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Combined malting and fermentation of leguminoceae seeds for nutritional enrichment of food.
Aisyah, Siti
(PhD candidate)
Gruppen, Harry
(Promotor)
Vincken, Jean-Paul
(Co-promotor)
Food Chemistry
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
15/09/10
→
13/10/15
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Seeds
Agricultural and Biological Sciences
100%
Isoflavonoid
Agricultural and Biological Sciences
100%
Rhizopus
Immunology and Microbiology
100%
Peanut
Agricultural and Biological Sciences
66%
Lablab purpureus
Immunology and Microbiology
50%
Psophocarpus
Immunology and Microbiology
50%
Phaseolus
Immunology and Microbiology
50%
Vigna
Immunology and Microbiology
50%
Research output
Research output per year
2015
2015
2015
1
internal PhD, WU
Research output per year
Research output per year
Induction of prenylated isoflavonoids and stilbenoids in legumes
Aisyah, S.,
13 Oct 2015
, Wageningen:
Wageningen University
.
154 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Seeds
100%
Isoflavonoid
100%
Rhizopus
100%
Peanut
66%
Aspergillus
50%