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Journal Abstract Search

169 related items for PubMed ID: 26374493

  • 1. Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas.
    Simsek S, Herken EN, Ovando-Martinez M.
    J Sci Food Agric; 2016 Jun; 96(8):2896-905. PubMed ID: 26374493
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  • 2. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends.
    Bai T, Nosworthy MG, House JD, Nickerson MT.
    Food Res Int; 2018 Jun; 108():430-439. PubMed ID: 29735077
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  • 3. Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.
    Flores-Silva PC, Rodriguez-Ambriz SL, Bello-Pérez LA.
    J Food Sci; 2015 May; 80(5):C961-6. PubMed ID: 25866197
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  • 4. Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review.
    Rachwa-Rosiak D, Nebesny E, Budryn G.
    Crit Rev Food Sci Nutr; 2015 May; 55(8):1137-45. PubMed ID: 24915347
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  • 9. Starch, functional properties, and microstructural characteristics in chickpea and lentil as affected by thermal processing.
    Aguilera Y, Esteban RM, Benítez V, Mollá E, Martín-Cabrejas MA.
    J Agric Food Chem; 2009 Nov 25; 57(22):10682-8. PubMed ID: 19919116
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  • 10. Effects of repeated and continuous dry heat treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch.
    Zhang R, Yu J, Zhang S, Hu Y, Liu H, Liu S, Wu Y, Gao S, Pei J.
    Int J Biol Macromol; 2024 Jun 25; 271(Pt 1):132485. PubMed ID: 38821794
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  • 11. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.
    el-Adawy TA.
    Plant Foods Hum Nutr; 2002 Jun 25; 57(1):83-97. PubMed ID: 11855623
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  • 14. Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality.
    Stone AK, Parolia S, House JD, Wang N, Nickerson MT.
    Food Res Int; 2021 Sep 25; 147():110489. PubMed ID: 34399485
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  • 16. Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility.
    Sun X, Yu C, Fu M, Wu D, Gao C, Feng X, Cheng W, Shen X, Tang X.
    Food Funct; 2019 Oct 16; 10(10):6362-6373. PubMed ID: 31508640
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  • 17. Effects of processing methods on amaranth starch digestibility and predicted glycemic index.
    Capriles VD, Coelho KD, Guerra-Matias AC, Arêas JA.
    J Food Sci; 2008 Sep 16; 73(7):H160-4. PubMed ID: 18803711
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  • 18. In vitro carbohydrate digestibility of whole-chickpea and chickpea bread products.
    Hawkins A, Johnson SK.
    Int J Food Sci Nutr; 2005 May 16; 56(3):147-55. PubMed ID: 16009629
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  • 19. 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 16; 48(12):5986-94. PubMed ID: 11312771
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  • 20. Supplementary irrigations at different physiological growth stages of chickpea (Cicer arietinum L.) change grain nutritional composition.
    Varol IS, Kardes YM, Irik HA, Kirnak H, Kaplan M.
    Food Chem; 2020 Jan 15; 303():125402. PubMed ID: 31470273
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