Research graph
References from Green innovation in bakery: Ice cream wafer sheet made with green lentil flour and processing by-products. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
1999 · External reference
Lectin activity in commonly consumed plant-based foods: Calling for method harmonization and risk assessment
10.3390/foods10112796 · 2021 · External reference
Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour
10.1016/j.jfoodeng.2016.04.008 · 2016 · External reference
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient
10.1016/j.lwt.2018.10.068 · 2019 · External reference
Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution
10.1111/ijfs.15687 · 2022 · External reference
A comparative study of vegetable flours as alternative protein sources of interest for food industry
10.1016/j.lwt.2024.116414 · 2024 · External reference
Selection of enzymatic treatments for upcycling lentil hulls into ingredients rich in oligosaccharides and free phenolics
10.3390/molecules27238458 · 2022 · External reference
Wafer products with non-traditional raw materials
10.1051/bioconf/20224707001 · 2022 · External reference
Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours
10.1002/cche.10161 · 2019 · External reference
Using pulses in baked products: Lights, shadows, and potential solutions
10.3390/foods8100451 · 2019 · External reference
Microwave-assisted extraction of bioactive compounds from lentil wastes: Antioxidant activity evaluation and metabolomic characterization
10.3390/molecules27217471 · 2022 · External reference
Resistant starch from mixed flours (banana, jackfruit seed and job’s tear) and the application in food product
10.1051/e3sconf/202014102004 · 2020 · External reference
Lentils
2020 · External reference
Study of the utilization of spent grain from malt whisky on the quality of wafers
10.3390/app12147163 · 2022 · External reference
In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars
10.1016/j.foodchem.2008.03.062 · 2008 · External reference
Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.)
10.1016/j.ijgfs.2021.100431 · 2022 · External reference
Nutritional profile, bioactive compounds, and health benefits of lentils
2023 · External reference
Factors affecting wafer sheet quality
10.1111/j.1365-2621.2005.01117.x · 2006 · External reference
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
10.1016/j.foodchem.2010.06.077 · 2011 · External reference
Effect of lentil (Lens culinaris) coat powder addition on lipid oxidation and quality characteristics of beef burgers stored at 4 °C
10.21608/scuj.2016.6663 · 2016 · External reference
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?
10.1016/j.foostr.2020.100139 · 2020 · External reference
Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour
10.1016/j.lwt.2021.112713 · 2022 · External reference
Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines
10.1016/j.lwt.2015.07.075 · 2016 · External reference
Effects of antinutritional factors on protein digestibility and amino acid availability in foods
10.1093/jaoac/88.3.967 · 2005 · External reference
A starch hydrolysis procedure to estimate glycemic index
10.1016/s0271-5317(97)00010-9 · 1997 · External reference
Investigation of the physicochemical factors affecting the in vitro digestion and glycemic indices of indigenous indica rice cultivars
10.1038/s41598-025-85660-5 · 2025 · External reference
Functional foods: Product development, technological trends, efficacy testing, and safety
10.1146/annurev-food-032519-051708 · 2020 · External reference
Semi-quantification of lectins in rice (Oryza sativa L.) genotypes via hemagglutination
10.3390/agronomy11101899 · 2021 · External reference
Effects of dietary supplementation with green lentil (Lens culinaris) hulls on NAFLD: Focus on intestinal and hepatic metabolism
10.1016/j.fbio.2024.103851 · 2024 · External reference
Lentil (Lens culinaris Medik.) flour varieties as promising new ingredients for gluten-free cookies
10.3390/foods11142028 · 2022 · External reference
Thermal properties of cowpea flour: A study by differential scanning calorimetry
10.1002/food.200390038 · 2003 · External reference
Waffle production: Influence of baking plate material on sticking of waffles
10.1111/1750-3841.13562 · 2017 · External reference
Lentil ( Lens culinaris Medik) as nutrient-rich and versatile food legume: A review
10.1002/leg3.169 · 2023 · External reference
Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars
10.1007/s13197-010-0042-0 · 2010 · External reference
The effect of ultrasound on some properties of pulse hulls
10.1007/s13197-017-2714-5 · 2017 · External reference
Utilization of lentil, pea, and faba bean hulls in Turkish noodle production
10.1007/s13197-018-3086-1 · 2018 · External reference
Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes
10.1016/j.lwt.2014.04.042 · 2014 · External reference
Exploration of fragmentation mechanisms of yellow split peas during grinding using a multimodal approach
