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Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability
Plant Foods for Human Nutrition,
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Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)
Acta Universitatis Cibiniensis. Series E: Food Technology,
2020
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Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)
Acta Universitatis Cibiniensis. Series E: Food Technology,
2020
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Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
Polish Journal of Food and Nutrition Sciences,
2019
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Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (
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Cereal Chemistry,
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Food Chemistry,
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Health Risks and Benefits of Chickpea (Cicer arietinum) Consumption
Journal of Agricultural and Food Chemistry,
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Effect of germination on antioxidant capacity and nutritional quality of soybean seeds (Glycinemax (L.) Merr.)
Can Tho University Journal of Science,
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Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum
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Journal of the Science of Food and Agriculture,
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In vitro
therapeutic properties of different fractions of Phaseolus vulgaris
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Journal of Food Biochemistry,
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Variability in Some Biochemical and Nutritional Characteristics in Desi and Turkish Kabuli Chickpea (Cicer arietinum L.) Types
Celal Bayar Üniversitesi Fen Bilimleri Dergisi,
2017
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Effect of instant controlled pressure drop process on some physicochemical and nutritional properties of snacks produced from chickpea and wheat
International Journal of Food Science & Technology,
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Polyphenols in Plants
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Effect of Frying-Cooking on Nutritional and Bioactive Compounds of Innovative Ovo-Vegetarian Diets
Food and Nutrition Sciences,
2014
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Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (Cicer arietinumL.) cultivars
International Journal of Food Sciences and Nutrition,
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Antioxidant and Antimutagenic Activities of Optimized Extruded Desi Chickpea (Cicer arietinum L) Flours
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Non-Nutritive Bioactive Compounds in Pulses and Their Impact on Human Health: An Overview
Food and Nutrition Sciences,
2012
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Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions
Food and Nutrition Sciences,
2012
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Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds
Food and Nutrition Sciences,
2012
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