Antinutritional Factors - Toxicology

Relevant Publications

A comparative study on the nutritional composition, protein structure and effects on gut microbiota of 5 fermented soybean products (FSPs).

Issue Release: 2024

A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health.

Issue Release: 2024

Use of grape by-products in aquaculture: New frontiers for a circular economy application.

Issue Release: 2024

Nutritional Composition and Antinutritional Factors of Five Wild Edible Fruits Grown in the Mekdela District, South of Wollo, Ethiopia.

Issue Release: 2024

Enhancing the potential of rapeseed cake as protein-source food by gamma irradiation.

Issue Release: 2024

Liver Antioxidant Capacity and Steatosis in Laying Hens Exposed to Various Quantities of Lupin () Seeds in the Diet.

Issue Release: 2024

Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt.

Issue Release: 2024

A novel thermophilic strain of with antimicrobial activity and its potential application in solid-state fermentation of soybean meal.

Issue Release: 2024

Evaluation of the quality and safety of commercial complementary foods: Implications for nutrient adequacy and conformance with national and international standards.

Issue Release: 2024

Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview.

Issue Release: 2024

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato.

Issue Release: 2024

Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp).

Issue Release: 2024

Fermenting kale ( L.) enhances its functional food properties by increasing accessibility of key phytochemicals and reducing antinutritional factors.

Issue Release: 2024

Bromelain Immobilized onto Clay-Carboxymethylcellulose Composites for Improving Nutritive Value of Soybean Meal.

Issue Release: 2024

Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility.

Issue Release: 2024

Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools.

Issue Release: 2024

Sourdough fermentation for the valorization of sorghum flour: Microbiota characterization and metabolome profiling.

Issue Release: 2024

Differences in the nutritional quality of improved finger millet genotypes in Ethiopia.

Issue Release: 2024

Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso: assessment of the process effectiveness and the properties of cooking alkalis.

Issue Release: 2024

Cold Plasma Treatment of Little Millet Flour: Impact on Bioactives, Antinutritional Factors and Functional Properties.

Issue Release: 2024

What is Cardiovascular Activity in Toxicology?

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How Do Toxicologists Assess Environmental Risk?

Why is Cell Collection Important in Toxicology?

What is the Toxicity of Baking Soda?

How Is Cell Damage Assessed?

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Antinutritional Factors - Toxicology

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