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

Development and characterisation of barley‐based non‐conventional pasta supplemented with chickpea flour

Singh, G., Singh, B., Singh, A., Kumar, V., & Surasani, V. K. R. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16553 · Cited by 15

Exploring the chemical profiling and insecticidal properties of essential oils from fresh and discarded lemon peels, Citrus limon against pulse beetle

Gupta, H., Singh, P. P., & Reddy, S. G. E. (2024) · International Biodeterioration & Biodegradation · doi:10.1016/j.ibiod.2024.105924 · Cited by 16

Biochemical and Molecular Characterization of Lactic Acid Bacteria (LAB) Isolated from Fermented Pulses

Dhameliya, H. A., Mesara, S. N., Mali, H., Shah, C., & Subramanian, R. B. (2020) · Iranian Journal of Science and Technology Transactions A Science · doi:10.1007/s40995-020-00934-z · Cited by 15

Incidence of Canine Dilated Cardiomyopathy Diagnosed at Referral Institutes and Grain-Free Pet Food Store Sales: A Retrospective Survey

Quest, B. W., Leach, S. B., Garimella, S., Konie, A., & Clark, S. D. (2022) · Frontiers in Animal Science · doi:10.3389/fanim.2022.846227 · Cited by 15

Pulse By‐products

Luzardo‐Ocampo, I., Cuéllar-Núñez, M. L., Oomah, B. D., & Loarca-Piña, G. F. (2019) · doi:10.1002/9781119534167.ch3 · Cited by 15

Fermented Pulses for the Future: Microbial Strategies Enhancing Nutritional Quality, Functionality, and Health Potential

Van de Velde, F., Cian, R. E., Garzón, A. G., Albarracín, M., & Drago, S. R. (2025) · Fermentation · doi:10.3390/fermentation12010018 · Cited by 14

Australian Cool-Season Pulse Seed-Borne Virus Research: 1. Alfalfa and Cucumber Mosaic Viruses and Less Important Viruses

Jones, R. A., & Congdon, B. S. (2024) · Viruses · doi:10.3390/v16010144 · Cited by 14

Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing

Shi, D., Stone, A. K., Marinangeli, C. P. F., Carlin, J., & Nickerson, M. T. (2024) · Cereal Chemistry · doi:10.1002/cche.10830 · Cited by 14

Effects of Soaking on the Functional Properties of Yellow‐Eyed Bean Flour and the Acceptability of Chocolate Brownies

English, M. M., Viana, L., & McSweeney, M. B. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14485 · Cited by 14

Non-destructive identification of physical damage in mung bean (Vigna radiata L.) seeds by X-ray image analysis

Machado, T. P. M., de Medeiros, A. D., Pinheiro, D. T., da Silva, L. J., & Dias, D. C. F. D. S. (2020) · Bioscience Journal · doi:10.14393/bj-v36n3a2020-47783 · Cited by 14

Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas

Ruiz-Zambrano, N. L., Pérez-Carrillo, E., Serna-Saldívar, S. O., & Tejada-Ortigoza, V. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2237577 · Cited by 16

Pulses Protein Concentrates and Isolates as Stand-Alone Plant-Based Egg Replacers: An Explorative Study of Their Functional Properties and Technological Effect in Pancakes

Bianchi, F., & Simonato, B. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-03810-z · Cited by 13

Advancements in Pulse Starches: Exploring Non-Thermal Modification Methods

Mhaske, P., Farahnaky, A., & Majzoobi, M. (2024) · Foods · doi:10.3390/foods13162493 · Cited by 13

Bambara groundnut (Vigna subterranea (L.) Verdc.)

Mateva, K. I., Tan, X., Halimi, R. A., Chai, H. H., Makonya, G. M., Gao, X., Shayanowako, A. I. T., Ho, W. K., Tanzi, A. S., Farrant, J. M., et al. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-90537-4.00021-1 · Cited by 13

What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?

Wanniarachchi, P. C., Shea, G., Mocerino, M., Bennett, S. J., Bhattarai, R. R., & Coorey, R. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70265 · Cited by 12

Determination of standardized ileal digestibility of crude protein and amino acids and digestible indispensable amino acid score of faba beans, lentils, and yellow peas fed to growing pigs

Cargo-Froom, C. L., Tansil, F., Columbus, D. A., Marinangeli, C. P. F., Kiarie, E. G., & Shoveller, A. K. K. (2023) · Canadian Journal of Animal Science · doi:10.1139/cjas-2023-0022 · Cited by 12

Mineral nutrient elements and their bioaccessibility in hulled organic and conventional lentils (Lens culinaris) sold in the UK

