Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifolius L.)

Raffinose family oligosaccharides in seed ofGlycine maxcv. Chiang Mai60 and potential source of prebiotic substances

(2015) Pairote Wongputtisin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

The health benefits of sweet lupin seed flours and isolated proteins

(2015) Anna Arnoldi et al.   Journal of Functional Foods

The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics

(2014) Casiana Blanca Villarino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

The effects of lupin (Lupinus angustifolius) protein isolation on its dietary fibre and whey proteins

(2014) R. Coorey et al.   Quality Assurance and Safety of Crops & Foods

Evaluation of sugar content and composition in commonly consumed Korean vegetables, fruits, cereals, seed plants, and leaves by HPLC-ELSD

(2013) Poovan Shanmugavelan et al.   CARBOHYDRATE RESEARCH

Stachyose-Enriched α-Galacto-oligosaccharides Regulate Gut Microbiota and Relieve Constipation in Mice

(2013) Ting Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carbohydrate analysis: From sample preparation to HPLC on different stationary phases coupled with evaporative light-scattering detection

(2013) Eva Dvořáčková et al.   JOURNAL OF SEPARATION SCIENCE

Lentil (Lens culinaris L.): A prebiotic-rich whole food legume

(2012) Casey R. Johnson et al.   FOOD RESEARCH INTERNATIONAL

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 and sensory properties of muffins

(2011) Syed M. Nasar-Abbas et al.   Quality Assurance and Safety of Crops & Foods

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

Influence of environment on seed soluble carbohydrates in selected lentil cultivars

(2010) Mohammad Tahir et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Diets supplemented with chickpea or its main oligosaccharide component raffinose modify faecal microbial composition in healthy adults

(2010) W. Fernando et al.   Beneficial Microbes

Alpha-Galactosides: Antinutritional Factors or Functional Ingredients?

(2008) Cristina Martínez-Villaluenga et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum)

(2008) Ning Wang et al.   FOOD CHEMISTRY

Comparison of two HPLC systems and an enzymatic method for quantification of soybean sugars

(2007) Enzo Giannoccaro et al.   FOOD CHEMISTRY