Role of pulses in nutraceuticals-Reference-Cited by-同舟云学术

Role of pulses in nutraceuticals

Published:2011 Issue: Volume: Page:385-418
ISSN:
Container-title:Pulse Foods
language:
Short-container-title:

Author:

Carbonaro Marina

Publisher

Elsevier

Reference135 articles.

1. Determination of nutritional and bioactive properties of peptides in enzymatic pea, chickpea, and mung bean protein hydrolysates;Aluko;J. AOAC Int.,2008

2. Antioxidant activity of a red lentil extract and its fractions;Amarowicz;Int. J. Mol. Sci.,2009

3. Pulses and lipaemia, short- and long-term effect: potential in the prevention of cardiovascular disease;Anderson;Br. J. Nutr.,2002

4. Effect of divicine and isouramil on red cell metabolism in normal and G6PD-deficient (Mediterranean variant) subjects. Possible role in the genesis of favism;Arese;Prog. Clin. Biol. Res.,1981

5. Catechins and procyanidins in Mediterranean diets;Auger;Food Res. Int.,2004

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Utilizing side streams of pulse protein processing: A review;Legume Science;2021-08-20

2. Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review;Foods;2021-02-09

3. Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes;SN Applied Sciences;2020-11-25

4. Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review;Comprehensive Reviews in Food Science and Food Safety;2020-11-23

5. Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes;Legume Science;2020-08-06