Development and physicochemical characterization of a new grass pea ( Lathyrus sativus L.) miso-Reference-Cited by-同舟云学术

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Development and physicochemical characterization of a new grass pea ( Lathyrus sativus L.) miso

Published:2020-10-20 Issue:6 Volume:101 Page:2227-2234
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Santos Rafaela¹^ORCID,Mansidão Ana¹,Mota Mariana¹^ORCID,Raymundo Anabela¹^ORCID,Prista Catarina¹^ORCID

Affiliation:

1. LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia Universidade de Lisboa Lisbon Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10842

Reference44 articles.

1. Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

2. Beneficial Biological Effects of Miso with Reference to Radiation Injury, Cancer and Hypertension

3. Soybean Foods and Their Benefits: Potential Mechanisms of Action

4. Legumes and soybeans: overview of their nutritional profiles and health effects

Cited by 7 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. Scenario on Production, Processing, and Utilization of Grasspea (Lathyrus sativus L.) in Agromarginal Geographies and Its Future Prospects;International Journal of Food Science;2024-01

2. Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed;Sustainability;2023-07-11

3. Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties;Foods;2023-03-23

4. Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake;Food Chemistry: X;2023-03

5. Disease Resistance Breeding in Lathyrus sativus L.;Diseases in Legume Crops;2023

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