Reference health
pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances
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The 39 checked references that resolve
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Minor components of pulses and their potential impact on human health
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Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions
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Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity
resolves10.3389/fmicb.2016.01118
The Lp_3561 and Lp_3562 Enzymes Support a Functional Divergence Process in the Lipase/Esterase Toolkit from Lactobacillus plantarum
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A Lactobacillus plantarum Esterase Active on a Broad Range of Phenolic Esters
resolves10.1111/ijfs.13062
Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes
resolves10.1016/j.jff.2015.07.010
Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins
resolves10.1016/j.foodchem.2016.10.087
Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities
resolves10.1016/j.foodchem.2014.08.116
High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin I converting enzyme inhibitory and antioxidant activities from lentil proteins
resolves10.1021/jf500849u
Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (<i>Lens culinaris</i>var. Castellana) Protein Concentrates with Multifunctional Properties
resolves10.1016/0003-2697(82)90118-X
Analysis of nitrate, nitrite, and [15N]nitrate in biological fluids
resolves10.1016/j.foodchem.2013.06.095
The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins
resolves10.1002/jsfa.6809
Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (<i>Vigna unguiculata</i>) by fermentation: results of <i>in vitro</i> and <i>in vivo</i> experiments
resolves10.1016/j.jep.2010.05.053
Anti-obesity effect of Morus bombycis root extract: Anti-lipase activity and lipolytic effect
resolves10.1016/j.indcrop.2016.09.063
An efficient homogenate-microwave-assisted extraction of flavonols and anthocyanins from blackcurrant marc: Optimization using combination of Plackett-Burman design and Box-Behnken design
resolves10.1016/j.lwt.2013.12.014
Role of elicitation on the health-promoting properties of kidney bean sprouts
resolves10.1016/j.foodchem.2014.09.084
Fermentation enhances the content of bioactive compounds in kidney bean extracts
resolves10.1186/1471-2164-11-36
The proteolytic system of lactic acid bacteria revisited: a genomic comparison
resolves10.1016/j.foodchem.2016.02.048
Changes in antioxidant and antiinflammatory activity of black bean ( Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion
resolves10.1016/j.lwt.2016.08.036
Effect of germination on antioxidant and ACE inhibitory activities of legumes
resolves10.1017/S0007114516001963
Beneficial effects of legumes on parameters of the metabolic syndrome: a systematic review of trials in animal models
resolves10.1016/j.diabres.2016.02.003
Metabolic syndrome, glucose tolerance categories and the cardiovascular risk in Spanish population
resolves10.1007/s00217-016-2713-1
Phenolic profiling of green lentil (Lens culinaris Medic.) seeds subjected to long-term storage
resolves10.1002/jsfa.7834
Response surface methodology applied to the generation of casein hydrolysates with antioxidant and dipeptidyl peptidase <scp>IV</scp> inhibitory properties
resolves10.1016/j.ifset.2016.09.029
Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion
resolves10.1023/B:WIBI.0000043195.80695.17
β-Glucosidase Activity in a Lactobacillus Plantarum Wine Strain
resolves10.1016/S0076-6879(99)99017-1
[14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
resolves10.1016/j.foodchem.2016.06.100
Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera
resolves10.1016/j.foodchem.2012.09.015
Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
resolves10.1016/j.jff.2017.06.024
Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion
resolves10.1016/j.foodchem.2014.09.144
Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase
resolves10.1016/j.jff.2017.03.004
Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)
The 1 reference without a DOI — listed, not checked
no DOI — not checkedRole of plant-based diets in the prevention and regression of metabolic syndrome and neurodegenerative diseases
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