Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

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

Impact of dehulling and germination on nutrients, antinutrients, and antioxidant properties in horsegram

(2015) R. S. Pal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities

(2014) Bing Zhang et al.   FOOD CHEMISTRY

Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials

(2012) K.K. Mishra et al.   FOOD CHEMISTRY

Effect of dehusking and cooking on protein and dietary fibre of different genotypes of desi, kabuli and green type chickpeas (Cicer arietinum)

(2012) Hina Vasishtha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice

(2010) Anuchita Moongngarm et al.   FOOD CHEMISTRY

Evaluation of Phenolic Profile and Antioxidant Properties of Pardina Lentil As Affected by Industrial Dehydration

(2010) Yolanda Aguilera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars

(2010) Maninder Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

(2008) Baojun Xu et al.   FOOD CHEMISTRY

Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)

(2008) Ning Wang   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

(2008) N. Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings

(2007) Reena Randhir et al.   Innovative Food Science & Emerging Technologies