Machine learning predictive model for evaluating the cooking characteristics of moisture conditioned and infrared heated cowpea

Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch

(2021) Samson A. Oyeyinka et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology

(2021) Opeolu M. Ogundele et al.   MOLECULES

Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures

(2020) Jennifer V. Félix-Medina et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exploring Açaí Seed (Euterpe oleracea) Pyrolysis Using Multi-component Kinetics and Thermodynamics Assessment Towards Its Bioenergy Potential

(2020) José Luiz Francisco Alves et al.   BioEnergy Research

Optimization of the powder state to enhance the enrichment of functional mung bean protein concentrates obtained by dry separation

(2020) Hong-Guang Zhu et al.   POWDER TECHNOLOGY

Optimization and evaluation of composite flour cookies prepared from germinated triticale, kidney bean and chickpea

(2020) Mandeep Singh Sibian et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Toward urban sustainability and clean potable water: Prediction of water quality via artificial neural networks

(2020) Thikra Dawood et al.   JOURNAL OF CLEANER PRODUCTION

Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review

(2019) Opeolu M. Ogundele et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A Comprehensive Review on Infrared Heating Applications in Food Processing

(2019) Salam A. Aboud et al.   MOLECULES

Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour

(2018) Gloria Aderonke Otunola et al.   Food Science & Nutrition

Effect of infrared heating of pre-soaked whole and dehulled bambara groundnut (Vigna subterranea) seeds on their cooking characteristics and microstructure

(2018) Opeolu M. Ogundele et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas

(2012) Eugénie Kayitesi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Prediction of wheat quality parameters using near-infrared spectroscopy and artificial neural networks

(2011) Ayse C. Mutlu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard-to-cook phenomenon

(2011) Kimondo E Ndungu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum)

(2009) Ning Wang et al.   FOOD CHEMISTRY

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

(2009) N. Wang et al.   FOOD RESEARCH INTERNATIONAL