Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders

Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin

(2020) Rosa Pérez-Gregorio et al.   MOLECULES

Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features

(2020) Elena Villacrés et al.   PLANT FOODS FOR HUMAN NUTRITION

Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread

(2020) Chiemela Enyinnaya Chinma et al.   JOURNAL OF FOOD SCIENCE

Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta

(2019) Tekmile Cankurtaran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data

(2018) Chandrima Shrivastava et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours

(2017) Kornelia T. Kaczmarska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of isoflavone content and antioxidant activity of selected soy taxa

(2017) Grażyna Szymczak et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

(2016) Lilia Belghith Fendri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour

(2015) Pornpimol Sereewat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Utilization of lupin (Lupinus albusL.) flour and bran with xylanase enzyme in cookie production

(2014) Nermin Bilgiçli et al.   Legume Research

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

(2012) Adamantini Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread

(2012) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet

(2012) Rateesh Krishnan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties

(2011) Abd El-Moneim M. R. Afify et al.   PLoS One

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 fibre size on the quality of fibre-enriched layer cakes

(2009) Manuel Gómez 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

Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

(2008) D. Vitali et al.   FOOD CHEMISTRY

Isoflavone Composition, Phenol Content, and Antioxidant Activity of Soybean Seeds from India and Bulgaria

(2008) G. Sakthivelu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings

(2007) Reena Randhir et al.   Innovative Food Science & Emerging Technologies