phytic acid and stachyose

phytic acid has been researched along with stachyose in 9 studies

Research

Studies (9)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's2 (22.22)18.2507
2000's4 (44.44)29.6817
2010's3 (33.33)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Arora, SK; Gupta, K; Singh, J1
Bailey, MR; Fuchs, RL; Holden, LR; MacDonald, J; Nida, DL; Padgette, SR; Taylor, NB1
Carraro, F; de Oliveira, AC; Helbig, E; Queiroz, KS; Reis, SM1
Carlson, TJ; Hitz, WD; Kerr, PS; Sebastian, SA1
el-Adawy, TA1
Admassu Shimelis, E; Kumar Rakshit, S1
Ai, QH; Cai, YH; Chen, W; Deng, JM; Liufu, ZG; Mai, KS; Wang, XJ; Xu, W; Zhang, WB1
Katoch, R1
Castellanos Fuentes, AP; de Escalada Pla, MF; Flores, SK; Genevois, CE1

Other Studies

9 other study(ies) available for phytic acid and stachyose

ArticleYear
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
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 antinutritional factors on plasma lipoprotein levels in Japanese flounder Paralichthys olivaceus.
    Journal of fish biology, 2012, Volume: 80, Issue:2

    Topics: Animal Feed; Animals; Cholesterol, HDL; Cholesterol, LDL; Flounder; Glycine max; Isoflavones; Oligosaccharides; Phytic Acid; Saponins

2012
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