Cited by 169Consumer Attitudes and Food LabelingPhytochemicals and Antioxidant ActivitiesFood Nutrient Composition and Product Development

The DOI matches its Crossref record.

Functional Food - Improve Health through Adequate Food

Open access

Marı́a Chávarri·2017·InTech eBooks

DOI 10.5772/66263

Open this paper in CoChat — free account

Abstract

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.

Integrity signals

Registry

Crossref · 10.5772/66263

Cites

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Still being checked.

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review
Adebo, O. A., & Gabriela Medina-Meza, I. (2020) · Molecules · doi:10.3390/molecules25040927 · Cited by 510
Recent advances in the chemistry of nitrogen, phosphorus and potassium as fertilizers in soil: A review
YAHAYA, S. M., MAHMUD, A. A., ABDULLAHI, M., & HARUNA, A. (2023) · Pedosphere · doi:10.1016/j.pedsph.2022.07.012 · Cited by 257
Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria Bacillus Subtilis
Słowik‐Borowiec, M., Potocki, L., Oklejewicz, B., Broda, D., Podbielska, M., & Szpyrka, E. (2021) · Acta Universitatis Cibiniensis. Series E: Food Technology · doi:10.2478/aucft-2021-0009 · Cited by 273
Addressing nutritional issues and eating behaviours among university students: a narrative review
Almoraie, N. M., Alothmani, N. M., Alomari, W. D., & Al-Amoudi, A. A. (2024) · Nutrition Research Reviews · doi:10.1017/s0954422424000088 · Cited by 244
African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
Adebo, O. A. (2020) · Nutrients · doi:10.3390/nu12041111 · Cited by 217
Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues
Quintieri, L., Nitride, C., Angelis, E. D., Lamonaca, A., Pilolli, R., Russo, F., & Monaci, L. (2023) · Nutrients · doi:10.3390/nu15061509 · Cited by 168
Application of gas chromatography-mass spectrometry-based metabolomics in food science and technology
Putri, S. P., Ikram, M. M. M., Sato, A., Dahlan, H. A., Rahmawati, D., Ohto, Y., & Fukusaki, E. (2022) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2022.01.011 · Cited by 152
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 137
A comprehensive review on grain legumes as climate‐smart crops: Challenges and prospects
Dutta, A., Trivedi, A., Nath, C. P., Gupta, D. S., & Hazra, K. K. (2022) · Environmental Challenges · doi:10.1016/j.envc.2022.100479 · Cited by 136
Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours
Chinma, C. E., Abu, J. O., Asikwe, B. N., Sunday, T., & Adebo, O. A. (2020) · LWT · doi:10.1016/j.lwt.2020.110749 · Cited by 132
Food fermentation and mycotoxin detoxification: An African perspective
Adebo, J. A., Kayitesi, E., Adebo, O. A., Changwa, R., & Njobeh, P. B. (2019) · Food Control · doi:10.1016/j.foodcont.2019.106731 · Cited by 122
Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review
Gao, Y., Hou, L., Gao, J., Li, D., Tian, Z., Fan, B., Wang, F., & Li, S. (2021) · Foods · doi:10.3390/foods10102294 · Cited by 121
Bioprocessing of soybeans ( Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity
Chen, Y., Wang, Y., Chen, J., Tang, H., Wang, C., Li, Z., & Xiao, Y. (2020) · RSC Advances · doi:10.1039/c9ra10344a · Cited by 116
Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life
Fernández‐López, J., Lucas‐González, R., Viuda‐Martos, M., Sayas‐Barberá, E., Navarro, C., Haros, C. M., & Pérez‐Álvarez, J. Á. (2019) · Meat Science · doi:10.1016/j.meatsci.2019.05.028 · Cited by 115
Fermented Edible Insects for Promoting Food Security in Africa
Kewuyemi, Y. O., Kesa, H., Chinma, C. E., & Adebo, O. A. (2020) · Insects · doi:10.3390/insects11050283 · Cited by 107
Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review
Pedrosa, M. M., Guillamón, E., & Arribas, C. (2021) · Foods · doi:10.3390/foods10020379 · Cited by 107
Utilization of Legume-Nodule Bacterial Symbiosis in Phytoremediation of Heavy Metal-Contaminated Soils
Jach, M. E., Sajnaga, E., & Ziaja, M. (2022) · Biology · doi:10.3390/biology11050676 · Cited by 108
The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges
Tas, A. A., & Shah, A. U. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.08.016 · Cited by 103
Rice Germination and Its Impact on Technological and Nutritional Properties: A Review
do Nascimento, L. Á., Abhilasha, A., Singh, J., Elias, M. C., & Colussi, R. (2022) · Rice Science · doi:10.1016/j.rsci.2022.01.009 · Cited by 103
Alleviation of Multidrug Resistance by Flavonoid and Non-Flavonoid Compounds in Breast, Lung, Colorectal and Prostate Cancer
Costea, T., Vlad, O., Miclea, L. C., Ganea, C., Szöllõsi, J., & Mocanu, M. (2020) · International Journal of Molecular Sciences · doi:10.3390/ijms21020401 · Cited by 93
Relationship between Protein Digestibility and the Proteolysis of Legume Proteins during Seed Germination
Bera, I., O’Sullivan, M., Flynn, D., & Shields, D. C. (2023) · Molecules · doi:10.3390/molecules28073204 · Cited by 92
Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics
Xu, S., Ma, Z., Chen, Y., Li, J., Jiang, H., Qu, T., Zhang, W., Li, C., & Liu, S. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2021.130872 · Cited by 90
An Anti-Inflammatory Diet and Its Potential Benefit for Individuals with Mental Disorders and Neurodegenerative Diseases—A Narrative Review
van Zonneveld, S. M., van den Oever, E. J., Haarman, B. C. M., Grandjean, E. L., Nuninga, J. O., van de Rest, O., & Sommer, I. E. (2024) · Nutrients · doi:10.3390/nu16162646 · Cited by 90
Malnutrition, low diet quality and its risk factors among older adults with low socio-economic status: a scoping review
Nazri, N. S., Vanoh, D., & Leng, S. K. (2020) · Nutrition Research Reviews · doi:10.1017/s0954422420000189 · Cited by 87
Plant Toxic Proteins: Their Biological Activities, Mechanism of Action and Removal Strategies
Koçyiğit, E., Bozkurt, B. K., Bozkurt, O., Ağagündüz, D., & Capasso, R. (2023) · Toxins · doi:10.3390/toxins15060356 · Cited by 87
Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum
Adebo, O. A., Njobeh, P. B., Adebo, J. A., & Kayitesi, E. (2018) · Food Bioscience · doi:10.1016/j.fbio.2018.08.007 · Cited by 82
The prospects of African yam bean: past and future importance
George, T. T., Obilana, A. O., & Oyeyinka, S. A. (2020) · Heliyon · doi:10.1016/j.heliyon.2020.e05458 · Cited by 80
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing
Rizzello, C. G., Coda, R., Wang, Y., Verni, M., Kajala, I., Katina, K., & Laitila, A. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.08.014 · Cited by 78
Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types
Adebo, O. A., Njobeh, P. B., & Kayitesi, E. (2018) · Journal of Cereal Science · doi:10.1016/j.jcs.2018.05.008 · Cited by 76
Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods
Hurtado‐Romero, A., Toro-Barbosa, M. D., García-Amezquita, L. E., & García‐Cayuela, T. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.08.007 · Cited by 74
The environmental impact of Brazilian adults’ diet
Travassos, G. F., da Cunha, D. A., & Coelho, A. B. (2020) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2020.122622 · Cited by 72
Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)
Adebo, O. A., Kayitesi, E., & Njobeh, P. B. (2019) · Toxins · doi:10.3390/toxins11030180 · Cited by 70
Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
Fernández‐López, J., Lucas‐González, R., Viuda‐Martos, M., Sayas‐Barberá, E., Ballester-Sánchez, J., Haros, C. M., Mayoral, M. A. M., & Pérez‐Álvarez, J. Á. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125936 · Cited by 69
