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Plant proteins for human and environmental health: knowledge, barriers, and levers for their development, a case study in France. A review
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Development of texturized legume protein from peas (Pisum sativum L.) and shiitake mushroom (Lentinus edodes P.): optimization and characterization approach
Nur Annisa Noor Hisham, Anida Yusoff, Eng Keng Seow, Brent S. Murray and Alan Javier Hernandez Alvarez European Food Research and Technology (2025) https://doi.org/10.1007/s00217-025-04762-6
High‐Moisture Extrusion in Plant‐Based Meat: Challenges and Emerging Trends
Effect of Pure Corn Oil on Growth Performance of Japanese Quail (Coturnix Coturnix Japonica)
Mohammad Sangary, Ghulam Haidar Olfat, Mohammad Asif Safi and Abdul Jawid Neyazi Journal of Natural Science Review 2(1) 34 (2024) https://doi.org/10.62810/jnsr.v2i1.32
Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources
Charlotte Floret, Anne-Flore Monnet, Valérie Micard, Stéphane Walrand and Camille Michon Critical Reviews in Food Science and Nutrition 63(7) 920 (2023) https://doi.org/10.1080/10408398.2021.1956426
Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods
Ain Tasnim Azman, Nur Suaidah Mohd Isa, Zamzahaila Mohd Zin, Mohd Aidil Adhha Abdullah, Omaima Aidat and Mohamad Khairi Zainol Preventive Nutrition and Food Science 28(3) 209 (2023) https://doi.org/10.3746/pnf.2023.28.3.209
Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium
Agronomic and Environmental Performance of Lemnaminor Cultivated on Agricultural Wastewater Streams—A Practical Approach
Reindert Devlamynck, Marcella Fernandes de Souza, Evi Michels, Ivona Sigurnjak, Natalia Donoso, Carl Coudron, Jan Leenknegt, Pieter Vermeir, Mia Eeckhout and Erik Meers Sustainability 13(3) 1570 (2021) https://doi.org/10.3390/su13031570
Rice Glutelins and β-Conglycinin or Glycinin Forming Binary Structures with Different Structural and Functional Properties
Foods for Plant-Based Diets: Challenges and Innovations
Alexandra Alcorta, Adrià Porta, Amparo Tárrega, María Dolores Alvarez and M. Pilar Vaquero Foods 10(2) 293 (2021) https://doi.org/10.3390/foods10020293
Foxtail millet: a potential crop to meet future demand scenario for alternative sustainable protein
Niharika Sachdev, Sangeeta Goomer and Laishram R Singh Journal of the Science of Food and Agriculture 101(3) 831 (2021) https://doi.org/10.1002/jsfa.10716
Breeding Canola (Brassica napus L.) for Protein in Feed and Food
Oilseeds beyond oil: Press cakes and meals supplying global protein requirements
Fátima Arrutia, Eleanor Binner, Peter Williams and Keith W. Waldron Trends in Food Science & Technology 100 88 (2020) https://doi.org/10.1016/j.tifs.2020.03.044
László Kaszás, Tarek Alshaal, Hassan El-Ramady, Zoltán Kovács, Judit Koroknai, Nevien Elhawat, Éva Nagy, Zoltán Cziáky, Miklós Fári and Éva Domokos-Szabolcsy (2019) https://doi.org/10.1101/866178
Pulses for Sustainability: Breaking Agriculture and Food Sectors Out of Lock-In
Making Food Aid Fit-for-Purpose in the 21st Century: A Review of Recent Initiatives Improving the Nutritional Quality of Foods Used in Emergency and Development Programming