Impact of infrared treatment on quality and fungal decontamination of mung bean (Vigna radiata L.) inoculated with Aspergillus spp

A Rapid High-Performance Liquid Chromatography Photodiode Array Detection Method to Determine Phenolic Compounds in Mung Bean (Vigna radiataL.)

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A review of phytochemistry, metabolite changes, and medicinal uses of the common food mung bean and its sprouts (Vigna radiata)

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Genome sequence of mungbean and insights into evolution within Vigna species

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Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

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Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

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Effect of Soaking and Germination on Polyphenol Content and Polyphenol Oxidase Activity of Mung Bean (Phaseolus AureusL.) Cultivars Differing in Seed Color

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Recent Trends and Developments in Infrared Heating in Food Processing

(2012) Navin K. Rastogi   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microwave Drying for Safe Storage and Improved Nutritional Quality of Green Gram Seed (Vigna radiata)

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Contents of D-chiro-Inositol, Vitexin, and Isovitexin in Various Varieties of Mung Bean and Its Products

(2011) Yang YAO et al.   Agricultural Sciences in China

Infrared Heating in Food Processing: An Overview

(2008) Kathiravan Krishnamurthy et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Decontamination of grains and legumes infected with Aspergillus spp. and Penicillum spp. by cold plasma treatment

(2007) Meral Selcuk et al.   BIORESOURCE TECHNOLOGY