Compositional and nutritional evaluation of several lupin seeds-Reference-Cited by-同舟云学术

Compositional and nutritional evaluation of several lupin seeds

Published:2006-01 Issue:4 Volume:98 Page:711-719
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sujak Agnieszka,Kotlarz Anna,Strobel Wacław

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference58 articles.

1. Motoneuron disease as manifestation of lupin seed toxicity;Agid;Lancet,1988

2. Equations predict PER from amino acid analysis;Alsmeyer;Food Technology,1974

3. Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men;Archer;British Journal of Nutrition,2004

4. Nutritional value of lupin (Lupinus albus)-seed meal for growing pigs: availability of lysine, effect of autoclaving and net energy content;Batterham;British Journal of Nutrition,1986

5. Research into fat content and fatty acid composition on different lupin species from cultivation experiments in southern Brazil;Becker;Lupin Newsletters,1989

Cited by 228 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fingerprinting alkaloids for traceability: Semi-untargeted UHPLC-MS/MS approach in raw lupins as a case study;Food Chemistry: X;2024-10

2. Interfacial and foaming properties of soluble lupin protein isolates: Effect of pH;Food Hydrocolloids;2024-10

3. Alternative protein sources in aquafeed: Current scenario and future perspectives;Veterinary and Animal Science;2024-09

4. Improvement of corn extruded snacks properties by incorporation of pulses;REV MEX ING QUIM;2024

5. Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening;Food Frontiers;2024-08-05