Research article2026Peer reviewedOpen access
Effect of processing on the protein digestibility and mineral bioavailability of legumes
Auer, Jaqueline; Duivenvoorde, Loes; van der Zande, Meike et al.
Publications
2026
Research article2026Peer reviewedOpen access
Effect of soaking with Lactiplantibacillus plantarum LB-1 and heat treatment on the nutritional composition and microstructure of wholegrain oat (Avena sativa L.)
Castaneda, Laura Alejandra Fernandez; Zehnder-Wyss, Olivia; Kravchenko, Oksana et al.
Research article2026Peer reviewedOpen access
Compositional and microstructural changes in faba bean (Vicia faba L.) during soaking and boiling
Castaneda, Laura Alejandra Fernandez; Kravchenko, Oksana; Matl, Patrik et al.
2025
Research article2025Peer reviewedOpen access
Sensory and volatile compound profiles in tempeh-like products from faba bean and oats
Castaneda, Laura Alejandra Fernandez; Saini, Shania; Laaksonen, Oskar et al.
Book chapter2025Peer reviewed
Rhizopus spp. and the Evolution of Tempeh from Tradition to Modern Uses
Fernandez Castaneda, Alejandra; Auer, Jaqueline; Langton, Maud et al.
Research article2025Peer reviewedOpen access
Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges
Castaneda, Laura Alejandra Fernandez; Langton, Maud; Zamaratskaia, Galia.
2024
Research article2024Peer reviewedOpen access
Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)
Castaneda, Laura Alejandra Fernandez; Auer, Jaqueline; Leong, Su-lin L. et al.