Odour-active volatiles in lupin kernel fibre preparations (Lupinus angustifolius L.): effects of thermal lipoxygenase inactivation

Lipoxygenase inactivation kinetics and quality-related enzyme activities of narrow-leafed lupin seeds and flakes

(2016) Michael Stephany et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lipoxygenase activity in different species of sweet lupin (Lupinus L.) seeds and flakes

(2015) Michael Stephany et al.   FOOD CHEMISTRY

Characterising and tracking deterioration patterns of fresh-cut fruit using principal component analysis – Part I

(2015) Elizabeth Finnegan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The Formation of Short-Chain Fatty Acids Is Positively Associated with the Blood Lipid–Lowering Effect of Lupin Kernel Fiber in Moderately Hypercholesterolemic Adults

(2014) Anita Fechner et al.   JOURNAL OF NUTRITION

Characterisation of odour active compounds along extraction process from pea flour to pea protein extract

(2013) Chloé Murat 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

Monitoring aroma changes during human milk storage at −19°C by quantification experiments

(2012) Johanna Spitzer et al.   FOOD RESEARCH INTERNATIONAL

Characterization of odorants in human urine using a combined chemo-analytical and human-sensory approach: a potential diagnostic strategy

(2012) Maria Wagenstaller et al.   Metabolomics

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

(2011) Sabrina Schindler et al.   FOOD CHEMISTRY

Sensory and molecular characterisation of human milk odour profiles after maternal fish oil supplementation during pregnancy and breastfeeding

(2011) Stefanie Sandgruber et al.   FOOD CHEMISTRY

Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions

(2011) Sorayya Azarnia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of soybean storage conditions on crude oil quality

(2011) Ernandes R. de Alencar et al.   Revista Brasileira de Engenharia Agrícola e Ambiental

Influence of chemical and physical modification on the bile acid binding capacity of dietary fibre from lupins (Lupinus angustifolius L.)

(2010) Caroline Cornfine et al.   FOOD CHEMISTRY

Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing

(2010) Sorayya Azarnia et al.   FOOD CHEMISTRY

Influence of harvest maturity on quality and shelf-life of litchi fruit (Litchi chinensis Sonn.)

(2010) Mareike Reichel et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characterisation of odour-active compounds in lupin flour

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

Health benefits of dietary fiber

(2009) James W Anderson et al.   NUTRITION REVIEWS

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Position of the American Dietetic Association: Health Implications of Dietary Fiber

(2008)   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION