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154 related items for PubMed ID: 33006382

  • 1. Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso.
    Santos R, Mansidão A, Mota M, Raymundo A, Prista C.
    J Sci Food Agric; 2021 Apr; 101(6):2227-2234. PubMed ID: 33006382
    [Abstract] [Full Text] [Related]

  • 2. Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties.
    Simões S, Carrera Sanchez C, Santos AJ, Figueira D, Prista C, Raymundo A.
    Foods; 2023 Mar 23; 12(7):. PubMed ID: 37048181
    [Abstract] [Full Text] [Related]

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  • 4. Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds.
    Starzyńska-Janiszewska A, Stodolak B, Wikiera A.
    Acta Sci Pol Technol Aliment; 2015 Mar 23; 14(2):125-132. PubMed ID: 28068010
    [Abstract] [Full Text] [Related]

  • 5. Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste).
    Inoue Y, Kato S, Saikusa M, Suzuki C, Otsubo Y, Tanaka Y, Watanabe H, Hayase F.
    Food Chem; 2016 Dec 15; 213():521-528. PubMed ID: 27451212
    [Abstract] [Full Text] [Related]

  • 6. Miso from peas (Pisum sativum) and beans (Phaseolus vulgaris) of domestic origin. Fermented foods from agricultural products in Europe. II.
    Reiss J.
    Z Ernahrungswiss; 1993 Sep 15; 32(3):237-41. PubMed ID: 8237083
    [Abstract] [Full Text] [Related]

  • 7. Exploring the microbial diversity of novel misos with metagenomics.
    Kothe CI, Rasmussen JA, Mak SST, Gilbert MTP, Evans J.
    Food Microbiol; 2024 Feb 15; 117():104372. PubMed ID: 37919016
    [Abstract] [Full Text] [Related]

  • 8. Fermentation of seeds of Teff (Eragrostis teff), grass-pea (Lathyrus sativus), and their mixtures: aspects of nutrition and food safety.
    Yigzaw Y, Gorton L, Solomon T, Akalu G.
    J Agric Food Chem; 2004 Mar 10; 52(5):1163-9. PubMed ID: 14995115
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  • 9. Towards the re-introduction of grass pea (Lathyrus sativus) in the West Balkan Countries: the case of Serbia and Srpska (Bosnia and Herzegovina).
    Mikić A, Mihailović V, Ćupina B, Durić B, Krstić D, Vasić M, Vasiljević S, Karagić D, Dorđević V.
    Food Chem Toxicol; 2011 Mar 10; 49(3):650-4. PubMed ID: 20696197
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  • 10. Improving nutritional quality and fungal tolerance in soya bean and grass pea by expressing an oxalate decarboxylase.
    Kumar V, Chattopadhyay A, Ghosh S, Irfan M, Chakraborty N, Chakraborty S, Datta A.
    Plant Biotechnol J; 2016 Jun 10; 14(6):1394-405. PubMed ID: 26798990
    [Abstract] [Full Text] [Related]

  • 11. Improvement of nutritive value of grass pea (Lathyrus sativus) seed meal in the formulated diets for rohu, Labeo rohita (Hamilton) fingerlings after fermentation with a fish gut bacterium.
    Ramachandran S, Bairagi A, Ray AK.
    Bioresour Technol; 2005 Sep 10; 96(13):1465-72. PubMed ID: 15939274
    [Abstract] [Full Text] [Related]

  • 12. The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (Lathyrus sativus L.).
    Arshad N, Akhtar S, Ismail T, Saeed W, Qamar M, Özogul F, Bartkiene E, Rocha JM.
    Foods; 2023 Jul 27; 12(15):. PubMed ID: 37569119
    [Abstract] [Full Text] [Related]

  • 13. Fermentation and the microbial community of Japanese koji and miso: A review.
    Allwood JG, Wakeling LT, Bean DC.
    J Food Sci; 2021 Jun 27; 86(6):2194-2207. PubMed ID: 34056716
    [Abstract] [Full Text] [Related]

  • 14. Lathyrus sativus (grass pea) and its neurotoxin ODAP.
    Yan ZY, Spencer PS, Li ZX, Liang YM, Wang YF, Wang CY, Li FM.
    Phytochemistry; 2006 Jan 27; 67(2):107-21. PubMed ID: 16332380
    [Abstract] [Full Text] [Related]

  • 15. Effect of maturity stage on the content of ash components in raw and preserved grass pea (Lathyrus sativus L.) seeds.
    Lisiewska Z, Korus A, Kmiecik W, Gebczyński P.
    Int J Food Sci Nutr; 2006 Jan 27; 57(1-2):39-45. PubMed ID: 16849113
    [Abstract] [Full Text] [Related]

  • 16. An Improved HILIC HPLC-MS/MS Method for the Determination of β-ODAP and Its α Isomer in Lathyrus sativus.
    Bento-Silva A, Gonçalves L, Mecha E, Pereira F, Vaz Patto MC, Bronze MDR.
    Molecules; 2019 Aug 22; 24(17):. PubMed ID: 31443372
    [Abstract] [Full Text] [Related]

  • 17. Lathyrus sativus Originating from Different Geographical Regions Reveals Striking Differences in Kunitz and Bowman-Birk Inhibitor Activities.
    Xu Q, Qu J, Song B, Liu F, Chen P, Krishnan HB.
    J Agric Food Chem; 2019 Jul 24; 67(29):8119-8129. PubMed ID: 31265283
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  • 19. Effect of different levels of raw and heated grass pea seed (Lathyrus sativus) on nutrient digestibility, intestinal villus morphology and growth performance of broiler chicks.
    Riasi A, Mahdavi AH, Bayat E.
    J Anim Physiol Anim Nutr (Berl); 2015 Oct 24; 99(5):924-31. PubMed ID: 25846572
    [Abstract] [Full Text] [Related]

  • 20. Environmental effect on yield, composition and technological seed traits of some Italian ecotypes of grass pea (Lathyrus sativus L.).
    Piergiovanni AR, Lupo F, Zaccardelli M.
    J Sci Food Agric; 2011 Jan 15; 91(1):122-9. PubMed ID: 20824683
    [Abstract] [Full Text] [Related]

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