The nutritional value and health benefits of pulses in relation to obesity, diabetes, heart disease and cancer

Pulse Consumption, Satiety, and Weight Management

(2012) Megan A. McCrory et al.   Advances in Nutrition

Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

(2010) Nick Kalogeropoulos et al.   FOOD CHEMISTRY

Obesity and the metabolic syndrome: role of different dietary macronutrient distribution patterns and specific nutritional components on weight loss and maintenance

(2010) Itziar Abete et al.   NUTRITION REVIEWS

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

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

Non-soy legume consumption lowers cholesterol levels: A meta-analysis of randomized controlled trials

(2009) L.A. Bazzano et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES