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2.Morphological and nutritional assessment of Vigna vexillata (L.) A. Rich.: a potential tuberous legume of India. Tripathi, K., Gore, P. G., Pandey, A., Nayar, E. R., Gayacharan, C., Pamarthi, R. K., Bhardwak, R. & Kumar, A. (2020). Genetic Resources and Crop Evolution, 1-12.
3.The silencing of TdIPK1 genes enhances micronutrient concentration in durum wheat grain. Frittelli, A., Palombieri, S., Quagliata, G., Celletti, S., Astolfi, S., Botticella, E., Masci, S., De Vita, P., Volpato, M. & Sestili, F. (2023). Current Plant Biology, 35, 100309.
4.Food proteins from yeast-based precision fermentation: Simple purification of recombinant β-lactoglobulin using polyphosphate. Hoppenreijs, L. J. G., Annibal, A., Vreeke, G. J. C., Boom, R. M. & Keppler, J. K. (2024). Food Research International, 176, 113801.
5.Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread. Mietton, L., Mata-Orozco, J., Guezenec, S., Marlin, T., Samson, M. F., Canaguier, E., et al. (2024). Food Microbiology, 118, 104426.
6.Microwave-assisted acidic hydrolysis of phytate from rye bran–Experimental procedure and model prediction. Mayer, N., Dirauf, M. P. & Kaltschmitt, M. (2023). LWT, 189, 115499.
7.Chemical and microstructural characterization of easy-and hard-to-cook Jack bean (Canavalia ensiformis (L.) DC.) collections. Purwandari, F. A., Fogliano, V., de Ruijter, N. C. & Capuano, E. (2023). LWT, 189, 115451.
8.Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys. Bucekova, M., Godocikova, J., Gueyte, R., Chambrey, C. & Majtan, J. (2023). Plos one, 18(10), e0293730.
9.Exploitation of sprouted barley grains and flour through sourdough fermentation. Perri, G., Minisci, A., Montemurro, M., Pontonio, E., Verni, M. & Rizzello, C. G. (2023). LWT, 187, 115326.
10.Decorticated lentil malt flour: production process and use. Cimini, A., Poliziani, A. & Moresi, M. (2023). Chemical Engineering Transactions, 102, 121-126.
11.Assessment of oxalates and phytic acid contents in Asian green leafy vegetables: dietary recommendations. Lee, H. W., Bi, X. & Henry, C. J. (2023). Food and Humanity, 1, 1223-1228.
12.Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure. Wintersohle, C., Kracke, I., Ignatzy, L. M., Etzbach, L. & Schweiggert-Weisz, U. (2023). Current Research in Food Science, 7, 100582.
13.Comparison of Phosphorus and Phytase Activity Distribution in Wheat, Rye, Barley and Oats and Their Impact on a Potential Phytate Separation. Natalie, M., Niklas, W. & Marvin, S. (2023), 16, 1076-1088.
14.Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta. Hooper, S. D., Bassett, A., Wiesinger, J. A., Glahn, R. P. & Cichy, K. A. (2023). Food Chemistry Advances, 3, 100422.
15.Chemo-Enzymatically Modified Cereal Brans as a Modulator of Healthy Gut Bacteria: An In-Vitro and In-Vivo Study. Devi, K., Maurya, R., Sharma, S., Bhadada, S. K., Bishnoi, M. & Kondepudi, K. K. (2023). Food Biotechnology, 37(3), 301-322.
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