Fermentation performance and nutritional assessment of physically processed lentil and green pea flour

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

(2019) K.A. Millar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities

(2019) Elisa Di Stefano et al.   Scientific Reports

Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean

(2019) Bibek Byanju et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses

(2018) Lan Shi et al.   FOOD RESEARCH INTERNATIONAL

Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate

(2018) Burcu Çabuk et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Effects of Addition of Hydrolyzing Enzymes during Fermentation on Characteristics of Distillers’ Dried Grains with Solubles

(2018) Lei Fang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

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

Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada

(2017) Lan Shi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae

(2016) Chun-Hua Chi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients

(2016) Maria V. Chandra-Hioe et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

(2015) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In vitro digestibility of commercial whey protein supplements

(2015) Cristine Couto Almeida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6

(2015) Han Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of Total Phenolic and Flavonoid Content, Antioxidant Properties, and Yield of Aeroponically and Conventionally Grown Leafy Vegetables and Fruit Crops: A Comparative Study

(2014) Suman Chandra et al.   Evidence-based Complementary and Alternative Medicine

Production of Aroma Compounds in Lactic Fermentations

(2014) E.J. Smid et al.   Annual Review of Food Science and Technology

Characterization of Extruded and Toasted Milk Protein Concentrates

(2013) J. C. Banach et al.   JOURNAL OF FOOD SCIENCE

Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans

(2013) Huai-Wen Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread

(2012) Byung-Kee Baik et al.   CEREAL CHEMISTRY

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

(2012) Maria Inés Torino et al.   FOOD CHEMISTRY

Lentil (Lens culinaris L.): A prebiotic-rich whole food legume

(2012) Casey R. Johnson et al.   FOOD RESEARCH INTERNATIONAL

Effect of processing on antinutrients and in vitro protein digestibility of the underutilized legume, Vigna unguiculata (L.) Walp subsp. unguiculata

(2012) V. Kalpanadevi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: Principal component analysis

(2012) M. Avanza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Arginine specific aminopeptidase from Lactobacillus brevis

(2011) Arya Nandan et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Lactic acid bacteria in traditional fermented Chinese foods

(2011) Shan-na Liu et al.   FOOD RESEARCH INTERNATIONAL

Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products

(2011) Anthony O Ojokoh et al.   International Journal of Food Engineering

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

(2009) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Enhancedin vitroandin vivoantioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different β-glucosidase-producing fungi

(2009) S.R. Georgetti et al.   JOURNAL OF APPLIED MICROBIOLOGY

Enhancing protein and sugar release from defatted soy flakes using ultrasound technology

(2009) Bishnu Karki et al.   JOURNAL OF FOOD ENGINEERING

Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors

(2009) R.Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

(2008) Baojun Xu et al.   FOOD CHEMISTRY

Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinumL.), peas (Pisum sativumL.) and soybeans (Glycine max), and their quantitative changes during processing

(2008) Hwa Han et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Immunoreactivity and Amino Acid Content of Fermented Soybean Products

(2007) Juana Frias et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY