Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors

Antimicrobial properties of tannins

Augustin Scalbert · Phytochemistry · 1991 · 2.3K citations

Tannin, Medicine, Microbiology +4

Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods

H.P.S. Makkar, Michael Blümmel, N.K. Borowy · Journal of the Science of Food and Agriculture · 1993 · 1.2K citations

Food Chemistry, Nutrition, Biochemistry +13

A simple and rapid colorimetric method for phytate determination

M. Latta, M. Eskin · Journal of Agricultural and Food Chemistry · 1980 · 881 citations

Food Chemistry, Agricultural Chemistry, Biochemistry +15

Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an improved procedure

M.L. Kakade, J. J. Rackis, J. E. McGhee et al. · 1974 · 854 citations

Food Chemistry, Food Safety, Trypsin Inhibitor Activity +15

Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes

A. Mubarak · Food Chemistry · 2004 · 595 citations

Nutrition, Engineering, Home Traditional Processes +8