Literature DB >> 28303036

Pulses: an overview.

Narpinder Singh1.   

Abstract

Year:  2017        PMID： 28303036      PMCID： PMC5336460          DOI： 10.1007/s13197-017-2537-4

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


× No keyword cloud information.
  17 in total

Review 1.  Recent developments in high-performance capillary electrophoresis of cereal proteins.

Authors:  S R Bean; G L Lookhart
Journal:  Electrophoresis       Date:  2001-05       Impact factor: 3.535

Review 2.  Plant food protein engineering.

Authors:  S Utsumi
Journal:  Adv Food Nutr Res       Date:  1992

3.  Preparation and characterization of protein isolate from fresh and hardened beans (Phaseolus vulgaris L.).

Authors:  Josefina C Morales-de León; Norma Vázquez-Mata; Nimbe Torres; Lidia Gil-Zenteno; Ricardo Bressani
Journal:  J Food Sci       Date:  2007-03       Impact factor: 3.167

4.  Functional properties of flours and protein isolates from Phaseolus lunatus and Canavalia ensiformis seeds.

Authors:  L Chel-Guerrero; V Pérez-Flores; D Betancur-Ancona; G Dávila-Ortiz
Journal:  J Agric Food Chem       Date:  2002-01-30       Impact factor: 5.279

5.  Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes.

Authors:  Baojun Xu; Sam K C Chang
Journal:  Food Chem       Date:  2008-02-02       Impact factor: 7.514

6.  Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): effect of accelerated storage on quality.

Authors:  C Reyes-Moreno; J Okamura-Esparza; E Armienta-Rodelo; R M Gómez-Garza; J Milán-Carrillo
Journal:  Plant Foods Hum Nutr       Date:  2000       Impact factor: 3.921

Review 7.  Bioactive constituents in pulses and their health benefits.

Authors:  Balwinder Singh; Jatinder Pal Singh; Khetan Shevkani; Narpinder Singh; Amritpal Kaur
Journal:  J Food Sci Technol       Date:  2016-11-21       Impact factor: 2.701

8.  Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions.

Authors:  Naincy Parmar; Narpinder Singh; Amritpal Kaur; Sheetal Thakur
Journal:  J Food Sci Technol       Date:  2017-02-14       Impact factor: 2.701

Review 9.  Review of the health benefits of peas (Pisum sativum L.).

Authors:  Wendy J Dahl; Lauren M Foster; Robert T Tyler
Journal:  Br J Nutr       Date:  2012-08       Impact factor: 3.718

10.  Quantitative reconstruction of the nonvolatile sensometabolome of a red wine.

Authors:  Jan Carlos Hufnagel; Thomas Hofmann
Journal:  J Agric Food Chem       Date:  2008-08-19       Impact factor: 5.279
View more
  29 in total

1.  Physicochemical, morphological, thermal and pasting characteristics of starches from moth bean (Vigna aconitifolia) cultivars grown in India: an underutilized crop.

Authors:  Rakesh Punia; Madan Mohan Sharma; Dipankar Kalita; Jagriti Mukhrjee; Tarkeshwar Nayak; Harinder Singh
Journal:  J Food Sci Technol       Date:  2017-10-20       Impact factor: 2.701

2.  The impact of four processing methods on trypsin-, chymotrypsin- and alpha-amylase inhibitors present in underutilised legumes.

Authors:  Wai Chuen Choi; Tim Parr; Yin Sze Lim
Journal:  J Food Sci Technol       Date:  2018-11-13       Impact factor: 2.701

Review 3.  Pulse proteins: secondary structure, functionality and applications.

Authors:  Khetan Shevkani; Narpinder Singh; Ying Chen; Amritpal Kaur; Long Yu
Journal:  J Food Sci Technol       Date:  2019-03-19       Impact factor: 2.701

4.  Perennial legumes as a source of ingredients for healthy food: proximate, mineral and phytoestrogen composition and antibacterial activity.

Authors:  Bronislava Butkutė; Audrius Padarauskas; Jurgita Cesevičienė; Alvydas Pavilonis; Lukas Taujenis; Nijolė Lemežienė
Journal:  J Food Sci Technol       Date:  2017-05-23       Impact factor: 2.701

5.  Analysis of genetic variability and genotype × environment interactions for iron and zinc content among diverse genotypes of lentil.

Authors:  Jitendra Kumar; Dil Thavarajah; Shiv Kumar; Ashutosh Sarker; Narendra Pratap Singh
Journal:  J Food Sci Technol       Date:  2018-07-06       Impact factor: 2.701

6.  Utilization of lentil, pea, and faba bean hulls in Turkish noodle production.

Authors:  Esra Kaya; Neşe Yılmaz Tuncel; Necati Barış Tuncel
Journal:  J Food Sci Technol       Date:  2018-03-02       Impact factor: 2.701

7.  Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds.

Authors:  D M Domínguez-Arispuro; E O Cuevas-Rodríguez; J Milán-Carrillo; L León-López; R Gutiérrez-Dorado; C Reyes-Moreno
Journal:  J Food Sci Technol       Date:  2017-11-25       Impact factor: 2.701

8.  Physico-chemical, hydration, cooking, textural and pasting properties of different adzuki bean (Vigna angularis) accessions.

Authors:  Upasana Yadav; Narpinder Singh; Amritpal Kaur; Sheetal Thakur
Journal:  J Food Sci Technol       Date:  2018-01-10       Impact factor: 2.701

9.  Effects of hydrogen peroxide, modified atmosphere and their combination on quality of minimally processed cluster beans.

Authors:  Roji B Waghmare; Uday S Annapure
Journal:  J Food Sci Technol       Date:  2017-09-09       Impact factor: 2.701

10.  Effect of ultrasound treatment on dehulling efficiency of blackgram.

Authors:  C K Sunil; D V Chidanand; D Manoj; Pintu Choudhary; Ashish Rawson
Journal:  J Food Sci Technol       Date:  2018-04-17       Impact factor: 2.701
View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.