| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil
|
Roy, F.
|
|
2010
|
43 |
2 |
p. 432-442
11 p.
|
artikel
|
| 2 |
Carbohydrate composition of raw and extruded pulse flours
|
Berrios, J. De J.
|
|
2010
|
43 |
2 |
p. 531-536
6 p.
|
artikel
|
| 3 |
Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system
|
Thushan Sanjeewa, W.G.
|
|
2010
|
43 |
2 |
p. 617-626
10 p.
|
artikel
|
| 4 |
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
|
Boye, J.I.
|
|
2010
|
43 |
2 |
p. 537-546
10 p.
|
artikel
|
| 5 |
Composition, molecular structure, properties, and modification of pulse starches: A review
|
Hoover, R.
|
|
2010
|
43 |
2 |
p. 399-413
15 p.
|
artikel
|
| 6 |
Concentrations of condensed tannins and anthocyanins in common bean seed coats
|
Díaz, Aura M.
|
|
2010
|
43 |
2 |
p. 595-601
7 p.
|
artikel
|
| 7 |
Conference Calendar
|
|
|
2010
|
43 |
2 |
p. I-II
nvt p.
|
artikel
|
| 8 |
Development of a nutritious acceptable snack bar using micronized flaked lentils
|
Ryland, Donna
|
|
2010
|
43 |
2 |
p. 642-649
8 p.
|
artikel
|
| 9 |
Development of gluten-free cracker snacks using pulse flours and fractions
|
Han, Jeeyup (Jay)
|
|
2010
|
43 |
2 |
p. 627-633
7 p.
|
artikel
|
| 10 |
Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications
|
Tosh, Susan M.
|
|
2010
|
43 |
2 |
p. 450-460
11 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2010
|
43 |
2 |
p. IFC-
1 p.
|
artikel
|
| 12 |
Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)
|
Wang, N.
|
|
2010
|
43 |
2 |
p. 589-594
6 p.
|
artikel
|
| 13 |
Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes
|
Liu, S.
|
|
2010
|
43 |
2 |
p. 489-495
7 p.
|
artikel
|
| 14 |
Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates
|
Hood-Niefer, Shannon D.
|
|
2010
|
43 |
2 |
p. 659-663
5 p.
|
artikel
|
| 15 |
Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males
|
Veenstra, J.M.
|
|
2010
|
43 |
2 |
p. 553-559
7 p.
|
artikel
|
| 16 |
Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches
|
Chung, Hyun-Jung
|
|
2010
|
43 |
2 |
p. 501-508
8 p.
|
artikel
|
| 17 |
Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack
|
Meng, X.
|
|
2010
|
43 |
2 |
p. 650-658
9 p.
|
artikel
|
| 18 |
Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation
|
Petitot, Maud
|
|
2010
|
43 |
2 |
p. 634-641
8 p.
|
artikel
|
| 19 |
Functional properties of corn and corn–lentil extrudates
|
Lazou, Andriana
|
|
2010
|
43 |
2 |
p. 609-616
8 p.
|
artikel
|
| 20 |
Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols
|
Agboola, Samson O.
|
|
2010
|
43 |
2 |
p. 582-588
7 p.
|
artikel
|
| 21 |
Gelation properties of salt-extracted pea protein induced by heat treatment
|
Sun, Xiang Dong
|
|
2010
|
43 |
2 |
p. 509-515
7 p.
|
artikel
|
| 22 |
Hydration properties of different varieties of Canadian field peas (Pisum sativum) from different locations
|
An, D.
|
|
2010
|
43 |
2 |
p. 520-525
6 p.
|
artikel
|
| 23 |
Influence of genotype and environment on the dietary fiber content of field pea (Pisum sativum L.) grown in Canada
|
Stoughton-Ens, M.D.
|
|
2010
|
43 |
2 |
p. 547-552
6 p.
|
artikel
|
| 24 |
Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.)
|
Sutivisedsak, N.
|
|
2010
|
43 |
2 |
p. 516-519
4 p.
|
artikel
|
| 25 |
Minor components of pulses and their potential impact on human health
|
Campos-Vega, Rocio
|
|
2010
|
43 |
2 |
p. 461-482
22 p.
|
artikel
|
| 26 |
Molecular, functional and processing characteristics of whole pulses and pulse fractions and their emerging food and nutraceutical applications
|
Bassett, Chantal
|
|
2010
|
43 |
2 |
p. 397-398
2 p.
|
artikel
|
| 27 |
Optimisation of hydrothermal treatment for dehulling pigeon pea
|
Tiwari, B.K.
|
|
2010
|
43 |
2 |
p. 496-500
5 p.
|
artikel
|
| 28 |
Phaseolin diversity as a possible strategy to improve the nutritional value of common beans (Phaseolus vulgaris)
|
Montoya, Carlos A.
|
|
2010
|
43 |
2 |
p. 443-449
7 p.
|
artikel
|
| 29 |
Pinto bean hull extract supplementation favorably affects markers of bone metabolism and bone structure in mice
|
Cao, Jay J.
|
|
2010
|
43 |
2 |
p. 560-566
7 p.
|
artikel
|
| 30 |
Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking
|
Khandelwal, Shweta
|
|
2010
|
43 |
2 |
p. 526-530
5 p.
|
artikel
|
| 31 |
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
|
Boye, Joyce
|
|
2010
|
43 |
2 |
p. 414-431
18 p.
|
artikel
|
| 32 |
Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars
|
Wang, Xiansheng
|
|
2010
|
43 |
2 |
p. 567-572
6 p.
|
artikel
|
| 33 |
Temperature dependent hydration kinetics of Cicer arietinum splits
|
Prasad, K.
|
|
2010
|
43 |
2 |
p. 483-488
6 p.
|
artikel
|
| 34 |
Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna
|
Pietrasik, Z.
|
|
2010
|
43 |
2 |
p. 602-608
7 p.
|
artikel
|
| 35 |
Zinc bioavailability in different beans as affected by cultivar type and cooking conditions
|
Ramírez-Cárdenas, Lucía
|
|
2010
|
43 |
2 |
p. 573-581
9 p.
|
artikel
|
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