Pulses: an overview

Tannins and Human Health: A Review

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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 972

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 486

Review of the health benefits of peas ( Pisum sativum L.)

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

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

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

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Research on Trace Minerals in the Common Bean

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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

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

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

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 730

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

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 305

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

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

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

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 157

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

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 144

Volatile Compounds in Pulses: A Review

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

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

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

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

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

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 391

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

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

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 75

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

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 60

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

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

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

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

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

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

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 44

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

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

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

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 43

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

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

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

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

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

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 40

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 40

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 41

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

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

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

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

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

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

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

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

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

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

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 36

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

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

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

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

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

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

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 29

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

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

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 27

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

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

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

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

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 23

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

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

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

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

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

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

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

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

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

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

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

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

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 22

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

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

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

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

Challenges and opportunities for the global cultivation and adaption of legumes

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