Effects of Gelatinization Process on Some Physicochemical Parameters, Pasting Characteristics and Some Nutritional Properties of Pulsed Based Flour Blends

A starch hydrolysis procedure to estimate glycemic index

Goñi, I., García‐Alonso, A., & Saura-Calixto, F. D. (1997) · Nutrition Research · doi:10.1016/s0271-5317(97)00010-9 · Cited by 2,135 · see citing works

Resistant Starch–A Review

Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R. (2006) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2006.tb00076.x · Cited by 1,660 · see citing works

Market and marketing of functional food in Europe

Menrad, K. (2002) · Journal of Food Engineering · doi:10.1016/s0260-8774(02)00247-9 · Cited by 786 · see citing works

Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

Costa, G. E. D. A., Queiroz, K. D. S., Reis, S. M. P. M., & de Oliveira, A. C. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.11.020 · Cited by 632 · see citing works

A Perspective on the Complexity of Dietary Fiber Structures and Their Potential Effect on the Gut Microbiota

Hamaker, B. R., & Tuncil, Y. E. (2014) · Journal of Molecular Biology · doi:10.1016/j.jmb.2014.07.028 · Cited by 584 · see citing works

Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

Tosh, S. M., & Yada, S. (2009) · Food Research International · doi:10.1016/j.foodres.2009.09.005 · Cited by 508 · see citing works

Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre

Berry, C. S. (1986) · Journal of Cereal Science · doi:10.1016/s0733-5210(86)80034-0 · Cited by 475 · see citing works

Physicochemical and functional properties of whole legume flour

Du, S., Jiang, H., Yu, X., & Jane, J. (2013) · LWT · doi:10.1016/j.lwt.2013.06.001 · Cited by 417 · see citing works

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Wang, N., Hatcher, D. W., Tyler, R. T., Toews, R., & Gawalko, E. J. (2009) · Food Research International · doi:10.1016/j.foodres.2009.07.012 · Cited by 373 · see citing works

Carbohydrate fractions of legumes: uses in human nutrition and potential for health

Guillon, F., & Champ, M. (2002) · British Journal Of Nutrition · doi:10.1079/bjn2002720 · Cited by 345 · see citing works

Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties

Luthria, D. L., & Pastor-Corrales, M. A. (2005) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2005.09.003 · Cited by 295 · see citing works

Dietary fibre content of dry and processed beans

Kutoš, T., Golob, T., Kač, M., & Plestenjak, A.-M. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00258-3 · Cited by 222 · see citing works

Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

Brummer, Y., Kaviani, M., & Tosh, S. M. (2014) · Food Research International · doi:10.1016/j.foodres.2014.11.009 · Cited by 219 · see citing works

Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours

Siddiq, M., Ravi, R., Harte, J. B., et al. (2009) · LWT · doi:10.1016/j.lwt.2009.07.009 · Cited by 191 · see citing works

Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds

El‐Adawy, T. A., Rahma, E. H., El-Bedawey, A. A., & El-Beltagy, A. E. (2003) · Plant Foods for Human Nutrition · doi:10.1023/b:qual.0000040339.48521.75 · Cited by 186 · see citing works

Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

Shimelis, E. A., & Rakshit, S. K. (2004) · LWT · doi:10.1016/j.lwt.2004.07.002 · Cited by 173 · see citing works

Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice

Derycke, V., Veraverbeke, W. S., Vandeputte, G. E., et al. (2005) · Cereal Chemistry · doi:10.1094/cc-82-0468 · Cited by 164 · see citing works

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Ocheme, O. B., Adedeji, O. E., Chinma, C. E., et al. (2018) · Food Science & Nutrition · doi:10.1002/fsn3.670 · Cited by 153 · see citing works

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

Cappelli, A., & Cini, E. (2021) · Sustainability · doi:10.3390/su13052608 · Cited by 149 · see citing works

The role of cotyledon cell structure during in vitro digestion of starch in navy beans

Berg, T., Singh, J., Hardacre, A. K., & Boland, M. (2011) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2011.09.075 · Cited by 139 · see citing works

Physicochemical, Nutritional, and Microstructural Characteristics of Chickpeas ( Cicer arietinum L.) and Common Beans ( Phaseolus vulgaris L.) Following Microwave Cooking

Marconi, E., Ruggeri, S., Cappelloni, M., et al. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0008083 · Cited by 125 · see citing works

Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry

Romano, A., Gallo, V., Ferranti, P., et al. (2021) · Current Opinion in Food Science · doi:10.1016/j.cofs.2021.04.003 · Cited by 125 · see citing works

Functional properties of native and succinylated lentil (Lens culinaris) globulins

Bora, P. S. (2002) · Food Chemistry · doi:10.1016/s0308-8146(01)00332-6 · Cited by 103 · see citing works

DSC enthalpic transitions during starch gelatinisation in excess water, dilute sodium chloride and dilute sucrose solutions

Ratnayake, W. S., Otani, C., & Jackson, D. S. (2009) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3709 · Cited by 85 · see citing works

Resistant starch and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans)

García‐Alonso, A., Goñi, I., & Saura-Calixto, F. D. (1998) · Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht · doi:10.1007/s002170050258 · Cited by 79 · see citing works

