ReviewFoods (Basel, Switzerland)2019
Seed Protein of Lentils: Current Status, Progress, and Food Applications.
Review in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 62 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
62 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Conventional and Molecular Breeding Tools for Accelerating Genetic Gain in Faba Bean (Frontiers in plant science · 2021Pooled it
- Assessing conventionally bred lentil (Lens culinaris Medik) cultivars for adaptation to organic cropping systems in the southeastern USA.Scientific reports · 2026Article
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Heat-Induced Gelation of Legume Protein-Starch Systems: Mechanisms, Structure-Function Relationships and Food Application.Gels (Basel, Switzerland) · 2026Review
- Lentil-Derived Bioactives for Gastrointestinal Health: Potential Complementary Interactions Among Peptides, Resistant Starch, and Polyphenols.Nutrients · 2026Review
- Valorisation of cheese whey into single-cell protein by Lactococcus garvieae: dual waste nitrogen supplementation and uncertainty-informed process evaluation.World journal of microbiology & biotechnology · 2026Article
- Quality and chemical safety of wheat bread enriched with untreated, milled, andFood chemistry: X · 2026Article
- Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid-State Fermentation WithFood science & nutrition · 2025Article
- Optimization of Lentils, Peas, and Beans-based Vegetable Burger Formulation Using D-optimal Mixture Design.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Extraction of protein from oilseed meal residues of sesame, hazelnut, almond and pumpkin produced in the oil industry for application in human and animal food.RSC advances · 2025Article
- Review
- A Functional Flatbread (Bazlama): High in Beta-Glucan and Plant-Based Protein Content.Foods (Basel, Switzerland) · 2025Article
- Modification of plant proteins as alternatives to animal proteins: a review.Food science and biotechnology · 2025Review
- Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies.Food chemistry: X · 2025Review
- Sensory Acceptability of Multiple-Micronutrient-Fortified Lentils in Bangladesh.Foods (Basel, Switzerland) · 2024Article
- Enhanced Oligopeptide and Free Tryptophan Release from Chickpea and Lentil Proteins: A Comparative Study of Enzymatic Modification with Bromelain, Ficin, and Papain.Plants (Basel, Switzerland) · 2024Article
- Advocating for planetary health is an essential part of advocating for children's health.Pediatric research · 2024Review
- Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.Foods (Basel, Switzerland) · 2024Article
- Optimization of inoculum production of Stemphylium botryosum for large-scale resistance screening of lentils.Plant methods · 2024Article
- Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners.International journal of food science · 2024Article
2 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.