Effect of Processing on Anti-nutritional Factors of Red Kidney Bean (Phaseolus vulgaris) Grains
10.1007/s11947-008-0125-3 · doi-reference
Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes
10.1016/j.foodchem.2008.01.045 · doi-reference
Cereal grains and coronary heart disease
10.1038/sj.ejcn.1601283 · doi-reference
The impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes
10.1016/j.foodchem.2015.08.022 · doi-reference
Dietary polyphenolic phytochemicals���promising cancer chemopreventive agents in humans? A review of their clinical properties
10.1002/ijc.22419 · doi-reference
Influence of phytin phosphorous and dietary fibre on in vitro iron and calcium bioavailability from rice flakes
10.1080/09637480701395515 · doi-reference
Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions
10.1002/jsfa.914 · doi-reference
Plausible mechanisms for the protectiveness of whole grains
10.1093/ajcn/70.3.459s · doi-reference
Whole grains and human health
10.1079/nrr200374 · doi-reference
Effect of processing on phytic acid and polyphenol contents of cowpeas [Vigna unguiculata (L) Walp]
10.1023/b:qual.0000040322.01063.d4 · doi-reference
Dietary fibre and whole-grain consumption in relation to colorectal cancer in the NIH-AARP diet and health study
10.1093/ajcn/85.5.1353 · doi-reference
Dietary intake and bioavailability of polyphenols
10.1093/jn/130.8.2073s · doi-reference
Nutritional toxicology of tannins and related polyphenols in forage legumes
10.2527/1995.7351516x · doi-reference
The impact of food processing on the nutritional quality of vitamins and minerals
10.1007/978-1-4615-4853-9_7 · doi-reference
Nutritional advantages of oats and opportunities for its processing as value added foods - a review
10.1007/s13197-013-1072-1 · doi-reference
Tannin content of foods commonly consumed in India and its influence on ionisable iron
10.1002/jsfa.2740330116 · doi-reference
Processing of mungbean products and its nutritional and organoleptic evaluation
10.1111/j.1365-2621.2011.02622.x · doi-reference
Iron (Fe) bioavailability and the distribution of anti-Fe nutrition biochemicals in the unpolished, polished grain and bran fraction of five rice genotypes
10.1002/jsfa.2471 · doi-reference
Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes
10.1016/s0308-8146(03)00211-5 · doi-reference
Whole grain foods for the prevention of type 2 diabetes mellitus
10.1002/14651858.cd006061.pub2 · doi-reference
Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia
10.1016/j.foodchem.2014.08.010 · doi-reference
Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata)
10.1023/a:1007994612607 · doi-reference
Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes
10.1016/j.jfoodeng.2015.01.005 · doi-reference
The influence of milling on the nutritive value of flour from cereal grains. 4. Rice
10.1007/bf01094752 · doi-reference
Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice
10.1094/cchem.2001.78.2.151 · doi-reference
Food microstructure affects the bioavailability of several nutrients
10.1111/j.1750-3841.2007.00274.x · doi-reference
Bioaccessible nutrients and bioactive components from fortified products prepared using finger millet (Eleusine coracana)
10.1002/jsfa.5622 · doi-reference
A comparison of the antioxidant properties of steryl ferulates with tocopherol at high temperatures
10.1016/j.foodchem.2006.02.046 · doi-reference
In vitro procedure to predict apparent antioxidant release from wholegrain foods measured using three different analytical methods
10.1002/jsfa.2106 · doi-reference
Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes
10.1016/j.foodchem.2004.01.007 · doi-reference
Nutritional aspects of cereals
10.1111/j.1467-3010.2004.00418.x · doi-reference
