Nutritional features of organic peas (<i>Pisum sativum L</i>.) cultivated in different Italian environments and rheological profile of pea‐enriched crackers
The results confirmed that growing conditions significantly influence the nutritional composition of peas, enhancing their quality and that of the resulting crackers. This aligns with the increasing global demand for high-quality, sustainable food products. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Ilaria Marotti (ORCID: https://orcid.org/0000-0003-3630-5861)
- Sónia Oliveira (ORCID: https://orcid.org/0000-0002-6498-7858)
- Anabela Raymundo (ORCID: https://orcid.org/0000-0001-5266-1685)
- Camilla Tibaldi (ORCID: https://orcid.org/0000-0002-9086-0252)
- Giovanni Dinelli (ORCID: https://orcid.org/0000-0003-1740-3511)
Institutions
- University of Lisbon (PT)
- University of Bologna (IT)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-02-05
- DOI
- https://doi.org/10.1002/jsfa.14156
- Citations
- 3
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 3.36
Funders
- Ministero delle Politiche Agricole Alimentari e Forestali
- Fundação para a Ciência e a Tecnologia