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Food Research International (Ottawa, Ont.)|August 8, 2022
Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistrySiddharth Sharan, Gabriela Zanghelini, Aurélia Pernin, et al.Nutrition Bulletin|January 7, 2026
'PULSE FICTION': Development of Slightly Processed Pulse-Based Foods and Recipes to Meet the Needs of Consumers and the Agricultural Sector and Improve Food SustainabilityGaëlle Arvisenet, Stéphanie Chambaron, Zaira Hernandez-Casiano, et al.Journal of Agricultural and Food Chemistry|June 12, 2009
Influence of composition (CO2 and sugar) on aroma release and perception of mint-flavored carbonated beveragesAnne Saint-Eve, Isabelle Déléris, Elodie Aubin, et al.Foods (Basel, Switzerland)|September 23, 2022
Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived BitternessPedro Martínez Noguera, Jodie Lantoine, Even Le Roux, et al.Foods (Basel, Switzerland)|October 23, 2021
Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (<i>Vicia faba</i> L.) IngredientsSiddharth Sharan, Jens Zotzel, Johannes Stadtmüller, et al.Pageof 4