Paul Anthony Sharp

King’s College London

United Kingdom

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Articles (18)

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2025

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2024

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2024

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2022

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2022

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2021

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2021

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2020

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2020

Collaborators (12)

Naroa Kajarabille

Lecturer

University of the Basque Country

SPAIN

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Nicola Lowe

Professor of Nutritional Sciences

University of Central Lancashire

UNITED KINGDOM

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Julie Lovegrove

University of Reading

UNITED KINGDOM

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Miriam Clegg

Associate Professor in Human Nutrition

University of Reading

UNITED KINGDOM

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Donal O'Sullivan

Professor of Crop Science

UNITED KINGDOM

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James Connorton

Lecturer

University of Surrey

UNITED KINGDOM

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Theodora Stewart

King’s College London

UNITED KINGDOM

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Gladys O. Latunde-Dada

King’s College London

UNITED KINGDOM

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Balazs Bajka

King’s College London

UNITED KINGDOM

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John Hammond

Professor

University of Reading

UNITED KINGDOM

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Julia Rodriguez Garcia

Associate Professor in Food Science

University of Reading

UNITED KINGDOM

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Wendy Hall

Prof at King's College London

King’s College London

UNITED KINGDOM

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Paul Anthony Sharp

Research Interests

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Articles (18)

The effect of fortification on in vitro iron and zinc bioavailability in plant-based meat alternatives

Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough

Iron bioacessibility from fava bean-fortifed white wheat flour following simulated in vitro gastrointestinal digestion

Wild edible yams from Madagascar: New insights into nutritional composition support their use for food security and conservation

‘Raising the Pulse’: The environmental, nutritional and health benefits of pulse‐enhanced foods

Ferulic acid protects HepG2 cells and mouse liver from iron-induced damage

Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger

A two-gene strategy increases iron and zinc concentrations in wheat flour, improving mineral bioaccessibility

Strategies to increase the bioaccessibility and bioavailability of iron and zinc from cereal products.

Strategies to increase the bioaccessibility and bioavailability of iron and zinc from cereal products

P11-055-23 Wheat Aleurone Provides a Bioavailable Source of Iron for Fortifying Wheat-Based Foods

Zinc induces hephaestin expression via a PI3K-CDX2 dependent mechanism to regulate iron transport in intestinal Caco-2 cells

Localisation of iron and zinc in grain of biofortified wheat

Cytotoxicity of Fenugreek Sprout and Seed Extracts and Their Bioactive Constituents on MCF-7 Breast Cancer Cells

Effect of zinc depletion/repletion on intestinal iron absorption and iron status in rats

In vitro bioaccessibility and bioavailability of iron from fenugreek, baobab and moringa

Iron elevates mesenchymal and metastatic biomarkers in HepG2 cells

Biofortification of wheat with zinc for eliminating deficiency in Pakistan

Collaborators (12)

Naroa Kajarabille

Nicola Lowe

Julie Lovegrove

Miriam Clegg

Donal O'Sullivan

James Connorton

Theodora Stewart

Gladys O. Latunde-Dada

Balazs Bajka

John Hammond

Julia Rodriguez Garcia

Wendy Hall

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