Pulses: an overview

Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions

(2017) Naincy Parmar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea

(2016) Naincy Parmar et al.   FOOD RESEARCH INTERNATIONAL

Bioactive constituents in pulses and their health benefits

(2016) Balwinder Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2012) Wendy J. Dahl et al.   BRITISH JOURNAL OF NUTRITION

Chemical and microstructural evaluation of ‘hard-to-cook’ phenomenon in legumes (pinto bean and small-type lentil)

(2011) Mansoureh Pirhayati et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Wet Fractionation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Seeds and Characterization of Protein, Starch and Fibre Fractions

(2010) Jorge C. Ruiz-Ruiz et al.   Food and Bioprocess Technology

Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

(2008) Baojun Xu et al.   FOOD CHEMISTRY

Antioxidant activity and phenolic content of chestnut (Castanea sativa) shell and eucalyptus (Eucalyptus globulus) bark extracts

(2008) G. Vázquez et al.   INDUSTRIAL CROPS AND PRODUCTS

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure and Viscoelastic Properties of Starches Separated from Different Legumes

(2008) Narpinder Singh et al.   STARCH-STARKE