{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T09:05:58Z","timestamp":1776416758087,"version":"3.51.2"},"reference-count":32,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2026,1,10]],"date-time":"2026-01-10T00:00:00Z","timestamp":1768003200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"},{"start":{"date-parts":[[2026,1,10]],"date-time":"2026-01-10T00:00:00Z","timestamp":1768003200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Plant Foods Hum Nutr"],"published-print":{"date-parts":[[2026,3]]},"DOI":"10.1007\/s11130-025-01461-1","type":"journal-article","created":{"date-parts":[[2026,1,10]],"date-time":"2026-01-10T19:56:25Z","timestamp":1768074985000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Mineral Bioaccessibility of Hummus Prepared using Different Lentil Flours"],"prefix":"10.1007","volume":"81","author":[{"given":"Pontoni Sof\u00eda","family":"M.","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Garz\u00f3n Antonela","family":"G.","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9103-5991","authenticated-orcid":false,"given":"Drago Silvina","family":"R.","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2026,1,10]]},"reference":[{"key":"1461_CR1","doi-asserted-by":"publisher","first-page":"2900","DOI":"10.1080\/10408398.2018.1552243","volume":"59","author":"S Rousseau","year":"2020","unstructured":"Rousseau S, Kyomugasho C, Celus M, Hendrickx MEG, Grauwet T (2020) Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing. Crit Rev Food Sci Nutr 59:2900\u20132915. https:\/\/doi.org\/10.1080\/10408398.2018.1552243","journal-title":"Crit Rev Food Sci Nutr"},{"key":"1461_CR2","doi-asserted-by":"publisher","unstructured":"Yanni AE, Iakovidi S, Vasilikopoulou E, Karathanos VT (2024) Legumes: a vehicle for transition to sustainability. Nutrients 16. https:\/\/doi.org\/10.3390\/nu16010098","DOI":"10.3390\/nu16010098"},{"key":"1461_CR3","doi-asserted-by":"publisher","unstructured":"Zhang B, Peng H, Deng Z, Tsao R (2018) Phytochemicals of lentil (Lens culinaris) and their antioxidant and anti-inflammatory effects. J Food Bioactives 93\u2013103. https:\/\/doi.org\/10.31665\/jfb.2018.1128","DOI":"10.31665\/jfb.2018.1128"},{"key":"1461_CR4","doi-asserted-by":"publisher","first-page":"1608","DOI":"10.1080\/10408398.2013.781011","volume":"56","author":"K Platel","year":"2016","unstructured":"Platel K, Srinivasan K (2016) Bioavailability of micronutrients from plant foods: an update. Crit Rev Food Sci Nutr 56:1608\u20131619. https:\/\/doi.org\/10.1080\/10408398.2013.781011","journal-title":"Crit Rev Food Sci Nutr"},{"key":"1461_CR5","doi-asserted-by":"publisher","first-page":"3361","DOI":"10.1007\/s13197-018-3305-9","volume":"55","author":"R Krishnan","year":"2018","unstructured":"Krishnan R, Meera MS (2018) Pearl millet minerals: effect of processing on bioaccessibility. J Food Sci Technol 55:3361\u20133372. https:\/\/doi.org\/10.1007\/s13197-018-3305-9","journal-title":"J Food Sci Technol"},{"key":"1461_CR6","doi-asserted-by":"publisher","DOI":"10.1002\/sfp2.70027","volume":"2","author":"SM Pontoni","year":"2025","unstructured":"Pontoni SM, Garz\u00f3n AG, Heinen GD, Drago SR (2025) Lentil flours as sustainable source of proteins for the food industry. S Futur Prosess 2:70027. https:\/\/doi.org\/10.1002\/sfp2.70027","journal-title":"S Futur Prosess"},{"key":"1461_CR7","volume-title":"Official methods of analysis","author":"AOAC International","year":"2005","unstructured":"AOAC International (2005) Official methods of analysis, 18th edn. AOAC International, Gaithersburg, MD","edition":"18"},{"key":"1461_CR8","doi-asserted-by":"publisher","first-page":"1097","DOI":"10.1007\/s12161-011-9347-5","volume":"5","author":"F