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Journal Abstract Search

127 related items for PubMed ID: 10768410

  • 21. 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
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  • 25. Analysis of polyphenols using capillary zone electrophoresis and HPLC: detection of soy, lupin, and pea protein in meat products.
    Mellenthin O, Galensa R.
    J Agric Food Chem; 1999 Feb; 47(2):594-602. PubMed ID: 10563938
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  • 28. Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation.
    Sharma A, Kapoor AC.
    Plant Foods Hum Nutr; 1996 Apr; 49(3):241-52. PubMed ID: 8865334
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  • 33. Composition and functional properties of unprocessed and locally processed seeds from three underutilized food sources in Nigeria.
    Giami SY, Wachuku OC.
    Plant Foods Hum Nutr; 1997 Apr; 50(1):27-36. PubMed ID: 9198112
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  • 36. [Possibility of using flour of pigeon pea in products prepared with rice or wheat flour].
    Mueses C, de León L, Bressani R.
    Arch Latinoam Nutr; 1993 Mar; 43(1):41-5. PubMed ID: 8002701
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  • 38. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
    Bouasla A, Wójtowicz A, Zidoune MN, Olech M, Nowak R, Mitrus M, Oniszczuk A.
    J Food Sci; 2016 May; 81(5):C1070-9. PubMed ID: 27074432
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  • 39. Effects of dehulling and storage conditions on cooking requirements and chemical composition of soybeans.
    Cabral LC, Serna-Saldivar SO, Tinsley AM.
    Arch Latinoam Nutr; 1995 Mar; 45(1):36-40. PubMed ID: 8729250
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  • 40. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars.
    Ranilla LG, Genovese MI, Lajolo FM.
    J Agric Food Chem; 2009 Jul 08; 57(13):5734-42. PubMed ID: 19507856
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