Review of the health benefits of peas (Pisum sativum L.)

The study on the impact of glycated pea proteins on human intestinal bacteria

(2011) Świątecka Dominika et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean

(2011) Shannon D Hood-Niefer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A PQL (protein quantity loci) analysis of mature pea seed proteins identifies loci determining seed protein composition

(2011) Michael Bourgeois et al.   PROTEOMICS

Study of the Structure and Properties of Native and Hydrothermally Processed Wild-Type,lamandrVariant Pea Starches that Affect Amylolysis of These Starches

(2010) Rumana Tahir et al.   BIOMACROMOLECULES

Whole and fractionated yellow pea flours reduce fasting insulin and insulin resistance in hypercholesterolaemic and overweight human subjects

(2010) Christopher P. F. Marinangeli et al.   BRITISH JOURNAL OF NUTRITION

A legume-based hypocaloric diet reduces proinflammatory status and improves metabolic features in overweight/obese subjects

(2010) Helen Hermana M. Hermsdorff et al.   EUROPEAN JOURNAL OF NUTRITION

Resistant starch: A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods

(2010) A. Perera et al.   FOOD RESEARCH INTERNATIONAL

Diets supplemented with chickpea or its main oligosaccharide component raffinose modify faecal microbial composition in healthy adults

(2010) W. Fernando et al.   Beneficial Microbes

The potential health benefits of legumes as a good source of dietary fibre

(2009) Trinidad P. Trinidad et al.   BRITISH JOURNAL OF NUTRITION

Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males

(2009) J.M. Veenstra et al.   FOOD RESEARCH INTERNATIONAL

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

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

Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches

(2009) Hyun-Jung Chung et al.   FOOD RESEARCH INTERNATIONAL

Minor components of pulses and their potential impact on human health

(2009) Rocio Campos-Vega 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

Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

(2009) Susan M. Tosh et al.   FOOD RESEARCH INTERNATIONAL

Composition, molecular structure, properties, and modification of pulse starches: A review

(2009) R. Hoover et al.   FOOD RESEARCH INTERNATIONAL

Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

(2009) Christopher P.F. Marinangeli et al.   JOURNAL OF FOOD SCIENCE

Legume-, Fish-, or High-Protein-Based Hypocaloric Diets: Effects on Weight Loss and Mitochondrial Oxidation in Obese Men

(2009) Itziar Abete et al.   JOURNAL OF MEDICINAL FOOD

Consumption of Dry Beans, Peas, and Lentils Could Improve Diet Quality in the US Population

(2009) Diane C. Mitchell et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

(2008) Hyun-Jung Chung et al.   CARBOHYDRATE POLYMERS

Composition, Molecular Structure, Properties, and In Vitro Digestibility of Starches from Newly Released Canadian Pulse Cultivars

(2008) Hyun-Jung Chung et al.   CEREAL CHEMISTRY

In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

(2008) Hyun-Jung Chung et al.   FOOD CHEMISTRY

Position of the American Dietetic Association: Health Implications of Dietary Fiber

(2008)   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION