Phytochemical composition and bioactivities of lupin: a review

The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads

(2015) C.B.J. Villarino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Triterpene Biosynthesis in Plants

(2014) Ramesha Thimmappa et al.   Annual Review of Plant Biology

Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins

(2014) Rumiyati Rumiyati et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quality of Lupinus albus L. (White Lupin) Seed: Extent of Genotypic and Environmental Effects

(2014) Paolo Annicchiarico et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

New flavone-di-C-glycosides from the seeds of Egyptian lupin (Lupinus termis)

(2014) Mohamed Elbandy et al.   Phytochemistry Letters

Anti-inflammatory activity of lupine (Lupinus angustifolius L.) protein hydrolysates in THP-1-derived macrophages

(2014) Mª del Carmen Millán-Linares et al.   Journal of Functional Foods

Effect of coagulant type and concentration on the yield and quality of soy-lupin tofu

(2014) V. Jayasena et al.   Quality Assurance and Safety of Crops & Foods

Nutraceuticals and Functional Foods in the Management of Hyperlipidemia

(2013) Gu Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Nutritional Quality of Legumes, and Their Role in Cardiometabolic Risk Prevention: A Review

(2013) Malika Bouchenak et al.   JOURNAL OF MEDICINAL FOOD

Structural analysis and profiling of phenolic secondary metabolites of Mexican lupine species using LC–MS techniques

(2013) Anna Wojakowska et al.   PHYTOCHEMISTRY

Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour

(2013) Rumiyati et al.   PLANT FOODS FOR HUMAN NUTRITION

A Comprehensive Review of Legume Allergy

(2012) Alok Kumar Verma et al.   CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY

Legumes are valuable sources of tocopherols

(2011) Giovanna Boschin et al.   FOOD CHEMISTRY

Antioxidant activity and phenolic content in three lupin species

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

Investigation of Lipids Profiles of Nigella, Lupin and Artichoke Seed Oils to be Used as Healthy Oils

(2011) Minar Mahmoud M. Hassanein et al.   Journal of Oleo Science

DEVELOPMENT AND QUALITY EVALUATION OF HIGH-PROTEIN AND HIGH-DIETARY-FIBER PASTA USING LUPIN FLOUR

(2011) VIJAY JAYASENA et al.   JOURNAL OF TEXTURE STUDIES

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

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

EFFECT OF LUPIN FLOUR SUBSTITUTION ON THE QUALITY AND SENSORY ACCEPTABILITY OF INSTANT NOODLES

(2010) VIJAY JAYASENA et al.   JOURNAL OF FOOD QUALITY

Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)

(2009) M. Dueñas et al.   FOOD CHEMISTRY

Antioxidant capacity and polyphenolic content of high-protein lupin products

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

Changes of Isoflavones during the Growth Cycle ofLupinus albus

(2008) Alessandra D’Agostina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars

(2008) Lena Gálvez Ranilla et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS