The brain shows a high sensitivity to oxidative stress (OS). Thus, the maintenance and
homeostasis of the brain, in particular neural cells, regarding the reduction-oxidation (redox) …

The development of new food products obtained by extrusion processing has increased in
recent years. Extrusion is used by the food industry to produce a wide variety of food …

The petals of the saffron crocus (Crocus sativus L.) are considered a waste material in
saffron production, but may be a sustainable source of natural biologically active substances …

Innovations in the plant protein space have made significant strides in the past few years. A
substantial body of work is to replace animal protein-based products with plant protein …

Beyond their nutritional benefits, vitamins could decrease the risk of chronic diseases due to
their potent antioxidant capacity. The present work is aimed at reviewing the state of the art …

In the last decade, various foods have been reformulated with plant protein ingredients to
enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich …

During the last few years, the increasing evidence of dietary antioxidant compounds and
reducing chronic diseases and the relationship between diet and health has promoted an …

The aim of this work was to characterise Lenticchia di Castelluccio di Norcia (an Italian PGI
lentil landrace) and assess the impact of cooking and storage on antioxidant activity. After …

Dry beans are the world's second most important legume class after soybeans. Nutritionally,
dry beans and other pulses have special importance in countries where protein energy …

Extrusion cooking allows the development of value-added products from pulses, such as
gluten-free snacks with added functional properties. The main objective of this study was to …