Effects of Cooking Methods on Free Amino Acid Contents in Vegetables

Overview of attention for article published in Journal of Nutritional Science & Vitaminology, June 2019

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twitter: 3 X users

Citations

dimensions_citation: 24 Dimensions

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mendeley: 64 Mendeley

Summary X Dimensions citations

So far, Dimensions has found 24 publications that cite this research output.

24

The most recent citing publications are shown below. View all 24 publications that cite this research output on Dimensions.

Determination of the Protein and Amino Acid Content of Fruit, Vegetables and Starchy Roots for Use in Inherited Metabolic Disorders

Article in Nutrients (August 2024)

Exploring the nutritional, physicochemical and hypoglycemic properties of green banana flours from unexploited banana cultivars of southern India

Article in Sustainable Food Technology (July 2024)

Contribution of Gamma-Aminobutyric Amino Acid and Free Amino Acids to Low-Salt Whole-Wheat Bread through the Addition of Spice Extracts—An Approach Based on Taste Quality

Article in Foods (June 2024)

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