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Journal Abstract Search

133 related items for PubMed ID: 38631207

  • 1. Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp).
    Liberal Â, Fernandes Â, Ferreira ICFR, Vivar-Quintana AM, Barros L.
    Food Chem; 2024 Aug 30; 450():139293. PubMed ID: 38631207
    [Abstract] [Full Text] [Related]

  • 2. Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts.
    Fouad AA, Rehab FM.
    Acta Sci Pol Technol Aliment; 2015 Aug 30; 14(3):233-246. PubMed ID: 28068031
    [Abstract] [Full Text] [Related]

  • 3. Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas.
    Ibrahim SS, Habiba RA, Shatta AA, Embaby HE.
    Nahrung; 2002 Apr 30; 46(2):92-5. PubMed ID: 12017999
    [Abstract] [Full Text] [Related]

  • 4. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.
    el-Adawy TA.
    Plant Foods Hum Nutr; 2002 Apr 30; 57(1):83-97. PubMed ID: 11855623
    [Abstract] [Full Text] [Related]

  • 5. The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology.
    Levent H, Aktaş K.
    J Food Sci; 2024 May 30; 89(5):2557-2566. PubMed ID: 38578119
    [Abstract] [Full Text] [Related]

  • 6. Low phytic acid lentils (Lens culinaris L.): a potential solution for increased micronutrient bioavailability.
    Thavarajah P, Thavarajah D, Vandenberg A.
    J Agric Food Chem; 2009 Oct 14; 57(19):9044-9. PubMed ID: 19725537
    [Abstract] [Full Text] [Related]

  • 7. Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris).
    Pal RS, Bhartiya A, Yadav P, Kant L, Mishra KK, Aditya JP, Pattanayak A.
    J Food Sci Technol; 2017 Mar 14; 54(4):909-920. PubMed ID: 28303042
    [Abstract] [Full Text] [Related]

  • 8. Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba).
    Sharma A, Sehgal S.
    Plant Foods Hum Nutr; 1992 Apr 14; 42(2):127-33. PubMed ID: 1574482
    [Abstract] [Full Text] [Related]

  • 9. Effect of cooking time on some nutrient and antinutrient components of bambaragroundnut seeds.
    Omoikhoje SO, Aruna MB, Bamgbose AM.
    Anim Sci J; 2009 Feb 14; 80(1):52-6. PubMed ID: 20163468
    [Abstract] [Full Text] [Related]

  • 10. Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses.
    Shi L, Arntfield SD, Nickerson M.
    Food Res Int; 2018 May 14; 107():660-668. PubMed ID: 29580532
    [Abstract] [Full Text] [Related]

  • 11. Effect of Egyptian cooking methods of faba beans on its nutritive value, dietary protein utilization and iron deficiency anemia. 1. The role of main technological pretreatments.
    Bakr AA.
    Plant Foods Hum Nutr; 1996 Jan 14; 49(1):83-92. PubMed ID: 9139307
    [Abstract] [Full Text] [Related]

  • 12. Fermentation performance and nutritional assessment of physically processed lentil and green pea flour.
    Byanju B, Hojilla-Evangelista MP, Lamsal BP.
    J Sci Food Agric; 2021 Nov 14; 101(14):5792-5806. PubMed ID: 33792043
    [Abstract] [Full Text] [Related]

  • 13. On the relevance of thermophysical characterization in the microwave treatment of legumes.
    Dalmoro A, Naddeo C, Caputo S, Lamberti G, Guadagno L, d'Amore M, Barba AA.
    Food Funct; 2018 Mar 01; 9(3):1816-1828. PubMed ID: 29513336
    [Abstract] [Full Text] [Related]

  • 14. Lentils (Lens culinaris Medikus Subspecies culinaris): a whole food for increased iron and zinc intake.
    Thavarajah D, Thavarajah P, Sarker A, Vandenberg A.
    J Agric Food Chem; 2009 Jun 24; 57(12):5413-9. PubMed ID: 19459707
    [Abstract] [Full Text] [Related]

  • 15. Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans.
    Zhong Y, Wang Z, Zhao Y.
    J Food Sci; 2015 Dec 24; 80(12):C2732-9. PubMed ID: 26579996
    [Abstract] [Full Text] [Related]

  • 16. Lentils (Lens culinaris Medik) as a Source of Phenolic Compounds - their Content, Changes during Processing, Antioxidant and Biological Activities.
    Amarowicz R, Pegg RB.
    Curr Pharm Des; 2023 Dec 24; 29(11):852-864. PubMed ID: 36815655
    [Abstract] [Full Text] [Related]

  • 17. Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens Var. utilis.
    Siddhuraju P, Becker K.
    J Agric Food Chem; 2001 Jun 24; 49(6):3058-67. PubMed ID: 11410009
    [Abstract] [Full Text] [Related]

  • 18. Nutritional quality of extruded kidney bean (Phaseolus vulgaris L. var. Pinto) and its effects on growth and skeletal muscle nitrogen fractions in rats.
    Marzo F, Alonso R, Urdaneta E, Arricibita FJ, Ibáñez F.
    J Anim Sci; 2002 Apr 24; 80(4):875-9. PubMed ID: 12002323
    [Abstract] [Full Text] [Related]

  • 19. Effect of Instant Controlled Pressure-Drop (DIC), Cooking and Germination on Non-Nutritional Factors of Common Vetch (Vicia sativa spp.).
    Hernandez-Aguirre AI, Téllez-Pérez C, San Martín-Azócar A, Cardador-Martínez A.
    Molecules; 2019 Dec 30; 25(1):. PubMed ID: 31905949
    [Abstract] [Full Text] [Related]

  • 20. 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 30; 92():64-78. PubMed ID: 28290299
    [Abstract] [Full Text] [Related]

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