Van de Velde","year":"2012","unstructured":"Van de Velde F, Pirovani ME, C\u00e1mara MS et al (2012) Optimization and validation of a UV-HPLC method for vitamin C determination in strawberries (Fragaria ananassa Duch.), using experimental designs. Food Anal Methods 5:1097\u20131104. https:\/\/doi.org\/10.1007\/s12161-011-9347-5","journal-title":"Food Anal Methods"},{"key":"1461_CR9","unstructured":"Schanderl S (1970) Tannins and related phenolics. In: Joslyn MA (ed) Methods in food: analysis physical, chemical and instrumental methods of analysis. Academic, New York, pp 701\u2013725"},{"key":"1461_CR10","doi-asserted-by":"publisher","unstructured":"Drago SR, Binaghi MJ, Valencia ME (2005) Effect of gastric digestion pH on iron, zinc, and calcium dialyzability from preterm and term starting infant formulas. J Food Sci 70. https:\/\/doi.org\/10.1111\/j.1365-2621.2005.tb07113.x","DOI":"10.1111\/j.1365-2621.2005.tb07113.x"},{"key":"1461_CR11","unstructured":"U.S. Department of Agriculture (USDA) (2022) Food Data Central"},{"key":"1461_CR12","doi-asserted-by":"publisher","first-page":"842","DOI":"10.1016\/j.lwt.2008.10.007","volume":"42","author":"N Wang","year":"2009","unstructured":"Wang N, Hatcher DW, Toews R, Gawalko EJ (2009) Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris). LWT 42:842\u2013848. https:\/\/doi.org\/10.1016\/j.lwt.2008.10.007","journal-title":"LWT"},{"key":"1461_CR13","doi-asserted-by":"publisher","first-page":"1292","DOI":"10.1016\/j.lwt.2006.08.002","volume":"40","author":"RA Ghavidel","year":"2007","unstructured":"Ghavidel RA, Prakash J (2007) The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT 40:1292\u20131299. https:\/\/doi.org\/10.1016\/j.lwt.2006.08.002","journal-title":"LWT"},{"key":"1461_CR14","doi-asserted-by":"publisher","first-page":"99","DOI":"10.1007\/978-1-4615-4853-9_7","volume-title":"Impact of processing on food safety","author":"MB Reddy","year":"1999","unstructured":"Reddy MB, Love M (1999) Nutritional quality of vitamins and minerals. In: Jackson LS, Knize MG, Morgan JN (eds) Impact of processing on food safety. Kluwer Academic\/Plenum, New York, pp 99\u2013106"},{"key":"1461_CR15","doi-asserted-by":"publisher","first-page":"310","DOI":"10.1007\/s00217-002-0560-8","volume":"215","author":"F Vallejo","year":"2002","unstructured":"Vallejo F, Tom\u00e1s-Barber\u00e1n FA, Garcia-Viguera C (2002) Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking. Eur Food Res Technol 215:310\u2013316. https:\/\/doi.org\/10.1007\/s00217-002-0560-8","journal-title":"Eur Food Res Technol"},{"key":"1461_CR16","doi-asserted-by":"publisher","first-page":"1774","DOI":"10.1021\/jf103469n","volume":"59","author":"M Wawire","year":"2011","unstructured":"Wawire M, Oey I, Mathooko F et al (2011) Thermal stability of ascorbic acid and ascorbic acid oxidase in African cowpea leaves (Vigna unguiculata) of different maturities. J Agric Food Chem 59:1774\u20131783. https:\/\/doi.org\/10.1021\/jf103469n","journal-title":"J Agric Food Chem"},{"key":"1461_CR17","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3177\/jnsv.54.1","volume":"54","author":"M Moriyama","year":"2008","unstructured":"Moriyama M, Oba K (2008) Comparative study on the vitamin C contents of the food legume seeds. J Nutr Sci Vitaminol 54:1\u20136. https:\/\/doi.org\/10.3177\/jnsv.54.1","journal-title":"J Nutr Sci Vitaminol"},{"key":"1461_CR18","doi-asserted-by":"publisher","DOI":"10.1016\/j.focha.2024.100818","volume":"5","author":"MM Molla","year":"2024","unstructured":"Molla MM, Khan MHH, Dey BC, Sabuz AA, Chowdhury MGF et al (2024) Decorticated and non-decorticated BARI lentil varieties: an ample source of essential nutrients, minerals and bioactive compounds. Food Chem Adv 5:100818. https:\/\/doi.org\/10.1016\/j.focha.2024.100818","journal-title":"Food Chem Adv"},{"key":"1461_CR19","doi-asserted-by":"publisher","first-page":"741","DOI":"10.1016\/j.sajb.2022.03.010","volume":"147","author":"I Rajhi","year":"2022","unstructured":"Rajhi I, Boulaaba M, Baccouri B, Rajhi F, Hammami J, Barhoumi F, Flamin G, Mhadhbi H (2022) Assessment of dehulling effect on volatiles, phenolic compounds and antioxidant activities of Faba bean seeds and flours. S Afr J Bot 147:741\u2013753. https:\/\/doi.org\/10.1016\/j.sajb.2022.03.010","journal-title":"S Afr J Bot"},{"key":"1461_CR20","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.135145","author":"D Pathiraja","year":"2023","unstructured":"Pathiraja D, Wanasundara JPD, Elessawy FM et al (2023) Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes. Food Chem. https:\/\/doi.org\/10.1016\/j.foodchem.2022.135145","journal-title":"Food Chem"},{"key":"1461_CR21","doi-asserted-by":"publisher","DOI":"10.1002\/leg3.156","volume":"4","author":"SB Dhull","year":"2022","unstructured":"Dhull SB, Kinabo J, Uebersax MA (2022) Nutrient profile and effect of processing methods on the composition and functional properties of lentils (Lens culinaris Medik): a review. Legume Sci 4:e156. https:\/\/doi.org\/10.1002\/leg3.156","journal-title":"Legume Sci"},{"key":"1461_CR22","doi-asserted-by":"publisher","first-page":"8458","DOI":"10.3390\/molecules27238458","volume":"27","author":"S Bautista-Exp\u00f3sito","year":"2022","unstructured":"Bautista-Exp\u00f3sito S, Vandenberg A, Due\u00f1as M, Pe\u00f1as E, Frias J, Mart\u00ednez-Villaluenga C (2022) Selection of enzymatic treatments for upcycling lentil hulls into ingredients rich in oligosaccharides and free phenolics. Molecules 27:8458. https:\/\/doi.org\/10.3390\/molecules27238458","journal-title":"Molecules"},{"key":"1461_CR23","doi-asserted-by":"publisher","first-page":"8084","DOI":"10.1021\/jf4022916","volume":"61","author":"DM Dellavalle","year":"2013","unstructured":"Dellavalle DM, Vandenberg A, Glahn RP (2013) Seed coat removal improves iron bioavailability in cooked lentils: studies using an in vitro digestion\/caco-2 cell culture model. J Agric Food Chem 61:8084\u20138089. https:\/\/doi.org\/10.1021\/jf4022916","journal-title":"J Agric Food Chem"},{"key":"1461_CR24","doi-asserted-by":"publisher","first-page":"438","DOI":"10.1002\/food.200390097","volume":"47","author":"A Sahuquillo","year":"2003","unstructured":"Sahuquillo A, Barber\u00e1 R, Farr\u00e9 R (2003) Bioaccessibility of calcium, iron and zinc from three legume samples. Nahrung 47:438\u2013441. https:\/\/doi.org\/10.1002\/food.200390097","journal-title":"Nahrung"},{"key":"1461_CR25","doi-asserted-by":"publisher","first-page":"10285","DOI":"10.1021\/jf052051r","volume":"53","author":"G Ma","year":"2005","unstructured":"Ma G, Jin Y, Piao J, Kok F, Guusje B, Jacobsen E (2005) Phytate, calcium, iron, and zinc contents and their molar ratios in foods commonly consumed in China. J Agric Food Chem 53:10285\u201310290. https:\/\/doi.org\/10.1021\/jf052051r","journal-title":"J Agric Food Chem"},{"key":"1461_CR26","doi-asserted-by":"publisher","first-page":"1161","DOI":"10.1111\/j.1365-2621.1992.tb11288.x","volume":"57","author":"C Vidal-Valverde","year":"1992","unstructured":"Vidal-Valverde C, Fr\u00edas J, Esteban R (1992) Dietary fiber in processed lentils. J Food Sci 57:1161\u20131163. https:\/\/doi.org\/10.1111\/j.1365-2621.1992.tb11288.x","journal-title":"J Food Sci"},{"key":"1461_CR27","doi-asserted-by":"publisher","first-page":"62","DOI":"10.1016\/j.foodchem.2008.01.056","volume":"110","author":"D