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There are 16351 results for: content related to: Role of steaming and Toasting on the Odor, Protein Characteristics of Chickpea ( Cicer arietinum  L.) Flour, and Product Quality

  1. Milling and physicochemical properties of chickpea (Cicer arietinum L.) varieties

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 2, 30 January 2009, Pages: 258–266, Ramasamy Ravi and Janice B. Harte

    Version of Record online : 21 NOV 2008, DOI: 10.1002/jsfa.3435

  2. Milling performance in desi-type chickpea (Cicer arietinum L.): effects of genotype, environment and seed size

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 1, January 2008, Pages: 108–115, Jennifer A Wood, Edmund J Knights and Steven Harden

    Version of Record online : 4 SEP 2007, DOI: 10.1002/jsfa.3053

  3. Time-Independent and Time-Dependent Rheological Characterization of Dispersions with Varying Contents of Chickpea Flour and Gum Arabic Employing the Multiple Loop Experiments

    Journal of Food Science

    Volume 81, Issue 8, August 2016, Pages: E1938–E1948, Shanthilal  J. and Suvendu Bhattacharya

    Version of Record online : 22 JUN 2016, DOI: 10.1111/1750-3841.13355

  4. Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes. Part I: Broad chemical composition

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 7, May 2014, Pages: 1437–1445, Jennifer A Wood, Edmund J Knights, Grant M Campbell and Mingan Choct

    Version of Record online : 18 NOV 2013, DOI: 10.1002/jsfa.6437

    Corrected by:

    Erratum: Differences between Easy- and Difficult-To-Mill Chickpea (Cicer arietinum L.) Genotypes. Part I: Broad Chemical Composition

    Vol. 94, Issue 15, 3305–3306, Version of Record online: 27 OCT 2014

  5. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks

    Journal of Texture Studies

    Volume 48, Issue 3, June 2017, Pages: 221–230, Faiz-Ul-Hassan Shah, Mian Kamran Sharif, Masood Sadiq Butt and Muhammad Shahid

    Version of Record online : 13 OCT 2016, DOI: 10.1111/jtxs.12231

  6. Genotype and growing environment influence chickpea (Cicer arietinum L.) seed composition

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 12, September 2009, Pages: 2052–2063, Adams Frimpong, Anupam Sinha, Bunyamin Tar'an, Tom D Warkentin, Bruce D Gossen and Ravindra N Chibbar

    Version of Record online : 21 JUL 2009, DOI: 10.1002/jsfa.3690

  7. Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 12, September 2006, Pages: 1938–1944, Dimitrios Sabanis, Eleousa Makri and Georgios Doxastakis

    Version of Record online : 7 AUG 2006, DOI: 10.1002/jsfa.2567

  8. PROCESSING OF LEGUMES: RESISTANT STARCH AND DIETARY FIBER CONTENTS

    Journal of Food Quality

    Volume 27, Issue 4, August 2004, Pages: 289–303, S. MAHADEVAMMA and R.N. THARANATHAN

    Version of Record online : 17 DEC 2004, DOI: 10.1111/j.1745-4557.2004.00620.x

  9. Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour

    International Journal of Food Science & Technology

    Volume 47, Issue 10, October 2012, Pages: 2221–2227, Ram Yamsaengsung, Emmerich Berghofer and Regine Schoenlechner

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1365-2621.2012.03092.x

  10. In Vitro Inhibitory Activity of Selected Legumes Against Pancreatic Lipase

    Journal of Food Biochemistry

    Volume 39, Issue 4, August 2015, Pages: 485–490, Siew Siew Lee, Norhaizan Mohd Esa and Su Peng Loh

    Version of Record online : 3 JUN 2015, DOI: 10.1111/jfbc.12150

  11. You have free access to this content
    Escherichia coli dihydroxyacetone kinase controls gene expression by binding to transcription factor DhaR

    The EMBO Journal

    Volume 24, Issue 2, January 26, 2005, Pages: 283–293, Christoph Bächler, Philipp Schneider, Priska Bähler, Ariel Lustig and Bernhard Erni

    Version of Record online : 16 DEC 2004, DOI: 10.1038/sj.emboj.7600517

  12. You have free access to this content
    Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 5, September 2017, Pages: 1101–1122, Francesca Melini, Valentina Melini, Francesca Luziatelli and Maurizio Ruzzi

    Version of Record online : 4 JUL 2017, DOI: 10.1111/1541-4337.12279

  13. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: S1230–S1242, Shiva Shariati-Ievari, Donna Ryland, Andrea Edel, Tiffany Nicholson, Miyoung Suh and Michel Aliani

    Version of Record online : 15 MAR 2016, DOI: 10.1111/1750-3841.13273

  14. Kinetics of cooking of unsoaked and presoaked split peas (Cajanus cajan)

    Journal of Food Process Engineering

    Volume 40, Issue 5, October 2017, Yogesh H. Shinde, V. Amogha, Aniruddha B. Pandit and Jyeshtharaj B. Joshi

    Version of Record online : 6 FEB 2017, DOI: 10.1111/jfpe.12527

  15. The effects of chickpea on the functional properties of white and whole wheat bread

    International Journal of Food Science & Technology

    Volume 45, Issue 3, March 2010, Pages: 610–620, Ram Yamsaengsung, Regine Schoenlechner and Emmerich Berghofer

    Version of Record online : 10 FEB 2010, DOI: 10.1111/j.1365-2621.2009.02174.x

  16. The moisture dependent physical and mechanical properties of whole lentil pulse and split cotyledon

    International Journal of Food Science & Technology

    Volume 40, Issue 2, February 2005, Pages: 213–221, Sila Bhattacharya, Hampapura V. Narasimha and Suvendu Bhattacharya

    Version of Record online : 16 FEB 2005, DOI: 10.1111/j.1365-2621.2004.00933.x

  17. NUTRITIVE VALUE AND SENSORY PROFILE OF MICROWAVE- AND PRESSURE-COOKED DECORTICATED LEGUMES (DHALS)

    Journal of Food Processing and Preservation

    Volume 30, Issue 3, June 2006, Pages: 299–313, NAVEEDA KHATOON and JAMUNA PRAKASH

    Version of Record online : 15 MAY 2006, DOI: 10.1111/j.1745-4549.2006.00066.x

  18. You have free access to this content
    Salt sensitivity in chickpea

    Plant, Cell & Environment

    Volume 33, Issue 4, April 2010, Pages: 490–509, TIMOTHY J. FLOWERS, POORAN M. GAUR, C. L. LAXMIPATHI GOWDA, L. KRISHNAMURTHY, SRINIVASAN SAMINENI, KADAMBOT H. M. SIDDIQUE, NEIL C. TURNER, VINCENT VADEZ, RAJEEV K. VARSHNEY and TIMOTHY D. COLMER

    Version of Record online : 14 OCT 2009, DOI: 10.1111/j.1365-3040.2009.02051.x

  19. Chickpea

    Standard Article

    Compendium of Transgenic Crop Plants

    Ahu Altinkut Uncuoglu, Bidyut K. Sarmah, Kiran K. Sharma, P. Bhatnagar-Mathur, Milind B. Ratnaparkhe, Pankaj Pawar and Prabhakar K. Ranjekar

    Published Online : 15 APR 2009, DOI: 10.1002/9781405181099.k0310

  20. Effect of Chickpea, Broad Bean, or Isolated Soy Protein Additions on the Physicochemical and Sensory Properties of Biscuits

    Journal of Food Science

    Volume 71, Issue 6, August 2006, Pages: S438–S442, Taha M. Rababah, Majdi A. Al-Mahasneh and Khalil I. Ereifej

    Version of Record online : 26 JUL 2006, DOI: 10.1111/j.1750-3841.2006.00077.x