Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Joyce I. Boye, Fatemeh Zare, Alison Pletch · Food Research International · 2009 · 1.5K citations

Agriculture, Biochemistry, Food Science +14

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

Daniel J. O’Sullivan, Linda Giblin, Paul L.H. McSweeney et al. · Frontiers in Microbiology · 2013 · 1.4K citations · Full text

Agriculture, Dairy Science, Food Science +17

Grain legumes—a boon to human nutrition

Rudrapatnam N. Tharanathan, S. Mahadevamma · Trends in Food Science & Technology · 2003 · 733 citations

Agriculture, Nutrition, Nutritional Sciences +12

Characterization of inhibition and stability of soy-protein-derived angiotensin I-converting enzyme inhibitory peptides

Xiaolin Ding · Food Research International · 2002 · 344 citations

Life Sciences, Biochemistry, Molecular Biology +10

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

María Inés Torino, Rocío I. Limón, Cristina Martı́nez-Villaluenga et al. · Food Chemistry · 2012 · 234 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14