المؤلفون: Edwards, Andell^{Aff1, Aff5}, Mlambo, Victor, Mnisi, Caven M.^{Aff3, Aff4}, Hughes, Martin P.^{Aff5, IDs10457024010668_cor4}

المصدر: Agroforestry Systems: An International Journal incorporating Agroforestry Forum. :1-10

المؤلفون: Guoqiang Zhang, Ziqian Li, Afroditi Chatzifragkou, Dimitris Charalampopoulos

المصدر: Future Foods, Vol 10, Iss , Pp 100399- (2024)

مصطلحات موضوعية: Melon seeds, By-product valorisation, Nutritional composition, Anti-nutritional compounds, Food processing, Sustainable food, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666833524001059; https://doaj.org/toc/2666-8335

URL الوصول: https://doaj.org/article/08bfb2342b6e41eea74dfd2552650dac

المؤلفون: Dorta, Eva^Aff2, Lobo, Gloria^Aff2

المساهمون: Ray, Ramesh C., editor^Aff1

المصدر: Fruits and Vegetable Wastes : Valorization to Bioproducts and Platform Chemicals. :33-60

المؤلفون: Xiao Sun, Kristin Boardman, David Marks, Donald L. Wyse, Bo Hu

المصدر: Fermentation, Vol 9, Iss 8, p 732 (2023)

مصطلحات موضوعية: amino acids, anti-nutritional compounds, animal feed, fungi, oilseed cover crop, pennycress meal, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/9/8/732; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/cc5862be49b74d7baa6f56b1b68f6624

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المؤلفون: Yogesh Kumar, Santanu Basu, Deepika Goswami, Mridula Devi, Uma Shanker Shivhare, Rajesh Kumar Vishwakarma

المصدر: Legume Science, Vol 4, Iss 2, Pp n/a-n/a (2022)

مصطلحات موضوعية: anti‐nutritional compounds, processing, pulses, removal techniques, Plant culture, SB1-1110

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2639-6181

URL الوصول: https://doaj.org/article/820627e35f3440d3ae0672bbd1eb47c0

المؤلفون: Claudia Cappello, Ali Zein Alabiden Tlais, Marta Acin-Albiac, Wilson José Fernandes Lemos Junior, Daniela Pinto, Pasquale Filannino, Fabio Rinaldi, Marco Gobbetti, Raffaella Di Cagno

المصدر: Nutrients, Vol 15, Iss 6, p 1306 (2023)

مصطلحات موضوعية: lactic acid bacteria, digestibility, food functionality, anti-nutritional compounds, scoring approach, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2072-6643/15/6/1306; https://doaj.org/toc/2072-6643

URL الوصول: https://doaj.org/article/546c5958a6f94f1ca7c319c0091d1b1d

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المؤلفون: Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone

المصدر: Molecules, Vol 26, Iss 15, p 4442 (2021)

مصطلحات موضوعية: fresh pasta, gluten-free, Apulian black chickpea, high fibre, anti-nutritional compounds, bioactive compounds, Organic chemistry, QD241-441

وصف الملف: electronic resource

Relation: https://www.mdpi.com/1420-3049/26/15/4442; https://doaj.org/toc/1420-3049

URL الوصول: https://doaj.org/article/7d04006ef18744b7bb1006b3fb05ffd4

المؤلفون: Lebot, V.^Aff1, Malapa, R., Abraham, K., Molisalé, T., Van Kien, N., Gueye, B., Waki, J.

المصدر: Genetic Resources and Crop Evolution: An International Journal. 65(6):1699-1709