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Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

Journal of food composition and analysis, 2019-09, Vol.82, p.103233, Article 103233

2019

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Halophytes: Gourmet food with nutritional health benefits?

Journal of food composition and analysis, 2017-06, Vol.59, p.35-42

2017

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Chemical composition and nutritional value of European species of wild growing mushrooms: A review

Food chemistry, 2009-03, Vol.113 (1), p.9-16

Kalac, Pavel

2009

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A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China

Food chemistry, 2014-05, Vol.151, p.279-285

2014

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A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

Journal of the science of food and agriculture, 2013-01, Vol.93 (2), p.209-218

Kalac, Pavel

2013

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Nutritional composition patterns and application of multivariate analysis to evaluate indigenous Pearl millet ((Pennisetum glaucum (L.) R. Br.) germplasm

Journal of food composition and analysis, 2021-10, Vol.103, p.104086, Article 104086

2021

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Decortication induced changes in the physico-chemical, anti-nutrient, and functional properties of sorghum

Journal of food composition and analysis, 2021-09, Vol.102, p.104031, Article 104031

2021

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Pyrolysis behavior and bonding information of coal — A TGA study

Fuel processing technology, 2013-04, Vol.108, p.125-132

2013

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Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects

Food chemistry, 2012-06, Vol.132 (3), p.1121-1132

2012

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Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

Food chemistry, 2016-01, Vol.191, p.105-112

2016

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Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages

Food chemistry, 2021-12, Vol.365, p.130619-130619, Article 130619

2021

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Comparative analysis of edible oil quality in fish nugget frying: Vacuum vs. atmospheric conditions

Journal of food composition and analysis, 2024-12, Vol.136, p.106677, Article 106677

2024

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Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components

Journal of food composition and analysis, 2024-04, Vol.128, p.106030, Article 106030

2024

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Effects of different cooking methods on proximate composition, digestion characteristics, and antioxidant activity of Lentinus edodes

Food chemistry, 2024-05, Vol.439, p.138107-138107, Article 138107

2024

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Enhancing tomato (Solanum lycopersicum) yield and nutrition quality through hydroponic cultivation with treated wastewater

Food chemistry, 2025-01, Vol.463 (Pt 1), p.141079, Article 141079

2025

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Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients

Food chemistry, 2022-03, Vol.372, p.131232-131232, Article 131232

2022

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Authentication of the geographical origin of sesame seeds based on proximate composition, multi-element and volatile fingerprinting combined with chemometrics

Food chemistry, 2022-12, Vol.397, p.133779-133779, Article 133779

2022

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Functional polysaccharides of fucoidan, laminaran and alginate from Malaysian brown seaweeds (Sargassum polycystum, Turbinaria ornata and Padina boryana)

International journal of biological macromolecules, 2021-01, Vol.167, p.1135-1145

2021

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Impact of flour particle size on nutrient and phenolic acid composition of commercial wheat varieties

Journal of food composition and analysis, 2020-03, Vol.86, p.103358, Article 103358

2020

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Effect of seasonal temperature shifts on body homeostasis, biochemical parameters and chemical composition of green ormer (Haliotis tuberculata) in the Northern Adriatic

Food chemistry, 2023-09, Vol.421, p.136204-136204, Article 136204

2023

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Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds

Food chemistry, 2018-06, Vol.252, p.373-380

2018

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Effect of maturation stage and sex on proximate, fatty acid and mineral composition of eri silkworm (Samia ricini) from India

Journal of food composition and analysis, 2021-07, Vol.100, p.103898, Article 103898

2021

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Chilean sea cucumber: New potential source of biomolecules with high nutritional value and cytotoxic activity

Journal of food composition and analysis, 2024-02, Vol.126, p.105906, Article 105906

2024

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Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content

Food chemistry, 2023-03, Vol.404 (Pt A), p.134576-134576, Article 134576

2023

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Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

Food chemistry, 2011, Vol.124 (1), p.132-140

2011

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Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

Halophytes: Gourmet food with nutritional health benefits?

Chemical composition and nutritional value of European species of wild growing mushrooms: A review

A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

Nutritional composition patterns and application of multivariate analysis to evaluate indigenous Pearl millet ((Pennisetum glaucum (L.) R. Br.) germplasm

Decortication induced changes in the physico-chemical, anti-nutrient, and functional properties of sorghum

Pyrolysis behavior and bonding information of coal — A TGA study

Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects

Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages

Comparative analysis of edible oil quality in fish nugget frying: Vacuum vs. atmospheric conditions

Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components

Effects of different cooking methods on proximate composition, digestion characteristics, and antioxidant activity of Lentinus edodes

Enhancing tomato (Solanum lycopersicum) yield and nutrition quality through hydroponic cultivation with treated wastewater

Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients

Authentication of the geographical origin of sesame seeds based on proximate composition, multi-element and volatile fingerprinting combined with chemometrics

Functional polysaccharides of fucoidan, laminaran and alginate from Malaysian brown seaweeds (Sargassum polycystum, Turbinaria ornata and Padina boryana)

Impact of flour particle size on nutrient and phenolic acid composition of commercial wheat varieties

Effect of seasonal temperature shifts on body homeostasis, biochemical parameters and chemical composition of green ormer (Haliotis tuberculata) in the Northern Adriatic

Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds

Effect of maturation stage and sex on proximate, fatty acid and mineral composition of eri silkworm (Samia ricini) from India

Chilean sea cucumber: New potential source of biomolecules with high nutritional value and cytotoxic activity

Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content

Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

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