Effect of processing and storage time on in vitro digestibility and resistant starch content of two bean (Phaseolus vulgaris L) varieties

Osorio‐Díaz, P., Bello‐Pérez, L. A., Sáyago‐Ayerdi, S. G., Benítez‐Reyes, M. D. P., Tovar, J., & Paredes‐López, O. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1413 · Cited by 77 · see citing works

Composition and nutritional quality of pea (Pisum sativum L.), faba bean (Vicia faba L. spp. minor) and lentil (Lens culinaris Medik.) meals, protein concentrates and isolates

Bhatty, R. S., & Christison, G. I. (1984) · Plant Foods for Human Nutrition · doi:10.1007/bf01095071 · Cited by 76 · see citing works

Comparison of Metabolic Effects of White Beans Processed Into Two Different Physical Forms

Golay, A., Coulston, A. M., Hollenbeck, C. B., Kaiser, L. L., Würsch, P., & Reaven, G. M. (1986) · Diabetes Care · doi:10.2337/diacare.9.3.260 · Cited by 74 · see citing works

Dietary Fiber in Three Raw Legumes and Processing Effect on Chick Peas by an Enzymatic-Gravimetric Method

Pérez-Hidalgo, M., Guerra-Hernández, E. J., & García‐Villanova, B. (1997) · Journal of Food Composition and Analysis · doi:10.1006/jfca.1997.0522 · Cited by 72 · see citing works

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Aremu, M. O., Olaofe, O., Basu, S. K., Abdulazeez, G., & Acharya, S. N. (2010) · Canadian Journal of Plant Science · doi:10.4141/cjps09149 · Cited by 58 · see citing works

Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making

Oskaybaş-Emlek, B., Özbey, A., & Kahraman, K. (2021) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-021-00958-y · Cited by 53 · see citing works

Proximate composition, dietary fibre, beta-glucan content, and inhibition of key enzymes linked to diabetes and obesity in cultivated and wild mushrooms

Wunjuntuk, K., Ahmad, M., Techakriengkrai, T., et al. (2021) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2021.104226 · Cited by 53 · see citing works

Evaluation of resistant starch content of cooked black beans, pinto beans, and chickpeas

Fabbri, A. D. T., Schacht, R. W., & Crosby, G. A. (2016) · NFS Journal · doi:10.1016/j.nfs.2016.02.002 · Cited by 47 · see citing works

Improvement of the AOAC 2009.01 total dietary fibre method for bread and other high starch containing matrices

Brunt, K., & Sanders, P. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.10.109 · Cited by 45 · see citing works

Wheat Milling and Flour Quality Evaluation

Pagani, M. A., Marti, A., & Bottega, G. (2014) · doi:10.1002/9781118792001.ch2 · Cited by 37 · see citing works

Extraction and Characterization of Starch from Alkaline Cooked Corn Masa

Ratnayake, W. S., Wassinger, A. B., & Jackson, D. S. (2007) · Cereal Chemistry · doi:10.1094/cchem-84-4-0415 · Cited by 36 · see citing works

Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean

Grajales-García, E. M., Osorio‐Díaz, P., Goñi, I., et al. (2011) · International Journal of Molecular Sciences · doi:10.3390/ijms13010286 · Cited by 31 · see citing works

Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties

Kayacıer, A., Yüksel, F., & Karaman, S. (2014) · LWT · doi:10.1016/j.lwt.2014.03.032 · Cited by 30 · see citing works

Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber

Kayacıer, A., Yüksel, F., & Karaman, S. (2013) · Food and Bioprocess Technology · doi:10.1007/s11947-013-1096-6 · Cited by 26 · see citing works

Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour

Göncü, A., & Çelik, İ. (2020) · Food Science and Technology · doi:10.1590/fst.34919 · Cited by 26 · see citing works

Effect of Shearing and Annealing on the Pasting Properties of Different Starches

MOHAMED, A. A., Alamri, M. S., Al-Quh, H., Hussain, S., Ibraheem, M. A., Rehman, A., & Qasem, A. A. A. (2024) · Gels · doi:10.3390/gels10060350 · Cited by 21 · see citing works

Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level

Kaur, P., Kaur, H., Aggarwal, R., Bains, K., Mahal, A. K., Gupta, O. P., Singla, L. D., & Singh, K. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1284487 · Cited by 15 · see citing works

Enriched Turkish noodles (Erişte) with stabilized wheat germ: Chemical, nutritional and cooking properties

DEMİR, M. K., Bilgiçli, N., Türker, S., et al. (2021) · LWT · doi:10.1016/j.lwt.2021.111819 · Cited by 14 · see citing works

Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology

Yüksel, F., & Kayacıer, A. (2022) · LWT · doi:10.1016/j.lwt.2022.113354 · Cited by 13 · see citing works

Barley flour addition decreases the oil uptake of wheat chips during frying

Yüksel, F., Karaman, S., & Kayacıer, A. (2014) · Quality Assurance and Safety of Crops & Foods · doi:10.3920/qas2014.0472 · Cited by 12 · see citing works

Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design

Yüksel, F., & Campanella, O. H. (2018) · Quality Assurance and Safety of Crops & Foods · doi:10.3920/qas2018.1282 · Cited by 7 · see citing works

Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges

Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054