White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

Multielemental, Nutritional, and Proteomic Characterization of Different Lupinus spp. Genotypes: A Source of Nutrients for Dietary Use

(2022) Alfio Spina et al.   MOLECULES

Lupin (Lupinus albus L.) Seeds: Balancing the Good and the Bad and Addressing Future Challenges

(2022) Ana Pereira et al.   MOLECULES

Lupine (Lupinus spp.) proteins: characteristics, safety and food applications

(2021) Fatma Boukid et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

(2021) Kishor Mazumder et al.   Scientific Reports

Improving quality: Modified celluloses applied to bread dough with high level of resistant starch

(2020) Carlos Gabriel Arp et al.   FOOD HYDROCOLLOIDS

Chemical and thermal properties of flours from germinated amaranth seeds

(2019) Luciano M. Guardianelli et al.   Journal of Food Measurement and Characterization

Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread

(2019) Andrea Hoehnel et al.   JOURNAL OF CEREAL SCIENCE

Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds

(2019) Luciano M. Guardianelli et al.   FOOD HYDROCOLLOIDS

Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust

(2018) Mario M. Martínez et al.   FOOD CHEMISTRY

Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates fromLupinus angustifoliusL

(2016) Isabel S. Muranyi et al.   JOURNAL OF FOOD SCIENCE

Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality

(2015) María V. Salinas et al.   Food and Bioprocess Technology

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

(2015) C.B.J. Villarino et al.   FOOD RESEARCH INTERNATIONAL

The future of lupin as a protein crop in Europe

(2015) M. Mercedes Lucas et al.   Frontiers in Plant Science

Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean

(2014) Melanie Bähr et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Breadmaking properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

(2013) E. Guillamón et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

Antioxidant activity and phenolic content in three lupin species

(2011) Aleksander Siger et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

(2010) Nick Kalogeropoulos et al.   FOOD CHEMISTRY

Dough rheology and baking performance of wheat flour–lupin protein isolate blends

(2010) A. Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Effect of genotype and environment on fatty acid composition of Lupinus albus L. seed

(2007) Giovanna Boschin et al.   FOOD CHEMISTRY

Effect of germination on the protein fraction composition of different lupin seeds

(2007) Piotr Gulewicz et al.   FOOD CHEMISTRY