ERD

Data for life cycle assessment of legume biorefining for alcohol

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Updated at: 29-04-2024

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Whole-Systems Analysis of Environmental and Economic Sustainability in Arable Cropping Systems: A Case Study

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Editorial: Transitions to Sustainable Food and Feed Systems

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Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era

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Faba bean as a novel brewing adjunct: Consumer evaluation

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Establish founding group of Pulse Europe

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Just the tonic! Legume biorefining for alcohol has the potential to reduce Europe's protein deficit and mitigate climate...

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The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

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Transitions to greater legume inclusion in cropland: Defining opportunities and estimating benefits for the nitrogen eco...

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Lysine Supply Is a Critical Factor in Achieving Sustainable Global Protein Economy

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Scientific, practice and policy publications – Year III

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Recipes for legume dishes in Europe

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Project Review, Impact and Legacy Plan - Report I

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Best practice guide on legume processing and inclusion

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Pulse Consumption among Portuguese Adults: Potential Drivers and Barriers towards a Sustainable Diet

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Web-based tool for legume systems

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Practice Abstracts I

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Annual activity plan - Year II

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Summary leaflet of Attributional LCA

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LCA methodology report

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Genetic characterization at the species and symbiovar level of indigenous rhizobial isolates nodulating Phaseolus vulgar...

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Annual activity plan - Year III

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Integrated policy analysis to identify transformation paths to more sustainable legume-based food and feed value-chains ...

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Comparative Assessment of Different Crop Rotation Schemes for Organic Common Bean Production

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Map of legume food supply chains and trade

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Annual activity plan - Year IV

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Behavioural analysis of farmers uptake and consumers choice

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New European Union Trade Mark ApplicationThe James Hutton InstituteIP Title: COOL BEANS Words in Classes 32 33 44

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Capacity development workshop

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Regional land use efficiency and nutritional quality of protein production

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