146 related articles for article (PubMed ID: 11030477)
1. Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): effect of accelerated storage on quality.
Reyes-Moreno C; Okamura-Esparza J; Armienta-Rodelo E; Gómez-Garza RM; Milán-Carrillo J
Plant Foods Hum Nutr; 2000; 55(3):229-41. PubMed ID: 11030477
[TBL] [Abstract][Full Text] [Related]
2. Hard-to-cook phenomenon in common beans--a review.
Reyes-Moreno C; Paredes-López O
Crit Rev Food Sci Nutr; 1993; 33(3):227-86. PubMed ID: 8484867
[TBL] [Abstract][Full Text] [Related]
3. Influence of hardening procedure and soaking solution on cooking quality of common beans.
Paredes-López O; Cárabez-Trejo A; Palma-Tirado L; Reyes-Moreno C
Plant Foods Hum Nutr; 1991 Apr; 41(2):155-64. PubMed ID: 1852727
[TBL] [Abstract][Full Text] [Related]
4. [Effect of the seed coat on the hardening of common beans (Phaseolus vulgaris)].
de León LF; Bressani R; Elías LG
Arch Latinoam Nutr; 1989 Sep; 39(3):405-18. PubMed ID: 2562331
[TBL] [Abstract][Full Text] [Related]
5. Chemical composition and nutritional value of Mexican varieties of chickpea (Cicer arietinum L.).
Sotelo A; Flores F; Hernández M
Plant Foods Hum Nutr; 1987; 37(4):299-306. PubMed ID: 2852802
[TBL] [Abstract][Full Text] [Related]
6. Effect of processing methods on the calcium, phosphorus, and phytic acid contents and nutritive utilization of chickpea (Cicer arietinum L.).
Nestares T; Barrionuevo M; Urbano G; López-Frías M
J Agric Food Chem; 1999 Jul; 47(7):2807-12. PubMed ID: 10552569
[TBL] [Abstract][Full Text] [Related]
7. Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).
Yi J; Njoroge DM; Sila DN; Kinyanjui PK; Christiaens S; Bi J; Hendrickx ME
Food Chem; 2016 Nov; 210():481-90. PubMed ID: 27211674
[TBL] [Abstract][Full Text] [Related]
8. Effect of roasting and autoclaving on phytic acid content of chickpea.
Hussain B; Khan S; Ismail M; Sattar A
Nahrung; 1989; 33(4):345-8. PubMed ID: 2755470
[TBL] [Abstract][Full Text] [Related]
9. Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yambean (Sphenostylis stenocarpa).
Ene-obong HN; Obizoba IC
Plant Foods Hum Nutr; 1996 Jan; 49(1):43-52. PubMed ID: 9139303
[TBL] [Abstract][Full Text] [Related]
10. Modifications to physicochemical and nutritional properties of hard-To-cook beans (Phaseolus vulgaris L.) by extrusion cooking.
Martín-Cabrejas MA; Jaime L; Karanja C; Downie AJ; Parker ML; Lopez-Andreu FJ; Maina G; Esteban RM; Smith AC; Waldron KW
J Agric Food Chem; 1999 Mar; 47(3):1174-82. PubMed ID: 10552434
[TBL] [Abstract][Full Text] [Related]
11. Phytic acid in stored common bean seeds (Phaseolus vulgaris L.).
Hernández-Unzón HY; Ortega-Delgado ML
Plant Foods Hum Nutr; 1989 Sep; 39(3):209-21. PubMed ID: 2608633
[TBL] [Abstract][Full Text] [Related]
12. Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking.
Marconi E; Ruggeri S; Cappelloni M; Leonardi D; Carnovale E
J Agric Food Chem; 2000 Dec; 48(12):5986-94. PubMed ID: 11312771
[TBL] [Abstract][Full Text] [Related]
13. Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels.
Gwala S; Wainana I; Pallares Pallares A; Kyomugasho C; Hendrickx M; Grauwet T
Food Res Int; 2019 Jun; 120():1-11. PubMed ID: 31000218
[TBL] [Abstract][Full Text] [Related]
14. Novel in situ evaluation of the role minerals play in the development of the hard-to-cook (HTC) defect of cowpeas and its effect on the in vitro mineral bioaccessibility.
Kruger J; Minnis-Ndimba R; Mtshali C; Minnaar A
Food Chem; 2015 May; 174():365-71. PubMed ID: 25529693
[TBL] [Abstract][Full Text] [Related]
15. Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes. Part I: broad chemical composition.
Wood JA; Knights EJ; Campbell GM; Choct M
J Sci Food Agric; 2014 May; 94(7):1437-45. PubMed ID: 24122733
[TBL] [Abstract][Full Text] [Related]
16. Distribution of nutrients and antinutrients in milled fractions of chickpea and horse gram: seed coat phenolics and their distinct modes of enzyme inhibition.
Sreerama YN; Neelam DA; Sashikala VB; Pratape VM
J Agric Food Chem; 2010 Apr; 58(7):4322-30. PubMed ID: 20307081
[TBL] [Abstract][Full Text] [Related]
17. [Hardening and softening phenomena in beans: technological alternatives].
Palma-Tirado ML; Reyes-Moreno C; Cárabez-Trejo A; Montes-Rivera R; Paredes-López O
Arch Latinoam Nutr; 1992 Sep; 42(3):322-30. PubMed ID: 1342167
[TBL] [Abstract][Full Text] [Related]
18. Enzyme pre-milling treatments improved milling performance of chickpeas by targeting mechanisms of seed coat and cotyledon adhesion with various effects on dhal quality.
Wood JA; Knights EJ; Campbell GM; Harden S; Choct M
J Sci Food Agric; 2022 Jan; 102(1):62-72. PubMed ID: 34031883
[TBL] [Abstract][Full Text] [Related]
19. Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard-to-cook phenomenon.
Ndungu KE; Emmambux MN; Minnaar A
J Sci Food Agric; 2012 Apr; 92(6):1194-200. PubMed ID: 22028020
[TBL] [Abstract][Full Text] [Related]
20. Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage.
Nicolás-García M; Perucini-Avendaño M; Arrieta-Báez D; de Jesús Perea-Flores M; Jiménez-Martínez C; Beatriz Gómez-Patiño M; Dávila-Ortiz G
Food Chem; 2022 Nov; 395():133638. PubMed ID: 35816985
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]