Mauer, V., Smalley, A., & Menon, M. (2024) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2024.106372 · Cited by 12

Clinical Findings in Healthy Dogs Fed With Diets Characterized by Different Carbohydrates Sources

Gizzarelli, M., Calabrò, S., Vastolo, A., Molinaro, G., Balestrino, I., & Cutrignelli, M. I. (2021) · Frontiers in Veterinary Science · doi:10.3389/fvets.2021.667318 · Cited by 12

Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals

Baggio, A., Federici, E., Gentilucci, V., Folloni, S., Dall’Asta, M., Bernini, V., Pellegrini, N., & Vittadini, E. (2022) · Journal of Functional Foods · doi:10.1016/j.jff.2022.105364 · Cited by 12

Role of Residence Area on Diet Diversity and Micronutrient Intake Adequacy in Urban and Rural Costa Rican Adolescents

Monge‐Rojas, R., Vargas-Quesada, R., & Gómez, G. (2022) · Nutrients · doi:10.3390/nu14235093 · Cited by 12

Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties

Najib, T., Heydari, M. M., Tu, K., Vu, M., & Meda, V. (2023) · Food Chemistry Advances · doi:10.1016/j.focha.2023.100475 · Cited by 12

Effects of hydrogen peroxide, modified atmosphere and their combination on quality of minimally processed cluster beans

Waghmare, R., & Annapure, U. S. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2827-x · Cited by 12

To what extent can agriculture be reshaped to address healthy and sustainable diets by boosting pulse production locally?

Ricciardi, L., D’Odorico, P., Chiarelli, D. D., & Rulli, M. C. (2023) · Global Food Security · doi:10.1016/j.gfs.2023.100734 · Cited by 11

Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence

Ramos, L. C. D. S., dos Santos, J., Batista, L. F., Rodrigues, J. M. M. D. O., Simiqueli, A. A., Pires, A. C. D. S., Minim, V. P. R., Minim, L. A., & Vidigal, M. C. T. R. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114809 · Cited by 11

Contribution of ultra-processed food and animal-plant protein intake ratio to the environmental impact of Belgian diets

Dénos, C., Vandevijvere, S., Boone, L., Cooreman-Algoed, M., Bauw, M. D., Achten, W., & Dewulf, J. P. (2024) · Sustainable Production and Consumption · doi:10.1016/j.spc.2024.10.008 · Cited by 13

Strategies to overcome nutritional and technological limitations of pulse proteins

Aghababaei, F., Mcclements, D., & Hadidi, M. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100624 · Cited by 11

The effects of grinding and pelleting on nutrient composition of Canadian pulses

Cargo-Froom, C. L., Newkirk, R. W., Marinangeli, C. P. F., Shoveller, A. K. K., Ai, Y., Kiarie, E. G., & Columbus, D. A. (2022) · Canadian Journal of Animal Science · doi:10.1139/cjas-2021-0111 · Cited by 11

Breeding for plant‐based proteins in pulse and legume crops: Perspectives, challenges and opportunities

Cordoba, H. A., Sadohara, R., Gali, K. K., Zhou, J., Hart, J. J., Alexandre, A. C. S., Cichy, K. A., Wilker, J., Dohle, S., Mukankusi, C. M., et al. (2025) · Crop Science · doi:10.1002/csc2.70137 · Cited by 12

Is CRISPR/Cas9-based multi-trait enhancement of wheat forthcoming?

Haber, Z., Sharma, D., Selvaraj, K. S. V., & Sade, N. (2024) · Plant Science · doi:10.1016/j.plantsci.2024.112021 · Cited by 10

Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives

Ashraf, Z. U., Gani, A., Shah, A. S., & Gani, A. (2024) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.3c00657 · Cited by 10

Solid-state fermentation of green lentils by Lactiplantibacillus plantarum leads to formation of distinct peptides that are absorbable and enhances DPP-IV inhibitory activity in an intestinal Caco-2 cell model

Stefano, E. D., Hüttmann, N., Dekker, P. M., Tomassen, M. M. M., Oliviero, T., Fogliano, V., & Udenigwe, C. C. (2024) · Food & Function · doi:10.1039/d4fo03326d · Cited by 10

Vibro-Acoustic Signatures of Various Insects in Stored Products

Kadyrov, D., Sutin, A. M., Sedunov, N., Sedunov, A., & Salloum, H. (2024) · Sensors · doi:10.3390/s24206736 · Cited by 10

Feasibility of pulse protein in the formulation of dairy alternatives: a review of nutri-functional attributes, applications, processing, and sustainability impact

Verma, D., Vashisht, P., Singh, L., Saini, G. S., Gill, A., Rathnakumar, K., Bihola, A., Kaur, J., Dwivedi, A., & Bandla, S. (2025) · Nutrire · doi:10.1186/s41110-025-00315-9 · Cited by 11

Reduction of phenolics in faba bean meal using recombinantly produced and purified Bacillus ligniniphilus catechol 2,3-dioxygenase

Murphy, R. M., Stanczyk, J. C., Huang, F., Loewen, M. E., Yang, T. C., & Loewen, M. C. (2023) · Bioresources and Bioprocessing · doi:10.1186/s40643-023-00633-8 · Cited by 10

Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach

Rico, D., Cano, A. B., Alvarez, S. A., Briones, G. R., & Martín‐Diana, A. B. (2023) · Foods · doi:10.3390/foods12173208 · Cited by 8

Pulse Proteins and Their Hydrolysates: A Comprehensive Review of Their Beneficial Effects on Metabolic Syndrome and the Gut Microbiome

Hong, L., Fan, L., Wu, J., Yang, J., Hou, D., Yao, Y., & Zhou, S. (2024) · Nutrients · doi:10.3390/nu16121845 · Cited by 10

Dry Bean: A Protein-Rich Superfood With Carbohydrate Characteristics That Can Close the Dietary Fiber Gap

Brick, M. A., Kleintop, A. E., Echeverria, D., Kammlade, S., Brick, L. A. D., Osorno, J. M., McClean, P. E., & Thompson, H. J. (2022) · Frontiers in Plant Science · doi:10.3389/fpls.2022.914412 · Cited by 9

A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips

Makhloufi, L., & Yamani, M. I. (2024) · International Journal of Food Science · doi:10.1155/2024/2875348 · Cited by 9

Preparation of horsegram protein concentrate with improved protein quality, in vitro digestibility and available lysine

Lalitha, N., & Singh, S. A. (2020) · Journal of Food Science and Technology · doi:10.1007/s13197-020-04292-x · Cited by 10

Nutraceutical Legumes: A Brief Review on the Nutritional and Medicinal Values of Legumes

Vijayakumar, V., & Haridas, M. (2021) · Sustainable agriculture reviews · doi:10.1007/978-3-030-68828-8_1 · Cited by 9

Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow’s Milk Blends during Refrigerated Storage

Kurbanova, I. M., Laučienė, L., Kondrotienė, K., Zakarienė, G., Radenkovs, V., Kiseliovienė, S., Šalaševičienė, A., Vasiliauskaitė, A., Malakauskas, M., Musulmanova, M., et al. (2024) · Microorganisms · doi:10.3390/microorganisms12091832 · Cited by 8

Blending of common bean-based flours with different microstructures to steer their thickening potential in high-moisture viscous model systems

Mikhalski, M., Audenhove, J. V., Maes, J., Staes, E., Grauwet, T., & Loey, A. M. V. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.111005 · Cited by 8

Phytochemical Contents and Bioactive Compounds in Widely Consumed Cereals, Legumes, and Vegetables in Abruzzo Region, Italy: A Critical Review

Gentile, G., Marinaccio, L., Mollica, A., & Stefanucci, A. (2025) · Food Safety and Health · doi:10.1002/fsh3.70019 · Cited by 8

Plant proteins for human consumption – from local to global opportunities and challenges in a full value chain context

Johansson, E., Carlsson, G., Grimberg, Å., Newson, W. R., Prade, T., Spendrup, S., & Svensson, S.-E. (2025) · Cleaner and Responsible Consumption · doi:10.1016/j.clrc.2025.100319 · Cited by 10

Contribution of school meals to the recommended nutrient and energy intake of children enrolled in the National Homegrown School Feeding Program in Zaria, Nigeria

Zailani, H., Owolabi, O. A., & Sallau, A. B. (2023) · Archives de Pédiatrie · doi:10.1016/j.arcped.2023.07.004 · Cited by 8

Flavor challenges in designing plant-based meat analogs: an overview

Variyar, P. S., & Mishra, B. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-21846-0.00009-5 · Cited by 9

Comparative Study of Nutritional and Phytochemical Attributes of Andrographis paniculata, Bryophyllum pinnatum and Clitoria ternatea for Nutraceutical Applications

Sharma, K., & Chauhan, E. S. (2018) · Current Nutrition & Food Science · doi:10.2174/1573401314666181024144113 · Cited by 8

A Traditional Costa Rican Adolescents' Diet Score Is a Valid Tool to Capture Diet Quality and Identify Sociodemographic Groups With Suboptimal Diet

Monge‐Rojas, R., O’Neill, H. J., Lee-Bravatti, M., & Mattei, J. (2021) · Frontiers in Public Health · doi:10.3389/fpubh.2021.708956 · Cited by 10

Physical and Physiological Characteristics and Market Classes of Common Beans

Uebersax, M. A., Urrea, C. A., & Siddiq, M. (2021) · doi:10.1002/9781119776802.ch3 · Cited by 8

Effect of mealworm component and extrusion temperature on fibrous structure formation and physicochemical properties of meat analog extrudates

Chao, C., Lee, J. H., Kim, H., Kim, I. W., Park, H. J., & Lee, S. H. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144206 · Cited by 7

Evaluation of aflatoxin contamination in protein-rich pulses using a GFP-expressing Aspergillus flavus strain

Branstad-Spates, E. H., Sickler, C. M., Lebar, M. D., Carter‐Wientjes, C. H., & Rajasekaran, K. (2025) · Frontiers in Microbiology · doi:10.3389/fmicb.2025.1587035 · Cited by 9

Interdisciplinary approaches to enhance sensory properties and consumer acceptance in pulse crops

Senarathne, C., & Thavarajah, D. (2025) · Plants People Planet · doi:10.1002/ppp3.70048 · Cited by 7

Effect of Different Treatments on Nutritional Value of Lima Bean (Phaseolus lunatus) and Its Utilization in Biscuit Manufacture

El-Gohery, S. S. (2021) · Food and Nutrition Sciences · doi:10.4236/fns.2021.124029 · Cited by 7

A Landscape of Micronutrient Dietary Intake by 15- to 65-Years-Old Urban Population in 8 Latin American Countries: Results From the Latin American Study of Health and Nutrition

Monge‐Rojas, R., Vargas-Quesada, R., Previdelli, Á. N., Kovalskys, I., Herrera‐Cuenca, M., Cortés, L. Y., García, M. C. Y., Liria-Domínguez, M. R., Rigotti, A., Fisberg, R. M., et al. (2023) · Food and Nutrition Bulletin · doi:10.1177/03795721231215267 · Cited by 8

Exploring Differences in Dietary Diversity and Micronutrient Adequacy between Costa Rican and Mexican Adolescents

Monge‐Rojas, R., Vargas-Quesada, R., Marrón-Ponce, J. A., Sánchez-Pimienta, T. G., Batis, C., & Rodríguez‐Ramírez, S. (2024) · Children · doi:10.3390/children11010064 · Cited by 7

Amino acid and fatty acid profiles of perennial Baki™ bean

Craine, E. B., Barriball, S., Şakiroğlu, M., Peters, T. E., & Schlautman, B. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1292628 · Cited by 7

Desert legumes as sustainable sources of proteins and bioactive peptides: Technological insights into functional food development from underutilized plants

Chauhan, S., Joshi, T., Adhikari, U., Sinha, A., Deepa, P. R., & Sharma, P. K. (2024) · Food and Humanity · doi:10.1016/j.foohum.2024.100295 · Cited by 8

Studies on Physicochemical Properties of Rice Bean (Vigna umbellata) Starch: An Underutilized Legume

Munjal, S. D., Dhankhar, J., Sharma, A. J., & Guleria, P. (2024) · Current Research in Nutrition and Food Science Journal · doi:10.12944/crnfsj.12.1.33 · Cited by 7

The effect of heat treatment and high‐pressure homogenization on the dispersibility and interfacial behavior of faba bean protein isolate and concentrate

Coker, O. J., Shand, P. J., & Ghosh, S. (2024) · Sustainable Food Proteins · doi:10.1002/sfp2.1035 · Cited by 7

High‐throughput phenotyping platforms for pulse crop biofortification

Madurapperumage, A., Naser, M. Z., Boatwright, J. L., Bridges, W. C., Vandemark, G. J., & Thavarajah, D. (2024) · Plants People Planet · doi:10.1002/ppp3.10568 · Cited by 7

Microstructure and distribution of oil, protein, and starch in different compartments of canaryseed (Phalaris canariensis L.)

