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- 2025
-
Mark
Descriptive Analysis of Sensory Properties of Wet-Boiled Peanut Sauce : The Effect of Boiling Time and the Presence of Kernel Coating
Ugembe, Yula LU ; Lazarte, Claudia LU ; Mavie, Candida ; da Cruz Francisco, José LU ; Magaia, Telma LU and Bergenståhl, Björn LU
(2025)
In Journal of Sensory Studies
40(2).
- Contribution to journal › Article
- 2024
-
Mark
Effect of crop maturity stages and lactic acid fermentation on nutrient absorption properties, and bioaccessibility of Fe, Zn and Ca in Spinacia oleracea L
Ismail, Tariq LU
; Akhtar, Saeed
; Qamar, Muhammad
; Esatbeyoglu, Tuba
; Sestili, Piero
; Saeed, Wisha
and Lazarte, Claudia E.
LU
(2024)
In Journal of Food Composition and Analysis
133.
- Contribution to journal › Article
-
Mark
Fermented Quinoa and Canihua in Plant-Based Diets Increase Iron and Zinc Bioavailability in Growing Rats
Castro-Alba, Vanesa ; Vargas, Mirian ; Sandberg, Ann Sofie ; Perez-Rea, Daysi ; Bergenståhl, Björn LU
; Granfeldt, Yvonne
LU
and Lazarte, Claudia E.
LU
(2024)
In Food Science and Nutrition
12(11).
p.9555-9565
- Contribution to journal › Article
-
Mark
Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour
- Contribution to journal › Article
-
Mark
Variability of antioxidant compounds and capacities in four wild fruits collected in different years and locations in Mozambique
- Contribution to journal › Article
-
Mark
Enhancing iron and zinc bioavailability in maize (Zea mays) through phytate reduction : the impact of fermentation alone and in combination with soaking and germination
Nsabimana, Samuel ; Ismail, Tariq LU
and Lazarte, Claudia E.
LU
(2024)
In Frontiers in Nutrition
11.
- Contribution to journal › Article
-
Mark
Effect of Short-Term Lactic Fermentation on Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa Varieties
- Contribution to journal › Article
- 2023
-
Mark
Role of Neglected Plant Foods in Achieving Dietary Diversity, Zero Hunger and Good Health
(2023) p.29-49
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Lactic Fermentation Increases Antioxidant Capacity and Phenolic Compounds in White and Red Varieties of Quinoa
- Contribution to conference › Abstract
- 2022
-
Mark
Quinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties
(2022) p.325-343
- Chapter in Book/Report/Conference proceeding › Book chapter