Germination Dramatically Increases Isoflavonoid Content and Diversity in Chickpea (Cicer arietinum L.) Seeds-Reference-Cited by-同舟云学术

Germination Dramatically Increases Isoflavonoid Content and Diversity in Chickpea (Cicer arietinum L.) Seeds

Published:2012-08-15 Issue:35 Volume:60 Page:8606-8615
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wu Ziyun¹,Song Lixia¹,Feng Shengbao²³,Liu Yuancai³,He Guangyuan²,Yioe Yoecelyn¹,Liu Shao Quan¹,Huang Dejian¹

Affiliation:

1. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore

2. China-UK HUST-RRes Genetic Engineering and Genomics Joint Laboratory; International Science & Technology, Cooperation Base (Genetic Engineering) of Chinese Ministry of Science and Technology; The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education; College of Life Science and Technology, Huazhong University of Science & Technology, Luoyu Road 1037, Wuhan 430074, China

3. Jing Brand Company Limited, No. 169, Daye Avenue, Daye City, Hubei Province 435100, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3021514

Reference36 articles.

1. Legumes and soybeans: overview of their nutritional profiles and health effects

2. Comprehensive Profiling of Isoflavones, Phytosterols, Tocopherols, Minerals, Crude Protein, Lipid, and Sugar during Soybean (Glycine max) Germination

3. Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures

4. Impact of germination time and type of illumination on carotenoidcontent, protein solubility and in vitro protein digestibility of chickpea(Cicer arietinum L.) sprouts

5. Influence of germination techniques on phytic acid and polyphenols content of chickpea (Cicer arietinum L.) sprouts

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