Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja

(2010) L. Silva-Cristobal et al.   CyTA-Journal of Food

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

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

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

(2009) N. Wang et al.   FOOD RESEARCH INTERNATIONAL

Carbohydrate composition of raw and extruded pulse flours

(2009) J. De J. Berrios et al.   FOOD RESEARCH INTERNATIONAL

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

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration

(2009) Martin Mondor et al.   Innovative Food Science & Emerging Technologies

Phytochemical Profiles and Health-Promoting Effects of Cool-Season Food Legumes As Influenced by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Low Phytic Acid Lentils (Lens culinaris L.): A Potential Solution for Increased Micronutrient Bioavailability

(2009) Pushparajah Thavarajah et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation and characterisation of the isoflavones from sprouted chickpea seeds

(2008) Shuhui Zhao et al.   FOOD CHEMISTRY

Importance of Oil Degradation Components in the Formation of Acrylamide in Fried Foodstuffs

(2008) Frédéric Mestdagh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide

(2008) Mendel Friedman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

(2007) Paola I. Angulo-Bejarano et al.   FOOD CHEMISTRY

Acrylamide in cereal products: A review

(2007) Achim Claus et al.   JOURNAL OF CEREAL SCIENCE

Studies on cake quality made of wheat–chickpea flour blends

(2007) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY