Page last updated: 2024-08-26

stachyose and verbascose

stachyose has been researched along with verbascose in 9 studies

Research

Studies (9)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's8 (88.89)24.3611
2020's1 (11.11)2.80

Authors

AuthorsStudies
Gänzle, MG; McNeill, V; Teixeira, JS1
Katoch, R1
Båga, M; Chibbar, RN; Gangola, MP; Gaur, PM; Khedikar, YP1
Mickowska, B; Starzyńska-Janiszewska, A; Stodolak, B1
Findling, S; Krueger, S; Lohaus, G; Zanger, K1
Fan, PH; Xing, J; Zang, MT1
Alter, P; Bohuon, P; Briffaz, A; Coffigniez, F; Durand, N; Mestres, C1
Bellagha, S; Josephe Amiot, M; Mouquet-Rivier, C; Njoumi, S; Rochette, I1
Arribas, C; Ciudad-Mulero, M; Cuadrado, C; De J Berrios, J; Fernández-Ruiz, V; Morales, P; Pan, J; Pedrosa, MM1

Other Studies

9 other study(ies) available for stachyose and verbascose

ArticleYear
Levansucrase and sucrose phoshorylase contribute to raffinose, stachyose, and verbascose metabolism by lactobacilli.
    Food microbiology, 2012, Volume: 31, Issue:2

    Topics: Bacterial Proteins; Fermentation; Glucosyltransferases; Hexosyltransferases; Lactobacillus; Oligosaccharides; Raffinose; Sucrose

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
Genotype and growing environment interaction shows a positive correlation between substrates of raffinose family oligosaccharides (RFO) biosynthesis and their accumulation in chickpea ( Cicer arietinum L.) seeds.
    Journal of agricultural and food chemistry, 2013, May-22, Volume: 61, Issue:20

    Topics: Africa; Asia; Cicer; Environment; Genotype; Oligosaccharides; Raffinose; Seeds; South America; Sucrose

2013
Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds.
    Journal of the science of food and agriculture, 2014, Jan-30, Volume: 94, Issue:2

    Topics: Antioxidants; Diet; Fermentation; Food Microbiology; Humans; Lactic Acid; Lactobacillus plantarum; Nutritive Value; Oligosaccharides; Phaseolus; Proanthocyanidins; Rhizopus; Seeds; Soy Foods

2014
Subcellular distribution of raffinose oligosaccharides and other metabolites in summer and winter leaves of Ajuga reptans (Lamiaceae).
    Planta, 2015, Volume: 241, Issue:1

    Topics: Adaptation, Physiological; Ajuga; Biological Transport; Carbohydrate Metabolism; Chloroplasts; Cold Temperature; Cytoplasm; Freezing; Microscopy, Electron, Transmission; Oligosaccharides; Plant Leaves; Raffinose; Seasons; Subcellular Fractions

2015
Oligosaccharides composition in eight food legumes species as detected by high-resolution mass spectrometry.
    Journal of the science of food and agriculture, 2015, Aug-30, Volume: 95, Issue:11

    Topics: Diet; Dietary Carbohydrates; Fabaceae; Humans; Mass Spectrometry; Oligosaccharides; Prebiotics; Seeds; Species Specificity

2015
Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea.
    Food chemistry, 2018, Mar-01, Volume: 242

    Topics: Carbohydrate Metabolism; Cooking; Diffusion; Galactosides; Hot Temperature; Models, Theoretical; Oligosaccharides; Raffinose; Seeds; Transition Temperature; Vigna; Water

2018
Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes.
    International journal of food sciences and nutrition, 2019, Volume: 70, Issue:5

    Topics: Cicer; Cooking; Dietary Fiber; Fabaceae; Food Handling; Lens Plant; Nutritive Value; Oligosaccharides; Trigonella; Vicia faba

2019
Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors.
    Food chemistry, 2020, Jun-15, Volume: 315

    Topics: Animals; Chromatography, High Pressure Liquid; Diet, Gluten-Free; Flour; Food Analysis; Food-Processing Industry; Food, Formulated; Galactosides; Hemagglutination Tests; Inositol Phosphates; Lens Plant; Oligosaccharides; Phytochemicals; Rats; Trypsin Inhibitors; Yeast, Dried

2020
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