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Amanda Gomes Almeida Sá, Yara Maria Franco Moreno & Bruno Augusto Mattar Carciofi. (2020) Food processing for the improvement of plant proteins digestibility. Critical Reviews in Food Science and Nutrition 60:20, pages 3367-3386.
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Agnieszka Makowska, Magdalena Zielińska-Dawidziak, Katarzyna Waszkowiak & Kamila Myszka. (2023) Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread. Applied Sciences 13:13, pages 7840.
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Samaneh Shaghaghian, David Julian McClements, Mohammadreza Khalesi, Marco Garcia-Vaquero & Armin Mirzapour-Kouhdasht. (2022) Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review. Trends in Food Science & Technology 129, pages 646-656.
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Urszula Krupa-Kozak, Natalia Bączek, Vanessa D. Capriles & Łukasz Łopusiewicz. (2022) Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality. Molecules 27:9, pages 2690.
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Mine Aslan & Nermin Bilgiçli. (2021) Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders. International Journal of Gastronomy and Food Science 26, pages 100429.
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Tomaž Polak, Rok Mejaš, Polona Jamnik, Irena Kralj Cigić, Nataša Poklar Ulrih & Blaž Cigić. (2021) Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough. Foods 10:11, pages 2840.
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Fanny Canon, Thibault Nidelet, Eric Guédon, Anne Thierry & Valérie Gagnaire. (2020) Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures. Frontiers in Microbiology 11.
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Cinzia Ingallina, Anatoly P. Sobolev, Simone Circi, Mattia Spano, Caterina Fraschetti, Antonello Filippi, Antonella Di Sotto, Silvia Di Giacomo, Giulia Mazzoccanti, Francesco Gasparrini, Deborah Quaglio, Enio Campiglia, Simone Carradori, Marcello Locatelli, Giuliana Vinci, Mattia Rapa, Salvatore Ciano, Anna Maria Giusti, Bruno Botta, Francesca Ghirga, Donatella Capitani & Luisa Mannina. (2020) Cannabis sativa L. Inflorescences from Monoecious Cultivars Grown in Central Italy: An Untargeted Chemical Characterization from Early Flowering to Ripening. Molecules 25:8, pages 1908.
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Konstantinos Papadimitriou, Georgia Zoumpopoulou, Marina Georgalaki, Voula Alexandraki, Maria Kazou, Rania Anastasiou & Effie Tsakalidou. 2019. Innovations in Traditional Foods. Innovations in Traditional Foods
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Paridhi Gulati, Luis Sabillón & Devin J. Rose. (2018) Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour. Food Research International 109, pages 583-588.
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Vytaute Starkute, Elena Bartkiene, Vadims Bartkevics, Janis Rusko, Daiva Zadeike & Grazina Juodeikiene. (2016) Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations. Journal of Food Science and Technology 53:12, pages 4141-4148.
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Samuel Mercier, Sébastien Villeneuve, Christine Moresoli, Martin Mondor, Bernard Marcos & Krista A. Power. (2014) Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions. Comprehensive Reviews in Food Science and Food Safety 13:4, pages 400-412.
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Elena Bartkiene, Ida Jakobsone, Grazina Juodeikiene, Daiva Vidmantiene, Iveta Pugajeva & Vadims Bartkevics. (2013) Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread. LWT - Food Science and Technology 54:2, pages 414-420.
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