ArticleFoods (Basel, Switzerland)2020
From by-Product to Unconventional Vegetable: Preliminary Evaluation of Fresh Fava Hulls Highlights Richness in L-Dopa and Low Content of Anti-Nutritional Factor.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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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
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Who cites it
5 citing papers in PubMed.
- From waste to value: Integrating legume byproducts into sustainable industrialization.Comprehensive reviews in food science and food safety · 2025Review
- Article
- Sustainable Utilisation and Management of Food Waste for High-Value Products.Foods (Basel, Switzerland) · 2023Article
- Development and Validation of a Reversed-Phase HPLC Method with UV Detection for the Determination of L-Dopa inMolecules (Basel, Switzerland) · 2022Article
- Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks.Nutrients · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Faba bean hulls are a by-product, generated from the processing of beans and usually disposed of as waste, utilized in some recipes of Italian traditional cuisine. In this research, a quality evaluation of faba hulls in six genotypes (four local varieties-'Cegliese', 'Iambola', 'San Francesco' and 'FV5'-and two commercial ones-'Aguadulce supersimonia' and 'Extra-early purple') of faba bean (
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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.