Effect of processing on phytic acid and polyphenol contents of cowpeas [Vigna unguiculata (L) Walp]

An evaluation of the phytate, zinc, copper, iron and manganese contents of, and Zn availability from, soya-based textured-vegetable-protein meat-substitutes or meat-extenders

N. T. Davies, Hilary Reid · British Journal Of Nutrition · 1979 · 298 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Effects of Phytic Acid, Divalent Cations, and Their Interactions on α‐Amylase Activity

S. S. Deshpande, Munir Cheryan · Journal of Food Science · 1984 · 206 citations

Life Sciences, Biochemistry, Food Science +17

COOKING CHARACTERISTICS OF SOME GERMINATED LEGUMES: CHANGES IN PHYTINS, CA ⁺⁺ , Mg ⁺⁺ AND PECTINS

Krishna Kumar, L. V. Venkataraman, T. V. JAVA et al. · Journal of Food Science · 1978 · 107 citations

Agriculture, Agronomy, Food Science +15

Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum)

S.P. Bishnoi, Neelam Khetarpaul, Rajesh Yadav · Plant Foods for Human Nutrition · 1994 · 92 citations

Agriculture, Crop Sciences, Food Science +13

Reduction of Digestibility of Legume Proteins by Tannins

Ricardo Bressani, L. G. Elías, J. E. Braham · Journal of Plant Foods · 1982 · 64 citations

Agriculture, Biochemistry, Food Science +16