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Perović, M. N., Bojanić, N., Tomičić, Z., Milošević, M. M., Kostić, M., Knežević‐Jugović, Z. D., & Antov, M. G. (2025) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2025.107408 · Cited by 6 · see citing works

Evaluation of in vitro methodology to determine protein digestibility and quality of plant-based proteins

Franczyk, A. J. (2018) · Mspace (University of Manitoba) · Cited by 6 · see citing works

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Li, M., Duan, X., Zhou, J., Li, J., Amrit, B. K., & Suleria, H. A. R. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-95052-7.00009-1 · Cited by 5 · see citing works

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The Impact of Biotechnologically Produced Lactobionic Acid in the Diet of Lactating Dairy Cows on Their Performance and Quality Traits of Milk

Ruska, D., Radenkovs, V., Juhņeviča-Radenkova, K., Rubene, D., Ciproviča, I., & Zagorska, J. (2023) · Animals · doi:10.3390/ani13050815 · Cited by 3 · see citing works

Influence of chickpea flour and yellow pea concentrate additive amount and in‐barrel moisture content on the physiochemical properties of extruded extrudates

Wang, C., Alavi, S., Li, Y., & Doğan, H. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16233 · Cited by 3 · see citing works

The Physical Properties of High‐Quality Proteins Expanded Extrudates Made from Corn Meal, Chickpea Flour, and Yellow Pea Concentrate

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Microalgae as alternative proteins for the sustainable food industry: A review

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Assessment of microstructural changes in processed products from green peas

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Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)

Pletts, S., Prieto, M. A. L., Khatiwada, D., Fleet, A., & Gonzales, G. B. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.104883 · Cited by 1 · see citing works

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Changes of fibrous structure of high-moisture extruded pea protein isolate for three cooling die geometries

Zhou, H. M., Hu, A., Guo, F., Ma, X., Wang, Q., & Zhang, J. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100834 · Cited by 1 · see citing works

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

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Plastochron, phenology, and production of green pea in different growing seasons

Lambrecht, D. M., Diel, M. I., Lúcio, A. D., Tischler, A. L., Sgarbossa, J., & Peripolli, M. (2023) · Ciência e Agrotecnologia · doi:10.1590/1413-7054202347008222 · Cited by 1 · see citing works

Pisum sativum L. ‘Eso’: Metabolic Profiling of Yellow Seeds to Define the Optimal Harvest Time

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The Effect of Alcohol Washing on the Flavour Profiles, Functionality and Digestibility of Dry Processed Pea Protein Fractions

Wang, Y. (2020) · HARVEST (University of Saskatchewan) · Cited by 1 · see citing works

Nutritional value of heat-processed field pea and lentil grains as alternative feedstuffs for pigs

Hugman, J. (2020) · ERA: Education and Research Archive (University of Alberta) · doi:10.7939/r3-s0xt-es63

Protein

Russell, J. S., Khorozova, Y., Mehta, A., & Serventi, L. (2023) · Sustainable development goals series · doi:10.1007/978-3-031-12358-0_4

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Li, H., He, D., Zhang, X., Liu, Z., Li, M., Shen, T., Wei, S., Wu, X., & Sun, C. (2025) · Foods · doi:10.3390/foods14234004

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Effect of processing methods on chickpea protein structure, functionality, and subsequent yogurt fermentation characteristics: the influence of protein denaturation degree

Tang, X., Hua, Y., Kong, X., Zhang, C., & Li, X. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113030

Novel protein sources for sustainable food systems: Nutritional functionality, allergenic risks, and toxicological safety

Xiao, Y., Shang, X., Lin, R., Bai, S., Guo, E., Fan, C., & Yang, H. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151212

Free Amino Acid Quantification of Faba Greens ( Vicia faba L.) across Breeding Generations

Kaur, A., Bhumireddy, S., Vargas, A. P., Vandenberg, A., & Zhang, H. (2026) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.6c00648

Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)

Nosworthy, M. G., Medina, G., Franczyk, A. J., Neufeld, J., Appah, P., Utioh, A. C., Frohlich, P., & House, J. D. (2018) · Nutrients · doi:10.3390/nu10060671 · Cited by 166 · see citing works

Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)

Nosworthy, M. G., Medina, G., Franczyk, A. J., Neufeld, J., Appah, P., Utioh, A. C., Frohlich, P., Tar’an, B., & House, J. D. (2020) · Food Science & Nutrition · doi:10.1002/fsn3.1597 · Cited by 56 · see citing works

Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies

Nosworthy, M. G., Franczyk, A. J., Zimoch-Korzycka, A., Appah, P., Utioh, A. C., Neufeld, J., & House, J. D. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b00697 · Cited by 88 · see citing works

Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)

Nosworthy, M. G., Medina, G., Franczyk, A. J., Neufeld, J., Appah, P., Utioh, A. C., Frohlich, P., & House, J. D. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.07.129 · Cited by 122 · see citing works

Nutritional Evaluation and Protein Quality Assessment of Green Peas (Pisum sativum L.) Treated with Different Cooking Methods

Soedirga, L. C., Rianto, A., Anugrahati, N. A., Matita, I. C., & Sanaky, F. M. N. (2026) · Plant Foods for Human Nutrition · doi:10.1007/s11130-026-01576-z