Related references
Note: Only part of the references are listed.Organic dry pea (Pisum sativum L.) biofortification for better human health
Dil Thavarajah et al.
PLOS ONE (2022)
Pea proteins: Variation, composition, genetics, and functional properties
Sintayehu D. Daba et al.
CEREAL CHEMISTRY (2022)
Protein Biofortification in Lentils (Lens culinaris Medik.) Toward Human Health
Sonia Salaria et al.
FRONTIERS IN PLANT SCIENCE (2022)
Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis)
Luis M. Cordero-Clavijo et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)
Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends
Mohsen Gavahian et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea
Astrid Bonke et al.
FOODS (2020)
Field pea (Pisum sativum L.) shows genetic variation in phosphorus use efficiency in different P environments
Sarah Powers et al.
SCIENTIFIC REPORTS (2020)
Seed Protein of Lentils: Current Status, Progress, and Food Applications
Hamid Khazaei et al.
FOODS (2019)
Checking Agriculture's Pulse: Field Pea (Pisum Sativum L.), Sustainability, and Phosphorus Use Efficiency
Sarah E. Powers et al.
FRONTIERS IN PLANT SCIENCE (2019)
Lysine Supply Is a Critical Factor in Achieving Sustainable Global Protein Economy
Ilkka Leinonen et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2019)
Protein content and amino acid composition of commercially available plant-based protein isolates
Stefan H. M. Gorissen et al.
AMINO ACIDS (2018)
Beyond Calories: A Holistic Assessment of the Global Food System
Hannah Ritchie et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2018)
Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum)
Matthew G. Nosworthy et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
The Regulation of Essential Amino Acid Synthesis and Accumulation in Plants
Gad Galili et al.
ANNUAL REVIEW OF PLANT BIOLOGY, VOL 67 (2016)
Mapping Seed Phytic Acid Concentration and Iron Bioavailability in a Pea Recombinant Inbred Line Population
A. S. K. Shunmugam et al.
CROP SCIENCE (2015)
Nutritive quality and protein production from grain legumes in a boreal climate
Clara I. Lizarazo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Fortifying plants with the essential amino acids lysine and methionine to improve nutritional quality
Gad Galili et al.
PLANT BIOTECHNOLOGY JOURNAL (2013)
Available versus digestible dietary amino acids
Shane M. Rutherfurd et al.
BRITISH JOURNAL OF NUTRITION (2012)
The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes
Durk Nijdam et al.
FOOD POLICY (2012)
The potential of lentil (Lens culinaris L.) as a whole food for increased selenium, iron, and zinc intake: preliminary results from a 3 year study
Dil Thavarajah et al.
EUPHYTICA (2011)
Natural enrichment of selenium in Saskatchewan field peas (Pisum sativum L.)
Dil Thavarajah et al.
CANADIAN JOURNAL OF PLANT SCIENCE (2010)
Biofortification-A Sustainable Agricultural Strategy for Reducing Micronutrient Malnutrition in the Global South
Howarth E. Bouis et al.
CROP SCIENCE (2010)