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Journal Abstract Search

245 related items for PubMed ID: 24915360

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  • 2. A review on metabolites and pharmaceutical potential of food legume crop mung bean (Vigna radiata L. Wilczek).
    Mehta N, Rao P, Saini R.
    BioTechnologia (Pozn); 2021; 102(4):425-435. PubMed ID: 36605597
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  • 4. Nutritional potential of rice bean (Vigna umbellata): an underutilized legume.
    Katoch R.
    J Food Sci; 2013 Jan; 78(1):C8-16. PubMed ID: 23278402
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  • 6. Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality.
    Sarwar Gilani G, Wu Xiao C, Cockell KA.
    Br J Nutr; 2012 Aug; 108 Suppl 2():S315-32. PubMed ID: 23107545
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  • 7. Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits.
    Hou D, Yousaf L, Xue Y, Hu J, Wu J, Hu X, Feng N, Shen Q.
    Nutrients; 2019 May 31; 11(6):. PubMed ID: 31159173
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  • 8. Enhancement of attributes of cereals by germination and fermentation: a review.
    Singh AK, Rehal J, Kaur A, Jyot G.
    Crit Rev Food Sci Nutr; 2015 May 31; 55(11):1575-89. PubMed ID: 24915317
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  • 9. 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 31; 49(4):307-16. PubMed ID: 8983057
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  • 10. Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean.
    Khalil MM.
    Nahrung; 2001 Aug 31; 45(4):246-50. PubMed ID: 11534462
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  • 11. Effect of processing on nutrients and fatty acid composition of garden cress (Lepidium sativum) seeds.
    Jain T, Grover K, Kaur G.
    Food Chem; 2016 Dec 15; 213():806-812. PubMed ID: 27451251
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  • 16. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.
    Mayachiew P, Charunuch C, Devahastin S.
    J Food Sci; 2015 Dec 15; 80(12):E2782-91. PubMed ID: 26523755
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  • 19. Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya.
    Makokha AO, Oniang'o RK, Njoroge SM, Kamar OK.
    Food Nutr Bull; 2002 Sep 15; 23(3 Suppl):241-5. PubMed ID: 12362804
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