Vitali","year":"2008","unstructured":"Vitali D, Vedrina Dragojevic I, \u0160ebe\u010di\u0107 B (2008) Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: impact of proteins, phytic acid and polyphenols. Food Chem 110:62\u201368. https:\/\/doi.org\/10.1016\/j.foodchem.2008.01.056","journal-title":"Food Chem"},{"issue":"5","key":"1461_CR28","doi-asserted-by":"publisher","first-page":"1461S","DOI":"10.3945\/ajcn.2010.28674F","volume":"91","author":"R Hurrell","year":"2010","unstructured":"Hurrell R, Egli I (2010) Iron bioavailability and dietary reference values. Am J Clin Nutr 91(5):1461S\u20131467S. https:\/\/doi.org\/10.3945\/ajcn.2010.28674F","journal-title":"Am J Clin Nutr"},{"key":"1461_CR29","doi-asserted-by":"publisher","first-page":"1147","DOI":"10.1093\/ajcn\/71.5.1147","volume":"71","author":"L Hallberg","year":"2000","unstructured":"Hallberg L, Hulth\u00e9n L (2000) Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron. Am J Clin Nutr 71:1147\u20131160. https:\/\/doi.org\/10.1093\/ajcn\/71.5.1147","journal-title":"Am J Clin Nutr"},{"key":"1461_CR30","doi-asserted-by":"publisher","first-page":"1328","DOI":"10.1016\/j.foodchem.2006.07.015","volume":"102","author":"S Hemalatha","year":"2007","unstructured":"Hemalatha S, Platel K, Srinivasan K (2007) Zinc and iron contents and their bioaccessibility in cereals and pulses consumed in India. Food Chem 102:1328\u20131336. https:\/\/doi.org\/10.1016\/j.foodchem.2006.07.015","journal-title":"Food Chem"},{"key":"1461_CR31","doi-asserted-by":"publisher","first-page":"1094","DOI":"10.1002\/(SICI)1097-0010(20000515)80:7<1094::AID-JSFA569>3.0.CO;2-1","volume":"80","author":"C Santos-Buelga","year":"2000","unstructured":"Santos-Buelga C, Scalbert A (2000) Proanthocyanidins and tannin-like compounds: nature, occurrence, dietary intake and effects on nutrition and health. J Sci Food Agric 80:1094\u20131117. https:\/\/doi.org\/10.1002\/(SICI)1097-0010(20000515)80:7%3C;1094::AID-JSFA569%3E;3.0.CO;2-1","journal-title":"J Sci Food Agric"},{"key":"1461_CR32","doi-asserted-by":"publisher","first-page":"2742","DOI":"10.3390\/molecules30132742","volume":"30","author":"J Tokarczyk","year":"2025","unstructured":"Tokarczyk J, Koch W (2025) Dietary Zn\u2014recent advances in studies on its bioaccessibility and bioavailability. Molecules 30:2742. https:\/\/doi.org\/10.3390\/molecules30132742","journal-title":"Molecules"}],"container-title":["Plant Foods for Human Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s11130-025-01461-1.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s11130-025-01461-1","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s11130-025-01461-1.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T08:09:19Z","timestamp":1776413359000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s11130-025-01461-1"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1,10]]},"references-count":32,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2026,3]]}},"alternative-id":["1461"],"URL":"https:\/\/doi.org\/10.1007\/s11130-025-01461-1","relation":{},"ISSN":["0921-9668","1573-9104"],"issn-type":[{"value":"0921-9668","type":"print"},{"value":"1573-9104","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1,10]]},"assertion":[{"value":"14 November 2025","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"20 December 2025","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"10 January 2026","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"The authors declare no competing interests.","order":2,"name":"Ethics","group":{"name":"EthicsHeading","label":"Competing interests"}}],"article-number":"10"}}