Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

By M. V. Vaz Patto, R. Amarowicz, Alberta N. A. Aryee, J. Boye, Hyun‐Jung Chung, M. Martín-Cabrejas, C. Domoney. 2015

234 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/be29cc61f6fac96b7c3be218832f536fff73b77a

How researchers see this paper

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In Plant Science

1. Z. Rengel
2. J. Lynch
3. Ismail Cakmak
4. P. White

Citations in the corpus

• Availability of Mn, Zn and Fe in the rhizosphere (2015, background): “Biofortification (Olsen and Palmgren, 2014; Vaz Patto et al., 2015) via agronomic means 397 Journal of Soil Science and Plant Nutrition, 2015 15 (2), 397-409 Rengel is becoming widespread (especially in case of Zn, Olsen and Palmgren, 2014; Tan et al., 2015) and is dependent on the interactions of…”
• Breeding Annual Grain Legumes for Sustainable Agriculture: New Methods to Approach Complex Traits and Target New Cultivar Ideotypes (2015, unknown): “They produce ca 115 million t of protein of generally good value for animal husbandry and most grain legumes have good nutritional value and provide health benefits for humans (reviewed in British Journal of Nutrition, special issue 2012; Arnoldi et al., 2014; Vaz Patto et al., 2014).”