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Journal Abstract Search

313 related items for PubMed ID: 3899515

  • 21. Nutritional and anti-nutritional composition of velvet bean: an under-utilized food legume in south India.
    Vadivel V, Janardhanan K.
    Int J Food Sci Nutr; 2000 Jul; 51(4):279-87. PubMed ID: 11027039
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  • 22. Effect of cooking time on some nutrient and antinutrient components of bambaragroundnut seeds.
    Omoikhoje SO, Aruna MB, Bamgbose AM.
    Anim Sci J; 2009 Feb; 80(1):52-6. PubMed ID: 20163468
    [Abstract] [Full Text] [Related]

  • 23. Starch and protein digestibility of newly released moth bean cultivars: Effect of soaking, dehulling, germination and pressure cooking.
    Negi A, Boora P, Khetarpaul N.
    Nahrung; 2001 Aug; 45(4):251-4. PubMed ID: 11534463
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  • 24. 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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  • 25. Biochemistry and technology of chickpea (Cicer arietinum L.) seeds.
    Chavan JK, Kadam SS, Salunkhe DK.
    Crit Rev Food Sci Nutr; 1986 Jan; 25(2):107-58. PubMed ID: 3549160
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  • 26. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.
    el-Adawy TA.
    Plant Foods Hum Nutr; 2002 Jan; 57(1):83-97. PubMed ID: 11855623
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  • 27. Species/variety differences in biochemical composition and nutritional value of Indian tribal legumes of the genus Canavalia.
    Siddhuraju P, Becker K.
    Nahrung; 2001 Aug; 45(4):224-33. PubMed ID: 11534459
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  • 28. Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata).
    Une S, Nonaka K, Akiyama J.
    J Food Sci; 2016 Oct; 81(10):C2398-C2404. PubMed ID: 27637013
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  • 30. Effects of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse, Dolichos lablab var. vulgaris L.
    Vijayakumari K, Siddhuraju P, Janardhanan K.
    Plant Foods Hum Nutr; 1995 Jul; 48(1):17-29. PubMed ID: 8719735
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  • 32. Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean.
    Khalil MM.
    Nahrung; 2001 Aug; 45(4):246-50. PubMed ID: 11534462
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  • 34. Dry beans of Phaseolus. A review. Part 2. Chemical composition: carbohydrates, fiber, minerals, vitamins, and lipids.
    Sathe SK, Deshpande SS, Salunkhe DK.
    Crit Rev Food Sci Nutr; 1984 Aug; 21(1):41-93. PubMed ID: 6091995
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  • 36. Chemical composition and nutritional potential of the tribal pulse (Bauhinia malabarica Roxb).
    Vijayakumari K, Siddhuraju P, Janardhanan K.
    Plant Foods Hum Nutr; 1993 Nov; 44(3):291-8. PubMed ID: 8295870
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  • 37. Hard-to-cook phenomenon in common beans--a review.
    Reyes-Moreno C, Paredes-López O.
    Crit Rev Food Sci Nutr; 1993 Nov; 33(3):227-86. PubMed ID: 8484867
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