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For: Yu Z, Fan Y, Wang X, Xia M, Cai Y. In vitro and in vivo digestibility of pea and chickpea powder prepared by cooking and drying treatment. International Journal of Food Properties 2020. [DOI: 10.1080/10942912.2020.1792925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Number Cited by Other Article(s)
1
Felisiak K, Przybylska S, Tokarczyk G, Tabaszewska M, Słupski J, Wydurska J. Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies. Foods 2024;13:2356. [PMID: 39123550 PMCID: PMC11311373 DOI: 10.3390/foods13152356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/20/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024]  Open
2
Wu DT, Li WX, Wan JJ, Hu YC, Gan RY, Zou L. A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications. Foods 2023;12:2527. [PMID: 37444265 DOI: 10.3390/foods12132527] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023]  Open
3
Jimoh KA, Hashim N, Shamsudin R, Man HC, Jahari M, Onwude DI. Recent Advances in the Drying Process of Grains. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09333-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
4
How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells. Foods 2023;12:foods12030525. [PMID: 36766054 PMCID: PMC9914867 DOI: 10.3390/foods12030525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/13/2023] [Accepted: 01/20/2023] [Indexed: 01/26/2023]  Open
5
Duijsens D, Pälchen K, De Coster A, Verkempinck S, Hendrickx M, Grauwet T. Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients. Food Res Int 2022;158:111546. [DOI: 10.1016/j.foodres.2022.111546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 06/07/2022] [Accepted: 06/18/2022] [Indexed: 11/04/2022]
6
Liu W, Dun M, Liu X, Zhang G, Ling J. Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2048009] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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