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For: Tekgül Y, Çalışkan Koç G, Rayman Ergün A, Bozkır H, Ravi P. Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, color, texture and sensory profile of the chickpeas. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16072] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Number Cited by Other Article(s)
1
Liberal Â, Fernandes Â, Ferreira ICFR, Vivar-Quintana AM, Barros L. Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp). Food Chem 2024;450:139293. [PMID: 38631207 DOI: 10.1016/j.foodchem.2024.139293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 04/05/2024] [Accepted: 04/07/2024] [Indexed: 04/19/2024]
2
Augustin MA, Chen JY, Ye JH. Processing to improve the sustainability of chickpea as a functional food ingredient. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38619292 DOI: 10.1002/jsfa.13532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 04/07/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
3
Olędzki R, Harasym J. Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (Capsicum annuum L.). Molecules 2023;29:77. [PMID: 38202659 PMCID: PMC10779832 DOI: 10.3390/molecules29010077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/18/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024]  Open
4
Huang Z, Ma L, Zhao Y, Chen H, Xu E. Future foods based on cereals and pulses: innovative technologies and products. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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