In vitro digestibility of processed and fermented soya bean, cowpea and maize

By J. Kiers, R. Nout, F. Rombouts. 2000

120 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/b3ac5acedb081b290d86ba772d240549ac70bf1e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Nutrition and Dietetics

1. D. McClements
2. S. Bleakley
3. M. Hayes

In Plant Science

1. D. McClements
2. E. Decker

Citations in the corpus

• Effects of germination on iron, zinc, calcium, manganese, and copper availability from cereals and legumes (2014, methodology): “Grain samples were sequentially digested with enzymes, including amylase, pepsin, pancreatin, and bile, under certain conditions following the enzymatic degradation procedure described by Kiers, Nout, and Rombouts (2000).”
• In vitro human digestion models for food applications (2011, background): “…bean, cowpea and maize pH change, Lipid content, Solubility, absorbability and digestibility a-amylase lipase pepsin pancreatin 30 min 1 h 30 min Kiers, Nout, and Rombouts (2000) Digestibility of soy lunasin and Bowman birk protease inhibitor (BBI) Digestibility of lunasin and BBI, variation…”
• Asian Fungal Fermented Food (2002, background): “In vitro digestibility of soy bean tempe fermented with a pure culture of Rhizopus oligosporus LU 575 (Kiers et al. 2000)”