Development of a fermented product with higher phenolic compounds and lower anti‐nutritional factors from germinated lupin ( Lupinus angustifolius L.)

Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: A review

(2018) Shamraja S. Nadar et al.   FOOD RESEARCH INTERNATIONAL

Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species

(2017) Zhina Yin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Process optimization of polyphenol extraction from carob (Ceratonia siliqua ) kibbles using microwave-assisted technique

(2017) Zill-E. Huma et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3

(2016) Yu Xiao et al.   RSC Advances

Phytochemical composition and bioactivities of lupin: a review

(2015) Muhammad K. Khan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads

(2015) C.B.J. Villarino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A study on the total phenols content and antioxidant activity of essential oil and different solvent extracts of endemic plant Merremia borneensis

(2015) M. Amzad Hossain et al.   Arabian Journal of Chemistry

Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins

(2014) Rumiyati Rumiyati et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant capacity and total phenolic contents in hydrophilic extracts of selected Bangladeshi medicinal plants

(2014) Avonti Basak Tukun et al.   Asian Pacific Journal of Tropical Medicine

Effect of coagulant type and concentration on the yield and quality of soy-lupin tofu

(2014) V. Jayasena et al.   Quality Assurance and Safety of Crops & Foods

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

(2013) Anna Starzyńska-Janiszewska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour

(2013) Rumiyati et al.   PLANT FOODS FOR HUMAN NUTRITION

Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

(2011) Ismael Ivan Rockenbach et al.   FOOD CHEMISTRY

Simple and Rapid Method for the Analysis of Phenolic Compounds in Beverages and Grains

(2011) Marjorie B. Medina   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

DEVELOPMENT AND QUALITY EVALUATION OF HIGH-PROTEIN AND HIGH-DIETARY-FIBER PASTA USING LUPIN FLOUR

(2011) VIJAY JAYASENA et al.   JOURNAL OF TEXTURE STUDIES

Effect of lupin flour incorporation on the physical characteristics of dough and biscuits

(2011) V. Jayasena et al.   Quality Assurance and Safety of Crops & Foods

EFFECT OF LUPIN FLOUR SUBSTITUTION ON THE QUALITY AND SENSORY ACCEPTABILITY OF INSTANT NOODLES

(2010) VIJAY JAYASENA et al.   JOURNAL OF FOOD QUALITY

THE DEVELOPMENT AND SENSORY ACCEPTABILITY OF LUPIN-BASED TOFU

(2010) V. JAYASENA et al.   JOURNAL OF FOOD QUALITY

Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)

(2009) M. Dueñas et al.   FOOD CHEMISTRY

Fermentation Changes the Nutritive Value, Polyphenol Distribution, and Antioxidant Properties ofParkia biglobosaSeeds (African Locust Beans)

(2008) G. Oboh et al.   FOOD BIOTECHNOLOGY

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

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