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Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry.
Food Res Int. 2022 Sep;159:111582. doi: 10.1016/j.foodres.2022.111582. Epub 2022 Jun 28.
Food Res Int. 2022.
PMID: 35940785
Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color.
Sharan S, Zanghelini G, Zotzel J, Bonerz D, Aschoff J, Saint-Eve A, Maillard MN.
Sharan S, et al. Among authors: bonerz d.
Compr Rev Food Sci Food Saf. 2021 Jan;20(1):401-428. doi: 10.1111/1541-4337.12687. Epub 2020 Dec 16.
Compr Rev Food Sci Food Saf. 2021.
PMID: 33331050
Review.
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Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients.
Sharan S, Zotzel J, Stadtmüller J, Bonerz D, Aschoff J, Saint-Eve A, Maillard MN, Olsen K, Rinnan Å, Orlien V.
Sharan S, et al. Among authors: bonerz d.
Foods. 2021 Oct 18;10(10):2489. doi: 10.3390/foods10102489.
Foods. 2021.
PMID: 34681537
Free PMC article.
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