Results 181 to 190 of about 9,312 (215)

The Microbial Aspects of Faba Bean Culture

1988
A study of Rhizobium leguminosarum and Vicia faba was carried out to determine whether or not the microbial partner of the symbiosis is limiting plant potential under French conditions. Isolates of R. leguminosarum were obtained from each of 57 soil samples using V. faba as trap host.
openaire   +2 more sources

Sprouting improves the flavour quality of faba bean flours

Food Chemistry, 2021
James D House, Jonathan M Curtis
exaly  

Faba bean

1993
A. FILIPPETTI, L. RICCIARDI
openaire   +1 more source

Vicia faba (Broad bean or Faba bean)

2019
K. Subramanya Sastry, Bikash Mandal, John Hammond, S. W. Scott, R. W. Briddon   +4 more
openaire   +1 more source

Faba Bean

2014
R. Redden, J. Paull, X. Zong, O. Sass, T. Yang, Li Ling   +5 more
openaire   +1 more source

Faba Bean

2013
Maalouf Fouad, Nawar Mohammed, Hamwieh Aladdin, Amri Ahmed, Zong Xuxiao, Bao Shiying, Yang Tao   +6 more
openaire   +1 more source

Faba bean ( Vicia faba L.)

2005
José Cubero, Salvador Nadal
openaire   +2 more sources

The flavor of faba bean ingredients and extrudates: Chemical and sensory properties

Food Research International, 2022
Anna-Maija Lampi
exaly  

Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models

Food Chemistry, 2020
Anna-Maija Lampi, Vieno Piironen
exaly  

Investigation of the nutritional quality of raw and processed Canadian faba bean (Vicia faba L.) flours in comparison to pea and soy using a human in vitro gastrointestinal digestion model

Food Research International, 2023
Delphine Martineau-Côté, Allaoua Achouri, Melanie Pitre   +2 more
exaly