Integrative metabolomics and chemometrics depict the metabolic alterations of differently processed red kidney beans (Phaseolus vulgaris L.) and in relation to in-vitro anti-diabetic efficacy

Author:

Ghallab Dina S.,Ghareeb Doaa A.,Goda Doaa A.

Publisher

Elsevier BV

Reference59 articles.

1. Chemical and Anti-Nutritional of Two Kidney Bean after Soaking, Boiling Processing and Sensory Evaluation of their Produced Burger;Agamy;Egyptian Journal of Food Science,2023

2. Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean;Ali;Journal of the Science of Food and Agriculture,2016

3. Food processing and challenges in the food production and quality: The foodomics approach;Ali;Food Bioscience,2023

4. Effect of germination on alfalfa and buckwheat: Phytochemical profiling by UHPLC-ESI-QTOF-MS/MS, bioactive compounds, and in-vitro studies of their diabetes and obesity-related functions;Aloo;Antioxidants,2021

5. Comparative extraction study of grape pomace bioactive compounds by submerged and solid-state fermentation;Amaya-Chantaca;Journal of Chemical Technology & Biotechnology,2022

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