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Development of a fermented product with higher phenolic compounds and lower anti‐nutritional factors from germinated lupin (Lupinus angustifolius L.).
- Published in:
- Journal of Food Processing & Preservation, 2018, v. 42, n. 12, p. N.PAG, doi. 10.1111/jfpp.13843
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- Article
Process optimization of polyphenol extraction from carob (<italic>Ceratonia siliqua</italic>) kibbles using microwave‐assisted technique.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13450
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- Article
Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin ( Lupinus angustifolius L.).
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- International Journal of Food Science & Technology, 2016, v. 51, n. 6, p. 1386, doi. 10.1111/ijfs.13094
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- Article
Carob Kibble: A Bioactive-Rich Food Ingredient.
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- Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 1, p. 63, doi. 10.1111/1541-4337.12177
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- Article
Phytochemical composition and bioactivities of lupin: a review.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 9, p. 2004, doi. 10.1111/ijfs.12796
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- Article
DEVELOPMENT AND QUALITY EVALUATION OF HIGH-PROTEIN AND HIGH-DIETARY-FIBER PASTA USING LUPIN FLOUR.
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- Journal of Texture Studies, 2012, v. 43, n. 2, p. 153, doi. 10.1111/j.1745-4603.2011.00326.x
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- Article
Effect of lupin flour incorporation on the physical and sensory properties of muffins.
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 1, p. 41, doi. 10.1111/j.1757-837X.2011.00122.x
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- Article
EFFECT OF LUPIN FLOUR SUBSTITUTION ON THE QUALITY AND SENSORY ACCEPTABILITY OF INSTANT NOODLES.
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- Journal of Food Quality, 2010, v. 33, n. 6, p. 709, doi. 10.1111/j.1745-4557.2010.00353.x
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- Article