[1]
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Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres
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2021 |
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[2]
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Phytochemical Profile and Total Phenolic Content of Processed Solanum nigrum Linn Ripe Berry Extract
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2021 |
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[3]
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EFFECT OF THERMAL AND NON-THERMAL PROCESSING ON THE NUTRITIONAL COMPOSITION, PASTING PROFILE AND PROTEIN SECONDARY …
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… Cinbinesis, Series E …,
2021 |
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[4]
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Processing Impact on Nutritional, Antinutritional, and Phytochemical of Fenugreek Seeds (Trigonella Foenum-Graecum L.)
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Himalayan Journal of Science and Technology,
2021 |
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[5]
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DIVISIÓN DE CIENCIAS BIOLÓGICAS Y DE LA SALUD DEPARTAMENTO DE INVESTIGACIÓN Y POSGRADO EN ALIMENTOS
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2020 |
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[6]
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EFFECT OF DIFFERENT PRE-TREATMENTS ON ANTINUTRIENTS AND ANTIOXIDANTS OF RICE BEAN (VIGNA UMBELLATA).
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2020 |
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[7]
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Steaming and toasting reduce the nutrimental quality, total phenols and antioxidant capacity of fresh kabuli chickpea (Cicer arietinum L.)
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2020 |
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[8]
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Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)
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2020 |
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[9]
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Oil-assisted extraction of polyphenols from press cake to enhance oxidative stability of flaxseed oil
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2020 |
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[10]
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Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa
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2020 |
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[11]
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Evaluation of physical and chemical characteristics of sixty peanut germplasm
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2020 |
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[12]
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Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate)
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2020 |
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[13]
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Diseño y desarrollo de galletas dulces destinada a personas celíacas
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2019 |
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[14]
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Impact of sprouting and cooking on antioxidant compounds and activity in different Italian varieties of Lens culinaris L.
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2019 |
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[15]
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Iron Fortification and Bioavailability of Chickpea (Cicer arietinum L.) Seeds and Flour
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2019 |
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[16]
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Cichorium intybus from India: GC-MS Profiling, Phenolic Content and in vitro Antioxidant Capacity of Sequential Soxhlet Extracted Roasted Roots
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2019 |
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[17]
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Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds
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Journal of Food Science and Technology,
2018 |
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[18]
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Modeling and optimization of bioactive compounds from chickpea seeds (Cicer arietinum L)
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Separation Science and Technology,
2018 |
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[19]
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The history of chickpea cultivation and breeding in Israel
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2018 |
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[20]
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叔丁基对苯二酚 (TBHQ) 对香榧烘烤和货架品质以及抗氧化能力的影响
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2018 |
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[21]
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Conventional and Novel Thermal Processing Used for the Improvement of Bioactive Phytochemicals in Fruits and Vegetables
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Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2nd Edition,
2017 |
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[22]
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Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts
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International Journal of Food Science & Technology,
2017 |
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[23]
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Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum)
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LWT,
2017 |
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[24]
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PHYSICO-FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF SAND-ROASTED CHICKPEA (CICER ARIETINUM)
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Food Chemistry,
2017 |
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[25]
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Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours
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2017 |
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[26]
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Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
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Journal of Food Science and Technology,
2017 |
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[27]
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Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics
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LWT,
2017 |
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[28]
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Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats
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Food chemistry,
2016 |
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[29]
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Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread
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International journal of molecular sciences,
2016 |
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[30]
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The influence of traditional stir-frying with oil on acceptability, antioxidant activities, nutrients, and the phytic acid content of fermented soybean (tempeh)
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Nutrition & Food Science,
2016 |
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[31]
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The effect of fermented soybean (tempeh) supplementation among active pulmonary tuberculosis patients with standard therapy in Indonesia
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2016 |
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[32]
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Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) …
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Food Chemistry,
2016 |
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[33]
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?NH H??NG C?A NHI?T ?? Và TH?I GIAN X? LY ??N CáC H?P CH?T SINH H?C,KH? N?NG LO?I TR? G?C T? DO Và GIá TR? C?M QUAN C?A T?I
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S? chuyên ??: N?ng nghi?p,
2016 |
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[34]
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PHYSICO CHEMICAL FUNCTIONAL AND NUTRITIONAL COMPONENTS OF SELECTED UNDER UTILIZED CEREALS AND THEIR STABILITY DURING …
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2016 |
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[35]
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Ảnh hưởng của nhiệt độ và thời gian xử lý đến các hợp chất sinh học, khả năng loại trừ gốc tự do và giá trị cảm quan của tỏi
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2016 |
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[36]
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Genotoxicity in primary human peripheral lymphocytes after exposure to lithium titanate nanoparticles in vitro
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… and Industrial Health,
2016 |
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[37]
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Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea …
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Industrial Crops and Products,
2015 |
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[38]
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Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting A ustralian Chickpea: Multiple Optimization by Response …
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Journal of Food Quality,
2015 |
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[39]
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Antioxidant activities of Sweet potatoes grown in Sri Lanka
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2015 |
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[40]
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Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology
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LWT-Food Science and Technology,
2015 |
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[41]
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Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters
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Journal of Food Quality,
2015 |
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[42]
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Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea L.)
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Industrial Crops and Products,
2015 |
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[43]
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Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology,
2015 |
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[44]
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Effect of Domestic Processes on Chickpea Seeds for Antinutritional Contents and Their Divergence
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American Journal of Food Science and Technology,
2015 |
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[45]
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Multiple Optimization of Chemical Components and Texture of Purple Maize expanded by IVDV treatment using the Response Surface Methodology
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Food Chemistry,
2014 |
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[46]
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Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Dry Seeds
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Polyphenols in Plants,
2014 |
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[47]
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Could an abandoned mercury mine area be cropped?
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Environmental research,
2013 |
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[48]
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Acceptability Properties and Antioxidant Pontential of Desi Chickpea (Cicer arietinum L.) Cultivars
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Food and Nutrition Sciences,
2012 |
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