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Comparison on the nutritional and functional components, and antioxidant activities of different Faba bean varieties
European Food Research and Technology,
2026
DOI:10.1007/s00217-026-05056-1
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[2]
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Agronomic performance, herbage quality, methane yield and methane emission potential of pasture mixtures
Crop & Pasture Science,
2025
DOI:10.1071/CP24356
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[3]
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Optimization of microwave-assisted extraction for horseradish (Armoracia rusticana) roots: phytochemical components and bioavailability
Biomass Conversion and Biorefinery,
2025
DOI:10.1007/s13399-025-06847-4
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[4]
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Valorization of legume by-products in functional formulations: phytochemicals and their simulated gastrointestinal fate
Sustainable Food Technology,
2025
DOI:10.1039/D5FB00273G
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[5]
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Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization
Food Research International,
2024
DOI:10.1016/j.foodres.2024.114814
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[6]
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Antioxidant Activities, Total Phenols, and Proanthocyanidin Changes during Storage of Fourteen Faba Bean (Vicia faba L.) Populations from Serbia – A Chemometric Approach
Analytical Letters,
2023
DOI:10.1080/00032719.2023.2217713
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[7]
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Enzyme pre‐milling treatments improved milling performance of chickpeas by targeting mechanisms of seed coat and cotyledon adhesion with various effects on dhal quality
Journal of the Science of Food and Agriculture,
2022
DOI:10.1002/jsfa.11331
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[8]
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Characterization, inhibitory activity and mechanism of polyphenols from faba bean (gallic-acid and catechin) on α-glucosidase: insights from molecular docking and simulation study
Preparative Biochemistry & Biotechnology,
2019
DOI:10.1080/10826068.2019.1679171
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