Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours

Milagros Arnal, Marta Gallego, Leticia Mora and Pau Talens

Food Funct., 2023, 14, 5429
DOI: 10.1039/D2FO03587A

Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso: assessment of the process effectiveness and the properties of cooking alkalis

Moustapha Soungalo Drabo, Habtu Shumoy, Bruno De Meulenaer, Aly Savadogo and Katleen Raes

Food Funct., 2024, 15, 1279
DOI: 10.1039/D3FO02912C

The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans

Sofie Rousseau, Miete Celus, Dorine Duijsens, Shannon Gwala, Marc Hendrickx and Tara Grauwet

Food Funct., 2020, 11, 7584
DOI: 10.1039/D0FO01302A

Targeted hydrothermally induced cell biopolymer changes explain the in vitro digestion of starch and proteins in common bean (Phaseolus vulgaris) cotyledons

Erick O. Okelo, Irene Wainaina, Dorine Duijsens, Arnold Onyango, Daniel Sila, Tara Grauwet and Marc E. G. Hendrickx

Food Funct., 2024, 15, 8848
DOI: 10.1039/D4FO00734D

Pectin and phytic acid reduce mineral bioaccessibility in cooked common bean cotyledons regardless of cell wall integrity

Sofie Rousseau, Andrea Pallares Pallares, Flore Vancoillie, Marc Hendrickx and Tara Grauwet

Food Research International, 2020, 137, 109685
DOI: 10.1016/j.foodres.2020.109685

A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods

N. Sulaiman, D. I. Givens and S. Anitha

Front. Sustain. Food Syst., 2021, 5
DOI: 10.3389/fsufs.2021.727533

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

Dorine Duijsens, Sarah H. E. Verkempinck, Audrey De Coster, Katharina Pälchen, Marc Hendrickx and Tara Grauwet

Foods, 2023, 12, 525
DOI: 10.3390/foods12030525

Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds

Li Zhu, Ankita Mukherjee, Clare Kyomugasho, Dongyan Chen and Marc Hendrickx

Food Research International, 2022, 156, 111315
DOI: 10.1016/j.foodres.2022.111315

Effects of Soaking Temperature and pH on Proximate and Mineral Composition of Bambara Nut (Vigna subterranea) Flour

Owoseni J.A., Olanipekun B.F. and Olasoju S.A.

International Journal of Innovative Science and Research Technology (IJISRT), 2025, 2565
DOI: 10.38124/ijisrt/25sep1030

Native symbiotic rhizobia strains improve yield and nitrogen fixation in underutilized Bambara groundnut (Vigna subterranean L. Verdc.)

O. O. Ajayi, H. Haro, M. Dianda and O. E. Fagade

Agrosystems Geosci & Env, 2025, 8
DOI: 10.1002/agg2.70211

Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation

Dilini Perera, Lavaraj Devkota, Gil Garnier, Joe Panozzo and Sushil Dhital

Food Chemistry, 2023, 415, 135743
DOI: 10.1016/j.foodchem.2023.135743

Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour

Li Zhu, Janna Seufert, Clare Kyomugasho, Dongyan Chen and Marc Hendrickx

LWT, 2023, 187, 115303
DOI: 10.1016/j.lwt.2023.115303

Influence of processing on nutritional and microbiological quality of maize and millet composite flours enriched with house crickets (Acheta domesticus)

Tom Bbosa, Dorothy Nakimbugwe, Christophe Matthys, Dries Vandeweyer, Tara Grauwet and Mik Van Der Borght

Applied Food Research, 2025, 5, 100848
DOI: 10.1016/j.afres.2025.100848

Strategic choices for in vitro food digestion methodologies enabling food digestion design

D. Duijsens, K. Pälchen, J.M. Guevara-Zambrano, S.H.E. Verkempinck, M.R. Infantes-Garcia, M.E. Hendrickx, A.M. Van Loey and T. Grauwet

Trends in Food Science & Technology, 2022, 126, 61
DOI: 10.1016/j.tifs.2022.06.017

Comparative studies on the amino acids, pesticide residue content, biogenic and toxic elements in an underutilized nut: Bambara groundnut (Vigna subterranea)

Chima A. Egedigwe-Ekeleme, Ademola C. Famurewa, Uchenna O. Egedigwe, Chimaraoke Onyeabo, Shedrach C. Kanu, Shedrack C. Ogunwa, Chinwendu A. Onuora and Anthonia O. Agbo

Journal of Trace Elements and Minerals, 2023, 3, 100051
DOI: 10.1016/j.jtemin.2023.100051

Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook

Andrea Pallares Pallares, Shannon Gwala, Katharina Pälchen, Dorine Duijsens, Marc Hendrickx and Tara Grauwet