Plant‐Mediated Green Synthesis of Magnetic Spinel Ferrite Nanoparticles: A Sustainable Trend in Nanotechnology
Wani, T. A., & Suresh, G. (2022) · Advanced Sustainable Systems · doi:10.1002/adsu.202200035 · Cited by 67
A Review on the Potential Food Application of Lima Beans (Phaseolus lunatus L.), an Underutilized Crop
Adebo, J. A. (2023) · Applied Sciences · doi:10.3390/app13031996 · Cited by 67
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
Fernández‐López, J., Botella-Martínez, C. M., Navarro, C., Sayas‐Barberá, E., Viuda‐Martos, M., Sánchez‐Zapata, E. J., & Pérez‐Álvarez, J. Á. (2020) · Plants · doi:10.3390/plants9121769 · Cited by 66
Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics
Adebo, O. A., Kayitesi, E., Tugizimana, F., & Njobeh, P. B. (2019) · Food Research International · doi:10.1016/j.foodres.2019.03.050 · Cited by 61
Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (Ipomoea batatas L.) Due to Heat Treatments
Franková, H., Musilová, J., Árvay, J., Šnirc, M., Jančo, I., Lidiková, J., & Vollmannová, A. (2022) · Molecules · doi:10.3390/molecules27061884 · Cited by 58
Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry
Guo, F., Danielski, R., Santhiravel, S., & Shahidi, F. (2024) · Antioxidants · doi:10.3390/antiox13060636 · Cited by 53
Systemic Oxidative Stress: A Key Point in Neurodegeneration — A Review
Leo, E. E. M., & Campos, M. R. S. (2019) · The journal of nutrition health & aging · doi:10.1007/s12603-019-1240-8 · Cited by 52
Chemical Characterization of Sambucus nigra L. Flowers Aqueous Extract and Its Biological Implications
Ferreira‐Santos, P., Badim, H., Salvador, Â. C., Silvestre, A. J. D., Santos, S. A. O., Rocha, S. M., Sousa, A. M., Pereira, M. O., Pereira‐Wilson, C., Rocha, C. M. R., et al. (2021) · Biomolecules · doi:10.3390/biom11081222 · Cited by 50
Antioxidant Properties of Agri-Food Byproducts and Specific Boosting Effects of Hydrolytic Treatments
Moccia, F., Salazar, S. A., Verotta, L., Caneva, E., Giovando, S., D’Errico, G., Panzella, L., d’Ischia, M., & Napolitano, A. (2020) · Antioxidants · doi:10.3390/antiox9050438 · Cited by 50
The Role of Chitosan as a Possible Agent for Enteric Methane Mitigation in Ruminants
Jiménez‐Ocampo, R., Valencia-Salazar, S. S., Pinzón-Díaz, C. E., Herrera-Torres, E., Aguilar-Pérez, C. F., Arango, J., & Kú-Vera, J. C. (2019) · Animals · doi:10.3390/ani9110942 · Cited by 49
Natural Biocidal Compounds of Plant Origin as Biodegradable Materials Modifiers
Pawłowska, A., & Stepczyńska, M. (2021) · Journal of Polymers and the Environment · doi:10.1007/s10924-021-02315-y · Cited by 49
In Vitro Antioxidant, Antimicrobial, Anticoccidial, and Anti-Inflammatory Study of Essential Oils of Oregano, Thyme, and Sage from Epirus, Greece
Sidiropoulou, E., Marugán‐Hernández, V., Skoufos, I., Giannenas, Ι., Bonos, E., Aguiar-Martins, K., Lazari, D. M., Papagrigoriou, T., Fotou, K., Grigoriadou, K., et al. (2022) · Life · doi:10.3390/life12111783 · Cited by 48
Encapsulated Pine Bark Polyphenolic Extract during Gastrointestinal Digestion: Bioaccessibility, Bioactivity and Oxidative Stress Prevention
Ferreira‐Santos, P., Ibarz, R., Fernandes, J., Pinheiro, A. C., Botelho, C., Rocha, C. M. R., Teixeira, J. A., & Martín‐Belloso, O. (2021) · Foods · doi:10.3390/foods10020328 · Cited by 42
Nitrate inhibits primary root growth by reducing accumulation of reactive oxygen species in the root tip in Medicago truncatula
Zang, L., Paven, M. C. M.-L., Clochard, T., Porcher, A., Satour, P., Mojović, M., Vidović, M., Limami, A. M., & Montrichard, F. (2019) · Plant Physiology and Biochemistry · doi:10.1016/j.plaphy.2019.11.006 · Cited by 40
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
