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Weiwen Chai et Michael Liebman, « Effect of different cooking methods on vegetable oxalate content », Journal of Agricultural and Food Chemistry, vol. 53, no 8, , p. 3027–3030 (ISSN0021-8561, PMID15826055, DOI10.1021/jf048128d, lire en ligne, consulté le )
(en) Lan Shi, Susan D. Arntfield et Michael Nickerson, « Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses », Food Research International, vol. 107, , p. 660–668 (ISSN0963-9969, DOI10.1016/j.foodres.2018.02.056, lire en ligne, consulté le )
Yufeng Sun, Jiameng Liu, Yatao Huang et Minmin Li, « Phytohemagglutinin content in fresh kidney bean in China », International Journal of Food Properties, vol. 22, no 1, , p. 405–413 (ISSN1094-2912, DOI10.1080/10942912.2019.1590399, lire en ligne, consulté le )
(en) N. R. Reddy et M. D. Pierson, « Reduction in antinutritional and toxic components in plant foods by fermentation », Food Research International, vol. 27, no 3, , p. 281–290 (ISSN0963-9969, DOI10.1016/0963-9969(94)90096-5, lire en ligne, consulté le )
Donlaporn Saetae et Worapot Suntornsuk, « Toxic Compound, Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake », International Journal of Molecular Sciences, vol. 12, no 1, , p. 66–77 (ISSN1422-0067, PMID21339978, PMCID3039944, DOI10.3390/ijms12010066, lire en ligne, consulté le )
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(en) « Effects of intragastrically-administered Tepary bean lectins on digestive and immune organs: Preclinical evaluation », Toxicology Reports, vol. 5, , p. 56–64 (ISSN2214-7500, DOI10.1016/j.toxrep.2017.12.008, lire en ligne, consulté le )
(en) Vincent J. van Buul et Fred J. P. H. Brouns, « Health effects of wheat lectins: A review », Journal of Cereal Science, vol. 59, no 2, , p. 112–117 (ISSN0733-5210, DOI10.1016/j.jcs.2014.01.010, lire en ligne, consulté le )
Carmen Cuadrado, Gyongyi Hajos, Carmen Burbano et Mercedes M. Pedrosa, « Effect of Natural Fermentation on the Lectin of Lentils Measured by Immunological Methods », Food and Agricultural Immunology, vol. 14, no 1, , p. 41–49 (ISSN0954-0105, DOI10.1080/09540100220137655, lire en ligne, consulté le )
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(en) Peter Felker, Ronald Bunch et Angela M. Leung, « Concentrations of thiocyanate and goitrin in human plasma, their precursor concentrations in brassica vegetables, and associated potential risk for hypothyroidism », Nutrition Reviews, vol. 74, no 4, , p. 248–258 (ISSN0029-6643, DOI10.1093/nutrit/nuv110, lire en ligne, consulté le )
(en) Sherif M. Hassan, Eid. A. Moussa et Louise C. Abbott, « Effects of Quillaja Saponin (Quillaja saponaria) on Early Embryonic Zebrafish (Danio rerio) Development », International Journal of Toxicology, vol. 27, no 3, , p. 273–278 (ISSN1091-5818, DOI10.1080/10915810802152129, lire en ligne, consulté le )
Baojun Xu et Sam K. C. Chang, « Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing », Journal of Agricultural and Food Chemistry, vol. 56, no 16, , p. 7165–7175 (ISSN0021-8561, DOI10.1021/jf8012234, lire en ligne, consulté le )
(en) « Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria », Food Microbiology, vol. 23, no 8, , p. 772–778 (ISSN0740-0020, DOI10.1016/j.fm.2006.01.002, lire en ligne, consulté le )
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Eun-Young Kim, Tong-Kun Pai et Okhee Han, « Effect of bioactive dietary polyphenols on zinc transport across the intestinal Caco-2 cell monolayers », Journal of Agricultural and Food Chemistry, vol. 59, no 8, , p. 3606–3612 (ISSN1520-5118, PMID21410257, PMCID3087602, DOI10.1021/jf104260j, lire en ligne, consulté le )
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(en) Wojciech Koch, Wirginia Kukula-Koch et Kazimierz Głowniak, « Catechin Composition and Antioxidant Activity of Black Teas in Relation to Brewing Time », Journal of AOAC INTERNATIONAL, vol. 100, no 6, , p. 1694–1699 (ISSN1060-3271, DOI10.5740/jaoacint.17-0235, lire en ligne, consulté le )
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(en) Weston Petroski et Deanna M. Minich, « Is There Such a Thing as “Anti-Nutrients”? A Narrative Review of Perceived Problematic Plant Compounds », Nutrients, vol. 12, no 10, , p. 2929 (ISSN2072-6643, DOI10.3390/nu12102929, lire en ligne, consulté le )
(en) Magdalena Karamać, « Chelation of Cu(II), Zn(II), and Fe(II) by Tannin Constituents of Selected Edible Nuts », International Journal of Molecular Sciences, vol. 10, no 12, , p. 5485–5497 (DOI10.3390/ijms10125485, lire en ligne, consulté le )
