Lilit Ispiryan
College Road
Cork, M, Ireland
Cork, M, Ireland
Last Updated: 09/26/2026
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Found 10 publications
Effect of fibre fortification of low FODMAP pasta.
Journal: International journal of food sciences and nutrition
Published: January 16, 2024
Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications.
Journal: Foods (Basel, Switzerland)
Published: January 22, 2023
Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria-Techno-Functional, Microbiological, and Sensory Characteristics.
Journal: Foods (Basel, Switzerland)
Published: June 09, 2022
Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread.
Journal: Food & function
Published: October 28, 2021
FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective.
Journal: Comprehensive reviews in food science and food safety
Published: August 26, 2021
Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin.
Journal: Foods (Basel, Switzerland)
Published: January 23, 2020
Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing.
Journal: Food chemistry: X
Published: December 18, 2019
Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products.
Journal: Journal of agricultural and food chemistry
Published: March 28, 2019
Fluorescent Pteridine Derivatives as New Markers for the Characterization of Genuine Monofloral New Zealand Manuka (Leptospermum scoparium) Honey.
Journal: Journal of agricultural and food chemistry
Published: November 04, 2016
Showing 1-10 of 10
Last Updated: 09/26/2026