Botella-Martínez, C. M., Pérez‐Álvarez, J. Á., Sayas‐Barberá, E., Navarro, C., Fernández‐López, J., & Viuda‐Martos, M. (2023) · Biomolecules · doi:10.3390/biom13050778 · Cited by 39
Discovery of Spoilage Markers for Chicken Eggs Using Liquid Chromatography-High Resolution Mass Spectrometry-Based Untargeted and Targeted Foodomics
Chang, W. C.-W., Wu, H., Kan, H.-L., Lin, Y., Tsai, P.-J., Chen, Y.-C., Pan, Y.-Y., & Liao, P. (2021) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.1c01009 · Cited by 39
Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds
Tyagi, A., Yeon, S., Daliri, E. B., Chen, X., Chelliah, R., & Oh, D. (2021) · Antioxidants · doi:10.3390/antiox10040626 · Cited by 38
Advances in Fermentation Technology for Novel Food Products
Adebo, O. A., Njobeh, P. B., Adeboye, A. S., Adebo, J. A., Sobowale, S. S., Ogundele, O. M., & Kayitesi, E. (2018) · Springer eBooks · doi:10.1007/978-3-319-74820-7_4 · Cited by 37
Fab Advances in Fabaceae for Abiotic Stress Resilience: From ‘Omics’ to Artificial Intelligence
Singh, D., Chaudhary, P., Taunk, J., Singh, C. K., Singh, C. K., Tomar, R. S. S., Aski, M. S., Konjengbam, N. S., Raje, R. S., Konjengbam, N. S., et al. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms221910535 · Cited by 37
Maintaining Digestive Health in Diabetes: The Role of the Gut Microbiome and the Challenge of Functional Foods
Bezirtzoglou, E., Stavropoulou, E., Kantartzi, K., Tsigalou, C., Voidarou, C. C., Mitropoulou, G., Prapa, I., Santarmaki, V., Kompoura, V., Yanni, A. E., et al. (2021) · Microorganisms · doi:10.3390/microorganisms9030516 · Cited by 36
Metabolomics: towards acceleration of antibacterial plant-based leads discovery
Sieniawska, E., & Georgiev, M. I. (2021) · Phytochemistry Reviews · doi:10.1007/s11101-021-09762-4 · Cited by 36
Emerging trends and applications of metabolomics in food science and nutrition
Zhang, J., Sun, M., Elmaidomy, A. H., Youssif, K. A., Zaki, A. M., Kamal, H. H., Sayed, A. M., & Abdelmohsen, U. R. (2023) · Food & Function · doi:10.1039/d3fo01770b · Cited by 28
Nutrient Composition and In Vitro Fermentation Characteristics of Sorghum Depending on Variety and Year of Cultivation in Northern Italy
Osman, A., El‐Wahab, A. A., Ahmed, M. F. E., Buschmann, M., Visscher, C., Hartung, C. B., & Lingens, J. B. (2022) · Foods · doi:10.3390/foods11203255 · Cited by 28
Plant responses to plant growth promoting bacteria: Insights from proteomics
Rodríguez-Vázquez, R., & Mesa‐Marín, J. (2023) · Journal of Plant Physiology · doi:10.1016/j.jplph.2023.154031 · Cited by 28
Molecular mechanisms from insulin-mimetic effect of vitamin D: treatment alternative in Type 2 diabetes mellitus
Dominguez, E. A. T., Peñafiel, A. M., Pedraza, A. G., & Leo, E. E. M. (2021) · Food & Function · doi:10.1039/d0fo03230a · Cited by 27
Methodological Aspects of Diet Quality Indicators in Childhood: A Mapping Review
Ruiz, Á. H., Díaz‐Jereda, L. A., Madrigal, C., Soto‐Méndez, M. J., Kuijsten, A., & Gil, Á. (2021) · Advances in Nutrition · doi:10.1093/advances/nmab053 · Cited by 25
Folic Acid and Its Role in Oral Health: A Narrative Review
Albu, C.-C., Bencze, M.-A., Dragomirescu, A.-O., Suciu, I., Tănase, M., Albu, Ş.-D., Russu, E.-A., & Ionescu, E. (2023) · Processes · doi:10.3390/pr11071994 · Cited by 24
Identification and Expression Analysis of the Genes Involved in the Raffinose Family Oligosaccharides Pathway of Phaseolus vulgaris and Glycine max
de Koning, R., Kiekens, R., Toili, M. E. M., & Angenon, G. (2021) · Plants · doi:10.3390/plants10071465 · Cited by 24
Short‐term germinated legume flours as functional ingredients in food products
Onwuka, Q. I., Chinma, C. E., Ezeocha, V. C., Otegbayo, B. O., Oyeyinka, S. A., Adebo, J. A., Wilkin, J. D., Bamidele, O. P., & Adebo, O. A. (2024) · Journal of Food Science · doi:10.1111/1750-3841.17334 · Cited by 23
Mitigation of antinutritional factors and protease inhibitors of defatted winged bean-seed proteins using thermal and hydrothermal treatments: Denaturation/unfolding coupled hydrolysis mechanism
Saâdi, S., Saari, N., Ghazali, H. M., & Abdulkarim, M. S. (2022) · Current Research in Food Science · doi:10.1016/j.crfs.2022.01.011 · Cited by 23
Improvement of active peptide yield, antioxidant activity and anti-aging capacity of rapeseed meal fermented with YY-112 pure fermentation and co-fermentation
Wang, Y., Cao, K., Li, H., Sun, H., & Liu, X. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101938 · Cited by 21
From untargeted metabolomics to the multiple reaction monitoring‐based quantification of polyphenols in chocolates from different geographical areas
Pinto, G., Aurilia, M., Illiano, A., Fontanarosa, C., Sannia, G., Trifuoggi, M., Lettera, V., Sperandeo, R., Pucci, P., & Amoresano, A. (2020) · Journal of Mass Spectrometry · doi:10.1002/jms.4651 · Cited by 21
Changes in the raffinose family oligosaccharides content in the lentil and common bean seeds during malting and mashing processes
Gasiński, A., Kawa‐Rygielska, J., Mikulski, D., & Kłosowski, G. (2022) · Scientific Reports · doi:10.1038/s41598-022-22943-1 · Cited by 20
Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients
Bas-Bellver, C., Barrera, C., Betoret, N., & Seguí, L. (2023) · Foods · doi:10.3390/foods12193526 · Cited by 19
Estimation and multi-variate analysis of iron and zinc concentration in a diverse panel of urdbean (Vigna mungo L. Hepper) genotypes grown under differing soil conditions
Gupta, D. S., Singh, U., Kumar, J., Shivay, Y. S., Dutta, A., Sharanagat, V. S., Katiyar, P. K., & Singh, N. P. (2020) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2020.103605 · Cited by 19
Diversity in seed protein content, selected minerals, oil content and fatty acid composition of the Southern African Bambara groundnut germplasm collection
Mbuma, N. W., Labuschagne, M. T., Siwale, J., & Hugo, A. (2022) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2022.104477 · Cited by 19
Germination-Induced Changes in the Nutritional, Bioactive, and Digestive Properties of Lima Bean (Phaseolus lunatus L.)
Wu, Y., & Shin, W. (2025) · Foods · doi:10.3390/foods14122123 · Cited by 18
Highly Efficient and Reproducible Genetic Transformation in Pea for Targeted Trait Improvement
Kaur, R., Donoso, T., Scheske, C., Lefsrud, M. G., & Singh, J. (2022) · ACS Agricultural Science & Technology · doi:10.1021/acsagscitech.2c00084 · Cited by 18
Agronomic biofortification of cereals and legumes with iron, zinc, calcium and magnesium for food and nutrition security: Available options for farmers in Sub-Saharan Africa
Hotegni, N. V. F., Sohindji, F. S., Salaou, A. M., Agbandou, P. C., Azonhoumon, L. W. S., Tchokponhoué, D. A., Houdegbe, C., Adjé, C. O. A., & Achigan-Dako, E. G. (2024) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2024.101391 · Cited by 18
Next generation breeding in pulses: Present status and future directions
Kumar, A., Bohra, A., Mir, R. R., Sharma, R., Tiwari, A., Khan, M. A., & Varshney, R. K. (2021) · Crop Breeding and Applied Biotechnology · doi:10.1590/1984-70332021v21sa26 · Cited by 18
Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour
Cipollone, M. A., Abraham, A. G., Fontana, A., & Tironi, V. A. (2024) · Foods · doi:10.3390/foods13050659 · Cited by 17
Bioactivity, phytochemistry studies and subacute in vivo toxicity of ethanolic leaf extract of white mulberry (Morus alba linn.) in female mice
Fauzi, A. S., Kifli, N., Noor, M. H. M., Hamzah, H. B., & Azlan, A. (2024) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2024.117914 · Cited by 16
Harnessing Legume Productivity in Tropical Farming Systems by Addressing Challenges Posed by Legume Diseases
Aguilar, C. H., Pires, D., Cortaga, C. Q., Peja, R. P., Cruz, M. A., Langres, J. A., Redillas, M. C. F. R., Galvez, L. C., & Balendres, M. A. (2025) · Nitrogen · doi:10.3390/nitrogen6030065 · Cited by 15
Medical Nutrition Therapy for Women with Gestational Diabetes: Current Practice and Future Perspectives
Cheong, L., Law, L. S.-C., Tan, L. Y. L., Amal, A. A.-A., Khoo, C. M., & Eng, P. C. (2025) · Nutrients · doi:10.3390/nu17071210 · Cited by 14
Environmental conditions affect the nutritive value and alkaloid profiles of Lupinus forage: Opportunities and threats for sustainable ruminant systems
Cabrita, A. R. J., Valente, I. M., Monteiro, A., Sousa, C., Miranda, C., Almeida, A. A., Cortez, P. P., Castro, C., Maia, M. R. G., Trindade, H., et al. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e28790 · Cited by 12
Determination of pesticide residues in beans using QuEChERS technique coupled to gas chromatography-mass spectrometry: Multivariate optimization of CEN and AOAC methods
Abdulra’uf, L. B., Junaid, A. M., Lawal, A. R., Ibrahim, H. B., & Tan, G. H. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141464 · Cited by 12
Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
Curti, C. A., Haddad, A. M. L., Vinderola, G., Ramón, A. N., Goldner, M. C., & Antunes, A. E. C. (2022) · Journal of Dairy Science · doi:10.3168/jds.2021-21734 · Cited by 12
Antioxidants: Structure–activity of plant polyphenolics
Rammohan, A., Zyryanov, G. V., Yerramathi, B. B., & Kola, M. (2023) · Vitamins and hormones · doi:10.1016/bs.vh.2022.10.001 · Cited by 12
Effect of growing environments on the minerals and proximate composition of urdbeans (Vigna mungo L. Hepper)
Gupta, D. S., Dutta, A., Sharanagat, V. S., Kumar, J., Kumar, A., Kumar, V., Souframanien, J., Singh, U., Biradar, R. S., Singh, A., et al. (2022) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2022.104746 · Cited by 12
Sustainable management of land degradation through legume-based cropping system
Akça, E., Büyük, G., İnan, M., & Kırpık, M. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85797-0.00029-x · Cited by 12
Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium
Akissoé, L., Hémery, Y., Madodé, Y. E., Icard‐Vernière, C., Rochette, I., Picq, C., Hounhouigan, J. D., & Mouquet‐Rivier, C. (2023) · Nutrients · doi:10.3390/nu15061314 · Cited by 11
Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review
Mashau, M. E., Ramatsetse, K. E., Takalani, T., Bamidele, O. P., & Ramashia, S. E. (2025) · Molecules · doi:10.3390/molecules30112356 · Cited by 11
A Comprehensive Study from Cradle-to-Grave on the Environmental Profile of Malted Legumes
Moresi, M., & Cimini, A. (2024) · Foods · doi:10.3390/foods13050655 · Cited by 11
Healthy Eating Score–7 as a Measure of Diet Quality in a Military Population
Dyal, R. N., Deschamps, B. A., McGraw, S. M., Jayne, J. M., Karl, J. P., & Cole, R. E. (2022) · Journal of Nutrition Education and Behavior · doi:10.1016/j.jneb.2021.09.019 · Cited by 11
Vigna subterranea (L.) Verdc Starch-Soluble Dietary Fibre Potential Nanocomposite: Thermal Behaviour, Morphology and Crystallinity
Maphosa, Y., Jideani, V. A., & Ikhu‐Omoregbe, D. (2022) · Processes · doi:10.3390/pr10020299 · Cited by 11
Grain and Forage Legumes in an Arsenic-Polluted Agricultural Scenario
Oller, A. L. W., Vezza, M. E., Talano, M. A., & Agostini, E. (2023) · Journal of Plant Growth Regulation · doi:10.1007/s00344-023-10957-6 · Cited by 11
Underutilized legumes of India: a potential food resource for the future
Das, S., Bose, A., Reang, M., & Datta, B. K. (2024) · Discover Plants. · doi:10.1007/s44372-024-00055-6 · Cited by 10
Deciphering miRNA‐lncRNA‐mRNA interaction through experimental validation of miRNAs, lncRNAs, and miRNA targets on mRNAs in Cajanus cajan
Chowdhury, M. R., Chatterjee, C., Ghosh, D., Mukherjee, J., Shaw, S., & Basak, J. (2024) · Plant Biology · doi:10.1111/plb.13639 · Cited by 10
Screening and rational identification of a novel angiotensin-converting enzyme C-domain inhibitory peptide from Fabaceae food peptide library
Ho, T., Lo, H., Lu, G., Lin, C., Stevens, M.-L., Chen, C.-C., & Hsiang, C. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139540 · Cited by 10
Development of Functional Bread: Exploring the Nutritional, Bioactive and Microbial Potential of Carob (Ceratonia siliqua L.) Pulp Powder
Zahorec, J., Šoronja–Simović, D., Petrović, J. S., Šereš, Z., Pavlić, B., Božović, D., Perović, L., Martić, N., Bulut, S. N., & Kocić‐Tanackov, S. (2024) · Processes · doi:10.3390/pr12122882 · Cited by 10
Advancement of genetic engineering applications for enhancing legume crop improvement in agriculture
Demelash, A. (2024) · Cogent Food & Agriculture · doi:10.1080/23311932.2024.2446652 · Cited by 10
Analysis of common bean (Phaseolus vulgaris L.) trade in Cameroon: A trader's perspective of preferred varieties and market traits
Nchanji, E. B., Siri, B. N., Mukhwami, J. T., & Lutomia, C. K. (2023) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2023.100839 · Cited by 9
Assessment of Feed Value of Chicory and Lucerne for Poultry, Determination of Bioaccessibility of Their Polyphenols and Their Effects on Caecal Microbiota
Iqbal, Y., Ponnampalam, E. N., Le, H. H., Artaiz, O., Muir, S. K., Jacobs, J. L., Cottrell, J. J., & Dunshea, F. R. (2022) · Fermentation · doi:10.3390/fermentation8050237 · Cited by 9
A surface-modified graphene – carbon-based composite sensor for the voltammetric assessment of pyridoxine in food and pharmaceutical samples
Madappa, S. B., Manjunatha, J. G., Moulya, K. P., Osman, S. M., & Patra, S. K. (2024) · Journal of Taibah University for Science · doi:10.1080/16583655.2024.2359209 · Cited by 8
Bioactive Compounds of Fig (Ficus carica)
Kamiloğlu, S., & Akgun, B. (2023) · Springer eBooks · doi:10.1007/978-3-031-16493-4_21 · Cited by 8
Unlocking Nature’s Shield: The Promising Potential of CRISPRa in Amplifying Antimicrobial Peptide Expression in Common Bean (Phaseolus vulgaris L.)
Maximiano, M. R., de Sousa, L. J., Feitosa, G. C., Lopes, M. E. M., Ortega, B., Madeiro, R. D. S., Távora, F. T. P. K., Pereira, B. M., Neto, O. B. D. O., Ulhôa, C. J., et al. (2025) · ACS Omega · doi:10.1021/acsomega.4c09817 · Cited by 7
Assessment of L-DOPA, bioactive molecules and antioxidant activities of the local Algerian legume Tadelaght (Vigna mungo L.Hepper) extract
Kaced, A., Belkacemi, L., Chemat, S., Taibi, N., Bensouıcı, C., Boussebaa, W., Menaa, S., & Mustapha, M. A. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104902 · Cited by 7

Authors: Chávarri, M.
Corresponding author: Marı́a Chávarri
ORCID: Marı́a Chávarri
Venue: InTech eBooks
Publisher: InTech
Published: 2017-08-02
DOI: 10.5772/66263
OpenAlex: W2742974385
Cited by: 166
References: 0
Citations by year: 2026: 1 · 2025: 13 · 2024: 31 · 2023: 33 · 2022: 31 · 2021: 28 · 2020: 14 · 2019: 10 · 2018: 5
FWCI: 11.07
Type: book
Language: en
Open access: green
www.intechopen.com
Licence: cc-by-nc
Locations: InTech eBooks (publishedVersion)
Directory of Open access Books (OAPEN Foundation) (submittedVersion, cc-by)
Topics: Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: functional foods, bioactive compounds, disease prevention, vitamins, antioxidants, food and nutrition, health promotion, trans fatty acids, low-calorie foods, low-sodium foods

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.

Functional Food - Improve Health through Adequate Food

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks

Data sources