132 related articles for article (PubMed ID: 38406762)
1. Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours.
Mao H; Yuan S; Li Q; Zhao X; Zhang X; Liu H; Yu M; Wang M
Food Chem X; 2024 Mar; 21():101195. PubMed ID: 38406762
[TBL] [Abstract][Full Text] [Related]
2. Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour.
Sofi SA; Rafiq S; Singh J; Mir SA; Sharma S; Bakshi P; McClements DJ; Mousavi Khaneghah A; Dar BN
Food Chem; 2023 Mar; 405(Pt B):135011. PubMed ID: 36442241
[TBL] [Abstract][Full Text] [Related]
3. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars.
Chung HJ; Liu Q; Hoover R; Warkentin TD; Vandenberg B
Food Chem; 2008 Nov; 111(2):316-21. PubMed ID: 26047429
[TBL] [Abstract][Full Text] [Related]
4. Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours.
Yaver E
J Sci Food Agric; 2022 Dec; 102(15):7164-7171. PubMed ID: 35726896
[TBL] [Abstract][Full Text] [Related]
5. Nutritional evaluation of chickpea and germinated chickpea flours.
Fernandez ML; Berry JW
Plant Foods Hum Nutr; 1988; 38(2):127-34. PubMed ID: 3200798
[TBL] [Abstract][Full Text] [Related]
6. Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea.
Xu M; Jin Z; Simsek S; Hall C; Rao J; Chen B
Food Chem; 2019 Oct; 295():579-587. PubMed ID: 31174798
[TBL] [Abstract][Full Text] [Related]
7. Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (
Domínguez-Arispuro DM; Cuevas-Rodríguez EO; Milán-Carrillo J; León-López L; Gutiérrez-Dorado R; Reyes-Moreno C
J Food Sci Technol; 2018 Feb; 55(2):638-647. PubMed ID: 29391628
[TBL] [Abstract][Full Text] [Related]
8. HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours.
Xu M; Jin Z; Lan Y; Rao J; Chen B
Food Chem; 2019 May; 280():83-95. PubMed ID: 30642511
[TBL] [Abstract][Full Text] [Related]
9. Impact of germination time and type of illumination on carotenoidcontent, protein solubility and in vitro protein digestibility of chickpea(Cicer arietinum L.) sprouts.
Khattak AB; Zeb A; Bibi N
Food Chem; 2008 Aug; 109(4):797-801. PubMed ID: 26049993
[TBL] [Abstract][Full Text] [Related]
10. Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion.
Delgado-Andrade C; Olías R; Marín-Manzano MC; Seiquer I; Clemente A
Antioxidants (Basel); 2024 Jan; 13(1):. PubMed ID: 38247542
[TBL] [Abstract][Full Text] [Related]
11. Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet.
Li C; Jeong D; Lee JH; Chung HJ
Food Sci Biotechnol; 2020 Sep; 29(9):1223-1231. PubMed ID: 32802561
[TBL] [Abstract][Full Text] [Related]
12. Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread.
Kahraman G; Harsa S; Casiraghi MC; Lucisano M; Cappa C
Foods; 2022 Jan; 11(2):. PubMed ID: 35053930
[TBL] [Abstract][Full Text] [Related]
13. Changes in physicochemical, nutritional characteristics and ATR-FTIR molecular interactions of cereal grains during germination.
Kaur H; Gill BS
J Food Sci Technol; 2021 Jun; 58(6):2313-2324. PubMed ID: 33967328
[TBL] [Abstract][Full Text] [Related]
14. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
Shariati-Ievari S; Ryland D; Edel A; Nicholson T; Suh M; Aliani M
J Food Sci; 2016 May; 81(5):S1230-42. PubMed ID: 26990186
[TBL] [Abstract][Full Text] [Related]
15. Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits.
Yadav RB; Yadav BS; Dhull N
J Food Sci Technol; 2012 Apr; 49(2):207-13. PubMed ID: 23572843
[TBL] [Abstract][Full Text] [Related]
16. Germinated, toasted and cooked chickpea as ingredients for breadmaking.
Ouazib M; Garzon R; Zaidi F; Rosell CM
J Food Sci Technol; 2016 Jun; 53(6):2664-72. PubMed ID: 27478222
[TBL] [Abstract][Full Text] [Related]
17. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
Albarracín M; Dyner L; Giacomino MS; Weisstaub A; Zuleta A; Drago SR
J Food Biochem; 2019 Jul; 43(7):e12854. PubMed ID: 31353715
[TBL] [Abstract][Full Text] [Related]
18. Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application.
Noordraven LEC; Kim HJ; Hoogland H; Grauwet T; Van Loey AM
Foods; 2021 Oct; 10(11):. PubMed ID: 34828904
[TBL] [Abstract][Full Text] [Related]
19. Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour.
Kaur R; Prasad K
J Food Sci; 2022 May; 87(5):2197-2210. PubMed ID: 35411599
[TBL] [Abstract][Full Text] [Related]
20. Effect of germination, roasting, and variety on physicochemical, techno-functional, and antioxidant properties of chickpea (
Mesfin N; Belay A; Amare E
Heliyon; 2021 Sep; 7(9):e08081. PubMed ID: 34632147
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]