Comp Rev Food Sci Food Safe, 2021, 20, 1524
DOI: 10.1111/1541-4337.12692

Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils

Darshika Pathiraje, Janelle Carlin, Tanya Der, Janitha P. D. Wanasundara and Phyllis J. Shand

Foods, 2023, 12, 1722
DOI: 10.3390/foods12081722

Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking

Lucie G. Moens, Wenzi Huang, Ann M. Van Loey and Marc E.G. Hendrickx

Innovative Food Science & Emerging Technologies, 2021, 70, 102700
DOI: 10.1016/j.ifset.2021.102700

In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness

D. Duijsens, A.I. Alfie Castillo, S.H.E. Verkempinck, K. Pälchen, M.E. Hendrickx and T. Grauwet

Food Chemistry, 2023, 423, 136303
DOI: 10.1016/j.foodchem.2023.136303

Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking

Lucie G. Moens, Karolien Plas, Jean-Claude Van Ceunebroeck, Ann M. Van Loey and Marc E.G. Hendrickx

Innovative Food Science & Emerging Technologies, 2021, 74, 102830
DOI: 10.1016/j.ifset.2021.102830

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

Xin Lin Tan, Susan Azam-Ali, Ee Von Goh, Maysoun Mustafa, Hui Hui Chai, Wai Kuan Ho, Sean Mayes, Tafadzwanashe Mabhaudhi, Sayed Azam-Ali and Festo Massawe

Front. Nutr., 2020, 7
DOI: 10.3389/fnut.2020.601496

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Dorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, Katharina Pälchen, Marc Hendrickx and Tara Grauwet

Comp Rev Food Sci Food Safe, 2021, 20, 5067
DOI: 10.1111/1541-4337.12826

Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification

Dongyan Chen, Tom Bernaerts, Stephane Debon, Cyrus Okoth Oduah, Li Zhu, Joel Wallecan, Marc Hendrickx and Clare Kyomugasho

Food Research International, 2023, 163, 112216
DOI: 10.1016/j.foodres.2022.112216

Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage

Dongyan Chen, Uyen Thai Thuc Pham, Ann Van Loey, Tara Grauwet, Marc Hendrickx and Clare Kyomugasho

Food Research International, 2021, 141, 110115
DOI: 10.1016/j.foodres.2021.110115

Pre‐processing treatments improved the physicochemical properties of Bambara groundnut flours and preference of formulated cake

Shehu Isah, Taiwo O. Akanbi and Alberta N. A. Aryee

JSFA Reports, 2022, 2, 187
DOI: 10.1002/jsf2.41

Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review

Mpho Edward Mashau, Kgaogelo Edwin Ramatsetse, Thakhani Takalani, Oluwaseun Peter Bamidele and Shonisani Eugenia Ramashia

Molecules, 2025, 30, 2356
DOI: 10.3390/molecules30112356

Cultivating Value from Waste: Creating Novel Food, Feed, and Industrial Applications from Bambara Groundnut By-Products

Mercy Lungaho, Omena Bernard Ojuederie, Kehinde Titilope Kareem, Kafilat Abiodun Odesola, Jacob Olagbenro Popoola, Linus Owalum Onawo, Francis Aibuedefe Igiebor, Anthonia Uselu, Taofeek Tope Adegboyega and Beckley Ikhajiagbe

Sustainability, 2025, 17, 7378
DOI: 10.3390/su17167378

Nutrient and Phytochemical Composition of Nine African Leafy Vegetables: A Comparative Study

Robert Lugumira, Henry Tafiire, Flore Vancoillie, Geoffrey Ssepuuya and Ann Van Loey

Foods, 2025, 14, 1304
DOI: 10.3390/foods14081304

Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential

Luz María Paucar-Menacho, Juan Carlos Vásquez Guzmán, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martínez and Cristina Martínez-Villaluenga

Foods, 2023, 12, 4395
DOI: 10.3390/foods12244395

Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin

Lucie G. Moens, Elien De Laet, Joséphine Van Wambeke, Ann M. Van Loey and Marc E.G. Hendrickx

Innovative Food Science & Emerging Technologies, 2020, 66, 102483
DOI: 10.1016/j.ifset.2020.102483

Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook

Irene Wainaina, Robert Lugumira, Elizabeth Wafula, Clare Kyomugasho, Daniel Sila and Marc Hendrickx

Food Research International, 2022, 151, 110862
DOI: 10.1016/j.foodres.2021.110862

Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume

Moustapha Soungalo Drabo, Aly Savadogo and Katleen Raes

Food Bioscience, 2023, 54, 102823
DOI: 10.1016/j.fbio.2023.102823