Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology

Ultrasound-Assisted Extraction of Carotenoids from Orange Peel Using Olive Oil and Its Encapsulation in Ca-Alginate Beads

(2021) Ivana M. Savic Gajic et al.   Biomolecules

Diversity of Cowpea [Vigna unguiculata (L.) Walp] Landraces in Mozambique: New Opportunities for Crop Improvement and Future Breeding Programs

(2021) Ana Maria Figueira Gomes et al.   Agronomy-Basel

Exploring Açaí Seed (Euterpe oleracea) Pyrolysis Using Multi-component Kinetics and Thermodynamics Assessment Towards Its Bioenergy Potential

(2020) José Luiz Francisco Alves et al.   BioEnergy Research

Optimization study on extraction of antioxidants from plum seeds (Prunus domestica L.)

(2020) Ivan M. Savic et al.   OPTIMIZATION AND ENGINEERING

Comparison of Phenolic Compounds, Carotenoids, Amino Acid Composition, In Vitro Antioxidant and Anti-Diabetic Activities in the Leaves of Seven Cowpea (Vigna unguiculata) Cultivars

(2020) Mapula R. Moloto et al.   Foods

Impact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two West African cowpea (Vigna unguiculata L. Walp) based doughnuts

(2020) L. Akissoé et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

(2019) Opeolu M. Ogundele et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Numerical optimization of temperature-time degradation of multiple mycotoxins

(2019) Sefater Gbashi et al.   FOOD AND CHEMICAL TOXICOLOGY

A Comprehensive Review on Infrared Heating Applications in Food Processing

(2019) Salam A. Aboud et al.   MOLECULES

Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology

(2018) Ajibola B. Oyedeji et al.   CyTA-Journal of Food

Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology

(2018) Ajibola B. Oyedeji et al.   CyTA-Journal of Food

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

Optimization of fermentation conditions for ting production using response surface methodology

(2017) Oluwafemi Ayodeji Adebo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical composition, amino acid digestibility, and true metabolizable energy of cowpeas as affected by roasting and extrusion processing treatments using the cecectomized rooster assay

(2016) F. Dos Anjos et al.   JOURNAL OF APPLIED POULTRY RESEARCH

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

Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products

(2014) John RN Taylor et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension

(2012) Yadahally N. Sreerama et al.   FOOD CHEMISTRY

The Heat-Induced Protein Aggregate Correlated with Trypsin Inhibitor Inactivation in Soymilk Processing

(2012) Zhicun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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 processing on antinutrients and in vitro protein digestibility of the underutilized legume, Vigna unguiculata (L.) Walp subsp. unguiculata

(2012) V. Kalpanadevi et al.   LWT-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

Rapid screening methods to evaluate cowpea cooking characteristics

(2009) H. Yeung et al.   FIELD CROPS RESEARCH

Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors

(2009) R.Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY