Pulses: An Overview

Tannins and Human Health: A Review

Chung, K.-T., Wong, T. Y., Wei, C.-I., Huang, Y.-W., & Lin, Y. (1998) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408699891274273 · Cited by 1,996 · see citing works

Phytic acid interactions in food systems

Cheryan, M., & Rackis, J. J. (1980) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398009527293 · Cited by 951 · see citing works

Flavor Aspects of Pulse Ingredients

Roland, W. S. U., Pouvreau, L. A. M., Curran, J. M., van de Velde, F., & de Kok, P. M. T. (2016) · Cereal Chemistry · doi:10.1094/cchem-06-16-0161-fi · Cited by 445 · see citing works

Review of the health benefits of peas ( <i>Pisum sativum</i> L.)

Dahl, W. J., Foster, L. M., & Tyler, R. T. (2012) · British Journal of Nutrition · doi:10.1017/s0007114512000852 · Cited by 434 · see citing works

Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

Xu, B., & Chang, S. K. C. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.01.045 · Cited by 394 · see citing works

Antioxidant activity and phenolic content of chestnut (Castanea sativa) shell and eucalyptus (Eucalyptus globulus) bark extracts

Vázquez, G., Fontenla, E., Santos, J., Freire, M. S., González‐Álvarez, J., & Antorrena, G. (2008) · Industrial Crops and Products · doi:10.1016/j.indcrop.2008.03.003 · Cited by 352 · see citing works

Research on Trace Minerals in the Common Bean

Beebe, S., Gonzalez, A. V., & Rengifo, J. (2000) · Food and Nutrition Bulletin · doi:10.1177/156482650002100408 · Cited by 346 · see citing works

Bioactive constituents in pulses and their health benefits

Singh, B., Singh, J. P., Shevkani, K., Singh, N., & Kaur, A. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2391-9 · Cited by 318 · see citing works

Hard‐to‐cook phenomenon in common beans — A review

Reyes‐Moreno, C., Paredes‐López, O., & González, E. (1993) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399309527621 · Cited by 295 · 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

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

Hufnagel, J. C., & Hofmann, T. F. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf801742w · Cited by 286 · see citing works

Effect of Processing on Antinutrient Compounds in Pulses

Patterson, C. A., Curran, J. M., & Der, T. (2016) · Cereal Chemistry · doi:10.1094/cchem-05-16-0144-fi · Cited by 220 · see citing works

Soy flavor and its improvement

MacLeod, G., Ames, J. M., & Betz, N. L. (1988) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398809527487 · Cited by 171 · see citing works

Bitterness of saponins and their content in dry peas

Heng, L., Vincken, J., van Koningsveld, G. A., Legger, A., Gruppen, H., van Boekel, T. A. J. S., Roozen, J. P., & Voragen, F. G. J. (2006) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2473 · Cited by 168 · see citing works

Pulse Chemistry and Technology

Tiwari, B. K., & Singh, N. (2012) · Royal Society of Chemistry eBooks · doi:10.1039/9781839169038 · Cited by 167 · see citing works

Plant Food Protein Engineering

Utsumi, S. (1992) · Advances in food and nutrition research · doi:10.1016/s1043-4526(08)60105-9 · Cited by 152 · see citing works

Functional Properties of Flours and Protein Isolates from Phaseolus lunatus and Canavalia ensiformis Seeds

Chel‐Guerrero, L., Pérez‐Flores, V., Betancur‐Ancona, D., & Dávila-Ortíz, G. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010778j · Cited by 137 · see citing works

Cellular, biological, and physicochemical basis for the hard‐to‐cook defect in legume seeds

Liu, K., & Bourne, M. C. (1995) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399509527702 · Cited by 121 · see citing works

Composition and digestibility of albumin, globulins, and glutelins from Phaseolus vulgaris

Marquez, Ú. M. L., & Lajolo, F. M. (1981) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00107a043 · Cited by 104 · see citing works

Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

Ghumman, A., Kaur, A., & Singh, N. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.07.013 · Cited by 100 · see citing works

Pulse Chemistry and Technology

Tiwari, B. K., & Singh, N. (2012) · Royal Society of Chemistry eBooks · doi:10.1039/9781849733311-fp001 · Cited by 92 · see citing works

INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)

Molina, M. R., FUENTE, G. D. L., & Bressani, R. (1975) · Journal of Food Science · doi:10.1111/j.1365-2621.1975.tb12534.x · Cited by 88 · see citing works

LIGNIFICATION: EVIDENCE FOR A ROLE IN HARD-TO-COOK BEANS

Hincks, M. J., & STANLEY, D. W. (1987) · Journal of Food Biochemistry · doi:10.1111/j.1745-4514.1987.tb00111.x · Cited by 84 · see citing works

Structure and Viscoelastic Properties of Starches Separated from Different Legumes

Singh, N., Nakaura, Y., Inouchi, N., & Nishinari, K. (2008) · Starch - Stärke · doi:10.1002/star.200800689 · Cited by 84 · see citing works

Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

Parmar, N., Singh, N., Kaur, A., & Thakur, S. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2538-3 · Cited by 83 · see citing works

SHORT‐CUT SIGNAL DETECTION MEASURES FOR SENSORY ANALYSIS

OʼMAHONY, M. A. P. (1979) · Journal of Food Science · doi:10.1111/j.1365-2621.1979.tb10071.x · Cited by 78 · see citing works

Chemical and microstructural evaluation of ‘hard‐to‐cook’ phenomenon in legumes (pinto bean and small‐type lentil)

Pirhayati, M., Soltanizadeh, N., & Kadivar, M. (2011) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2011.02697.x · Cited by 62 · see citing works

Evidence for Protein–Tannin Interaction in Legumes: Implications in the Antioxidant Properties of Faba Bean Tannins

Carbonaro, M., Virgili, F., & Carnovale, E. (1996) · LWT · doi:10.1006/fstl.1996.0116 · Cited by 60 · see citing works

Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): Effect of accelerated storage on quality

Reyes‐Moreno, C., Okamura-Esparza, J., Armienta-Rodelo, E., Gómez-Garza, R. M., & Milán‐Carrillo, J. (2000) · Plant Foods for Human Nutrition · doi:10.1023/a:1008106229189 · Cited by 60 · see citing works

Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea

Parmar, N., Singh, N., Kaur, A., Virdi, A. S., & Thakur, S. (2016) · Food Research International · doi:10.1016/j.foodres.2016.07.022 · Cited by 56 · see citing works

Fast determination of procyanidins and other phenolic compounds in food samples by micellar electrokinetic chromatography using acidic buffers

Cifuentes, A., Bartolomé, B., & Gómez‐Cordovés, C. (2001) · Electrophoresis · doi:10.1002/1522-2683(200105)22:8 · Cited by 45 · see citing works

Preparation and Characterization of Protein Isolate from Fresh and Hardened Beans ( Phaseolus vulgaris L.)

León, J. C. M., Mata, N. V., Torres, N., Gil-Zenteno, L., & Bressani, R. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00244.x · Cited by 45 · see citing works

Effect of the hard-to-cook defect and processing on protein and starch digestibility of cowpeas

Yh, T., & Rd, P. (1991) · Cereal Chemistry · Cited by 43 · see citing works

Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions

Parmar, N., Singh, N., Kaur, A., Virdi, A. S., & Shevkani, K. (2017) · LWT · doi:10.1016/j.lwt.2017.01.027 · Cited by 39 · see citing works

Wet Fractionation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Seeds and Characterization of Protein, Starch and Fibre Fractions

Ruíz-Ruíz, J. C., Dávila-Ortíz, G., Chel‐Guerrero, L., & Betancur‐Ancona, D. (2010) · Food and Bioprocess Technology · doi:10.1007/s11947-010-0451-0 · Cited by 33 · see citing works

The effect of modifying carbohydrate metabolism on seed protein gene expression in peas

Casey, R., Domoney, C., Forster, C., Hedley, C. L., Hitchin, E., & Wang, T. L. (1998) · Journal of Plant Physiology · doi:10.1016/s0176-1617(98)80023-0 · Cited by 29 · see citing works

Characterization of the seed proteins of velvet bean (Mucuna pruriens) from Nigeria

Machuka, J. S. (2000) · Food Chemistry · doi:10.1016/s0308-8146(99)00211-3 · Cited by 29 · see citing works

Inheritance of Physico-chemical Seed Characters Related to Culinary Quality in Dry Bean

Wassimi, N., HOSFIELD, G. L., & Uebersax, M. A. (1990) · Journal of the American Society for Horticultural Science · doi:10.21273/jashs.115.3.492 · Cited by 29 · see citing works

Canning Quality of New Drought-Tolerant Dry Bean (Phaseolus vulgaris L.) Lines

Warsame, A. O., & Kimani, P. M. (2014) · American Journal of Food Technology · doi:10.3923/ajft.2014.311.317 · Cited by 17 · see citing works

NUTRIFICATION OF DRY BEAN (Phaseolus vulgaris, L.) BY METHIONINE INFUSION

Antunes, P. L., Sgarbieri, V. C., & Garruti, R. S. (1979) · Journal of Food Science · doi:10.1111/j.1365-2621.1979.tb06424.x · Cited by 13 · see citing works

Incorporation of 14C from [14C]phenylalanine into condensed tannin of sorghum grain

Reddy, V., & Butler, L. G. (1989) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00086a024 · Cited by 12 · see citing works

Modification of plant proteins for improved functionality: A review

Akharume, F., Aluko, R. E., & Adedeji, A. A. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12688 · Cited by 706 · see citing works

Pulse proteins: secondary structure, functionality and applications

Shevkani, K., Singh, N., Chen, Y., Kaur, A., & Yu, L. F. (2019) · Journal of Food Science and Technology · doi:10.1007/s13197-019-03723-8 · Cited by 342 · see citing works

Flavor challenges in extruded plant‐based meat alternatives: A review

Wang, Y., Tuccillo, F., Lampi, A., Knaapila, A., Pulkkinen, M., Kariluoto, S., Coda, R., Edelmann, M., Jouppila, K., Sandell, M. A., et al. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12964 · Cited by 285 · see citing works

Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Sharan, S., Zanghelini, G., Zotzel, J., Bonerz, D., Aschoff, J. K., Saint‐Eve, A., & Maillard, M. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12687 · Cited by 169 · see citing works

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Youssef, C. E., Bonnarme, P., Fraud, S., Péron, A.-C., Hélinck, S., & Landaud, S. (2020) · Foods · doi:10.3390/foods9030349 · Cited by 166 · see citing works

The potential of the underutilized pulse bambara groundnut (Vigna subterranea (L.) Verdc.) for nutritional food security

Halimi, R. A., Barkla, B. J., Mayes, S., & King, G. J. W. (2018) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2018.12.008 · Cited by 151 · see citing works

Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications

Shrestha, S., Hag, L. V. ‘., Haritos, V. S., & Dhital, S. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108142 · Cited by 153 · see citing works

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

Mefleh, M., Pasqualone, A., Caponio, F., & Faccia, M. (2021) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11502 · Cited by 124 · see citing works

Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

Ohanenye, I. C., Ekezie, F.-G. C., Sarteshnizi, R. A., Boachie, R. T., Emenike, C. U., Sun, X., Nwachukwu, I. D., & Udenigwe, C. C. (2022) · Foods · doi:10.3390/foods11152299 · Cited by 123 · see citing works

Volatile Compounds in Pulses: A Review

Karolkowski, A., Guichard, É., Briand, L. V., & Salles, C. (2021) · Foods · doi:10.3390/foods10123140 · Cited by 103 · see citing works

Tenebrio molitor as a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects

Errico, S., Spagnoletta, A., Verardi, A., Moliterni, S., Dimatteo, S., & Sangiorgio, P. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12863 · Cited by 100 · see citing works

Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review

Affrifah, N. S., Uebersax, M. A., & Amin, S. (2023) · Legume Science · doi:10.1002/leg3.192 · Cited by 92 · see citing works

The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges

Tas, A. A., & Shah, A. U. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.08.016 · Cited by 90 · see citing works

Health Benefits of Cereal Grain- and Pulse-Derived Proteins

Bouchard, J., Malalgoda, M., Storsley, J., Malunga, L. N., Netticadan, T., & Thandapilly, S. J. (2022) · Molecules · doi:10.3390/molecules27123746 · Cited by 88 · see citing works

Proteome Map of Pea (Pisum sativum L.) Embryos Containing Different Amounts of Residual Chlorophylls

Мамонтова, Т. В., Lukasheva, E., Mavropolo-Stolyarenko, G., Proksch, C., Bilova, T. E., Kim, A., Babakov, V., Grishina, T., Hoehenwarter, W., Medvedev, S. S., et al. (2018) · International Journal of Molecular Sciences · doi:10.3390/ijms19124066 · Cited by 74 · see citing works

Developments in the isolation, composition, and physicochemical properties of legume starches

Ashogbon, A. O., AKINTAYO, E. T., Oladebeye, A. O., Oluwafemi, A. D., Akinsola, A. F., & Imanah, O. E. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1791048 · Cited by 69 · see citing works

Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds

Domínguez-Arispuro, D. M., Cuevas‐Rodríguez, E. O., Milán‐Carrillo, J., León-López, L., Gutiérrez‐Dorado, R., & Reyes‐Moreno, C. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2973-1 · Cited by 65 · see citing works

Hyacinth bean (Lablab purpureus L.) – An underutilised crop with future potential

Naeem, M., Shabbir, A., Ansari, A. A., Aftab, T., Khan, M. M. A., & Uddin, M. (2020) · Scientia Horticulturae · doi:10.1016/j.scienta.2020.109551 · Cited by 70 · see citing works

The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains

Miano, A. C., & Augusto, P. E. D. (2018) · Food Research International · doi:10.1016/j.foodres.2018.02.006 · Cited by 60 · see citing works

Comparative Effect of 22 Dietary Sources of Fiber on Gut Microbiota of Healthy Humans in vitro

Calatayud, M., den Abbeele, P. V., Ghyselinck, J., Marzorati, M., Rohs, E., & Birkett, A. M. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.700571 · Cited by 57 · see citing works

Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development

Neji, C., Semwal, J., Kamani, M. H., Máthé, E., & Sípos, P. (2022) · Processes · doi:10.3390/pr10122586 · Cited by 63 · see citing works

Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk

Vallath, A., Shanmugam, A., & Rawson, A. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.03.028 · Cited by 54 · see citing works

Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses

Sinkovič, L., Pipan, B., Šibul, F. S., Nemeš, I., Tepić, A., & Meglič, V. (2022) · Plants · doi:10.3390/plants12010170 · Cited by 50 · see citing works

Gamma irradiation of common beans: Effect on nutritional and technological properties

Lima, D. C., Miano, A. C., Augusto, P. E. D., & Arthur, V. (2019) · LWT · doi:10.1016/j.lwt.2019.108539 · Cited by 45 · see citing works

Bio-enrichment of phenolic, flavonoids content and antioxidant activity of commonly used pulses by solid-state fermentation

Saharan, P., Sadh, P. K., Duhan, S., & Duhan, J. S. (2020) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-020-00399-z · Cited by 48 · see citing works

Effect of ultrasound treatment on dehulling efficiency of blackgram

Sunil, C. K., Chidanand, D. V., Manoj, D., Choudhary, P., & Rawson, A. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-018-3168-0 · Cited by 44 · see citing works

Enzyme-Assisted Extraction of Plant Proteins

Kleekayai, T., Khalesi, M., Amigo‐Benavent, M., Cermeño, M., Harnedy‐Rothwell, P. A., & Fitzgerald, R. J. (2022) · Springer eBooks · doi:10.1007/978-3-031-16968-7_6 · Cited by 41 · see citing works

Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing

Usman, M., Swanson, G., Chen, B., & Xu, M. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.136585 · Cited by 41 · see citing works

Influence of different amino acid scoring patterns on the protein quality of field peas

Sá, A. G. A., Wan, Z., Jha, A. B., Gali, K. K., Warkentin, T. D., & House, J. D. (2023) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2023.105938 · Cited by 41 · see citing works

Utilization of lentil, pea, and faba bean hulls in Turkish noodle production

Kaya, E., Tuncel, N. B., & Tuncel, N. B. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-018-3086-1 · Cited by 41 · see citing works

Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Dandachy, S., Mawlawi, H., & Obeid, O. (2019) · Foods · doi:10.3390/foods8050151 · Cited by 40 · see citing works

Physico-chemical, hydration, cooking, textural and pasting properties of different adzuki bean (Vigna angularis) accessions

Yadav, U., Singh, N., Kaur, A., & Thakur, S. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2994-9 · Cited by 40 · see citing works

Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods

Sundarsingh, A., Zhang, M., MUJUMDAR, A. S., & Li, J. (2023) · Food and Bioprocess Technology · doi:10.1007/s11947-023-03265-0 · Cited by 39 · see citing works

The application of chromatography in the study of off-flavour compounds in pulses and pulse by-products

Viana, L., & English, M. M. (2021) · LWT · doi:10.1016/j.lwt.2021.111981 · Cited by 39 · see citing works

Pulse consumption improves indices of glycemic control in adults with and without type 2 diabetes: a systematic review and meta-analysis of acute and long-term randomized controlled trials

Hafiz, M. S., Campbell, M. D., O’Mahoney, L. L., Holmes, M., Orfila, C., & Boesch, C. (2022) · European Journal of Nutrition · doi:10.1007/s00394-021-02685-y · Cited by 38 · see citing works

Antinutritional Factors and Biological Constraints in the Utilization of Plant Protein Foods

Ali, A., Devarajan, S., Manickavasagan, A., & Ata, A. (2022) · Springer eBooks · doi:10.1007/978-3-030-91206-2_14 · Cited by 37 · see citing works

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

Imam, Y. T., Irondi, E. A., Awoyale, W., Ajani, E. O., & Alamu, E. O. (2024) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2024.1251760 · Cited by 37 · see citing works

Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications

Nadeeshani, H., Senevirathne, N., Somaratne, G., & Bandara, N. (2022) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.1c00448 · Cited by 37 · see citing works

Faba Bean Flavor Effects from Processing to Consumer Acceptability

Badjona, A., Bradshaw, R., Millman, C., Howarth, M., & Dubey, B. N. (2023) · Foods · doi:10.3390/foods12112237 · Cited by 36 · see citing works

Callosobruchus chinensis (Coleoptera: Chrysomelidae): Biology, life table parameters, host preferences, and evaluation of green gram germplasm for resistance

Singh, D., & Boopathi, T. (2021) · Journal of Stored Products Research · doi:10.1016/j.jspr.2021.101912 · Cited by 35 · see citing works

Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum

Rajagukguk, Y. V., Arnold, M., Sidor, A., Kulczyński, B., Brzozowska, A., SCHMIDT, M. T., & Gramza‐Michałowska, A. (2022) · Foods · doi:10.3390/foods11030309 · Cited by 38 · see citing works

Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

Pälchen, K., Bredie, W. L. P., Duijsens, D., Castillo, A. I. A., Hendrickx, M., Loey, A. M. V., Raben, A., & Grauwet, T. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111245 · Cited by 35 · see citing works

Pulses for health and their varied ways of processing and consumption in India - A review

Gurusamy, S., Vidhya, C. S., Bhosale, Y. K., & Shanmugam, A. (2022) · Applied Food Research · doi:10.1016/j.afres.2022.100171 · Cited by 34 · see citing works

Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality

Chan, C., Fabek, H., Mollard, R. C., Jones, P. J. H., Tulbek, M. C., Chibbar, R. N., Gangola, M. P., Ramadoss, B. R., Sánchez‐Hernández, D., & Anderson, G. H. (2019) · Food & Function · doi:10.1039/c9fo01186b · Cited by 33 · see citing works

Spectroscopy and computer vision techniques for noninvasive analysis of legumes: A review

Ma, S., Li, Y., & Peng, Y. (2023) · Computers and Electronics in Agriculture · doi:10.1016/j.compag.2023.107695 · Cited by 33 · see citing works

Nutritional, rheological, sensory characteristics and environmental impact of a yogurt-like dairy drink for children enriched with lupin flour

Vieira, E., Styles, D., Sousa, S. C., Santos, C. S., Gil, A. M., Gomes, A., & Vasconcelos, M. W. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100617 · Cited by 32 · see citing works

Native and processed legume seed microstructure and its influence on starch digestion and glycaemic features: A review

Ajala, A., Kaur, L., Lee, S. J., & Singh, J. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.01.011 · Cited by 31 · see citing works

Occurrence of mycotoxins in pulses

Acuña‐Gutiérrez, C., Jiménez, V. M., & Müller, J. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13008 · Cited by 31 · see citing works

How different amino acid scoring patterns recommended by FAO / WHO can affect the nutritional quality and protein claims of lentils

Sá, A. G. A., Hang, J., Jardine, L., Bett, K. E., & House, J. D. (2023) · Sustainable Food Proteins · doi:10.1002/sfp2.1008 · Cited by 30 · see citing works

A commercial grain-free diet does not decrease plasma amino acids and taurine status but increases bile acid excretion when fed to Labrador Retrievers

Donadelli, R. A., Pezzali, J. G., Oba, P. M., Swanson, K. S., Coon, C. N., Varney, J. L., Pendlebury, C., & Shoveller, A. K. K. (2020) · Translational Animal Science · doi:10.1093/tas/txaa141 · Cited by 29 · see citing works

Analysis of genetic variability and genotype × environment interactions for iron and zinc content among diverse genotypes of lentil

Kumar, J., Thavarajah, D., Kumar, S., Sarker, A., & Singh, N. P. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-018-3285-9 · Cited by 29 · see citing works

Pulses production, trade and policy imperatives: A global perspective

Bhat, S., Srinivasa, A. K., Kumari, B., Acharya, K. K., & Sendhil, R. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85797-0.00018-5 · Cited by 28 · see citing works

Ultrasound modification of techno-functional, structural, and physico-chemical properties of legume proteins: A review

Saran, V., Pavithra, R. H., Koli, V., Dattatrya, P. A., Thirugnanam, N., Ashika, R., Gowda, N. A. N., & Sunil, C. K. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104456 · Cited by 28 · see citing works

Pulsed Electric Field Treatment in Extracting Proteins from Legumes: A Review

Ramaswamy, R., & Krishnan, S. B. (2024) · Processes · doi:10.3390/pr12122667 · Cited by 27 · see citing works

A Review of the Treatments to Reduce Anti-Nutritional Factors and Fluidized Bed Drying of Pulses

Cheng, S., & Langrish, T. A. G. (2025) · Foods · doi:10.3390/foods14040681 · Cited by 27 · see citing works

Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours

Shevkani, K., Kaur, R., Singh, N., & Hlanze, D. P. (2022) · Current Research in Food Science · doi:10.1016/j.crfs.2022.03.006 · Cited by 27 · see citing works

Conversion of lignocellulosic biomass waste into mycoprotein: current status and future directions for sustainable protein production

Ng, Z. Y., Kee, P. E., Abdullah, R., Lan, J. C., Ling, T. C., Jiang, J., Lim, J. W., & Khoo, K. S. (2024) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-024-06130-y · Cited by 26 · see citing works

Perennial legumes as a source of ingredients for healthy food: proximate, mineral and phytoestrogen composition and antibacterial activity

Butkutė, B., Padarauskas, A., Cesevičienė, J., Pavilonis, A., Taujenis, L., & Lemežienė, N. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2703-8 · Cited by 26 · see citing works

The impact of four processing methods on trypsin-, chymotrypsin- and alpha-amylase inhibitors present in underutilised legumes

Choi, W. C., Parr, T., & Lim, Y. S. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-018-3488-0 · Cited by 26 · see citing works

Effect of particle size, flour:water ratio and type of pulse on the physicochemical and functional properties of wet protein extraction

Higa, F., Boyd, L., Sopiwnyk, E., & Nickerson, M. T. (2022) · Cereal Chemistry · doi:10.1002/cche.10552 · Cited by 24 · see citing works

Functionality of Barley pasta supplemented with Mungbean flour: cooking behavior, quality characteristics and morphological interactions

Singh, G., Singh, B., Singh, A., & Sharma, S. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-02080-7 · Cited by 24 · see citing works

The Effects of 7 Days of Feeding Pulse-Based Diets on Digestibility, Glycemic Response and Taurine Levels in Domestic Dogs

Quilliam, C., Ren, Y., Morris, T., Ai, Y., & Weber, L. P. (2021) · Frontiers in Veterinary Science · doi:10.3389/fvets.2021.654223 · Cited by 23 · see citing works

Pulses: A Potential Source of Valuable Protein for Human Diet

Parveen, S., Jamil, A., Pasha, I., & Ahmad, F. (2022) · IntechOpen eBooks · doi:10.5772/intechopen.99980 · Cited by 23 · see citing works

Diversity and pathogenic characteristics of the Fusarium species isolated from minor legumes in Korea

Ha, M. S., Ryu, H., Ju, H. J., & Choi, H.-W. (2023) · Scientific Reports · doi:10.1038/s41598-023-49736-4 · Cited by 23 · see citing works

A role for plant science in underpinning the objective of global nutritional security?

Martin, C. R. (2018) · Annals of Botany · doi:10.1093/aob/mcy118 · Cited by 22 · see citing works

Lactobacillus plantarumITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products

Biase, M. D., Bavaro, A. R., Lonigro, S. L., Pontonio, E., Conte, A., Padalino, L., Minisci, A., Lavermicocca, P., & Valerio, F. (2019) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637486.2019.1567699 · Cited by 22 · see citing works

Exploring the nutritional and health benefits of pulses from the Indian Himalayan region: A glimpse into the region’s rich agricultural heritage

Semwal, P., Painuli, S., Begum, J. P. S., Jamloki, A., Rauf, A., Olatunde, A., Rahman, M. M., Mukerjee, N., Khalil, A. A., Aljohani, A. S. M., et al. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.136259 · Cited by 22 · see citing works

Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market

Shi, D., House, J. D., Wanasundara, J. P. D., & Nickerson, M. T. (2022) · Cereal Chemistry · doi:10.1002/cche.10575 · Cited by 21 · see citing works

Recent advancements in properties, modifications, and applications of legume starches

Bangar, S. P., Ashogbon, A. O., Lorenzo, J. M., Phimolsiripol, Y., & Chaudhary, V. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16997 · Cited by 21 · see citing works

Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates

Karolkowski, A., Martin, C., Bouzidi, E., Albouy, J.-F., Levavasseur, L., Briand, L. V., & Salles, C. (2022) · Foods · doi:10.3390/foods11193018 · Cited by 21 · see citing works

Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies

Barker, S., & McSweeney, M. B. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16380 · Cited by 22 · see citing works

Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment

Han, L., Lu, Z., Zhang, J., Chakravarty, B., Jin, L., & Cao, X. (2021) · International Journal of Food Properties · doi:10.1080/10942912.2021.1873360 · Cited by 20 · see citing works

Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)

Shevkani, K., Kaur, M. P., & Singh, N. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15485 · Cited by 20 · see citing works

Evaluation of resistance of six chickpea cultivars to the cowpea weevil, Callosobruchus maculatus (F.) (Coleoptera: Chrysomelidae: Bruchinae) with age-stage, two-sex life table

Tahmasebi, M., Shakarami, J., Mardani‐Talaee, M., & Serrão, J. É. (2022) · Journal of Stored Products Research · doi:10.1016/j.jspr.2022.102014 · Cited by 20 · see citing works

Food and Nutritional Security: Innovative Approaches for Improving Micronutrient Use Efficiency in Soybean (Glycine max (L.) Merrill) Under Hostile Soils

Johnson, K. V. H., Krishna, T. P. A., Dash, M., Thiyageshwari, S., Ceasar, S. A., & Selvi, D. T. (2022) · Journal of soil science and plant nutrition · doi:10.1007/s42729-022-01025-1 · Cited by 20 · see citing works

Bread‐making properties of different pulse flours in composites with refined wheat flour

Nkurikiye, E., Xiao, R., Tilley, M., Siliveru, K., & Li, Y. (2023) · Journal of Texture Studies · doi:10.1111/jtxs.12742 · Cited by 20 · see citing works

Real-Time Deployment of MobileNetV3 Model in Edge Computing Devices Using RGB Color Images for Varietal Classification of Chickpea

Saha, D., Mangukia, M. P., & Manickavasagan, A. (2023) · Applied Sciences · doi:10.3390/app13137804 · Cited by 20 · see citing works

Pulse Consumption and Health Outcomes: A Scoping Review

Zhao, N., Jiao, K., Chiu, Y.-H., & Wallace, T. C. (2024) · Nutrients · doi:10.3390/nu16101435 · Cited by 20 · see citing works

HPLC-DAD analysis of water-soluble vitamins (B1, B2, B3, B5, B6, C and Biotin) and fat-soluble vitamins (A, D, E, K1 and β-carotene) in commonly consumed pulses in Bangladesh

Rashid, M. M., Islam, S., Uddin, M. N., Mamun, M. Z. U. A., Abedin, M. J., Bhuiyan, M. H. R., & Miah, M. A. S. (2024) · Applied Food Research · doi:10.1016/j.afres.2024.100424 · Cited by 19 · see citing works

Pulses Twice a Week in Replacement of Meat Modestly Increases Diet Sustainability

Gazan, R., Maillot, M., Reboul, E., & Darmon, N. (2021) · Nutrients · doi:10.3390/nu13093059 · Cited by 19 · see citing works

Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

Pälchen, K., den Wouwer, B. V., Duijsens, D., Hendrickx, M., Loey, A. M. V., & Grauwet, T. (2022) · Foods · doi:10.3390/foods11020206 · Cited by 19 · see citing works

A mini-review about direct steam heating and its application in dairy and plant protein processing

Wang, X., & Zhao, Z. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135233 · Cited by 19 · see citing works

Challenges and opportunities for the global cultivation and adaption of legumes

Abobatta, W. F., El‐Hashash, E. F., & Hegab, R. (2021) · Journal of Applied Biotechnology & Bioengineering · doi:10.15406/jabb.2021.08.00270 · Cited by 21 · see citing works

Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils

Pathiraje, D., Carlin, J., Der, T., Wanasundara, J. P. D., & Shand, P. J. (2023) · Foods · doi:10.3390/foods12081722 · Cited by 19 · see citing works

Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates

Khorsandi, A., Shi, D., Stone, A. K., Bhagwat, A., Lu, Y., Xu, C., Das, P. P., Polley, B., Akhov, L., Gerein, J., et al. (2023) · Cereal Chemistry · doi:10.1002/cche.10729 · Cited by 19 · see citing works

Most promising alternative protein sources possible to use in sports nutrition – A review

Grdeń, A. S., & Sołowiej, B. G. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15742 · Cited by 18 · see citing works

Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior

Nguyen, A. T., Namutebi, P., Loey, A. M. V., & Hendrickx, M. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114098 · Cited by 18 · see citing works

A Comparison of Spectral Preprocessing Methods and Their Effects on Nutritional Traits in Cowpea Germplasm

Padhi, S. R., John, R., Tripathi, K., Wankhede, D. P., Joshi, T., Rana, J. C., Riar, A. S., & Bhardwaj, R. (2024) · Legume Science · doi:10.1002/leg3.229 · Cited by 18 · see citing works

Advanced and feasible pulses processing technologies for Ethiopia to achieve better economic and nutritional goals: A review

Teferra, T. F. (2021) · Heliyon · doi:10.1016/j.heliyon.2021.e07459 · Cited by 19 · see citing works

Physicochemical, morphological, thermal and pasting characteristics of starches from moth bean (Vigna aconitifolia) cultivars grown in India: an underutilized crop

Punia, R., Sharma, M. M., Kalita, D., Mukhrjee, J., Nayak, T., & Singh, H. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2930-z · Cited by 18 · see citing works

Pulse and legume consumption is associated with a more optimal nutrient intake and a higher EAT-Lancet index in a representative UK population

Kaimila, Y., Olotu, O., Clegg, M., Jackson, K. G., & Lovegrove, J. A. (2025) · European Journal of Nutrition · doi:10.1007/s00394-025-03611-2 · Cited by 17 · see citing works

An Overview of Plant-Based Protein Rich Products

Akhtar, S., Ismail, T., Layla, A., Hussain, M., & Qamar, M. (2022) · Springer eBooks · doi:10.1007/978-3-030-91206-2_2 · Cited by 19 · see citing works

Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review

Thomas, E., Panjagari, N. R., Singh, A. K., Sabikhi, L., & Deshwal, G. K. (2022) · Journal of Food Science and Technology · doi:10.1007/s13197-022-05557-3 · Cited by 17 · see citing works

Effects of a 28-day feeding trial of grain-containing versus pulse-based diets on cardiac function, taurine levels and digestibility in domestic dogs

Quilliam, C., Reis, L. G., Ren, Y., Ai, Y., & Weber, L. P. (2023) · PLoS ONE · doi:10.1371/journal.pone.0285381 · Cited by 17 · see citing works

Energy-water-food security nexus in mung bean production in Iran: An LCA approach

González, J. I. A., Nadi, F., & Neira, D. P. (2023) · Ecological Indicators · doi:10.1016/j.ecolind.2023.111442 · Cited by 17 · see citing works

Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties

Ramirez-Gutierrez, C. F., Contreras‐Jiménez, B., & Londoño-Restrepo, S. M. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.131576 · Cited by 17 · see citing works

Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea ( Pisum sativum L.) flour

Fahmi, R., Ryland, D., Sopiwnyk, E., Malcolmson, L., Shariati‐Ievari, S., McElrea, A., Barthet, V. J., Blewett, H., & Aliani, M. (2021) · Journal of Food Science · doi:10.1111/1750-3841.15913 · Cited by 17 · see citing works

Protein accessibility level affects macronutrient digestion kinetics of plant-based shakes

Guevara-Zambrano, J. M., Verkempinck, S. H. E., Muriithi, B., Duijsens, D., Hendrickx, M., Loey, A. M. V., & Grauwet, T. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108428 · Cited by 17 · see citing works

Faba bean and pea protein ingredients: Endogenous lipid accumulation and lipid oxidative state

Koomen, J., Ribourg-Birault, L., Kermarrec, A., Marais, B., Gall, S. L., Boire, A., Meynier, A., & Berton‐Carabin, C. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116884 · Cited by 16 · see citing works

Physicochemical and nutritional properties of starches from nine Canadian‐grown peas compared with six commercial starches

Lu, Z., Lu, Y.-T., Donner, E., Liu, Q., & Bing, D. (2021) · Legume Science · doi:10.1002/leg3.133 · Cited by 15 · see citing works

Pulses

(2012) · Nutrition & Food Science · doi:10.1108/nfs.2012.01742eaa.008

Pulses can help!

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Pulses and Human Nutrition: A Review

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Editorial

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Editorial and News

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