Chickpea (Cicer arietinum) and Soybean (Glycine max) Hulls: Byproducts with Potential Use as a Source of High Value-Added Food Products

Purified cellulose, soybean hulls and citrus pulp as a source of fiber for weaned piglets

(2015) Leonardo Augusto Fonseca Pascoal et al.   SCIENTIA AGRICOLA

Nutritional Quality of Legumes, and Their Role in Cardiometabolic Risk Prevention: A Review

(2013) Malika Bouchenak et al.   JOURNAL OF MEDICINAL FOOD

Phenolic Composition and Antioxidant Activity in Seed Coats of 60 Chinese Black Soybean (Glycine max L. Merr.) Varieties

(2011) Rui Fen Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant capacity, phenolics and isoflavones in soybean by-products

(2010) Tan Seok Tyug et al.   FOOD CHEMISTRY

Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)

(2010) Aharon Segev et al.   JOURNAL OF FOOD SCIENCE

Legumes as a source of natural antioxidants

(2008) Ryszard Amarowicz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

ANTIOXIDANT POTENTIAL OF DESI CHICKPEA VARIETIES COMMONLY CONSUMED IN PAKISTAN

(2008) MUHAMMAD ZIA-UL-HAQ et al.   JOURNAL OF FOOD LIPIDS