Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges

Optimisation of wheat-sprouted soybean flour bread using response surface methodology

(2016) A Jideani Victoria et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Isolation and foaming functionality of acid-soluble protein from lupin (Lupinus angustifolius) kernels

(2013) Alester Wong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Yellow lupin (Lupinus luteus L.) transcriptome sequencing: molecular marker development and comparative studies

(2012) Lorena B Parra-González et al.   BMC GENOMICS

Highly viscous dough-forming properties of marama protein

(2012) Eric O. Amonsou et al.   FOOD CHEMISTRY

Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

(2012) Carlo Giuseppe Rizzello et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread

(2012) Adamantini Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads

(2012) A. Angioloni et al.   JOURNAL OF CEREAL SCIENCE

Recent advances in the development of high-fibre baked products

(2012) Anastasia Ktenioudaki et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The current trends and future perspectives of prebiotics research: a review

(2012) Seema Patel et al.   3 Biotech

Identification and characterisation of seed storage protein transcripts from Lupinus angustifolius

(2011) Rhonda C Foley et al.   BMC PLANT BIOLOGY

Hypocholesterolaemic effects of lupin protein and pea protein/fibre combinations in moderately hypercholesterolaemic individuals

(2011) Cesare R. Sirtori et al.   BRITISH JOURNAL OF NUTRITION

Biomarkers for the Prediction of Type 2 Diabetes and Cardiovascular Disease

(2011) C Herder et al.   CLINICAL PHARMACOLOGY & THERAPEUTICS

High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions

(2011) Alessandro Angioloni et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Hypoglycemic effect of lupin seed γ-conglutin in experimental animals and healthy human subjects

(2011) Juan C. Bertoglio et al.   FITOTERAPIA

Legumes are valuable sources of tocopherols

(2011) Giovanna Boschin et al.   FOOD CHEMISTRY

Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

(2011) Sabrina Schindler et al.   FOOD CHEMISTRY

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

Enrichment of gluten-free cakes with lupin (Lupinus albusL.) or buckwheat (Fagopyrum esculentumM.) flours

(2011) Hacer Levent et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Staling of fresh and frozen gluten-free bread

(2011) Felicidad Ronda et al.   JOURNAL OF CEREAL SCIENCE

Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking

(2011) Ieva Alaunyte et al.   JOURNAL OF CEREAL SCIENCE

Influence of different organic solvents on the functional and sensory properties of lupin (Lupinus angustifolius L.) proteins

(2011) Stephanie Bader et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Role of dietary proteins and peptides in cardiovascular disease

(2011) Anthony Cam et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Informing food choices and health outcomes by use of the dietary glycemic index

(2011) Chung-Jung Chiu et al.   NUTRITION REVIEWS

Ghrelin-mediated appetite regulation in the central nervous system

(2011) Katarzyna Kirsz et al.   PEPTIDES

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

Dietary fibres in the regulation of appetite and food intake. Importance of viscosity

(2010) Mette Kristensen et al.   APPETITE

Lupin allergy and lupin sensitization among patients with suspected food allergy

(2010) Niina Hieta et al.   ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY

Lupin allergy: a hidden killer in the home

(2010) M. L. Sanz et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Optimal dietary approaches for prevention of type 2 diabetes: a life-course perspective

(2010) A. E. Buyken et al.   DIABETOLOGIA

Adaptation, diversity, and exploitation of global white lupin (Lupinus albus L.) landrace genetic resources

(2010) Paolo Annicchiarico et al.   FIELD CROPS RESEARCH

Enzymes Action on Wheat–Soy Dough Properties and Bread Quality

(2010) Paola Roccia et al.   Food and Bioprocess Technology

Cross-reactivity between peanut and lupin proteins

(2010) Elena Sirtori et al.   FOOD CHEMISTRY

In vitro model to correlate viscosity and bile acid-binding capacity of digested water-soluble and insoluble dietary fibres

(2010) Christian Zacherl et al.   FOOD CHEMISTRY

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

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

The effects of chickpea on the functional properties of white and whole wheat bread

(2010) Ram Yamsaengsung et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review

(2010) Ana Carolina Fernandes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of increasing dietary protein and fibre intake with lupin on body weight and composition and blood lipids in overweight men and women

(2010) J M Hodgson et al.   INTERNATIONAL JOURNAL OF OBESITY

Effects of lupin-enriched foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial

(2010) R Belski et al.   INTERNATIONAL JOURNAL OF OBESITY

THE EFFECTS OF DIFFERENT DEBITTERING METHODS ON THE PRODUCTION OF LUPIN BEAN SNACK FROM BITTER LUPINUS ALBUS L. SEEDS

(2010) MUSTAFA ERBAS   JOURNAL OF FOOD QUALITY

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

Crosslinking Food Proteins for Improved Functionality

(2010) Johanna Buchert et al.   Annual Review of Food Science and Technology

Effects of lupin kernel flour–enriched bread on blood pressure: a controlled intervention study

(2009) Ya P Lee et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

The bifidogenic effect of inulin and oligofructose and its consequences for gut health

(2009) D Meyer et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background

(2009) S. Renzetti et al.   FOOD CHEMISTRY

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

(2009) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review

(2009) Iris J. Joye et al.   JOURNAL OF CEREAL SCIENCE

Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure

(2009) S. Renzetti et al.   JOURNAL OF CEREAL SCIENCE

Characterisation of odour-active compounds in lupin flour

(2009) Stephanie Bader et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

(2009) Cristina Martínez-Villaluenga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lupine, a source of new as well as hidden food allergens

(2009) Uta Jappe et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Optimization of Additive Combination for Improved Soy–Wheat Bread Quality

(2008) Pablo D. Ribotta et al.   Food and Bioprocess Technology

Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties

(2008) B.T. Manu et al.   FOOD CHEMISTRY

Antioxidant capacity and polyphenolic content of high-protein lupin products

(2008) Cristina Martínez-Villaluenga et al.   FOOD CHEMISTRY

Advances in Celiac Disease and Gluten-Free Diet

(2008) Mary M. Niewinski   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Effective detoxification and decoloration ofLupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance

(2008) Norma Güémes-Vera et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of total quinolizidine alkaloids content in lupin flours, lupin-based ingredients, and foods

(2008) Donatella Resta et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients

(2008) Marcello Duranti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Application of two-dimensional electrophoresis to industrial process analysis of proteins in lupin-based pasta

(2007) Jessica Capraro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY