Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean ( Vicia faba L.)

By Luo Yu-Wei  

CyTA - Journal of Food, Vol. 11, Iss. 1, 2013-02 ,pp. : 43-49

Taylor & Francis Ltd

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Relative contribution of phytates, fibers and tannins to low iron in vitro solubility in faba bean (Vicia faba L.) flour and legume fractions

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British Food Journal, Vol. 115, Iss. 7, 2013-06 ,pp. : 975-986

Emerald Group Publishing Ltd

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Evaluation of Content and Estimation of Daily Intake of Cadmium and Lead in Several Varieties of Potatoes (Solanum tuberosum L.) Cultivated in the Canary Islands (Spain)

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Journal of Food Protection, Vol. 77, Iss. 4, 2014-04 ,pp. : 659-664

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A Study of Antioxidant Properties of Some Varieties of Grapes (Vitis vinifera L.)

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Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 2, 2007-02 ,pp. : 175-185

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Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging

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