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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 14
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An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review

Dianzhi Houa Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China;b College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, ChinaORCID Iconhttps://orcid.org/0000-0002-4218-7358View further author information
ORCID Icon,
Qiqian Fenga Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, ChinaView further author information
,
Jian Tanga Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, ChinaView further author information
,
Qun Shenb College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, ChinaView further author information
&
Sumei Zhoua Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
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Pages 1960-1982 | Published online: 05 Aug 2022

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Dianzhi Hou, Jian Tang, Qiqian Feng, Zhitao Niu, Qun Shen, Li Wang & Sumei Zhou. (2023) Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Sara Bautista-Expósito, Albert Vandenberg, Montserrat Dueñas, Elena Peñas, Juana Frias & Cristina Martínez-Villaluenga. (2022) Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics. Molecules 27:23, pages 8458.
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