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Journal Abstract Search

382 related items for PubMed ID: 28290299

  • 1. In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing.
    Ma Z, Boye JI, Hu X.
    Food Res Int; 2017 Feb; 92():64-78. PubMed ID: 28290299
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  • 2. The enhancement of the nutritive value of peas for broiler chickens: an evaluation of micronization and dehulling processes.
    Igbasan FA, Guenter W.
    Poult Sci; 1996 Oct; 75(10):1243-52. PubMed ID: 8893301
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  • 3. Composition and in vitro digestibility of raw versus cooked white- and colour-flowered peas.
    Pastuszewska B, Vitjazkova M, Swiech E, Taciak M.
    Nahrung; 2004 Jun; 48(3):221-5. PubMed ID: 15285116
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  • 4. Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.
    Ren Y, Setia R, Warkentin TD, Ai Y.
    Food Chem; 2021 Jan 30; 336():127711. PubMed ID: 32777656
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  • 5. Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.).
    Park SJ, Kim TW, Baik BK.
    J Sci Food Agric; 2010 Aug 15; 90(10):1719-25. PubMed ID: 20564440
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  • 6. Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum).
    Nosworthy MG, Franczyk AJ, Medina G, Neufeld J, Appah P, Utioh A, Frohlich P, House JD.
    J Agric Food Chem; 2017 Sep 06; 65(35):7790-7796. PubMed ID: 28796503
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  • 7. Impact of molecular structure on the physicochemical properties of starches isolated from different field pea (Pisum sativum L.) cultivars grown in Saskatchewan, Canada.
    Raghunathan R, Hoover R, Waduge R, Liu Q, Warkentin TD.
    Food Chem; 2017 Apr 15; 221():1514-1521. PubMed ID: 27979123
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  • 10. Variation in precaecal amino acid and energy digestibility between pea (Pisum sativum) cultivars determined using a linear regression approach.
    Kluth H, Mantei M, Elwert C, Rodehutscord M.
    Br Poult Sci; 2005 Jun 15; 46(3):325-32. PubMed ID: 16050186
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  • 12. Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads.
    Lu ZH, Donner E, Liu Q.
    Food Chem; 2018 Apr 15; 245():71-78. PubMed ID: 29287431
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  • 13. Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.
    Setia R, Dai Z, Nickerson MT, Sopiwnyk E, Malcolmson L, Ai Y.
    Food Res Int; 2019 Aug 15; 122():263-272. PubMed ID: 31229080
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  • 14. Molecular basis of processing-induced changes in protein structure in relation to intestinal digestion in yellow and green type pea (Pisum sativum L.): A molecular spectroscopic analysis.
    Yu GQ, Warkentin T, Niu Z, Khan NA, Yu P.
    Spectrochim Acta A Mol Biomol Spectrosc; 2015 Dec 05; 151():980-8. PubMed ID: 26188704
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  • 15. Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature.
    Sharma S, Singh A, Singh B.
    J Food Biochem; 2019 Feb 05; 43(2):e12706. PubMed ID: 31353645
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  • 16. Effects of grinding and thermal treatments on hydrolysis susceptibility of pea proteins (Pisum sativum L.).
    Le Gall M, Guéguen J, Séve B, Quillien L.
    J Agric Food Chem; 2005 Apr 20; 53(8):3057-64. PubMed ID: 15826059
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  • 17. Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation.
    Rempel C, Geng X, Zhang Y.
    Food Chem; 2019 Mar 15; 276():119-128. PubMed ID: 30409574
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  • 20. Protein digestability of vegetables and field peas (Pisum sativum). Varietal differences and effect of domestic processing and cooking methods.
    Bishnoi S, Khetarpaul N.
    Plant Foods Hum Nutr; 1994 Jul 15; 46(1):71-6. PubMed ID: 7971789
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