Nutritional Value of Commercial Protein-Rich Plant Products

Bioactivities of alternative protein sources and their potential health benefits

(2017) A. Pihlanto et al.   Food & Function

Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)

(2016) Verena Nowak et al.   FOOD CHEMISTRY

Nutritional and Phytochemical Content of High-Protein Crops

(2016) Salvatore Multari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Buckwheat as a Functional Food and Its Effects on Health

(2015) Juan Antonio Giménez-Bastida et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Seed composition of ten industrial hemp cultivars approved for production in Canada

(2015) Eliana Vonapartis et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Metabolic Characteristics in Meal of Black Rapeseed and Yellow-Seeded Progeny of Brassica napus–Sinapis alba Hybrids

(2015) Jinjin Jiang et al.   MOLECULES

Flaxseed—a potential functional food source

(2014) Priyanka Kajla et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Flax and flaxseed oil: an ancient medicine & modern functional food

(2014) Ankit Goyal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nutritive quality and protein production from grain legumes in a boreal climate

(2014) Clara I Lizarazo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Health effects of protein intake in healthy adults: a systematic literature review

(2013) Agnes N. Pedersen et al.   Food & Nutrition Research

Rapeseed and sunflower meal: a review on biotechnology status and challenges

(2012) Anne Lomascolo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Livestock greenhouse gas emissions and mitigation potential in Europe

(2012) Jessica Bellarby et al.   GLOBAL CHANGE BIOLOGY

Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies

(2011) Doris S. M. Chan et al.   PLoS One

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

(2009) L. Alvarez-Jubete et al.   FOOD CHEMISTRY