Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations

The Regulation of Essential Amino Acid Synthesis and Accumulation in Plants

(2016) Gad Galili et al.   Annual Review of Plant Biology

Consuming a mixed diet enriched with lupin protein beneficially affects plasma lipids in hypercholesterolemic subjects: A randomized controlled trial

(2015) Melanie Bähr et al.   CLINICAL NUTRITION

Structural aspects of legume proteins and nutraceutical properties

(2015) Marina Carbonaro et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activities and characterisation of polysaccharides isolated from the seeds of Lupinus angustifolius

(2015) Solomon Rajesh Thambiraj et al.   INDUSTRIAL CROPS AND PRODUCTS

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

(2015) José Antonio Curiel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Protein Degradation in Wheat Sourdough Fermentation with Lactobacillus plantarum M616

(2015) Yanli Yin et al.   Interdisciplinary Sciences-Computational Life Sciences

Phenolic Compounds of Cereals and Their Antioxidant Capacity

(2014) Pham Van Hung   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

(2014) Elena Bartkiene et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health

(2013) E. Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

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

Dietary requirements of “nutritionally non-essential amino acids” by animals and humans

(2012) Guoyao Wu et al.   AMINO ACIDS

Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

(2012) Dalia Cizeikiene et al.   FOOD CONTROL

Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread

(2012) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

(2012) A. Digaitiene et al.   JOURNAL OF APPLIED MICROBIOLOGY

Fortifying plants with the essential amino acids lysine and methionine to improve nutritional quality

(2012) Gad Galili et al.   PLANT BIOTECHNOLOGY JOURNAL

Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici

(2011) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ANTIOXIDANT PROPERTIES OF CONDIMENT PRODUCED FROM FERMENTED BAMBARA GROUNDNUT (VIGNA SUBTERRANEA L. VERDC)

(2011) A.O. ADEMILUYI et al.   JOURNAL OF FOOD BIOCHEMISTRY

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

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

Bioactive peptides from several plant species

(2010) T. V. Orlovskaya et al.   CHEMISTRY OF NATURAL COMPOUNDS

Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

(2010) Ke-Xue Zhu et al.   FOOD CHEMISTRY

Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema

(2008) Bijoy Moktan et al.   FOOD RESEARCH INTERNATIONAL

Amylolytic bacterial lactic acid fermentation — A review

(2007) Gopal Reddy et al.   BIOTECHNOLOGY ADVANCES