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Matthias B. Schulze, Miguel A. Martínez-González, Teresa T. Fung et Alice H. Lichtenstein, « Food based dietary patterns and chronic disease prevention », BMJ (Clinical research ed.), vol. 361, 06 13, 2018, k2396 (ISSN1756-1833, PMID29898951, PMCID5996879, DOI10.1136/bmj.k2396, lire en ligne, consulté le )
Weiwen Chai et Michael Liebman, « Effect of different cooking methods on vegetable oxalate content », Journal of Agricultural and Food Chemistry, vol. 53, no 8, , p. 3027–3030 (ISSN0021-8561, PMID15826055, DOI10.1021/jf048128d, lire en ligne, consulté le )
Donlaporn Saetae et Worapot Suntornsuk, « Toxic Compound, Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake », International Journal of Molecular Sciences, vol. 12, no 1, , p. 66–77 (ISSN1422-0067, PMID21339978, PMCID3039944, DOI10.3390/ijms12010066, lire en ligne, consulté le )
Ilka M. Vasconcelos et José Tadeu A. Oliveira, « Antinutritional properties of plant lectins », Toxicon: Official Journal of the International Society on Toxinology, vol. 44, no 4, , p. 385–403 (ISSN0041-0101, PMID15302522, DOI10.1016/j.toxicon.2004.05.005, lire en ligne, consulté le )
M. Hernández-Infante, V. Sousa, I. Montalvo et E. Tena, « Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds », Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 52, no 3, , p. 199–208 (ISSN0921-9668, PMID9950081, DOI10.1023/a:1008033610737, lire en ligne, consulté le )
S. C. Noonan et G. P. Savage, « Oxalate content of foods and its effect on humans », Asia Pacific Journal of Clinical Nutrition, vol. 8, no 1, , p. 64–74 (ISSN0964-7058, PMID24393738, lire en ligne, consulté le )
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Marie-Emilie Willemin et Annie Lumen, « Thiocyanate: a review and evaluation of the kinetics and the modes of action for thyroid hormone perturbations », Critical Reviews in Toxicology, vol. 47, no 7, , p. 543–569 (ISSN1040-8444, PMID28632039, DOI10.1080/10408444.2017.1281590, lire en ligne, consulté le )
Da-Hye Lee, Min Jung Kim, Jiyun Ahn et Sang Hee Lee, « Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice », Molecular Nutrition & Food Research, vol. 61, no 12, (ISSN1613-4133, PMID28981201, PMCID6139428, DOI10.1002/mnfr.201700322, lire en ligne, consulté le )
Eun-Young Kim, Tong-Kun Pai et Okhee Han, « Effect of bioactive dietary polyphenols on zinc transport across the intestinal Caco-2 cell monolayers », Journal of Agricultural and Food Chemistry, vol. 59, no 8, , p. 3606–3612 (ISSN1520-5118, PMID21410257, PMCID3087602, DOI10.1021/jf104260j, lire en ligne, consulté le )
I. C. Arts, B. van de Putte et P. C. Hollman, « Catechin contents of foods commonly consumed in The Netherlands. 1. Fruits, vegetables, staple foods, and processed foods », Journal of Agricultural and Food Chemistry, vol. 48, no 5, , p. 1746–1751 (ISSN0021-8561, PMID10820089, DOI10.1021/jf000025h, lire en ligne, consulté le )
pubmed.ncbi.nlm.nih.gov
Matthias B. Schulze, Miguel A. Martínez-González, Teresa T. Fung et Alice H. Lichtenstein, « Food based dietary patterns and chronic disease prevention », BMJ (Clinical research ed.), vol. 361, 06 13, 2018, k2396 (ISSN1756-1833, PMID29898951, PMCID5996879, DOI10.1136/bmj.k2396, lire en ligne, consulté le )
Weiwen Chai et Michael Liebman, « Effect of different cooking methods on vegetable oxalate content », Journal of Agricultural and Food Chemistry, vol. 53, no 8, , p. 3027–3030 (ISSN0021-8561, PMID15826055, DOI10.1021/jf048128d, lire en ligne, consulté le )
Ilka M. Vasconcelos et José Tadeu A. Oliveira, « Antinutritional properties of plant lectins », Toxicon: Official Journal of the International Society on Toxinology, vol. 44, no 4, , p. 385–403 (ISSN0041-0101, PMID15302522, DOI10.1016/j.toxicon.2004.05.005, lire en ligne, consulté le )
M. Hernández-Infante, V. Sousa, I. Montalvo et E. Tena, « Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds », Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 52, no 3, , p. 199–208 (ISSN0921-9668, PMID9950081, DOI10.1023/a:1008033610737, lire en ligne, consulté le )
S. C. Noonan et G. P. Savage, « Oxalate content of foods and its effect on humans », Asia Pacific Journal of Clinical Nutrition, vol. 8, no 1, , p. 64–74 (ISSN0964-7058, PMID24393738, lire en ligne, consulté le )
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