Changes in anti-nutrients, protein solubility, digestibility, and HCl-extractability of ash and phosphorus in vegetable peas as affected by cooking methods

A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY

H. W. HSU, D. L. VAVAK, L. D. Satterlee et al. · Journal of Food Science · 1977 · 973 citations

Life Sciences, Biochemistry, Food Science +13

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

Agriculture, Biochemistry, Food Science +8

A method for phytic acid determination in wheat and wheat fractions.

E. L. Wheeler, R. E. Ferrel · 1971 · 754 citations

Agriculture, Food Science, Plant Sciences +10

Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

R. Alonso, Andrés Aguirre, Florencio Marzo · Food Chemistry · 2000 · 682 citations

Agriculture, Food Science, Nutritional Sciences +15

Solubility−Digestibility Relationship of Legume Proteins

Marina Carbonaro, M. Cappelloni, Stefano Nicoli et al. · Journal of Agricultural and Food Chemistry · 1997 · 218 citations

Agriculture, Biochemistry, Food Science +17