Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours

Functional flours, defined as flours enriched with health-promoting compounds such as phenolics, fibers, or proteins, are gaining attention as wheat-free alternatives due to the nutritional limitations of wheat flour. This study introduces a novel liquid chromatographic time-of-flight tandem mass sp...

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Bibliographic Details
Main Authors:	Achilleas Panagiotis Zalidis, Natasa P. Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris, Konstantinos Gkatzionis
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Series:	Molecules
Subjects:	bioactive compounds phenolics liquid chromatography functional flours pulse flours lupin flour
Online Access:	https://www.mdpi.com/1420-3049/30/13/2730
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