Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans

Evaluation of the amino acid content and sensory value of flageolet bean seeds (Phaseolus vulgarisL.) as affected by preprocessing methods before freezing

(2015) Jacek Słupski   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Black Soybean Extract Protects Against TMT-Induced Cognitive Defects in Mice

(2014) Ji Hee Jeong et al.   JOURNAL OF MEDICINAL FOOD

Amino Acid Quantification in Bulk Soybeans by Transmission Raman Spectroscopy

(2013) Matthew V. Schulmerich et al.   ANALYTICAL CHEMISTRY

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

Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia fabaL.)

(2012) Yu-Wei Luo et al.   CyTA-Journal of Food

Chemical composition,in vitrostarch digestibility and amino acid analysis of a underexplored kidney bean (Phaseolus vulgaris. L.) grown in Chongqing, China

(2012) Beiyu Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of High-Pressure Processing on Vitamin E (α-, γ-, and δ-Tocopherol), Vitamin D (Cholecalciferol and Ergocalciferol), and Fatty Acid Profiles in Liquid Foods

(2012) Francisco J. Barba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Heat-Induced Protein Aggregate Correlated with Trypsin Inhibitor Inactivation in Soymilk Processing

(2012) Zhicun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET

(2012) JINJIE ZHANG et al.   JOURNAL OF FOOD BIOCHEMISTRY

Industrial-scale radio frequency treatments for insect control in lentils

(2012) S. Jiao et al.   JOURNAL OF STORED PRODUCTS RESEARCH

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

(2012) Gertrud Linsberger-Martin 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

Effect of soaking, dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds

(2010) Hassan El-Sayed Embaby   FOOD SCIENCE AND BIOTECHNOLOGY

Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.)

(2010) Sei Joon Park et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

(2009) Carlo Giuseppe Rizzello et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Phytochemical Profiles and Health-Promoting Effects of Cool-Season Food Legumes As Influenced by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation

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

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

Influence of fatty acid composition of raw materials on biodiesel properties

(2008) María Jesús Ramos et al.   BIORESOURCE TECHNOLOGY

Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing

(2008) Shaohong Yuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The trypsin inhibitors present in seed of different grain legume species and cultivar

(2007) Eva Guillamón et al.   FOOD CHEMISTRY

Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments

(2007) Alvar Grácia-Juliá et al.   FOOD HYDROCOLLOIDS