Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review

Effect of infrared heating of pre-soaked whole and dehulled bambara groundnut (Vigna subterranea) seeds on their cooking characteristics and microstructure

(2018) Opeolu M. Ogundele et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours

(2017) Opeolu M. Ogundele et al.   FOOD CHEMISTRY

Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

(2017) Naincy Parmar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bioactive constituents in pulses and their health benefits

(2016) Balwinder Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding

(2015) Nokuthula Vilakati et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics

(2015) C. Deepa et al.   Food Engineering Reviews

Potential of Bambara Groundnut (Vigna subterranea(L.)Verdc) Milk as a Probiotic Beverage—A Review

(2013) Yvonne Y. Murevanhema et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgarisL.) flour

(2013) Estrella Edith Arce-Arce et al.   CyTA-Journal of Food

Microwave food processing—A review

(2013) S. Chandrasekaran et al.   FOOD RESEARCH INTERNATIONAL

Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas

(2012) Eugénie Kayitesi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of gamma irradiation on physicochemical properties, proximate composition, vitamins and antinutritional factors of the tribal pulse Vigna unguiculata subsp. unguiculata

(2011) Pious Soris Tresina et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard-to-cook phenomenon

(2011) Kimondo E Ndungu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protein Isolates from Bambara Groundnut (Voandzeia SubterraneanL.): Chemical Characterization and Functional Properties

(2010) Yemisi A. Adebowale et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Effects of bambara groundnut (Vigna subterranea) variety and processing on the quality and consumer appeal for its products

(2009) Christina Antwiwaa Nti   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Infrared Heating in Food Processing: An Overview

(2008) Kathiravan Krishnamurthy et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinumL.), peas (Pisum sativumL.) and soybeans (Glycine max), and their quantitative changes during processing

(2008) Hwa Han et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Soy protein-fortified expanded extrudates: Baseline study using normal corn starch

(2008) Normell Jhoe E. de Mesa et al.   JOURNAL OF FOOD ENGINEERING