phytic acid has been researched along with sodium acetate, anhydrous in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 1 (33.33) | 24.3611 |
| 2020's | 2 (66.67) | 2.80 |
| Authors | Studies |
|---|---|
| Gu, Z; Guo, L; Jin, X; Wang, X; Yan, X; Yang, R | 1 |
| Chen, D; Hendrickx, M; Kyomugasho, C; Mukherjee, A; Zhu, L | 1 |
| Che, AJC; Chen, D; Hendrickx, M; Kyomugasho, C; Zhu, L | 1 |
3 other study(ies) available for phytic acid and sodium acetate, anhydrous
| Article | Year |
|---|---|
iTRAQ analysis of low-phytate mung bean sprouts treated with sodium citrate, sodium acetate and sodium tartrate.
Topics: Acid Phosphatase; Citrates; Food Additives; Food Handling; Gene Expression Regulation, Plant; Glycoproteins; Inositol Polyphosphate 5-Phosphatases; Phytic Acid; Plant Proteins; Protein Biosynthesis; Proteomics; Sodium Acetate; Sodium Citrate; Tartrates; Up-Regulation; Vigna | 2017 |
Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds.
Topics: Calcium; Calcium Chloride; Cations; Food Handling; Hot Temperature; Hydrolysis; Pectins; Phaseolus; Phytic Acid; Seeds; Sodium Acetate; Water | 2022 |
Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking.
Topics: Calcium Chloride; Cooking; Food Handling; Pectins; Phaseolus; Phytic Acid; Sodium Acetate | 2023 |