ArticleFoods (Basel, Switzerland)2020
Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- Seed trait influence on Callosobruchus maculatus behaviour and performance in legume hosts.BMC plant biology · 2026Article
- Therapeutic properties of plant-derived prebiotics in melanoma.Exploration of targeted anti-tumor therapy · 2025Review
- Identification and Characterization of a Pepsin- and Chymotrypsin-Resistant Peptide in the α Subunit of the 11S Globulin Legumin from Common Bean (Journal of agricultural and food chemistry · 2024Article
- Article
- Legumes: A Vehicle for Transition to Sustainability.Nutrients · 2023Review
- Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet.Foods (Basel, Switzerland) · 2022Review
- Analysis and Research on Starch Content and Its Processing, Structure and Quality of 12 Adzuki Bean Varieties.Foods (Basel, Switzerland) · 2022Article
- Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus.Bioresources and bioprocessing · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Legumes are major ingredients in the Mediterranean diet, playing an essential role in developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among others, are recognized as good sources of proteins, starch, fiber, vitamins and minerals for human nutrition, being an essential food crop for people worldwide. Due to their nutritional and techno-functional properties, legumes are widely used by the food industry as ingredients in a wide range of products for general and specific groups of the population, including vegetarians, diabetics or celiac patients. The Special Issue "Legumes as Food Ingredients: Characterization, Processing, and Applications" covers key aspects regarding the nutritional quality of legume flours and their derived products, as well as the health benefits of some of their bioactive components. The amounts of antinutritional components, such as certain allergens that might pose risks to sensitized consumers, are reported to be reduced by processing. Several pretreatments, including fermentation with lactic bacteria and yeasts, are used to improve the nutritional and sensory profile of the legume-derived products, increasing their acceptance by consumers.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.