ReviewMolecules (Basel, Switzerland)2020
State-of-the-Art Production Chains for Peas, Beans and Chickpeas-Valorization of Agro-Industrial Residues and Applications of Derived Extracts.
Review in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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
27 citing papers in PubMed.
- Pea Starch and Pea Fiber-A Review of Functional Properties, Sensory Characteristics, and Value-Added Uses.Comprehensive reviews in food science and food safety · 2026Review
- Identification of key genes in chickpea transcriptomics and the development of ChickpeaOmicsR as a comprehensive resource to advance breeding and genomic studies.Frontiers in bioinformatics · 2026Article
- Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas.Current research in food science · 2026Article
- An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea Waste.Foods (Basel, Switzerland) · 2026Article
- DArTseq Analysis of Cypriot Common Bean Germplasm Unveils an Assortment of Unexplored Genetic Variability.Plants (Basel, Switzerland) · 2025Article
- From Waste to Resource: Nutritional and Functional Potential of Borlotto Bean Pods (Antioxidants (Basel, Switzerland) · 2025Article
- From waste to value: Integrating legume byproducts into sustainable industrialization.Comprehensive reviews in food science and food safety · 2025Review
- Pulse Proteins: Processing, Nutrition, and Functionality in Foods.Foods (Basel, Switzerland) · 2025Review
- Promoting the Emerging Role of Pulse By-Products as Valuable Sources of Functional Compounds and Novel Food Ingredients.Foods (Basel, Switzerland) · 2025Review
- Peas, natural resources for a sustainable future: a multifaceted review of nutritional, health, environmental, and market perspectives.Frontiers in nutrition · 2025Review
- Review
- Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications.Food chemistry: X · 2024Review
- A Lexicon of Descriptive Sensory Terms for Peas (Foods (Basel, Switzerland) · 2024Review
- Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry.Antioxidants (Basel, Switzerland) · 2024Review
- Towards green extraction of bioactive natural compounds.Analytical and bioanalytical chemistry · 2024Article
- New polyvinyl alcohol/gellan gum-based bioplastics with guava and chickpea extracts for food packaging.Scientific reports · 2023Article
- Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products.Scientific reports · 2022Article
- Article
- Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities.ACS omega · 2022Review
- Pea peels as a value-added food ingredient for snack crackers and dry soup.Scientific reports · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
16 authors.
Funding
Abstract
The world is confronted with the depletion of natural resources due to their unsustainable use and the increasing size of populations. In this context, the efficient use of by-products, residues and wastes generated from agro-industrial and food processing opens the perspective for a wide range of benefits. In particular, legume residues are produced yearly in very large amounts and may represent an interesting source of plant proteins that contribute to satisfying the steadily increasing global protein demand. Innovative biorefinery extraction cascades may also enable the recovery of further bioactive molecules and fibers from these insufficiently tapped biomass streams. This review article gives a summary of the potential for the valorization of legume residual streams resulting from agro-industrial processing and more particularly for pea, green bean and chickpea by-products/wastes. Valuable information on the annual production volumes, geographical origin and state-of-the-art technologies for the extraction of proteins, fibers and other bioactive molecules from this source of biomass, is exhaustively listed and discussed. Finally, promising applications, already using the recovered fractions from pea, bean and chickpea residues for the formulation of feed, food, cosmetic and packaging products, are listed and discussed.
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What OpenQuestion holds
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.