10.3390/app14093740 · 2024 · External reference
Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities
10.1016/j.foodchem.2016.12.048 · 2017 · External reference
Milling and fractionation processing of lentils
2023 · External reference
Nutritional value, phytochemical potential, and biological activities in lentils (Lens Culinaris Medik.): A review
10.1080/87559129.2023.2245073 · 2024 · External reference
The effect of heat treatment of the nutritive value and hemagglutinating activity of soybean oil Meal1
10.1093/jn/49.4.609 · 1953 · External reference
Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size
10.1016/j.foodres.2020.109568 · 2020 · External reference
Pulse By-products
2020 · External reference
Lentil (Lens culinaris Medik.): A current review
10.52520/masjaps.v7i2id189 · 2022 · External reference
Water sorption and the plasticization effect in wafers
10.1111/j.1365-2621.2004.00815.x · 2004 · External reference
Seed hull utilization
2020 · External reference
Physiologically relevant simulation of carbohydrate digestion: From glycemic index estimation to intestinal cellular responses
10.3390/foods14223864 · 2025 · External reference
Development of gluten-free wafer sheet formulations
10.1016/j.lwt.2015.04.035 · 2015 · External reference
Decorticated and non-decorticated BARI lentil varieties: An ample source of essential nutrients, minerals and bioactive compounds
10.1016/j.focha.2024.100818 · 2024 · External reference
Effect of pH and calcium on the techno functional properties of different pulse flours, pastes, and gels
10.1007/s11947-023-03264-1 · 2024 · External reference
Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making
10.1007/s10068-016-0057-z · 2016 · External reference
Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains
10.1016/j.lwt.2021.111826 · 2021 · External reference
New research highlights: Impact of chronic ingestion of white kidney beans (Phaseolus vulgaris L. var. Beldia) on small-intestinal disaccharidase activity in Wistar rats
10.1016/j.toxrep.2017.12.016 · 2018 · External reference
Effect of raw and heat-treated yellow lentil flour on starch-based gluten-free noodle quality
10.1111/jfpp.16825 · 2022 · External reference
Ice cream cone enriched with carob molasses pulp
10.1007/s11694-022-01489-w · 2022 · External reference
Lentil (Lens culinaria) and its by-products inclusion in livestock nutrition: Present insights and emerging trends in rabbit and poultry system
10.1080/09712119.2024.2362254 · 2024 · External reference
Valorization of fava, lentil, pea, and soya husks as sustainable adsorbents for lead removal from contaminated water: Characterization, adsorption kinetics, and isotherms
10.1007/s13399-024-06068-1 · 2024 · External reference
Proximate analysis and nutritional evaluation of twenty Canadian lentils by principal component and cluster analyses
10.3390/foods9020175 · 2020 · External reference
Chemical, nutritional and physiological aspects of dry bean carbohydrates—A review
10.1016/0308-8146(84)90026-8 · 1984 · External reference
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products
10.1007/s00217-024-04657-y · 2025 · External reference
Lentil flour: Nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry
10.1016/j.cofs.2021.04.003 · 2021 · External reference
Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils ( Lens culinaris Medik) flour
10.1039/d3fo05758e · 2024 · External reference
Glycemic index of pulses and pulse-based products: A review
10.1080/10408398.2020.1762162 · 2021 · External reference
Nutrients, phytic acid and bioactive compounds in marketable pulses
10.3390/plants12010170 · 2023 · External reference
Methods of lowering the glycemic index of food and their underlying mechanisms—A review
10.12775/qs.2024.20.54118 · 2024 · External reference
Hemagglutination assay for the estimation of a carbohydrate-binding activity and determination of its carbohydrate-binding specificity
2021 · External reference
Baked crisps from Indian biofortified lentils: Effect of seed coat on rheology, texture and composition
10.1016/j.afres.2023.100380 · 2024 · External reference
Unresolved reference
2017 · External reference
Unresolved reference
2018 · External reference
Utilization of legume flours in wafer sheets
10.1002/leg3.12 · 2020 · External reference
A review on healthier bread making: Focusing on the underlying mechanisms for decreasing glycemic index
10.1080/87559129.2025.2450046 · 2025 · External reference
Legumes: A vehicle for transition to sustainability
10.3390/nu16010098 · 2023 · External reference
Identification and quantification of soluble and insoluble-bound phenolics in lentil hulls using HPLC-ESI-MS/MS and their antioxidant potential
10.1016/j.foodchem.2020.126202 · 2020 · External reference
Seed coats of pulses as a food ingredient: Characterization, processing, and applications
10.1016/j.tifs.2018.07.021 · 2018 · External reference
