221 related articles for article (PubMed ID: 7792265)
1. Variability in phytic acid content and protein digestibility of grain legumes.
Chitra U; Vimala V; Singh U; Geervani P
Plant Foods Hum Nutr; 1995 Feb; 47(2):163-72. PubMed ID: 7792265
[TBL] [Abstract][Full Text] [Related]
2. Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods.
Chitra U; Singh U; Rao PV
Plant Foods Hum Nutr; 1996 Jun; 49(4):307-16. PubMed ID: 8983057
[TBL] [Abstract][Full Text] [Related]
3. Content of antinutrients and in vitro protein digestibility of the African yambean, pigeon and cowpea.
Ene-Obong HN
Plant Foods Hum Nutr; 1995 Oct; 48(3):225-33. PubMed ID: 8833429
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Nutritional potential of rice bean (Vigna umbellata): an underutilized legume.
Katoch R
J Food Sci; 2013 Jan; 78(1):C8-16. PubMed ID: 23278402
[TBL] [Abstract][Full Text] [Related]
7. Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties.
Preet K; Punia D
Int J Food Sci Nutr; 2000 May; 51(3):189-93. PubMed ID: 10945115
[TBL] [Abstract][Full Text] [Related]
8. Phytic Acid Reduction by Bioprocessing as a Tool To Improve the In Vitro Digestibility of Faba Bean Protein.
Rosa-Sibakov N; Re M; Karsma A; Laitila A; Nordlund E
J Agric Food Chem; 2018 Oct; 66(40):10394-10399. PubMed ID: 30253094
[TBL] [Abstract][Full Text] [Related]
9. Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling.
Abdel-Nabey AA; Damir AA
Plant Foods Hum Nutr; 1990 Oct; 40(4):267-74. PubMed ID: 2247433
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Progress in breeding low phytate crops.
Raboy V
J Nutr; 2002 Mar; 132(3):503S-505S. PubMed ID: 11880580
[TBL] [Abstract][Full Text] [Related]
12. Upregulation of isoflavonoids and soluble proteins in edible legumes by light and fungal elicitor treatments.
Lal A; Warber S; Kirakosyan A; Kaufman PB; Duke JA
J Altern Complement Med; 2003 Jun; 9(3):371-8. PubMed ID: 12816625
[TBL] [Abstract][Full Text] [Related]
13. Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean.
Khalil MM
Nahrung; 2001 Aug; 45(4):246-50. PubMed ID: 11534462
[TBL] [Abstract][Full Text] [Related]
14. Effect of soaking process on nutritional quality and protein solubility of some legume seeds.
el-Adawy TA; Rahma EH; el-Bedawy AA; Sobihah TY
Nahrung; 2000 Oct; 44(5):339-43. PubMed ID: 11075376
[TBL] [Abstract][Full Text] [Related]
15. Bioprocessing of common beans in diets for tilapia: in vivo digestibility and antinutritional factors.
Valdez-González F; Gutiérrez-Dorado R; Hernández-Llamas A; García-Ulloa M; Sánchez-Magaña L; Cuevas-Rodríguez B; Rodríguez-González H
J Sci Food Agric; 2017 Sep; 97(12):4087-4093. PubMed ID: 28205239
[TBL] [Abstract][Full Text] [Related]
16. Effects of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse, Dolichos lablab var. vulgaris L.
Vijayakumari K; Siddhuraju P; Janardhanan K
Plant Foods Hum Nutr; 1995 Jul; 48(1):17-29. PubMed ID: 8719735
[TBL] [Abstract][Full Text] [Related]
17. Studies on the underexploited legumes, Indigofera linifolia and Sesbania bispinosa: nutrient composition and antinutritional factors.
Siddhuraju P; Vijayakumari K; Janardhanan K
Int J Food Sci Nutr; 1995 Aug; 46(3):195-203. PubMed ID: 7584157
[TBL] [Abstract][Full Text] [Related]
18. Effect of Callosobruchus chinensis (Bruchid) infestation on antinutritional factors in stored legumes.
Modgil R; Mehta U
Plant Foods Hum Nutr; 1997; 50(4):317-23. PubMed ID: 9477426
[TBL] [Abstract][Full Text] [Related]
19. Mung bean: technological and nutritional potential.
Dahiya PK; Linnemann AR; Van Boekel MA; Khetarpaul N; Grewal RB; Nout MJ
Crit Rev Food Sci Nutr; 2015; 55(5):670-88. PubMed ID: 24915360
[TBL] [Abstract][Full Text] [Related]
20. Influence of phytate on in vitro digestibility of casein under physiological conditions.
Lathia D; Hoch G; Kievernagel Y
Plant Foods Hum Nutr; 1987; 37(3):229-35. PubMed ID: 3507680
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]