Biochemical diversity evaluation in chickpea accessions employing mini-core collection-Reference-Cited by-同舟云学术

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Biochemical diversity evaluation in chickpea accessions employing mini-core collection

Published:2018-07-23 Issue:6 Volume:24 Page:1165-1183
ISSN:0971-5894
Container-title:Physiology and Molecular Biology of Plants
language:en
Short-container-title:Physiol Mol Biol Plants

Author:

Bhagyawant Sameer Suresh,Gautam Ajay Kumar,Narvekar Dakshita Tanaji,Gupta Neha,Bhadkaria Amita,Srivastava Nidhi,Upadhyaya Hari D.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Molecular Biology,Physiology

Link

http://link.springer.com/article/10.1007/s12298-018-0579-3/fulltext.html

Reference55 articles.

1. Alajaji AS, El-Adawy AT (2006) Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. J Food Compos Anal 19:806–812. https://doi.org/10.1016/j.jfca.2006.03.015

2. Bersuder P, Hole M, Smith G (1998) Antioxidants from a heated histidine glucose model system I: investigation of the antioxidant role of histidine and isolation of antioxidants by high performance liquid chromatography. J Am Oil Chem Soc 75:181–187. https://doi.org/10.1007/s11746-998-0030-y

3. Bhagyawant SS, Gupta N, Shrivastava N (2015) Biochemical analysis of chickpea accessions vis-a-vis; zinc, iron, total protein, proline and antioxidant activity. Am J Food Sci Technol 3(6):158–162. https://doi.org/10.12691/ajfst-3-6-3

4. Cai Y, Luo Q, Sun M, Corke H (2004) Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci 74:2157–2184. https://doi.org/10.1016/j.lfs.2003.09.047

5. Chitra U, Singh U, Rao PV (1996) Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods. Plant Foods Hum Nutr 49:307–316. https://doi.org/10.1007/BF01091980

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