Peer-Reviewed Research Database

Lupine — 1,127 papers

Papers mentioning lupine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the lupine research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Inserm

State Key Laboratory of Food Science and Technology

Chinese Academy of Sciences

Harvard University

Ministry of Agriculture and Rural Affairs

University of Copenhagen

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2024 Food research international (Ottawa, Ont.) other

Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kinetics.

Combination of plant and animal protein diet is becoming a valuable source of nutrition in the modern diet due to the synergistic functional properties inherent in these protein co... Read full abstract on PubMed →

PMID: 38763669 DOI: 10.1016/j.foodres.2024.114419

2024 Microbial cell factories aeda

Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages- a statistically based fermentation.

BACKGROUND: The market for beverages is highly changing within the last years. Increasing consumer awareness towards healthier drinks led to the revival of traditional and the crea... Read full abstract on PubMed →

PMID: 39300466 DOI: 10.1186/s12934-024-02522-x Full text on PMC

2024 sensory panel

Drivers of the in-mouth interaction between lupin protein isolate and selected aroma compounds: a proton transfer reaction–mass spectrometry and dynamic time intensity analysis

Plant proteins often carry off-notes, necessitating customized aroma addition. In vitro studies revealed protein-aroma binding, limiting release during consumption. This study empl... Read full abstract on PubMed →

PMID: doi:10.1021/acs.jafc.3c08819 DOI: 10.1021/acs.jafc.3c08819

2023 aroma analysis

Technological properties and composition of volatile compounds in winter wheat malts grown with addition of seed meals into soil.

Wheat malts are necessary to produce wheat beers. In this study, wheat was grown with addition of seed meals into the soil, to determine whether such agricultural practice could im... Read full abstract on PubMed →

PMID: 36635423 DOI: 10.1038/s41598-023-27803-0 Full text on PMC

2022 aroma analysis

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread.

The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of s... Read full abstract on PubMed →

PMID: 35804724 DOI: 10.3390/foods11131908 Full text on PMC

2021 Food chemistry sensory panel

Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds.

Lupine (Lupinus sp.) is a valuable source of plant proteins. There is little knowledge on the impact of food processing on composition and sensory properties of lupine products. In... Read full abstract on PubMed →

PMID: 33476950 DOI: 10.1016/j.foodchem.2020.128852

2021 gc ms

Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry.

Aroma is an important feature of quinoa that influences consumer preferences. Differently coloured quinoa seeds exhibit diverse nutritional characteristics; however, their aromatic... Read full abstract on PubMed →

PMID: 33508608 DOI: 10.1016/j.foodchem.2021.129086

2020 'Universitas Djuanda' other

EFFECT OF SOYBEAN (Glycine max) AND LUPIN (Lupinusangustifolius) RATIOS STARTER TYPES, AND BOTH INTERACTIONS ON CHARACTERISTICS OF SUBSTITUTED TEMPEH

Indonesia’s high dependence on soybean imports as a raw material for tempeh has brought various efforts to find a substitute of this raw material. One of the most potential substit... Read full abstract on PubMed →

PMID: doi:10.30997/jp.v11i1.2036 DOI: 10.30997/jp.v11i1.2036

2012 Tropical animal health and production other

In vitro evaluation, in vivo quantification, and microbial diversity studies of nutritional strategies for reducing enteric methane production.

The main objective of the present work was to study nutritive strategies for lessening the CH(4) formation associated to ruminant tropical diets. In vitro gas production technique... Read full abstract on PubMed →

PMID: 22083272 DOI: 10.1007/s11250-011-9992-0

2000 Plant physiology gc ms

The forms and sources of cytokinins in developing white lupine seeds and fruits.

A comprehensive range of cytokinins (CK) was identified and quantified by gas chromatography-mass spectrometry in tissues of and in xylem and phloem serving developing white lupine... Read full abstract on PubMed →

PMID: 10938375 DOI: 10.1104/pp.123.4.1593 Full text on PMC

2024 Foods sensory panel

Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties

Protein-rich energy bars are known as an excellent nutritional supplement for athletes that help to build and repair connective tissues. The study is, therefore, aimed at developin... Read full abstract on PubMed →

PMID: 38254560 DOI: foods13020259

2022 Heliyon sensory panel

Optimization of nutritional and sensory properties of fermented oat-based composite beverage

), and premix. D-optimal mixture experimental design was used to generate 11 runs applying the following constraints: 60-70% toasted oat, 10-25% roasted and soaked de-bittered whit... Read full abstract on PubMed →

PMID: 36217468 DOI: j.heliyon.2022.e10771

2021 Animals other

The Effect of Yeast Fermentation of Two Lupine Species on the Digestibility of Protein and Amino Acids, Microflora Composition and Metabolites Production in the Ileum of Growing Pigs

< 0.05) were observed. To sum up, fermentation increased the counts of the ileal microbiota and improved the digestibility coefficients of protein and some amino acids. The narrow-... Read full abstract on PubMed →

PMID: 34679915 DOI: ani11102894

2025 aroma analysis

Breeding of lactic acid-tolerant Saccharomyces cerevisiae based on atmospheric and room temperature plasma technology and automatic high-throughput microbial microdroplet culture system.

The high concentration of lactic acid produced during the solid fermentation of Chinese Baijiu inhibited the growth and metabolism of Saccharomyces cerevisiae, thus affecting the f... Read full abstract on PubMed →

PMID: 39952761 DOI: 10.1016/j.fm.2024.104717

2024 aroma analysis

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticas... Read full abstract on PubMed →

PMID: 39655217 DOI: 10.1016/j.fochx.2024.102023 Full text on PMC

2022 Foods (Basel, Switzerland) other

Distribution and Quantification of Lactic Acid Enantiomers in Baijiu.

Enantiomers of lactic acid were investigated in Baijiu, including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via high-per... Read full abstract on PubMed →

PMID: 36076793 DOI: 10.3390/foods11172607 Full text on PMC

2022 Critical reviews in food science and nutrition other

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review.

Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process... Read full abstract on PubMed →

PMID: 33377402 DOI: 10.1080/10408398.2020.1858269

2020 Frontiers in microbiology aroma analysis

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role.

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbia... Read full abstract on PubMed →

PMID: 33519768 DOI: 10.3389/fmicb.2020.612118 Full text on PMC

2017 Critical reviews in microbiology other

Genomics of lactic acid bacteria: Current status and potential applications.

Lactic acid bacteria (LAB) are widely used for the production of a variety of foods and feed raw materials where they contribute to flavor and texture of the fermented products. In... Read full abstract on PubMed →

PMID: 28502225 DOI: 10.1080/1040841X.2016.1179623

2014 Annual review of food science and technology aroma analysis

Production of aroma compounds in lactic fermentations.

This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor mol... Read full abstract on PubMed →

PMID: 24580073 DOI: 10.1146/annurev-food-030713-092339

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.