On the public citation graph
Fermentation performance and nutritional assessment of physically processed lentil and green pea flour
0 signed · 115 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/aocs.12152openalex-snapshot
Effects of Addition of Hydrolyzing Enzymes during Fermentation on Characteristics of Distillers’ Dried Grains with Solubles
inferredcites →https://doi.org/10.1002/fsn3.846openalex-snapshot
Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
inferredcites →https://doi.org/10.1002/jsfa.1637openalex-snapshot
Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product
inferredcites →https://doi.org/10.1002/jsfa.6494openalex-snapshot
Effect of thermal treatments on anti‐nutritional factors and antioxidant capabilities in yellow soybeans and green‐cotyledon small black soybeans
inferredcites →https://doi.org/10.1007/s00726-007-0012-7openalex-snapshot
Application of the Phenomenex EZ:faast™ amino acid analysis kit for rapid gas-chromatographic determination of concentrations of plasma tryptophan and its brain uptake competitors
inferredcites →https://doi.org/10.1007/s11130-016-0532-yopenalex-snapshot
The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients
inferredcites →https://doi.org/10.1007/s13197-017-2519-6openalex-snapshot
Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada
inferredcites →https://doi.org/10.1016/j.anres.2018.10.001openalex-snapshot
In-vitro starch and protein digestibility and proximate composition of soybean flour fermented with lactic acid bacteria (LAB) consortia
inferredcites →https://doi.org/10.1016/j.aoas.2011.07.001openalex-snapshot
Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris)
inferredcites →https://doi.org/10.1016/j.fm.2009.11.002openalex-snapshot
Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715
inferredcites →https://doi.org/10.1016/j.foodchem.2004.01.007openalex-snapshot
Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes
inferredcites →https://doi.org/10.1016/j.foodchem.2004.11.027openalex-snapshot
Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron
inferredcites →https://doi.org/10.1016/j.foodchem.2008.01.045openalex-snapshot
Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes
inferredcites →https://doi.org/10.1016/j.foodchem.2012.09.015openalex-snapshot
Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
inferredcites →https://doi.org/10.1016/j.foodres.2009.09.003openalex-snapshot
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
inferredcites →https://doi.org/10.1016/j.foodres.2010.12.034openalex-snapshot
Lactic acid bacteria in traditional fermented Chinese foods
inferredcites →https://doi.org/10.1016/j.foodres.2012.11.025openalex-snapshot
Lentil (Lens culinaris L.): A prebiotic-rich whole food legume
inferredcites →https://doi.org/10.1016/j.foodres.2018.02.056openalex-snapshot
Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses
inferredcites →https://doi.org/10.1016/j.ijbiomac.2019.12.118openalex-snapshot
Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.10.012openalex-snapshot
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties
inferredcites →https://doi.org/10.1016/j.jfca.2019.103233openalex-snapshot
Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour
inferredcites →https://doi.org/10.1016/j.jfoodeng.2009.07.023openalex-snapshot
Enhancing protein and sugar release from defatted soy flakes using ultrasound technology
inferredcites →https://doi.org/10.1016/j.lwt.2009.02.004openalex-snapshot
Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors
inferredcites →https://doi.org/10.1016/j.lwt.2012.09.010openalex-snapshot
Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: Principal component analysis
inferredcites →https://doi.org/10.1016/j.lwt.2012.09.030openalex-snapshot
Effect of processing on antinutrients and in vitro protein digestibility of the underutilized legume, Vigna unguiculata (L.) Walp subsp. unguiculata
inferredcites →https://doi.org/10.1016/j.lwt.2014.11.038openalex-snapshot
In vitro digestibility of commercial whey protein supplements
inferredcites →https://doi.org/10.1016/j.lwt.2015.03.011openalex-snapshot
Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6
inferredcites →https://doi.org/10.1016/j.lwt.2015.12.002openalex-snapshot
Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/s0168-1605(00)00308-1openalex-snapshot
