ArticleFoods (Basel, Switzerland)2020
Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea.
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 26 papers.
What it found
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Who cites it
26 citing papers in PubMed.
- Oat-Based Vegan Yogurt Alternatives Enriched with Mung Bean and Black Bean Protein Isolates: Nutritional and In Silico Potential Bioactive Peptide Estimation.Foods (Basel, Switzerland) · 2026Article
- Dual-Protein Systems in Foods: Structure-Function Relationships, Nutritional Impacts, and Applications.Journal of food science · 2026Review
- Article
- A Review of Processing, Marketing, and Demographic Influence on Consumer Perception of Pulse Milk- Insights From Traditional and AI-Facilitated Research.Journal of food science · 2025Review
- Harnessing Hemp (Foods (Basel, Switzerland) · 2025Article
- Oat Kilning and Its Effects on Liquid Oat-Base Production.Foods (Basel, Switzerland) · 2024Article
- Exploring novel SNPs and candidate genes associated with seed allometry inPhysiology and molecular biology of plants : an international journal of functional plant biology · 2024Article
- Review of plant-based milk analogue: its preparation, nutritional, physicochemical, and organoleptic properties.Food science and biotechnology · 2024Review
- Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile.Frontiers in nutrition · 2024Article
- A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein.Frontiers in nutrition · 2024Review
- Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations.Frontiers in nutrition · 2024Review
- Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation usingFrontiers in nutrition · 2024Article
- Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean-Oat Product.Foods (Basel, Switzerland) · 2023Article
- Alternative methods for RuBisCO extraction from sugar beet waste: A comparative approach of ultrasound and high voltage electrical discharge.Ultrasonics sonochemistry · 2023Article
- Microfluidic Analysis for the Determination of Protein Content in Different Types of Plant-Based Drinks.Molecules (Basel, Switzerland) · 2023Article
- Geographic Pattern of Variations in Chemical Composition and Nutritional Value ofFoods (Basel, Switzerland) · 2023Article
- Novel Milk Substitute Based on Pea, Bean and Sunflower Seeds with Natural Bioactive Stabilisers.Plants (Basel, Switzerland) · 2023Article
- Organic dry pea (Pisum sativum L.): A sustainable alternative pulse-based protein for human health.PloS one · 2023Article
- Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages.Materials (Basel, Switzerland) · 2022Article
- Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria-Techno-Functional, Microbiological, and Sensory Characteristics.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant-based drinks (PBDs) as alternatives to milk is a fast-growing market in much of the western world, with the demand increasing every year. However, most PBDs from a single plant ingredient do not have an amino acid profile that matches human needs. Therefore, this study set out to combine plant ingredients to achieve a more balanced amino acid profile of novel plant drinks, by combining a high content of oat with the pulses pea (
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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.