Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid-State Fermentation With <i>Pleurotus ostreatus</i>. [PDF]
Food Sci NutrNoori SMA, Hojjati M, Sorourian R.
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Amaranth as an opportunity crop in Africa: drought-nutrient interactions and breeding perspectives for climate resilience. [PDF]
Front Plant SciMkpuma KC +11 more
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Nutritional Quality of Fresh Tuber and Flour From <i>Arisaema schimperianum</i> (<i>Amoch</i>) Food Plant as Affected by Pretreatment Drying Methods. [PDF]
Int J Food SciZeleke GA, Hadis AZ.
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Wide-genome selection of lactic acid bacteria harboring genes that promote the elimination of antinutritional factors. [PDF]
Front Plant Sci, 2023 Pham HH, Kim DH, Nguyen TL.
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Application of Microorganisms for the Valorization of Side-Products of Rapeseed De-Oiling. [PDF]
BiomoleculesBinczarski MJ +9 more
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A concise review of millet milk development. [PDF]
J Food SciMeena N +5 more
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The Effect of Pretreatments (Boiling and Ascorbic Acid) and Different Oven Drying Temperatures on the Nutritional, Anti-Nutritional Values and Color Properties of <i>Solanum torvum</i> Fruits. [PDF]
Food Sci NutrBelinda AP, Afia AS, Emmanuel AA.
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Micronutrient and antinutrient content of semi-processed fruit peels: Towards boosting immunity. [PDF]
Health SAOnyenweaku EO, Kesa H.
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Potential impact of climate change on dietary grain protein content and its bioavailability-a mini review. [PDF]
Front NutrKashyap S, Reddy BHR, Devi S, Kurpad AV.
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Effect of Germination and Subsequent Fermentation Period on the Functional, Color, and Antinutrients of Pigeon Pea (<i>Cajanus cajan</i>) Flour and Its Structural Parts. [PDF]
Food Sci NutrSobowale SS, Olatunji BF, Fayemi OE.
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