In vitro digestibility of Bacillus fermented soya bean
inferredcites →https://doi.org/10.1016/s0189-7241(15)30080-1openalex-snapshot
Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals
inferredcites →https://doi.org/10.1021/jf072177jopenalex-snapshot
Immunoreactivity and Amino Acid Content of Fermented Soybean Products
inferredcites →https://doi.org/10.1038/s41598-019-51547-5openalex-snapshot
Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities
inferredcites →https://doi.org/10.1093/jn/83.3.257openalex-snapshot
A Pepsin Pancreatin Digest Index of Protein Quality Evaluation
inferredcites →https://doi.org/10.1094/cchem-03-16-0069-fiopenalex-snapshot
Composition, Nutritional Value, and Health Benefits of Pulses
inferredcites →https://doi.org/10.1094/cchem-04-12-0047-ropenalex-snapshot
Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread
inferredcites →https://doi.org/10.1094/cchem-05-16-0144-fiopenalex-snapshot
Effect of Processing on Antinutrient Compounds in Pulses
inferredcites →https://doi.org/10.1094/cchem-84-5-0518openalex-snapshot
Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking
inferredcites →https://doi.org/10.1111/1750-3841.12122openalex-snapshot
Characterization of Extruded and Toasted Milk Protein Concentrates
inferredcites →https://doi.org/10.1111/j.1365-2621.2008.01800.xopenalex-snapshot
Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing
inferredcites →https://doi.org/10.1111/j.1365-2672.2008.03978.xopenalex-snapshot
Enhancedin vitroandin vivoantioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different β-glucosidase-producing fungi
inferredcites →https://doi.org/10.1146/annurev-food-030713-092339openalex-snapshot
Production of Aroma Compounds in Lactic Fermentations
inferredcites →https://doi.org/10.1155/2014/253875openalex-snapshot
Assessment of Total Phenolic and Flavonoid Content, Antioxidant Properties, and Yield of Aeroponically and Conventionally Grown Leafy Vegetables and Fruit Crops: A Comparative Study
inferredcites →https://doi.org/10.1186/s40104-019-0323-zopenalex-snapshot
Comparative studies of versatile extracellular proteolytic activities of lactic acid bacteria and their potential for extracellular amino acid productions as feed supplements
inferredcites →https://doi.org/10.1590/s1516-89132010000600021openalex-snapshot
Arginine specific aminopeptidase from Lactobacillus brevis
inferredcites →https://doi.org/10.17113/ftb.56.02.18.5450openalex-snapshot
Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate
inferredcites →https://doi.org/10.2135/cropsci2007.03.0122openalex-snapshot
A Modified Colorimetric Method for Phytic Acid Analysis in Soybean
inferredcites →https://doi.org/10.2202/1556-3758.1857openalex-snapshot
Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products
inferredcites →https://doi.org/10.22161/ijeab.51.4openalex-snapshot
Effect of autoclaving on the nutritional quality of hard-to-cook common beans (Phaseolus vulgaris)
inferredcites →https://doi.org/10.3390/app9061247openalex-snapshot
Fermentation Characteristics of Lactobacillus Plantarum and Pediococcus Species Isolated from Sweet Sorghum Silage and Their Application as Silage Inoculants
inferredcites →https://doi.org/10.3390/foods9070861openalex-snapshot
In Vitro Modulation of Gut Microbiota and Metabolism by Cooked Cowpea and Black Bean
inferredcites →https://doi.org/10.3390/foods9111649openalex-snapshot
Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes
inferredcites →https://doi.org/10.3390/nu10060671openalex-snapshot
Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)
inferredcites →https://doi.org/10.3791/3064openalex-snapshot
Aseptic Laboratory Techniques: Plating Methods
inferredcites →https://doi.org/10.3791/3436openalex-snapshot
MPI CyberMotion Simulator: Implementation of a Novel Motion Simulator to Investigate Multisensory Path Integration in Three Dimensions
inferredcites →https://doi.org/10.5772/52993openalex-snapshot
Value - Added Products from Soybean: Removal of Anti- Nutritional Factors via Bioprocessing
inferredcites →https://doi.org/10.5772/intechopen.69170openalex-snapshot
Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients
inferredcites →https://doi.org/10.5897/ajfs.9000115openalex-snapshot
Effects of processing technique on the nutritional composition and anti-nutrient content of mucuna bean (Mucuna pruriens L.)
