Fermented Pulses for the Future: Microbial Strategies Enhancing Nutritional Quality, Functionality, and Health Potential

The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins

Zou, T., He, T., Li, H., Tang, H., & Xia, E.-Q. (2016) · Molecules · doi:10.3390/molecules21010072 · Cited by 884 · see citing works

Fermentation and Germination Improve Nutritional Value of Cereals and Legumes through Activation of Endogenous Enzymes

Nkhata, S. G., Ayua, E., Kamau, E. H., & Shingiro, J. (2018) · Food Science & Nutrition · doi:10.1002/fsn3.846 · Cited by 876 · see citing works

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

Tamang, J. P., Watanabe, K., & Holzapfel, W. H. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00377 · Cited by 824 · see citing works

Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function

Hertzler, S. R., Lieblein-Boff, J. C., Weiler, M., & Allgeier, C. (2020) · Nutrients · doi:10.3390/nu12123704 · Cited by 594 · see citing works

Future Antimicrobials: Natural and Functionalized Phenolics

Lobiuc, A., Pavăl, N.-E., Mangalagiu, I. I., Gheorghiță, R., Teliban, G.-C., Amăriucăi-Mantu, D., & Stoleru, V. (2023) · Molecules · doi:10.3390/molecules28031114 · Cited by 418 · see citing works

Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow

Ponomarova, O., Gabrielli, N., Sévin, D. C., Mülleder, M., Zirngibl, K., Bulyha, K., Andrejev, S., Kafkia, E., Typas, A., Sauer, U., et al. (2017) · Cell Systems · doi:10.1016/j.cels.2017.09.002 · Cited by 409 · see citing works

Lactic Acid Bacteria: Food Safety and Human Health Applications

Ayivi, R. D., Gyawali, R., Krastanov, A. I., Aljaloud, S. O., Worku, M., Tahergorabi, R., da Silva, R. C., & Ibrahim, S. A. (2020) · Dairy · doi:10.3390/dairy1030015 · Cited by 408 · see citing works

Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score

Herreman, L., Nommensen, P. A., Pennings, B., & Laus, M. C. (2020) · Food Science & Nutrition · doi:10.1002/fsn3.1809 · Cited by 394 · see citing works

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

P., N. P. V., & Joye, I. J. (2020) · Nutrients · doi:10.3390/nu12103045 · Cited by 387 · see citing works

Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides

Cruz‐Casas, D. E., Aguilar, C. N., Ascacio-Valdés, J. A., Rodrı́guez-Herrera, R., Chávez‐González, M. L., & Flores‐Gallegos, A. C. (2021) · Food Chemistry Molecular Sciences · doi:10.1016/j.fochms.2021.100047 · Cited by 369 · see citing works

Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

Raveschot, C., Cudennec, B., Coutte, F., Flahaut, C., Fremont, M., Drider, D., & Dhulster, P. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.02354 · Cited by 307 · see citing works

Pulses: An Overview

Singh, N. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2537-4 · Cited by 290 · see citing works

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Adebo, J. A., Njobeh, P. B., Gbashi, S., Oyedeji, A. B., Ogundele, O. M., Oyeyinka, S. A., & Adebo, O. A. (2022) · Fermentation · doi:10.3390/fermentation8020063 · Cited by 283 · see citing works

Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

Patto, M. C. V., Amarowicz, R., Aryee, A. N. A., Boye, J. I., Chung, H., Martin-Cabrejas, M. A., & Domoney, C. (2014) · Critical Reviews in Plant Sciences · doi:10.1080/07352689.2014.897907 · Cited by 282 · see citing works

Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods

Peng, M., Tabashsum, Z., Anderson, M., Truong, A., Houser, A., Padilla, J., Akmel, A., Bhatti, J., Rahaman, S. O., & Biswas, D. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12565 · Cited by 258 · see citing works

β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health

Michlmayr, H., & Kneifel, W. (2013) · FEMS Microbiology Letters · doi:10.1111/1574-6968.12348 · Cited by 234 · see citing works

A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities

Cosme, F., Aires, A., Pinto, T., Oliveira, I. V., Vilela, A., & Gonçalves, B. C. (2025) · Molecules · doi:10.3390/molecules30040800 · Cited by 202 · see citing works

Anti‐nutritional compounds in pulses: Implications and alleviation methods

Kumar, Y., Basu, S., Goswami, D., Devi, M., Shivhare, U. S., & Vishwakarma, R. K. (2021) · Legume Science · doi:10.1002/leg3.111 · Cited by 195 · see citing works

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

Verni, M., Verardo, V., & Rizzello, C. G. (2019) · Foods · doi:10.3390/foods8090362 · Cited by 190 · see citing works

Production of pulse protein ingredients and their application in plant-based milk alternatives

Vogelsang-O’Dwyer, M., Zannini, E., & Arendt, E. K. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.090 · Cited by 188 · see citing works

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

Curiel, J. A., Coda, R., Centomani, I., Summo, C., Gobbetti, M., & Rizzello, C. G. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.11.032 · Cited by 184 · see citing works

Fermentation enhances the content of bioactive compounds in kidney bean extracts

Limón, R. I., Peñas, E., Torino, M. I., Martínez‐Villaluenga, C., Dueñas, M., & Frı́as, J. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.09.084 · Cited by 184 · see citing works

Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review

Emkani, M., Oliete, B., & Saurel, R. (2022) · Fermentation · doi:10.3390/fermentation8060244 · Cited by 180 · see citing works

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

Cichońska, P., & Ziarno, M. (2021) · Microorganisms · doi:10.3390/microorganisms10010091 · Cited by 177 · see citing works

Review on plant-derived bioactive peptides: biological activities, mechanism of action and utilizations in food development

Fan, H., Liu, H., Zhang, Y., Zhang, S., Liu, T., & Wang, D. (2022) · Journal of Future Foods · doi:10.1016/j.jfutfo.2022.03.003 · Cited by 177 · see citing works

A review on anti-nutritional factors: unraveling the natural gateways to human health

Salim, R., Nehvi, I. B., Mir, R. A., Tyagi, A., Ali, S., & Bhat, O. M. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1215873 · Cited by 174 · see citing works

Current trends and perspectives of bioactive peptides

Daliri, E. B., Lee, B. H., & Oh, D. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1319795 · Cited by 166 · see citing works

Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations

Lisciani, S., Marconi, S., Donne, C. L., Camilli, E., Aguzzi, A., Gabrielli, P., Gambelli, L., Kunert, K. J., Marais, D., Vorster, J., et al. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1385232 · Cited by 156 · see citing works

Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours

Pasquale, I. D., Pontonio, E., Gobbetti, M., & Rizzello, C. G. (2019) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2019.108426 · Cited by 142 · see citing works

Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans

Yi, C., Li, Y., Zhu, H., et al. (2021) · LWT · doi:10.1016/j.lwt.2021.111434 · Cited by 141 · see citing works

Seed Storage Proteins of Faba Bean (Vicia faba L): Current Status and Prospects for Genetic Improvement

Warsame, A. O., O’Sullivan, D. M., & Tosi, P. (2018) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.8b04992 · Cited by 131 · see citing works

Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes

Senanayake, D., Torley, P. J., Chandrapala, J., & Terefe, N. S. (2023) · Fermentation · doi:10.3390/fermentation9070635 · Cited by 130 · see citing works

Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits

Fabbri, L. P., Cavallero, A., Vidotto, F., & Gabriele, M. (2024) · Foods · doi:10.3390/foods13213369 · Cited by 129 · see citing works

Bioactive peptides derived from fermented foods: Preparation and biological activities

Guo, Q., Chen, P., & Chen, X. (2023) · Journal of Functional Foods · doi:10.1016/j.jff.2023.105422 · Cited by 125 · see citing works

Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability

Mirzaei, M., Shavandi, A., Mirdamadi, S., Soleymanzadeh, N., Motahari, P., Mirdamadi, N., Moser, M., Subra, G., Alimoradi, H., & Goriely, S. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.10.008 · Cited by 119 · see citing works

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Arteaga, V. G., Leffler, S., Muranyi, I. S., Eisner, P., & Schweiggert‐Weisz, U. (2020) · Current Research in Food Science · doi:10.1016/j.crfs.2020.12.001 · Cited by 116 · see citing works

In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.

Ayyash, M. M., Johnson, S. K., Liu, S., Mesmari, N., Dahmani, S., Dhaheri, A. S. A., & Kizhakkayil, J. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.09.031 · Cited by 115 · see citing works

Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis via lactic acid bacteria (LAB) fermentation

Pannerchelvan, S., Rios‐Solis, L., Wong, F. W. F., Zaidan, U. H., Wasoh, H., Mohamed, M. S., Tan, J. S., Mohamad, R., & Halim, M. (2023) · Food & Function · doi:10.1039/d2fo03936b · Cited by 113 · see citing works

Legumes: A Vehicle for Transition to Sustainability

Yanni, A. E., Iakovidi, S., Vasilikopoulou, E., & Karathanos, V. Τ. (2023) · Nutrients · doi:10.3390/nu16010098 · Cited by 111 · see citing works

Biotechnological potential of microbial α-galactosidases

Katrolia, P., Rajashekhara, E., Yan, Q., et al. (2013) · Critical Reviews in Biotechnology · doi:10.3109/07388551.2013.794124 · Cited by 100 · see citing works

Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients

Sarkhel, S., & Roy, A. (2022) · Journal of Food Process Engineering · doi:10.1111/jfpe.14030 · Cited by 98 · see citing works

Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications

Zhang, W., Boateng, I. D., Xu, J., & Zhang, Y. (2024) · Foods · doi:10.3390/foods13131974 · Cited by 94 · see citing works

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

Pasquale, I. D., Verni, M., Verardo, V., Gómez‐Caravaca, A. M., & Rizzello, C. G. (2021) · Foods · doi:10.3390/foods10010182 · Cited by 91 · see citing works

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus

Asensio‐Grau, A., Calvo‐Lerma, J., Heredia, A. B., & Andrés, A. (2020) · Food & Function · doi:10.1039/d0fo01527j · Cited by 90 · see citing works

Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities

Gan, R., Li, H., Gunaratne, A., Sui, Z., & Corke, H. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12257 · Cited by 89 · see citing works

Health Benefits of Cereal Grain- and Pulse-Derived Proteins

Bouchard, J., Malalgoda, M., Storsley, J., Malunga, L. N., Netticadan, T., & Thandapilly, S. J. (2022) · Molecules · doi:10.3390/molecules27123746 · Cited by 88 · see citing works

Trends in the application of Bacillus in fermented foods

Kimura, K., & Yokoyama, S. (2018) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2018.09.001 · Cited by 87 · see citing works

Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans

Polanowska, K., Grygier, A., Kuligowski, M., Rudzińska, M., & Nowak, J. S. (2020) · LWT · doi:10.1016/j.lwt.2020.109024 · Cited by 83 · see citing works

Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches

Amoah, I., Ascione, A., Muthanna, F. M. S., Feraco, A., Camajani, E., Gorini, S., Armani, A., Caprio, M., & Lombardo, M. (2023) · Foods · doi:10.3390/foods12112265 · Cited by 76 · see citing works

Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies

Günal‐Köroğlu, D., Karabulut, G., Özkan, G., Yılmaz, H., Subaşı, B. G., & Çapanoğlu, E. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5c00948 · Cited by 75 · see citing works

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

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Crystal Structure of Tannase from Lactobacillus plantarum

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Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies

Zhang, X., Zhang, Z., Shen, A., Zhang, T., Jiang, L.-Z., El-Seedi, H. R., Zhang, G., & Sui, X.-N. (2024) · Current Research in Food Science · doi:10.1016/j.crfs.2024.100876 · Cited by 67 · see citing works

The Potential of Fermentation-Based Processing on Protein Modification: A Review

Yousefi, N., Yancheshmeh, B. S., & Gernaey, K. V. (2025) · Foods · doi:10.3390/foods14203461 · Cited by 67 · see citing works

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

Acquah, C., Ohemeng‐Boahen, G., Power, K. A., & Tosh, S. M. (2021) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2021.681662 · Cited by 66 · see citing works

Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition

Thompson, H. O., Önning, G., Holmgren, K., Strandler, H. S., & Hultberg, M. (2020) · Plant Foods for Human Nutrition · doi:10.1007/s11130-020-00806-2 · Cited by 65 · see citing works

Probiotic characteristics of Lactobacillus brevis B13-2 isolated from kimchi and investigation of antioxidant and immune-modulating abilities of its heat-killed cells

Song, M. W., Chung, Y., Kim, K., Hong, W. S., Chang, H. J., & Paik, H. (2020) · LWT · doi:10.1016/j.lwt.2020.109452 · Cited by 63 · see citing works

Anti-nutrient reduction and nutrient retention capacity of fermentation, germination and combined germination-fermentation in legume processing

Anaemene, D. I., & Fadupin, G. (2022) · Applied Food Research · doi:10.1016/j.afres.2022.100059 · Cited by 63 · see citing works

Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies

Xiang, L., Jiang, B., Xiong, Y. L., Zhou, L., Zhong, F., Zhang, R., Tahir, A. B., & Xiao, Z. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103166 · Cited by 63 · see citing works

Historical Reflection of Food Processing and the Role of Legumes as Part of a Healthy Balanced Diet

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Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review

Tao, A., Zhang, H., Duan, J., Xiao, Y., Liu, Y. Z., Li, J., Huang, J., Zhong, T., & Yu, X. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.1070773 · Cited by 60 · see citing works

Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes

Muhialdin, B. J., Rani, N. F. A., & Hussin, A. S. M. (2020) · LWT · doi:10.1016/j.lwt.2020.109776 · Cited by 59 · see citing works

Fermentation performance and nutritional assessment of physically processed lentil and green pea flour

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Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours

Pontonio, E., Raho, S., Dingeo, C., Centrone, D., Carofiglio, V. E., & Rizzello, C. G. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.01664 · Cited by 57 · see citing works

Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles

Zhang, B., Omedi, J. O., Zheng, J., Huang, W., Jia, C., Zhou, L., Zou, Q., Li, N., & Gao, T. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101180 · Cited by 57 · see citing works

Effect of Natural Fermentation on the Lectin of Lentils Measured by Immunological Methods

Cuadrado, C., Hajós, G., Burbano, C., Pedrosa, M. M., Ayet, G., Múzquiz, M., Pusztai, A. J., & Gelencsér, É. (2002) · Food and Agricultural Immunology · doi:10.1080/09540100220137655 · Cited by 53 · see citing works

Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour

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Physicochemical properties and volatile components of pea flour fermented by Lactobacillus rhamnosus L08

Pei, M., Zhao, Z., Chen, S., Reshetnik, E. I., Gribanova, S. L., Li, C., Zhang, G., Liu, L., & Zhao, L. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101590 · Cited by 53 · see citing works

Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement

Liu, W., Tang, Y., Zhang, J., Bai, J., Zhu, Y. G., Zhu, L., Zhao, Y., Daglia, M., Xiao, X., & He, Y. (2025) · Foods · doi:10.3390/foods14142515 · Cited by 53 · see citing works

Identification and in silico characterization of a novel peptide inhibitor of angiotensin converting enzyme from pigeon pea ( Cajanus cajan )

Nawaz, K. A. A., David, S. M., Murugesh, E., et al. (2017) · Phytomedicine · doi:10.1016/j.phymed.2017.09.013 · Cited by 52 · see citing works

A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis

Han, S. S., Hur, S. J., & Lee, S. K. (2015) · Food & Function · doi:10.1039/c5fo00290g · Cited by 50 · see citing works

Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk

Zhang, D., Liu, J., Jiang, T., Li, L., Fang, G., Liu, Y.-P., & Chen, L.-J. (2017) · Food Science and Biotechnology · doi:10.1007/s10068-017-0094-2 · Cited by 49 · see citing works

Pulses’ germination and fermentation: Two bioprocessing against hypertension by releasing ACE inhibitory peptides

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The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages—A review

Ritter, S. W., Gastl, M. I., & Becker, T. M. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13002 · Cited by 48 · see citing works

Phenolic Compounds and Anthocyanins in Legumes and Their Impact on Inflammation, Oxidative Stress, and Metabolism: Comprehensive Review

Hernández-Ruíz, R. G., Olivares-Ochoa, X. C., Salinas-Varela, Y., et al. (2025) · Molecules · doi:10.3390/molecules30010174 · Cited by 48 · see citing works

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Adebo, O., Njobeh, P., Adebiyi, J., Gbashi, S., Phoku, J., & Kayitesi, E. (2017) · InTech eBooks · doi:10.5772/intechopen.69170 · Cited by 47 · see citing works

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

Boeck, T., Ispiryan, L., Hoehnel, A., Sahin, A. W., Coffey, A., Zannini, E., & Arendt, E. K. (2022) · Foods · doi:10.3390/foods11142013 · Cited by 47 · see citing works

Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains

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Secondary Metabolites, Biological Activities, and Industrial and Biotechnological Importance of Aspergillus sydowii

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Pulse Proteins: Processing, Nutrition, and Functionality in Foods

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Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties

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Fermentation of legumes with Rhizopus oligosporus : effect on physicochemical, functional and microstructural properties

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Handbook of Food Bioactive Ingredients

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Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties

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Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus

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Catalytic Mechanism of Retaining α-Galactosidase Belonging to Glycoside Hydrolase Family 97

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Tannin in foods: Classification, Dietary Sources, and Processing Strategies to Minimize Anti-Nutrient Effects

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Rhizopus oligosporus and Lactobacillus plantarum Co-Fermentation as a Tool for Increasing the Antioxidant Potential of Grass Pea and Flaxseed Oil-Cake Tempe

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Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

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The Physicochemical Properties and Structure of Mung Bean Starch Fermented by Lactobacillus plantarum

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Recent Approaches for Bioactive Peptides Production from Pulses and Pseudocereals

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Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product

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Faba bean tempeh: The effects of fermentation and cooking on protein nutritional quality and sensory quality

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Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation

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Isolation, screening and molecular characterization of phytase-producing microorganisms to discover the novel phytase

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Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid‐State Fermentation With Pleurotus ostreatus

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Effect of spontaneous fermentation time on physicochemical, nutrient, anti-nutrient and microbiological composition of Lima Bean (Phaseolus lunatus) flour

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Production of tannase from a newly isolated yeast, Geotrichum cucujoidarum using agro-residues

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Purification and characterization of extracellular tannase from Aspergillus fumigatus MA using Syzigium cumini leaves under solid state fermentation

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Fruit and Vegetable Beverages Fermented with Probiotic Strains: Impact on the Content, Bioaccessibility, and Bioavailability of Phenolic Compounds and the Antioxidant Capacity

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Microbial protein production during fermentation of starch-rich legume flours using Aspergillus oryzae and Lactobacillus plantarum starter cultures

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Pulse protein quality and derived bioactive peptides

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Fermentation reduced the in vitro glycemic index values of probiotic‐rich bean powders

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Oligosaccharide and antinutrient content of whole red haricot bean fermented in salt–sugar and salt‐only solutions

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Influence of fermentation period on the chemical and functional properties, antinutritional factors, and in vitro digestibility of white lima beans flour

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Bioaccessibility of phenolic compounds in fermented strawberry-orange-apple-banana smoothies with lactobacilli

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Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

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Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal

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Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation

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Structure‐based clustering and mutagenesis of bacterial tannases reveals the importance and diversity of active site‐capping domains

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Proteins From Pulses: Food Processing and Applications

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Isolation and Functional Characterization of Yeasts from Fermented Plant Based Products

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Fermentation of Pea Protein Isolate by Enterococcus Faecalis 07: A Strategy to Enhance Flavor and FunctionalityPreprint

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Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges

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