| Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color S Sharan, G Zanghelini, J Zotzel, D Bonerz, J Aschoff, A Saint‐Eve, ... Comprehensive Reviews in Food Science and Food Safety 20 (1), 401-428, 2021 | 125 | 2021 |
| Survey on Methods for Investigating Protein Functionality and Related Molecular Characteristics Y Zhang, S Sharan, Å Rinnan, V Orlien Foods 10 (11), 2848, 2021 | 41 | 2021 |
| Structural and kinetic studies on adenylosuccinate lyase from Mycobacterium smegmatis and Mycobacterium tuberculosis provide new insights on the catalytic … S Banerjee, MJ Agrawal, D Mishra, S Sharan, H Balaram, HS Savithri, ... The FEBS journal 281 (6), 1642-1658, 2014 | 19 | 2014 |
| Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry S Sharan, G Zanghelini, A Pernin, N Descharles, J Zotzel, D Bonerz, ... Food Research International 159, 111582, 2022 | 15 | 2022 |
| Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients S Sharan, J Zotzel, J Stadtmüller, D Bonerz, J Aschoff, A Saint-Eve, ... Foods 10 (10), 2489, 2021 | 9 | 2021 |
| Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties S Sharan, J Zotzel, J Stadtmüller, D Bonerz, J Aschoff, K Olsen, Å Rinnan, ... Innovative Food Science & Emerging Technologies 81, 103142, 2022 | 5 | 2022 |
| Understanding of the mechanisms at the origin of functional and flavor properties in protein-rich fava bean ingredients S Sharan Université Paris-Saclay, 2021 | | 2021 |
