Compounds > phytic acid

phytic acid and raffinose

phytic acid has been researched along with raffinose in 15 studies

Research

Studies (15)

Timeframe	Studies, this research(%)	All Research%
pre-1990	1 (6.67)	18.7374
1990's	2 (13.33)	18.2507
2000's	7 (46.67)	29.6817
2010's	3 (20.00)	24.3611
2020's	2 (13.33)	2.80

Authors

Authors	Studies
Salunkhe, DK; Sathe, SK	1
Arora, SK; Gupta, K; Singh, J	1
Bailey, MR; Fuchs, RL; Holden, LR; MacDonald, J; Nida, DL; Padgette, SR; Taylor, NB	1
Carraro, F; de Oliveira, AC; Helbig, E; Queiroz, KS; Reis, SM	1
Carlson, TJ; Hitz, WD; Kerr, PS; Sebastian, SA	1
el-Adawy, TA	1
Byrum, JR; Das, PK; Hayes, T; Vinjamoori, DV	1
Hedley, CL; Jones, DA; Karner, U; Peterbauer, T; Raboy, V; Richter, A	1
Admassu Shimelis, E; Kumar Rakshit, S	1
Deng, B; Dong, DK; Fu, XJ; Li, BQ; Shu, QY; Yuan, FJ; Zhu, DH; Zhu, SL	1
Katoch, R	1
Castellanos Fuentes, AP; de Escalada Pla, MF; Flores, SK; Genevois, CE	1
Engel, KH; Goßner, S; Shu, Q; Tan, Y; Yuan, F; Zhou, C	1
Aguayo, E; Artés, F; Artés-Hernández, F; Collado, E; Fernández, JA; Gómez, PA; Martínez-Hernández, GB; Martínez-Sánchez, A; Venzke Klug, T	1
Becker, T; Gastl, M; Ritter, S	1

Reviews

2 review(s) available for phytic acid and raffinose

Article	Year
Technology of removal of unwanted components of dry beans. Critical reviews in food science and nutrition, 1984, Volume: 21, Issue:3 Topics: Chymotrypsin; Dietary Proteins; Fabaceae; Food Handling; Food Technology; Hot Temperature; Humans; Hydrolysis; Oligosaccharides; Phytic Acid; Plants, Medicinal; Raffinose; Tannins; Trypsin Inhibitors	1984
Challenges and opportunities in the analysis of raffinose oligosaccharides, pentosans, phytate, and glucosinolates. Journal of animal science, 2004, Volume: 82, Issue:1 Topics: Animal Feed; Animals; Chromatography; Chromatography, High Pressure Liquid; Colorimetry; Glucosinolates; Nutritive Value; Oligosaccharides; Phytic Acid; Raffinose; Sensitivity and Specificity	2004

