Discriminating Fe deficient soybean plants by fourier transform infrared spectroscopy

Maryam Bagheri, Carla S. Santos, Clara Sousa, Marta W. Vasconcelos*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review



Lentils (Lens culinaris L.) are among the oldest crops cultivated by humans. They are excellent sources of minerals, protein/amino acids, fatty acids, fibers, carbohydrates, and phytochemicals. Compared to other legumes, lentils have a faster preparation time, low phytic acid content, high arginine, and total phenolic content of antioxidant flavonoids. Besides, their low glycemic index helps avoid peaks in blood glucose, improving metabolic control. Although lentils have these benefits, their consumption in Portugal is lower than desirable, highlighting the need for greater promotion of this legume and the development of new value-added lentil-based snacks.
Original languageEnglish
Title of host publicationProceeding 2022
Subtitle of host publication19th International Colloquium on Plant Nutrition
PublisherInternational Plant Nutrition Colloquium
Number of pages3
ISBN (Print)9786585111010
Publication statusPublished - 2022
Event19th International Plant Nutrition Colloquium - Mabu Thermas Resort, Paraná, Brazil
Duration: 22 Aug 202227 Aug 2022


Conference19th International Plant Nutrition Colloquium
Abbreviated titleIPNC


  • Bioavailability
  • Soybean
  • Stress conditions


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