These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

175 related items for PubMed ID: 7971780

  • 1. Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum).
    Bishnoi S, Khetarpaul N, Yadav RK.
    Plant Foods Hum Nutr; 1994 Jun; 45(4):381-8. PubMed ID: 7971780
    [Abstract] [Full Text] [Related]

  • 2. Antinutrients in amphidiploids (black gram x Mung bean): varietal differences and effect of domestic processing and cooking.
    Kataria A, Chauhan BM, Punia D.
    Plant Foods Hum Nutr; 1989 Sep; 39(3):257-66. PubMed ID: 2608635
    [Abstract] [Full Text] [Related]

  • 3. Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas.
    Duhan A, Khetarpaul N, Bishnoi S.
    Nutr Health; 2000 Sep; 13(4):227-34. PubMed ID: 10768410
    [Abstract] [Full Text] [Related]

  • 4. Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching.
    Archana, Sehgal S, Kawatra A.
    Plant Foods Hum Nutr; 1999 Sep; 53(2):93-8. PubMed ID: 10472785
    [Abstract] [Full Text] [Related]

  • 5. Effect of various domestic processing and cooking methods on phytic acid and HCl-extractability of calcium, phosphorus and iron of pigeon pea.
    Duhan A, Khetarpaul N, Bishnoi S.
    Nutr Health; 1999 Sep; 13(3):161-9. PubMed ID: 10561865
    [Abstract] [Full Text] [Related]

  • 6. Probiotic fermentation: effect on antinutrients and digestibility of starch and protein of indigenously developed food mixture.
    Binita R, Khetarpaul N.
    Nutr Health; 1997 Sep; 11(3):139-47. PubMed ID: 9131698
    [Abstract] [Full Text] [Related]

  • 7. Effect of domestic processing and cooking methods on total, hcl extractable iron and in vitro availability of iron in spinach and amaranth leaves.
    Yadav SK, Sehgal S.
    Nutr Health; 2002 Sep; 16(2):113-20. PubMed ID: 12102364
    [Abstract] [Full Text] [Related]

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

  • 9. Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation.
    Sharma A, Kapoor AC.
    Plant Foods Hum Nutr; 1996 Apr; 49(3):241-52. PubMed ID: 8865334
    [Abstract] [Full Text] [Related]

  • 10. Chemical composition and content of antinutritional factors in Polish cultivars of peas.
    Zdunczyk Z, Godycka I, Amarowicz R.
    Plant Foods Hum Nutr; 1997 Apr; 50(1):37-45. PubMed ID: 9198113
    [Abstract] [Full Text] [Related]

  • 11. Changes in phytates and HCl extractability of calcium, phosphorus, and iron of soaked, dehulled, cooked, and sprouted pigeon pea cultivar (UPAS-120).
    Duhan A, Khetarpaul N, Bishnoi S.
    Plant Foods Hum Nutr; 2002 Apr; 57(3-4):275-84. PubMed ID: 12602935
    [Abstract] [Full Text] [Related]

  • 12. Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties.
    Preet K, Punia D.
    Int J Food Sci Nutr; 2000 May; 51(3):189-93. PubMed ID: 10945115
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Antinutritional factor content and hydrochloric acid extractability of minerals in pearl millet cultivars as affected by germination.
    Abdelrahaman SM, Elmaki HB, Idris WH, Hassan AB, Babiker EE, El Tinay AH.
    Int J Food Sci Nutr; 2007 Feb; 58(1):6-17. PubMed ID: 17415952
    [Abstract] [Full Text] [Related]

  • 15. 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; 46(1):71-6. PubMed ID: 7971789
    [Abstract] [Full Text] [Related]

  • 16. Antinutrients and digestibility (in vitro) of soaked, dehulled and germinated cowpeas.
    Preet K, Punia D.
    Nutr Health; 2000 Jul; 14(2):109-17. PubMed ID: 10904935
    [Abstract] [Full Text] [Related]

  • 17. The stage of seed development influences iron bioavailability in pea (Pisum sativum L.).
    Moore KL, Rodríguez-Ramiro I, Jones ER, Jones EJ, Rodríguez-Celma J, Halsey K, Domoney C, Shewry PR, Fairweather-Tait S, Balk J.
    Sci Rep; 2018 May 02; 8(1):6865. PubMed ID: 29720667
    [Abstract] [Full Text] [Related]

  • 18. Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize.
    Bressani R, Turcios JC, Colmenares de Ruiz AS, de Palomo PP.
    J Agric Food Chem; 2004 Mar 10; 52(5):1157-62. PubMed ID: 14995114
    [Abstract] [Full Text] [Related]

  • 19. 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 10; 48(3):221-5. PubMed ID: 15285116
    [Abstract] [Full Text] [Related]

  • 20. Organic dry pea (Pisum sativum L.) biofortification for better human health.
    Thavarajah D, Lawrence TJ, Powers SE, Kay J, Thavarajah P, Shipe E, McGee R, Kumar S, Boyles R.
    PLoS One; 2022 Jun 10; 17(1):e0261109. PubMed ID: 35025919
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.