phytic acid has been researched along with stachyose in 9 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 2 (22.22) | 18.2507 |
| 2000's | 4 (44.44) | 29.6817 |
| 2010's | 3 (33.33) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| 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 |
| Admassu Shimelis, E; Kumar Rakshit, S | 1 |
| Ai, QH; Cai, YH; Chen, W; Deng, JM; Liufu, ZG; Mai, KS; Wang, XJ; Xu, W; Zhang, WB | 1 |
| Katoch, R | 1 |
| Castellanos Fuentes, AP; de Escalada Pla, MF; Flores, SK; Genevois, CE | 1 |
9 other study(ies) available for phytic acid and stachyose
| Article | Year |
|---|---|
Changes in the anti-nutritional factors of developing seeds and pod walls of fenugreek (Trigonella foenum graecum L.).
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.
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].
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.
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.
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.
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.
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.
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.
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 |