ORIGINAL RESEARCH
Published on 27 Jul 2022
Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
doi 10.3389/fnut.2022.877704
- 2,358 views
- 11 citations
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Novel Technologies in Whole-Grain Processing and its Global Nutritional Benefits
Novel Technologies in Whole-Grain Processing and its Global Nutritional Benefits
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ORIGINAL RESEARCH
Published on 01 Jul 2022
Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties
doi 10.3389/fnut.2022.906592
- 2,247 views
- 6 citations
ORIGINAL RESEARCH
Published on 09 Jun 2022
Cooked Adzuki Bean Reduces High-Fat Diet-Induced Body Weight Gain, Ameliorates Inflammation, and Modulates Intestinal Homeostasis in Mice
doi 10.3389/fnut.2022.918696
- 2,909 views
- 20 citations
ORIGINAL RESEARCH
Published on 24 May 2022
Effects of Oat Complex High-Fiber Formula Powder on the Composition of Intestinal Microbiota and Enzyme Activities in Mice Induced by a High-Fat Diet
doi 10.3389/fnut.2022.871556
- 2,466 views
- 5 citations
ORIGINAL RESEARCH
Published on 07 Apr 2022
The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas
doi 10.3389/fnut.2022.847877
- 3,534 views
- 13 citations
