Literature DB >> 6161529

Peanut protein ingredients: preparation, properties, and food uses.

K R Natarajan.   

Abstract

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Year:  1980        PMID： 6161529     DOI： 10.1016/s0065-2628(08)60319-5

Source DB:  PubMed          Journal:  Adv Food Res        ISSN： 0065-2628


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  3 in total

1.  Resveratrol, total phenolic and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanuts.

Authors:  Bishnu Adhikari; Sanjeev Kumar Dhungana; Muhammad Waqas Ali; Arjun Adhikari; Il-Doo Kim; Dong-Hyun Shin
Journal:  Food Sci Biotechnol       Date:  2018-04-09       Impact factor: 2.391

Review 2.  Peanut as a source of protein for human foods.

Authors:  B Singh; U Singh
Journal:  Plant Foods Hum Nutr       Date:  1991-04       Impact factor: 3.921

3.  Assessment of taste attributes of peanut meal enzymatic-hydrolysis hydrolysates using an electronic tongue.

Authors:  Li Wang; Qunfeng Niu; Yanbo Hui; Huali Jin; Shengsheng Chen
Journal:  Sensors (Basel)       Date:  2015-05-13       Impact factor: 3.576
  3 in total

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