Phytic Acid Content | List of Frontiers open access articles

Original Research

Published on 02 Jun 2022

Effect of Steam Explosion on Structural Characteristics of β−Conglycinin and Morphology, Chemical Compositions of Soybean Meal

in Nutrition and Food Science Technology

Feng Kong
Qinghua Zeng
Yue Li
Xingfeng Guo

Frontiers in Nutrition

doi 10.3389/fnut.2022.896664

4,256 views
20 citations

Original Research

Published on 02 Nov 2023

Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation

in Nutrition and Food Science Technology

Mehrsa Emkani
Sylvie Moundanga
Bonastre Oliete
Rémi Saurel

Frontiers in Nutrition

doi 10.3389/fnut.2023.1284413

8,228 views
20 citations

Original Research

Published on 07 Feb 2023

Genome wide association analysis for grain micronutrients and anti-nutritional traits in mungbean [Vigna radiata (L.) R. Wilczek] using SNP markers

in Nutrition and Food Science Technology

Mayank Kumar Sinha
Muraleedhar S. Aski
Gyan Prakash Mishra
M. B. Arun Kumar
Prachi S. Yadav
Jayanti P. Tokas
Sanjeev Gupta
Aditya Pratap
Shiv Kumar
Ramakrishnan M. Nair

Frontiers in Nutrition

doi 10.3389/fnut.2023.1099004

8,709 views
17 citations

Original Research

Published on 24 Mar 2022

A Natural Low Phytic Acid Finger Millet Accession Significantly Improves Iron Bioavailability in Indian Women

in Nutrition and Sustainable Diets

Bellam H. Rajashekar Reddy
Prashanth Thankachan
Masoami Hatakayama
Netravati Hiremath
Diego Moretti
Yellodu A. Nanjareddy
Mathi B. Thumilan
Ramapura L. Ravikumar
Shamprasad Phadnis
Beena Bose

Frontiers in Nutrition

doi 10.3389/fnut.2021.791392

10,790 views
12 citations

Original Research

Published on 25 Jun 2021

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

in Nutrition and Food Science Technology

Omololami Tolulope Akinsola
Emmanuel Oladeji Alamu
Bolanle Omolara Otegbayo
Abebe Menkir
Busie Maziya-Dixon

Frontiers in Nutrition

doi 10.3389/fnut.2021.685004

13,554 views
8 citations

Original Research

Published on 13 Jul 2023

Strategies for identifying stable lentil cultivars (Lens culinaris Medik) for combating hidden hunger, malnourishment, and climate variability

in Plant Breeding

Muraleedhar S. Aski
Gyan Prakash Mishra
Jayanti P. Tokkas
Prachi S. Yadav
Neha Rai
Ruchi Bansal
Akanksha Singh
Sanjeev Gupta
Jitendra Kumar
Ashok Parihar

Frontiers in Plant Science

doi 10.3389/fpls.2023.1102879

5,151 views
11 citations

Original Research

Published on 01 Feb 2022

Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

in Nutrition and Sustainable Diets

H. V. Sheethal
Chandrama Baruah
Kalpuri Subhash
Rajendran Ananthan
T. Longvah

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.735356

19,395 views
40 citations

Original Research

Published on 13 Jun 2022

Estimation of Iron Availability in Modified Cereal β-Glucan Extracts by an in vitro Digestion Model

in Food Chemistry

Elena Marasca
Olivia Zehnder-Wyss
Samy Boulos
Laura Nyström

Frontiers in Nutrition

doi 10.3389/fnut.2022.879280

4,707 views
5 citations

Articles

Effect of Steam Explosion on Structural Characteristics of β−Conglycinin and Morphology, Chemical Compositions of Soybean Meal

Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation

Genome wide association analysis for grain micronutrients and anti-nutritional traits in mungbean [Vigna radiata (L.) R. Wilczek] using SNP markers

A Natural Low Phytic Acid Finger Millet Accession Significantly Improves Iron Bioavailability in Indian Women

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

Strategies for identifying stable lentil cultivars (Lens culinaris Medik) for combating hidden hunger, malnourishment, and climate variability

Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Estimation of Iron Availability in Modified Cereal β-Glucan Extracts by an in vitro Digestion Model