Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds

The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains

(2012) A Starzyńska-Janiszewska et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

(2011) Anna Floegel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Antioxidant and Angiotensin Converting Enzyme-Inhibitory Properties of a Flaxseed Protein-Derived High Fischer Ratio Peptide Mixture

(2010) Chibuike C. Udenigwe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The influence of tempeh fermentation and conventional cooking on anti-nutrient level and protein bioavailability (in vitrotest) of grass-pea seeds

(2008) Bożena Stodolak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

(2007) Paola I. Angulo-Bejarano et al.   FOOD CHEMISTRY

Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativus

(2007) Anna Starzyńska-Janiszewska et al.   FOOD CHEMISTRY