Other Studies

13 other study(ies) available for phytic acid and raffinose

Article	Year
Changes in the anti-nutritional factors of developing seeds and pod walls of fenugreek (Trigonella foenum graecum L.). Plant foods for human nutrition (Dordrecht, Netherlands), 1994, Volume: 46, Issue:1 Topics: Catechols; Fabaceae; Flavonoids; Flavonols; Magnoliopsida; Nutritive Value; Oligosaccharides; Phenol; Phenols; Phytic Acid; Plants, Medicinal; Raffinose; Saponins; Seeds; Sucrose	1994
The composition of glyphosate-tolerant soybean seeds is equivalent to that of conventional soybeans. The Journal of nutrition, 1996, Volume: 126, Issue:3 Topics: Amino Acids; Carbohydrates; Fatty Acids; Food Handling; Glycine; Glycine max; Glyphosate; Herbicides; Isoflavones; Lectins; Oligosaccharides; Phytic Acid; Plant Lectins; Plant Proteins; Raffinose; Seeds; Trypsin Inhibitors; Urease	1996
[The domestic processing of the common bean resulted in a reduction in the phytates and tannins antinutritional factors, in the starch content and in the raffinose, stachiose and verbascose flatulence factors]. Archivos latinoamericanos de nutricion, 2001, Volume: 51, Issue:3 Topics: Animals; Carbohydrates; Cooking; Digestion; Flatulence; Food Handling; Glucosides; Male; Nutritive Value; Oligosaccharides; Phaseolus; Phytic Acid; Raffinose; Rats; Rats, Wistar; Starch; Tannins	2001
Biochemical and molecular characterization of a mutation that confers a decreased raffinosaccharide and phytic acid phenotype on soybean seeds. Plant physiology, 2002, Volume: 128, Issue:2 Topics: Amino Acid Sequence; Disaccharides; Galactosyltransferases; Glycine max; Inositol; Mutation; Myo-Inositol-1-Phosphate Synthase; Oligosaccharides; Phenotype; Phosphates; Phytic Acid; Raffinose; Seeds; Sequence Homology, Amino Acid; Sucrose	2002
Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant foods for human nutrition (Dordrecht, Netherlands), 2002,Winter, Volume: 57, Issue:1 Topics: Amino Acids; Cicer; Dietary Carbohydrates; Dietary Fats; Digestion; Germination; Hemagglutinins; Hot Temperature; Minerals; Nutritive Value; Oligosaccharides; Phytic Acid; Raffinose; Tannins; Trypsin Inhibitors; Vitamin B Complex	2002
myo-Inositol and sucrose concentrations affect the accumulation of raffinose family oligosaccharides in seeds. Journal of experimental botany, 2004, Volume: 55, Issue:405 Topics: Hordeum; Inositol; Oligosaccharides; Phytic Acid; Pisum sativum; Raffinose; Seeds; Sucrose	2004
Antinutritional factors and in vitro protein digestibility of improved haricot bean (Phaseolus vulgaris L.) varieties grown in Ethiopia. International journal of food sciences and nutrition, 2005, Volume: 56, Issue:6 Topics: Dietary Proteins; Digestion; Ethiopia; Food Analysis; Nutritional Physiological Phenomena; Oligosaccharides; Phaseolus; Phytic Acid; Plant Proteins; Raffinose; Tannins; Trypsin Inhibitors; Zinc	2005
Effects of two low phytic acid mutations on seed quality and nutritional traits in soybean (Glycine max L. Merr). Journal of agricultural and food chemistry, 2009, May-13, Volume: 57, Issue:9 Topics: Breeding; Fatty Acids; Glycine max; Isoflavones; Mutation; Nutritive Value; Oligosaccharides; Phytic Acid; Plant Oils; Plant Proteins; Raffinose; Seasons; Seeds; Sucrose	2009
Nutritional potential of rice bean (Vigna umbellata): an underutilized legume. Journal of food science, 2013, Volume: 78, Issue:1 Topics: Amino Acids; Ascorbic Acid; Dietary Carbohydrates; Dietary Fiber; Dietary Proteins; Fabaceae; Fatty Acids; Genotype; Lipoxygenase; Niacin; Nutritive Value; Oligosaccharides; Phenols; Phytic Acid; Raffinose; Saponins; Tannins; Trace Elements; Trypsin Inhibitors; Vitamins	2013
The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient. Food & function, 2018, Nov-14, Volume: 9, Issue:11 Topics: Adult; Chemical Phenomena; Consumer Behavior; Female; Fermentation; Food Analysis; Food Handling; Food Ingredients; Food Microbiology; Humans; Lacticaseibacillus casei; Male; Microbial Viability; Middle Aged; Nutritive Value; Oligosaccharides; Phytic Acid; Probiotics; Raffinose; Soy Milk; Taste; Young Adult	2018
Stability of the Metabolite Signature Resulting from the MIPS1 Mutation in Low Phytic Acid Soybean ( Glycine max L. Merr.) Mutants upon Cross-Breeding. Journal of agricultural and food chemistry, 2019, May-01, Volume: 67, Issue:17 Topics: Arabidopsis Proteins; Glycine max; Homozygote; Hybridization, Genetic; Mutation; Myo-Inositol-1-Phosphate Synthase; Oligosaccharides; Phytic Acid; Plant Breeding; Plant Proteins; Raffinose; Sucrose	2019
UV-C pretreatment of fresh-cut faba beans ( Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2020, Volume: 26, Issue:2 Topics: Adult; Antioxidants; Food Contamination; Food Handling; Food Microbiology; Food Packaging; Food Storage; Humans; Microwaves; Middle Aged; Phenols; Phytic Acid; Raffinose; Seeds; Tannins; Taste; Vicia faba	2020
Impact of Germination on the Protein Solubility and Antinutritive Compounds of Journal of agricultural and food chemistry, 2023, Jun-14, Volume: 71, Issue:23 Topics: Amino Acids; Animals; Beverages; Fabaceae; Germination; Humans; Lupinus; Oligosaccharides; Phytic Acid; Raffinose; Seeds; Solubility; Vegetables; Vicia faba	2023