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Tocopherols, carotenoids and phenolics changes during Andean lupin (Lupinus mutabilis Sweet) seeds processing

Andrea Brandolini, Patricia Glorio‐Paulet, Lorenzo Estivi, Nicola Locatelli, Javier S. Córdova‐Ramos, Alyssa Hidalgo

Journal of Food Composition and Analysis · 2021 · 36 citations · 34 references

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34

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)

Montserrat Dueñas, T. Hernández, Isabel Estrella et al. · Food Chemistry · 2009 · 235 citations

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Antioxidant activity and phenolic content in three lupin species

Aleksander Siger, Jarosław Czubiński, Piotr Kachlicki et al. · Journal of Food Composition and Analysis · 2011 · 160 citations

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Legumes are valuable sources of tocopherols

Giovanna Boschin, Anna Arnoldi · Food Chemistry · 2011 · 151 citations

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Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours

Alyssa Hidalgo, Andrea Brandolini, C. Pompei · Food Chemistry · 2010 · 138 citations

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