Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines

(2016) Atinder Ghumman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram

(2016) Atinder Ghumman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean

(2014) Jacek Słupski et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effects of Roasting on Phenolic Composition and In vitro Antioxidant Capacity of Australian Grown Faba Beans (Vicia faba L.)

(2014) Siem Siah et al.   PLANT FOODS FOR HUMAN NUTRITION

Antidiabetic Potential of Commonly Consumed Legumes: A Review

(2013) Poonam Singhal et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

In vitro antioxidant activity of extracts from common legumes

(2013) Yan Zhao et al.   FOOD CHEMISTRY

In Vitro Antioxidant and Antiproliferative Activities of 5-Hydroxymethylfurfural

(2013) Ling Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgarisL.)

(2013) B Dave Oomah et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of pea (Pisum sativum) seed protein fractions

(2013) Luis A Rubio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimisation of a biotechnological procedure for selective fractionation of bioactive inositols in edible legume extracts

(2013) Laura Ruiz-Aceituno et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Determination of furosine in food products by capillary zone electrophoresis-tandem mass spectrometry

(2012) Chiara Bignardi et al.   ELECTROPHORESIS

Soluble carbohydrates in legume seeds

(2012) Ralph L. Obendorf et al.   SEED SCIENCE RESEARCH

Inhibitory effect of polyphenol-rich extracts of jute leaf (Corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting) in vitro

(2012) Ganiyu Oboh et al.   Journal of Functional Foods

Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta

(2011) Clara Fares et al.   FOOD CHEMISTRY

Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties

(2011) Xin Rui et al.   FOOD RESEARCH INTERNATIONAL

Diversity in properties of seed and flour of kidney bean germplasm

(2009) Seeratpreet Kaur et al.   FOOD CHEMISTRY

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY

Hepatoprotective and antioxidant activity of ethanolic extracts of edible lotus (Nelumbo nucifera Gaertn.) leaves

(2009) Bo Huang et al.   FOOD CHEMISTRY

Changes in carbohydrate fraction during dehydration process of common legumes

(2009) Yolanda Aguilera et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

EFFECT OF SOAKING IN SODIUM BICARBONATE SOLUTION FOLLOWED BY AUTOCLAVING ON THE NUTRITIONAL AND ANTINUTRITIONAL PROPERTIES OF VELVET BEAN SEEDS

(2009) V. VADIVEL et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Alpha-Galactosides: Antinutritional Factors or Functional Ingredients?

(2008) Cristina Martínez-Villaluenga et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

“Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry”

(2008) José A. Rufián-Henares et al.   FOOD CHEMISTRY