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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Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients-A Scoping Review. [PDF]
FoodsNoma C +4 more
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Amaranth (<i>Amaranthus caudatus</i> L.): Nutritional Composition, Bioactive Compounds, Processing Technologies, Food Applications, and Future Perspectives. [PDF]
MoleculesAlva-De-La-Cruz K +4 more
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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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Microbiome-Guided Maternal and Child Nutrition: A Structured Narrative Review of Indigenous African Foods, Fermented Foods, and Emerging Evidence. [PDF]
Int J Mol SciMafe AN, Büsselberg D.
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Nutrients, bioactive compounds and antinutritional properties of marigold genotypes as promising functional food. [PDF]
Sci RepSultana H +11 more
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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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Germination-Induced Changes in the Nutritional, Bioactive, and Digestive Properties of Lima Bean (<i>Phaseolus lunatus</i> L.). [PDF]
FoodsWu Y, Shin WS.
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Effect of Pea Protein and Arabinoxylans Mixtures as Emulsifiers on Vitamin E Absorption in Mice. [PDF]
Mol Nutr Food ResBerthomé A +5 more
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