Nutritional Quality and Antioxidant Properties of Brown and Black Lentil Sprouts

Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions

(2023) Vassilis Athanasiadis et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Optimized Isolation Procedure for the Extraction of Bioactive Compounds from Spent Coffee Grounds

(2023) Theodoros Chatzimitakos et al.   Applied Sciences-Basel

Waste Orange Peels as a Feed Additive for the Enhancement of the Nutritional Value of Tenebrio molitor

(2023) Konstantina Kotsou et al.   Foods

Sprouts and Microgreens—Novel Food Sources for Healthy Diets

(2022) Andreas W. Ebert   Plants-Basel

Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds

(2022) Mohammed Saeed Alkaltham et al.   JOURNAL OF FOOD SCIENCE

Advances and emerging trends in cultivation substrates for growing sprouts and microgreens towards safe and sustainable agriculture

(2022) Muyao Du et al.   Current Opinion in Food Science

Sprouts Use as Functional Foods. Optimization of Germination of Wheat (Triticum aestivum L.), Alfalfa (Medicago sativa L.), and Radish (Raphanus sativus L.) Seeds Based on Their Nutritional Content Evolution

(2022) Helga Francis et al.   Foods

Extraction of Bioactive Compounds from Different Vegetable Sprouts and Their Potential Role in the Formulation of Functional Foods against Various Disorders: A Literature-Based Review

(2022) Afifa Aziz et al.   MOLECULES

Optimization of the Extraction Parameters for the Isolation of Bioactive Compounds from Orange Peel Waste

(2022) Vassilis Athanasiadis et al.   Sustainability

Effect of Germination and Illumination on Melatonin and Its Metabolites, Phenolic Content, and Antioxidant Activity in Mung Bean Sprouts

(2022) Pimolwan Siriparu et al.   Plants-Basel

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

(2021) Antonio J. Meléndez-Martínez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of particle size on phytochemical composition and antioxidant properties of Sargassum cristaefolium ethanol extract

(2021) E. S. Prasedya et al.   Scientific Reports

Effect of photoperiod on vitamin E and carotenoid biosynthesis in mung bean (Vigna radiata) sprouts

(2021) Jiaqi Li et al.   FOOD CHEMISTRY

Changes in chemical composition of germinated leguminous under abiotic stress conditions

(2020) Dalė TELEVIČIŪTĖ et al.   Food Science and Technology

Germination as a bioprocess for enhancing the quality and nutritional prospects of Legume proteins

(2020) Ikenna C. Ohanenye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lifestyle, Oxidative Stress, and Antioxidants: Back and Forth in the Pathophysiology of Chronic Diseases

(2020) Mehdi Sharifi-Rad et al.   Frontiers in Physiology

Modelling of Carotenoids Content in Red Clover Sprouts Using Light of Different Wavelength and Pulsed Electric Field

(2020) Ilona Gałązka-Czarnecka et al.   Applied Sciences-Basel

Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties

(2020) Aneta Wojdyło et al.   MOLECULES

Oxidative Stress in Cardiovascular Diseases

(2020) Emilie Dubois-Deruy et al.   Antioxidants

Sprouted Grains: A Comprehensive Review

(2019) Paolo Benincasa et al.   Nutrients

Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

(2019) Atinder Ghumman et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

(2018) Smith G. Nkhata et al.   Food Science & Nutrition

Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality

(2017) Marcela Jarpa-Parra   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Vitamin C and Immune Function

(2017) Anitra Carr et al.   Nutrients

Influence of particle size and extraction solvent on antioxidant properties of extracts of tea, ginger, and tea-ginger blend

(2017) Solomon A. Makanjuola   Food Science & Nutrition

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

(2016) R. S. Pal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of plant-based diets on obesity-related inflammatory profiles: a systematic review and meta-analysis of intervention trials

(2016) F. Eichelmann et al.   Obesity Reviews

Impact of Elicitation on Antioxidant and Potential Antihypertensive Properties of Lentil Sprouts

(2015) Elena Peñas et al.   PLANT FOODS FOR HUMAN NUTRITION

Hydrogen Peroxide Scavenging Activity of Novel Coumarins Synthesized Using Different Approaches

(2015) Ahmed A. Al-Amiery et al.   PLoS One

Elicitation and precursor feeding as tools for the improvement of the phenolic content and antioxidant activity of lentil sprouts

(2014) Michał Świeca et al.   FOOD CHEMISTRY

Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality

(2014) M. Jarpa-Parra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in phenolic content, phenylalanine ammonia-lyase (PAL) activity, and antioxidant capacity of two buckwheat sprouts in relation to germination

(2014) Shun-Cheng Ren et al.   Journal of Functional Foods