Sprouting improves the flavour quality of faba bean flours

Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada

(2019) Rami Akkad et al.   FOOD RESEARCH INTERNATIONAL

Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models

(2019) Anna-Maija Lampi et al.   FOOD CHEMISTRY

Lipid-modifying enzymes in oat and faba bean

(2017) Zhen Yang et al.   FOOD RESEARCH INTERNATIONAL

Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS

(2017) Lirong Xu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

(2016) Anna Gracka et al.   JOURNAL OF CHROMATOGRAPHY A

Faba bean flavour and technological property improvement by thermal pre-treatments

(2016) Zhong-qing Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein efficiency per unit energy and per unit greenhouse gas emissions: Potential contribution of diet choices to climate change mitigation

(2011) Alejandro D. González et al.   FOOD POLICY

Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars

(2011) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing

(2010) Sorayya Azarnia et al.   FOOD CHEMISTRY

Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking

(2009) Shweta Khandelwal et al.   FOOD RESEARCH INTERNATIONAL