Total phenolic content and total antioxidant capacity of common Indian pulses and split pulses

Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables

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Bioactive constituents in pulses and their health benefits

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Critical Evaluation of Changes in the Ratio of Insoluble Bound to Soluble Phenolics on Antioxidant Activity of Lentils during Germination

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Antioxidant properties of legumes and their morphological fractions as affected by cooking

(2013) Hardeep Singh Gujral et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Natural Antioxidant Activity of Commonly Consumed Plant Foods in India: Effect of Domestic Processing

(2013) D. Sreeramulu et al.   Oxidative Medicine and Cellular Longevity

Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India

(2011) Sushama A. Marathe et al.   FOOD AND CHEMICAL TOXICOLOGY

Development and quality evaluation of quick cooking dhal—A convenience product

(2011) Shruti Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

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