Evaluation of zinc and magnesium bioavailability from pea (Pisum sativum, L.) sprouts. Effect of illumination and different germination periods-Reference-Cited by-同舟云学术

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Evaluation of zinc and magnesium bioavailability from pea (Pisum sativum, L.) sprouts. Effect of illumination and different germination periods

Published:2006-06 Issue:6 Volume:41 Page:618-626
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Urbano Gloria,Lopez-Jurado Maria,Aranda Carlos,Vilchez Antonio,Cabrera Lydia,Porres Jesus M.,Aranda Pilar

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01107.x/fullpdf

Reference38 articles.

1. Effect of soaking on the quality of lentil seeds

2. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals

3. Kinetics of zinc transport in vitro in rat small intestine and colon: interaction with copper

4. The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feedin

5. Effect of soaking process on nutritional quality and protein solubility of some legume seeds

Cited by 23 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. Nutritional, phenol content and antioxidant activity of edible sprouts of commonly occurring plants;Vegetos;2024-03-04

2. Nutrient-Dense Pea (Pisum sativum L.): Genetics and Genomics Mediated Developments;Compendium of Crop Genome Designing for Nutraceuticals;2023

3. Nutrient-Dense Pea (Pisum sativum L.): Genetics and Genomics-Mediated Developments;Compendium of Crop Genome Designing for Nutraceuticals;2023

4. Black-Eyed Peas, Chickpeas and Pea Sprouts;Advances in Plant Sprouts;2023

5. Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours;International Journal of Food Science & Technology;2021-12-27

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