ERD

Protein quality and quantity transcriptomes

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Granos Andinos: Súper alimentos en la cocina

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Process conditions for new food products

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Steering committee meeting 2

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Kick-off meeting

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Report on LCA

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Updated at: 29-04-2024

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Morpho-densitometric traits for quinoa (Chenopodium quinoa Willd.) seed phenotyping by two X-ray micro-CT scanning appro...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Quinoa and Other Andean Ancient Grains: Super Grains for the Future

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Updated at: 29-04-2024

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Report on dry milling methods

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Updated at: 29-04-2024

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G×E×M interactions

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Updated at: 29-04-2024

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Agronomic interventions

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Updated at: 29-04-2024

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Communication plan

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Updated at: 29-04-2024

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Transitioning European Protein-Rich Food Consumption and Production towards More Sustainable Patterns—Strategies and P...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Protein-rich legume and pseudo-cereal crop suitability under present and future European climates

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Updated at: 29-04-2024

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Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and ...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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A Systematic Review of Field Trials to Synthesize Existing Knowledge and Agronomic Practices on Protein Crops in Europe

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Funct...

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Updated at: 29-04-2024

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Physical and flow properties of pseudocereal-based protein-rich ingredient powders

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Updated at: 29-04-2024

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Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, v...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Amaranth as a Dual-Use Crop for Leafy Greens and Seeds: Stable Responses to Leaf Harvest Across Genotypes and Environmen...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Modelling plant protein structures and interactions: impact on quality in biofilms and foods

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Updated at: 29-04-2024

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Grain legumes may enhance high-quality food production in Europe. Chapter in Emerging Research in Alternative Crops unde...

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Evaluation of quinoa adaptability under European conditions to enhance high-quality food protein production

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Optimised processing of faba bean (Vicia faba L.) for food protein ingredients

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Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread

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Updated at: 29-04-2024

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The impact of newly produced protein and dietary fiber rich fractions of yellow pea ( Pisum sativum L.) on the structure...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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