Perera, S. P., Hucl, P., L’Hocine, L., & Nickerson, M. T. (2020) · Cereal Chemistry · doi:10.1002/cche.10381 · Cited by 8

Recent strategies for pulse biofortification to combat malnutrition

Shukla, U. N., Mishra, M. L., Meena, R. S., Kumar, S., Sheoran, S., Bedwal, S., Jangir, C. K., Khan, N. A., & Sheoran, S. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85797-0.00023-9 · Cited by 8

Antioxidant and Anti-Inflammatory Capacities of Three Dry Bean Varieties after Cooking and In Vitro Gastrointestinal Digestion

Upadhyaya, B., Moreau, R. F., & Majumder, K. (2024) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c02215 · Cited by 6

Physical and nutritional properties of sixteen varieties of bean seeds (Phaseolus vulgaris L.) grown in Cameroon

Lenora, S. E., Dibanda, R. F., Flore, D. T. N. E., Flavie, M. K. C., Alix, M. N., & Bernard, T. (2025) · Discover Food · doi:10.1007/s44187-025-00459-7 · Cited by 6

Bioactive Compounds in Fermented Chickpeas and Common Beans

Hernandez, D. F., Cervantes, E. D. C. L., & Mojica, L. (2022) · ACS symposium series · doi:10.1021/bk-2022-1406.ch008 · Cited by 6

Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans

Zhu, L., Chen, D., Hendrickx, M., & Kyomugasho, C. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113524 · Cited by 6

Amino Acid Profile and Bioavailability of Plant-Based Protein-Rich Products

Hernández‐Álvarez, A. J., Nosworthy, M. G., & Mondor, M. (2022) · Springer eBooks · doi:10.1007/978-3-030-91206-2_12 · Cited by 6

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

Bento, J. A. C., Ferreira, K. C., Bassinello, P. Z., & Oomah, B. D. (2021) · Italian Journal of Food Science · doi:10.15586/ijfs.v33i4.2025 · Cited by 6

Bean Consumption during Childhood Is Associated with Improved Nutritional Outcomes in the First Two Years of Life

Choudhary, D., Rideout, T. C., Millen, A. E., & Wen, X. (2024) · Nutrients · doi:10.3390/nu16081120 · Cited by 5

Nutritional Characterization and Metabolic Profiling of Bioactive Compounds in Cajanus scarabaeoides Seeds Using GC-MS and LC-MS Analysis

Rokkam, R., Pinipay, F., Killo, J. T., SATYANARAYANA, B., & Tamanam, R. R. (2025) · Plant Foods for Human Nutrition · doi:10.1007/s11130-025-01362-3 · Cited by 5

Structural and compositional variations in the intact pulse cotyledon cells determine the in vitro digestion kinetics of starch

Junejo, S. A., Luo, J., Ding, L., Fu, X., Ratanasumawong, S., Huang, Q., & Zhang, B. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.124607 · Cited by 5

Enhancing the nutritional profile of refined wheat bread with cereal and pulse flours: assessment of phytate content and mineral bioaccessibility

Öğünç, Y. T., Üstün‐Aytekin, Ö., & Rakıcıoğlu, N. (2026) · European Food Research and Technology · doi:10.1007/s00217-025-04930-8 · Cited by 6

Development of Selection Indices for Improvement of Seed Yield and Lipid Composition in Bambara Groundnut (Vigna subterranea (L.) Verdc.)

Halimi, R. A., Raymond, C. A., Barkla, B. J., Mayes, S., & King, G. J. W. (2021) · Foods · doi:10.3390/foods11010086 · Cited by 5

Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact

Verma, D., Vashisht, P., Pahariya, P., Poku, F. A., Kohli, P., Sharma, A., Tapia, M. A., & Choudhary, R. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2373383 · Cited by 6

Efficacy of Arbuscular Mycorrhizal Fungi and Bacterial Inoculants in Enhancing Yield of Phaseolus mungo L. and Vigna radiata (L.) R. Wilczek under Central Indian Conditions

Shukla, A., Kumar, A., V, Prasad, R., Kumar, N., Dhyani, S. K., Chaturvedi, O. P., & Arunachalam, A. (2022) · Journal of soil science and plant nutrition · doi:10.1007/s42729-021-00754-z · Cited by 5

Advancing Global Pulse Protein Production: Harnessing Emerging Technologies for Sustainable Cultivation and Fractionation of High‐Protein Pulse Crops

Buenavista, R. M., Chakraborty, S., & Siliveru, K. (2025) · Sustainable Food Proteins · doi:10.1002/sfp2.70023 · Cited by 4

Volatile organic compounds in pea plants: a comprehensive review

Avesani, S., Castiello, U., Ravazzolo, L., & Bonato, B. (2025) · Frontiers in Plant Science · doi:10.3389/fpls.2025.1591829 · Cited by 4

Exploring wheat and pulse protein fractionation: techniques and applications in sustainable food systems

Jain, I., Kumar, A., Kaler, R. S. S., & Singh, N. (2026) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.70452 · Cited by 4

Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum ( Sorghum bicolor L. Moench) and a sprouted legume ( Phaseolus lunatus L.)

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