https://orcid.org/0000-0002-8552-8749
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Jingyu Gu, Amrit Bk, Hanjing Wu, Peiyao Lu, Malik Adil Nawaz, Colin J. Barrow, Frank R. Dunshea & Hafiz Ansar Rasul Suleria. (2023) Impact of processing and storage on protein digestibility and bioavailability of legumes. Food Reviews International 39:7, pages 4697-4724.
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Nidia Leticia Ruiz-Zambrano, Esther Pérez-Carrillo, Sergio O. Serna-Saldívar & Viridiana Tejada-Ortigoza. (2023) Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Melvin Tan, Malik Adil Nawaz & Roman Buckow. (2023) Functional and food application of plant proteins – a review. Food Reviews International 39:5, pages 2428-2456.
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Hafiz Arbab Sakandar, Yongfu Chen, Chuantao Peng, Xia Chen, Muhammad Imran & Heping Zhang. (2023) Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review. Food Reviews International 39:3, pages 1227-1249.
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Christy Alsado, Laura Lopez-Aldana, Lingyun Chen & Wendy Wismer. (2023) Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks. Foods 12:22, pages 4097.
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Fatma KORKMAZ, Havva POLAT, Ali Emre ANDAÇ & Neşe YILMAZ TUNCEL. (2023) BİTKİ ESASLI SÜT BENZERİ İÇECEKLERPLANT-BASED MILK ANALOGUES. Gıda 48:4, pages 784-805.
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Nana Adwoa Nkuma Johnson, John-Nelson Ekumah, Selorm Yao-Say Solomon Adade, Yanshu Li, Garba Betchem, Eliasu Issaka & Yongkun Ma. (2023) Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology. Beverages 9:3, pages 62.
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Muzi Tangyu, Michel Fritz, Jan Patrick Tan, Lijuan Ye, Christoph J. Bolten, Biljana Bogicevic & Christoph Wittmann. (2023) Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception. Microbial Cell Factories 22:1.
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Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala & Netsanet Shiferaw Terefe. (2023) Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes. Fermentation 9:7, pages 635.
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Ding-Tao Wu, Wen-Xing Li, Jia-Jia Wan, Yi-Chen Hu, Ren-You Gan & Liang Zou. (2023) A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications. Foods 12:13, pages 2527.
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Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour & Massimo Castellari. (2023) Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods 12:5, pages 1005.
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Sophie Carr Paterson, Toni Christina Mulholland, Annu Mehta & Luca Serventi. 2023. Sustainable Food Innovation. Sustainable Food Innovation
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Patrycja Cichońska, Ewa Domian & Małgorzata Ziarno. (2022) Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages. Sensors 22:21, pages 8348.
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Laura Canonico, Alice Agarbati, Emanuele Zannini, Maurizio Ciani & Francesca Comitini. (2022) Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer. Foods 11:18, pages 2787.
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Stefan W. Ritter, Martina I. Gastl & Thomas M. Becker. (2022) The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages—A review. Comprehensive Reviews in Food Science and Food Safety 21:5, pages 4018-4055.
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Patrycja Cichońska, Anna Ziębicka & Małgorzata Ziarno. (2022) Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium. Molecules 27:8, pages 2558.
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Anna Veber, Svetlana Leonova & Oksana Kondrateva. (2022) Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas. Food Processing: Techniques and Technology, pages 108-122.
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Claire M. Chigwedere, Janitha P. D. Wanasundara & Phyllis J. Shand. (2022) Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 999-1023.
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Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Tahir Zahoor, Tariq Mehmood, Samreen Ahsan, Atif Liaqat, Muhammad Nadeem, Assam Bin Tahir, Nimra Sameed & Shoaib Aziz. 2022. Plant Protein Foods. Plant Protein Foods
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Alejandro Escobedo & Luis Mojica. (2021) Pulse‐based snacks as functional foods: Processing challenges and biological potential. Comprehensive Reviews in Food Science and Food Safety 20:5, pages 4678-4702.
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Tadesse Fikre Teferra. (2021) Advanced and feasible pulses processing technologies for Ethiopia to achieve better economic and nutritional goals: A review. Heliyon 7:7, pages e07459.
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Malik Adil Nawaz, Tanoj Kumar Singh, Regine Stockmann, Hema Jegasothy & Roman Buckow. (2021) Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates. Foods 10:6, pages 1244.
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Anna Veber, Dorota Zaręba & Małgorzata Ziarno. 2021. Milk Substitutes - Selected Aspects. Milk Substitutes - Selected Aspects.
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Li Zheng, Joe M. Regenstein, Fei Teng & Yang Li. (2020) Tofu products: A review of their raw materials, processing conditions, and packaging. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 3683-3714.
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