Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour

Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

(2016) Atinder Ghumman et al.   FOOD HYDROCOLLOIDS

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

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani et al.   FOOD HYDROCOLLOIDS

Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process

(2015) Jesús J. Rochín-Medina et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Cowpea protein isolates: Functional properties and application in gluten-free rice muffins

(2015) Khetan Shevkani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour

(2015) Yu Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria

(2015) Xin Rui et al.   Food & Function

Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour

(2015) Idrees Ahmed Wani et al.   Food Bioscience

Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18

(2014) Yu Xiao et al.   Journal of Functional Foods

Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates

(2013) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars

(2013) Idrees Ahmed Wani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and functional properties of whole legume flour

(2013) Shuang-kui Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of cellulases and xylanase by Aspergillus fumigatus SK1 using untreated oil palm trunk through solid state fermentation

(2013) S.K. Ang et al.   PROCESS BIOCHEMISTRY

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

(2012) Maria Inés Torino et al.   FOOD CHEMISTRY

Pithecellobium jiringa legume flour for potential food applications: Studies on their physico-chemical and functional properties

(2011) Ashuwini Sridaran et al.   FOOD CHEMISTRY

Anti-inflammatory activity of ethanol extract derived from Phaseolus angularis beans

(2011) Tao Yu et al.   JOURNAL OF ETHNOPHARMACOLOGY

Medicinal uses of the mushroom Cordyceps militaris: Current state and prospects

(2010) Shonkor Kumar Das et al.   FITOTERAPIA

Structure–physicochemical function relationships of 7S globulins (vicilins) from red bean (Phaseolus angularis) with different polypeptide constituents

(2010) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans

(2010) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

(2010) M. Reyes-Bastidas et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Influence of grain germination on functional properties of sorghum flour

(2009) Abd Elmoneim O. Elkhalifa et al.   FOOD CHEMISTRY

Physicochemical characteristics and production of whole soymilk from Monascus fermented soybeans

(2009) Jee-Yeon Lim et al.   FOOD CHEMISTRY

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

A peptide with potent antifungal and antiproliferative activities from Nepalese large red beans

(2009) D.Z. Ma et al.   PEPTIDES

Enzymatic hydrolysis of soybean protein using lactic acid bacteria

(2008) Laura Aguirre et al.   FOOD CHEMISTRY

Protease production byAspergillus oryzae in solid-state fermentation using agroindustrial substrates

(2008) Jarun Chutmanop et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

(2007) Y.-S. Song et al.   FOOD CHEMISTRY

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

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