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4648855openalex-extracted
Development of a Yeast-Free and Gluten-Free Bread Using Legume and Nut Flours: Techno-Functional Characteristics and Sensory Evaluation Using Free Choice Profile
inferred← citeshttps://doi.org/10.1002/9781119866923.ch14openalex-snapshot
Antinutritional Factors in Lentils
inferred← citeshttps://doi.org/10.1002/jsfa.12461openalex-snapshot
Evaluation of corn steep liquor as fermentation media for recombinant Lactococcus lactis producing antifreeze proteins
inferred← citeshttps://doi.org/10.1002/leg3.70055openalex-snapshot
A Comprehensive Review on Key Chemical Constituents of Indian Pulses and Their Multifaceted Health Benefits in a Global Context
inferred← citeshttps://doi.org/10.1007/s00217-026-05080-1openalex-snapshot
Dynamic changes in physicochemical, antioxidant, and aromatic profiles during fermentation of pea extract (Pisum sativum L.) by lactic acid bacteria
inferred← citeshttps://doi.org/10.1007/s11947-025-04076-1openalex-snapshot
Effect of Probiotic Fermentation on the Techno-Functional Properties and Select Antinutritional Components in Lentil Flour
inferred← citeshttps://doi.org/10.1007/s12155-022-10469-3openalex-snapshot
Influence of Antinutrients on Bacterial Growth and Bioethanol Production by Klebsiella sp. SWET4 Through Direct Fermentation of Fruit Wastes: a Novel Perspective for Substrate Selection
inferred← citeshttps://doi.org/10.1007/s44187-024-00076-wopenalex-snapshot
Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components
inferred← citeshttps://doi.org/10.1016/b978-0-443-18965-4.00011-xopenalex-snapshot
Unit operations in pulses processing
inferred← citeshttps://doi.org/10.1016/j.afres.2021.100027openalex-snapshot
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours
inferred← citeshttps://doi.org/10.1016/j.aqrep.2025.102842openalex-snapshot
Application status and development prospect of fermented ingredients in aquaculture
inferred← citeshttps://doi.org/10.1016/j.cofs.2022.100970openalex-snapshot
Production of legume-wheat dough of optimum quality for breadmaking: essential analyses required
inferred← citeshttps://doi.org/10.1016/j.eng.2025.04.014openalex-snapshot
Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104580openalex-snapshot
Effect of solid-state fermentation on the functionality, digestibility, and volatile profiles of pulse protein isolates
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.143303openalex-snapshot
Enrichment of the nutritional value of pea flour milling fractions through fermentation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.145715openalex-snapshot
Investigating the influence of processing iron-biofortified lentils on antinutritional factors and mineral content and a comparison of analytical approaches
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.115812openalex-snapshot
Effects of Lactiplantibacillus plantarum and Bacillus subtilis fermentation on the constituents of ground or extruded corn bran
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117447openalex-snapshot
Impact of dietary components and processing on mineral bioaccessibility and bioavailability in Iron-biofortified lentils
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.118869openalex-snapshot
Genotypic influence on soybean protein quality: Linking molecular structure, functional properties, and nutritional quality through principal component and correlation analyses
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120720openalex-snapshot
Chemical, biochemical, and spectral characterization of optimized fermented pulses compared to conventional cooking
inferred← citeshttps://doi.org/10.1016/j.fufo.2025.100580openalex-snapshot
Fermented plant-based cream cheese analogues formulated using legume flours and avocado pulp
inferred← citeshttps://doi.org/10.1016/j.fufo.2025.100624openalex-snapshot
Strategies to overcome nutritional and technological limitations of pulse proteins
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2024.101044openalex-snapshot
Chickpea flour fermentation with kefir improves bread properties
inferred← citeshttps://doi.org/10.1016/j.jfca.2022.104498openalex-snapshot
Modulation of lentil antinutritional properties using non-thermal mediated processing techniques – A review
inferred← citeshttps://doi.org/10.1016/j.jfca.2022.104953openalex-snapshot
The influence of high pressure processing and germination on anti-nutrients contents, in vitro amino acid release and mineral digestibility of soybeans
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114995openalex-snapshot
White bean and hazelnuts flours: Application in gluten-free bread
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115117openalex-snapshot
Effect of solid-state fermentation with Bacillus pumilus on the nutritional value, anti-nutritional factors and antioxidant activity of faba bean (Vicia faba L.) meal
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116140openalex-snapshot
Enhancing the sensory and nutritional properties of bean-based and lentil-based beverages through fermentation and germination
inferred← citeshttps://doi.org/10.1016/j.tjnut.2025.11.023openalex-snapshot
Fermentation Alters the Anticancer Properties of Dietary Polyphenols in Pulses
inferred← citeshttps://doi.org/10.1039/d1fo03989jopenalex-snapshot
Underlying evidence for the health benefits of fermented foods in humans
inferred← citeshttps://doi.org/10.1063/5.0304119openalex-snapshot
Enhancing the food application value of pea ( Pisum sativum L.): A systematic review on genetic improvement, processing, and biotransformation
inferred← citeshttps://doi.org/10.1080/15428052.2025.2481927openalex-snapshot
Production of Chickpea Flour and Application in Vegan Cookie Formulations
inferred← citeshttps://doi.org/10.1080/87559129.2021.2012788openalex-snapshot
Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications
inferred← citeshttps://doi.org/10.1111/1750-3841.17111openalex-snapshot
Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles
inferred← citeshttps://doi.org/10.1111/1750-3841.70287openalex-snapshot
Evaluation of In Vitro Simulated Digestion and Fermentation Characteristics of Fermented Quinoa and Oat
inferred← citeshttps://doi.org/10.1111/ijfs.17153openalex-snapshot
Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation
inferred← citeshttps://doi.org/10.1111/jfbc.14199openalex-snapshot
A review of thermosensitive antinutritional factors in plant‐based foods
inferred← citeshttps://doi.org/10.2139/ssrn.5598819openalex-snapshot
Optimizing the Nutritional Potential of Lucerne (Medicago sativa) and Red Clover (Trifolium pratense) Seeds Through Lactobacillus Fermentation: Effects on Chemical Composition and Bioactive Profile
inferred← citeshttps://doi.org/10.2174/1381612829666230223105804openalex-snapshot
Lentils (Lens culinaris Medik) as a Source of Phenolic Compounds - their Content, Changes during Processing, Antioxidant and Biological Activities
inferred← citeshttps://doi.org/10.2174/2666939001666221006121517openalex-snapshot
Pulses as Sustainable Protein Sources: Benefits, Drawbacks, and Gaps
inferred← citeshttps://doi.org/10.33263/briac161.011openalex-snapshot
Effect of Combined Lactic Acid Bacteria Fermentation and Autoclaving–Cooling Treatment on Resistant Starch Content and Prebiotic Properties of High-Carbohydrate Foods: A Meta-Analysis
inferred← citeshttps://doi.org/10.3389/fnut.2022.838963openalex-snapshot
Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas
inferred← citeshttps://doi.org/10.3389/fnut.2023.1284413openalex-snapshot
Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation
inferred← citeshttps://doi.org/10.3389/fnut.2023.910537openalex-snapshot
Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents
inferred← citeshttps://doi.org/10.3390/fermentation10120655openalex-snapshot
Improvement in Palm Kernel Meal Quality by Solid-Sate Fermentation with Bacillus velezensis, Saccharomyces cerevisiae and Lactobacillus paracasei
inferred← citeshttps://doi.org/10.3390/fermentation12010018openalex-snapshot
Fermented Pulses for the Future: Microbial Strategies Enhancing Nutritional Quality, Functionality, and Health Potential
inferred← citeshttps://doi.org/10.3390/fermentation12050238openalex-snapshot
Fermented Navy Bean (Phaseolus vulgaris) Products with Improved Nutritional, Antioxidant, and Antihypertensive Potential
inferred← citeshttps://doi.org/10.3390/foods12152829openalex-snapshot
Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours
inferred← citeshttps://doi.org/10.3390/foods12193689openalex-snapshot
Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design
inferred← citeshttps://doi.org/10.3390/foods13050659openalex-snapshot
Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour
inferred← citeshttps://doi.org/10.3390/foods13081249openalex-snapshot
Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici
inferred← citeshttps://doi.org/10.3390/foods15010117openalex-snapshot
Fermentation Technologies to Produce and Improve Alternative Protein Sources
inferred← citeshttps://doi.org/10.3390/foods15193487openalex-snapshot
NutriCubes: Nutritional and Sensory Quality of Fermented Cereal-Legume Snacks
inferred← citeshttps://doi.org/10.3390/microorganisms13061421openalex-snapshot
Fermentation of Sainfoin Seed Flour with Saccharomyces boulardii: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds
inferred← citeshttps://doi.org/10.3390/molecules31173104openalex-snapshot
Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality
inferred← citeshttps://doi.org/10.35537/10915/175500openalex-snapshot
Evaluación de harina de arvejas y productos derivados como ingredientes funcionales antioxidantes
inferred← citeshttps://doi.org/10.70675/960f552dz40faz4de4zacfez19e2985c6deaopenalex-snapshot
Impact of lactic fermentation on pea protein composition and their aromatic profile in a modified isoelectric precipitation extraction method
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.