Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)

Effect of processing on the in vitro and in vivo protein quality of red and green lentils ( Lens culinaris )

(2018) Matthew G. Nosworthy et al.   FOOD CHEMISTRY

Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies

(2017) Matthew G. Nosworthy et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health

(2017) Christopher P F Marinangeli et al.   NUTRITION REVIEWS

Determination of the protein quality of cooked Canadian pulses

(2017) Matthew G. Nosworthy et al.   Food Science & Nutrition

In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions

(2016) Olga Luisa Tavano et al.   FOOD RESEARCH INTERNATIONAL

Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

(2012) T. Tinus et al.   JOURNAL OF FOOD ENGINEERING

Changes in the Functional Properties and Antinutritional Factors of Extruded Hard-to-Cook Common Beans (Phaseolus vulgaris, L.)

(2010) Karla A. Batista et al.   JOURNAL OF FOOD SCIENCE

Proteomic analysis of common bean seed with storage protein deficiency reveals up-regulation of sulfur-rich proteins and starch and raffinose metabolic enzymes, and down-regulation of the secretory pathway

(2010) Frédéric Marsolais et al.   Journal of Proteomics

Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds

(2010) J. Frias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of extrusion under controlled temperature and moisture conditions on ileal apparent amino acid and starch digestibility in peas determined with young broilers

(2009) W. Al-Marzooqi et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

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

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

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

(2009) N. Wang 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

Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation

(2009) R.Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY