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References from Functional enhancement of traditional taralli through lentil hulls and tritordeum flour integration: nutritional, metabolomic, and sensory insights. Local targets link to admitted publications; unresolved targets remain external evidence.
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Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins
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10.1002/leg3.156 · 2023 · External reference
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2022 · External reference
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10.1016/j.lwt.2023.114494 · 2023 · External reference
Bioactive compounds and stability of a typical Italian bakery products “Taralli” enriched with fermented olive paste
10.3390/molecules24183258 · 2019 · External reference
Formulation of Fiber-enriched crackers with oleaster powder: Effect on functional, textural, and sensory attributes
10.1007/s11130-025-01323-w · 2025 · External reference
An untargeted metabolomics approach for correlating pulse crop seed coat polyphenol profiles with antioxidant capacity and iron chelation ability
10.3390/molecules26133833 · 2021 · External reference
Catechins and their therapeutic benefits to inflammatory bowel disease
10.3390/molecules22030484 · 2017 · External reference
UPLC-MS metabolome based classification of Lupinus and Lens seeds: A prospect for phyto-equivalency of its different accessions
10.1016/j.foodres.2018.11.003 · 2019 · External reference
Potential of microorganisms to decrease the “beany” off-flavor: A review
10.1021/acs.jafc.1c07505 · 2022 · External reference
Extraction kinetics of Total polyphenols, flavonoids, and condensed tannins of lentil seed coat: Comparison of solvent and extraction methods
10.3390/foods10081810 · 2021 · External reference
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10.1016/j.foodchem.2020.127887 · External reference
Free and bound phenolics of Laird lentil (Lens culinaris) hulls and the anti-inflammatory activity of their digestive products via crosstalk between NF-κB and Keap1-Nrf2 Signaling pathways in HT-29 cells
10.1021/acs.jafc.2c04471 · 2022 · External reference
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10.1177/1756284821993586 · 2021 · External reference
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2024 · External reference
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10.1016/j.lwt.2017.08.080 · 2018 · External reference
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10.3390/foods10123140 · 2021 · External reference
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10.3390/foods8120651 · 2019 · External reference
The roles of catechins in regulation of systemic inflammation
10.1007/s10068-022-01069-0 · 2022 · External reference
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10.1016/j.foodhyd.2023.109164 · 2023 · External reference
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2018 · External reference
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10.3390/plants12142732 · 2023 · External reference
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2023 · External reference
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10.1016/j.foodres.2019.108666 · 2019 · External reference
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2020 · External reference
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10.1007/s13197-016-2298-5 · 2017 · External reference
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10.3390/ph15101225 · 2022 · External reference
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External reference
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10.3390/biom14020234 · 2024 · External reference
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2007 · External reference
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Lentil waste extracts for inflammatory bowel disease (IBD) symptoms control: Anti-inflammatory and spasmolytic effects
10.3390/nu16193327 · 2024 · External reference
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10.1007/s42976-023-00401-6 · 2024 · External reference
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External reference
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Investigation of polyphenol diversity among lentil species (Lens spp.) using mass spectrometry-based metabolomics guided by photodiode array detection
10.1016/j.foodres.2025.116154 · 2025 · External reference
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10.1002/jsfa.6966 · 2015 · External reference
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External reference
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Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products
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2023 · External reference
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10.3389/fnut.2022.797192 · 2022 · External reference
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10.3390/foods13233872 · 2024 · External reference
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10.1021/es5002105 · 2014 · External reference
Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials
10.1016/j.foodchem.2023.136312 · 2023 · External reference
Gluten-free bread and bakery products technology
10.3390/foods11030480 · 2022 · External reference
The profile of bioactive compounds in the grain of various x tritordeum genotypes
10.1016/j.jcs.2021.103352 · 2021 · External reference
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Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications
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Polyphenols and the glycaemic index of legume pasta
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Exploring volatile profiles and De-Flavoring strategies for enhanced acceptance of lentil-based foods: A review
10.3390/foods13162608 · 2024 · External reference
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Novel flavonol glycosides from the aerial parts of lentil (Lens culinaris)
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