ERD

Granos Andinos: Súper alimentos en la cocina

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Protein quality and quantity transcriptomes

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Report on dry milling methods

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

G×E×M interactions

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Agronomic interventions

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Process conditions for new food products

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Steering committee meeting 2

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Report on LCA

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Communication plan

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Morpho-densitometric traits for quinoa (Chenopodium quinoa Willd.) seed phenotyping by two X-ray micro-CT scanning appro...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Quinoa and Other Andean Ancient Grains: Super Grains for the Future

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Kick-off meeting

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

A Systematic Review of Field Trials to Synthesize Existing Knowledge and Agronomic Practices on Protein Crops in Europe

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Protein-rich legume and pseudo-cereal crop suitability under present and future European climates

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, v...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and ...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Funct...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Transitioning European Protein-Rich Food Consumption and Production towards More Sustainable Patterns—Strategies and P...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Physical and flow properties of pseudocereal-based protein-rich ingredient powders

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

The impact of newly produced protein and dietary fiber rich fractions of yellow pea ( Pisum sativum L.) on the structure...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Amaranth as a Dual-Use Crop for Leafy Greens and Seeds: Stable Responses to Leaf Harvest Across Genotypes and Environmen...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Modelling plant protein structures and interactions: impact on quality in biofilms and foods

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Grain legumes may enhance high-quality food production in Europe. Chapter in Emerging Research in Alternative Crops unde...

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Evaluation of quinoa adaptability under European conditions to enhance high-quality food protein production

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Optimised processing of faba bean (Vicia faba L.) for food protein ingredients

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Report on integrated sustainability assessment and policy synopsis

Project: PROTEIN2FOOD

Updated at: 29-04-2024

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Project acronym PROTEIN2FOOD

Resources

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Granos Andinos: Súper alimentos en la cocina

Protein quality and quantity transcriptomes

Report on dry milling methods

G×E×M interactions

Agronomic interventions

Process conditions for new food products

Steering committee meeting 2

Report on LCA

Communication plan

Morpho-densitometric traits for quinoa (Chenopodium quinoa Willd.) seed phenotyping by two X-ray micro-CT scanning appro...

Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process

Quinoa and Other Andean Ancient Grains: Super Grains for the Future

Kick-off meeting

A Systematic Review of Field Trials to Synthesize Existing Knowledge and Agronomic Practices on Protein Crops in Europe

Protein-rich legume and pseudo-cereal crop suitability under present and future European climates

Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, v...

Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and ...

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Funct...

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Transitioning European Protein-Rich Food Consumption and Production towards More Sustainable Patterns—Strategies and P...

Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread

Physical and flow properties of pseudocereal-based protein-rich ingredient powders

The impact of newly produced protein and dietary fiber rich fractions of yellow pea ( Pisum sativum L.) on the structure...

Amaranth as a Dual-Use Crop for Leafy Greens and Seeds: Stable Responses to Leaf Harvest Across Genotypes and Environmen...

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

Modelling plant protein structures and interactions: impact on quality in biofilms and foods

Grain legumes may enhance high-quality food production in Europe. Chapter in Emerging Research in Alternative Crops unde...

Evaluation of quinoa adaptability under European conditions to enhance high-quality food protein production

Optimised processing of faba bean (Vicia faba L.) for food protein ingredients

Report on integrated sustainability assessment and policy synopsis