poultry Science, 93(2), 412-419.

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Comparative characterization of foxtail millet, physico-chemical approach for its suitability to celiacs.

Singh, A. & Hathan, B. S. (2014). Journal of Food Processing and Technology, 5(11).

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In vitro versus in situ evaluation of the effect of phytase supplementation on calcium and phosphorus solubility in soya bean and rapeseed meal broiler diets.

Morgan, N. K., Walk, C. L., Bedford, M. R. & Burton, E. J. (2014). British Poultry Science, 55(2), 238-245.

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Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour.

Hager, A. S., Czerny, M., Bez, J., Zannini, E. & Arendt, E. K. (2013). Journal of Cereal Science, 58(1), 156-163.

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High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans.

Linsberger-Martin, G., Weiglhofer, K., Thi Phuong, T. P. & Berghofer, E. (2013). LWT-Food Science and Technology, 51(1), 331-336.

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Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard‐to‐cook phenomenon.

Ndungu, K. E., Emmambux, M. N. & Minnaar, A. (2012). Journal of the Science of Food and Agriculture, 92(6), 1194-1200.

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Influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet.

Krishnan, R., Dharmaraj, U. & Malleshi, N. G. (2012). LWT-Food Science and Technology, 48(2), 169-174.

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Comparative study of colorectal health related compounds in different types of bread: Analysis of bread samples pre and post digestion in a batch fermentation model of the human intestine.

Hiller, B., Schlörmann, W., Glei, M. & Lindhauer, M. G. (2011). Food Chemistry, 125(4), 1202-1212.

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Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing.

Dharmaraj, U. & Malleshi, N. G. (2011). LWT-Food Science and Technology, 44(7), 1636-1642.

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The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley.

Hübner, F., O’Neil, T., Cashman, K. D. & Arendt, E. K. (2010). European Food Research and Technology, 231(1), 27-35.

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