The DOI matches its Crossref record; 41 of the 41 references it cites were found in a registry or an index.
Pulses: an overview
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“In both products, protein synergy between Spirulina and pulse flours can improve lysine content, since the high lysine and folate levels in pulses make them particularly suitable for inclusion in composite flours with cereals [119].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [119]
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Citations
Cites
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
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
Xu, B., & Chang, S. K. C. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.01.045 · Cited by 394
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
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
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
Self-citationHard‐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
Research works printed but not linked: 4
- Hosfield GL, Uebersax MA, Occena LG (2000) Technological and genetic improvements in dry bean quality and utilization. In: Proceedings of the Idaho Bean Workshop, University of Idaho, Moscow, 135–152
- Kinsella JE, Phillips LG (1989) Structure: functional relationship in food proteins, film and foaming behaviour. In: Kinsella JE, Soucie WG (eds) Food proteins. Amer Oil Chem Soc, Urbana
- Sefa-Dedeh S, Stanley DW (1979) The relationship of microstructure of cowpeas to water absorption and dehulling properties. Cereal Chem 56:379–386
- Singh N (2010) Physico-chemical and functional properties of pulse starch. In: Tiwari B, Gowen A, McKenna B (eds) Pulse foods: quality, technology, and nutraceutical application. Elsevier, Amsterdam
Cited by
Sorted by citations
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
Self-citationFlavor 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
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
Youssef, C. E., Bonnarme, P., Fraud, S., Péron, A.-C., Hélinck, S., & Landaud, S. (2020) · Foods · doi:10.3390/foods9030349 · Cited by 166
Metadata
- Authors
- Singh, N.
- Affiliations
- Guru Nanak Dev University (IN)
- Corresponding author
- Singh, Narpinder
- ORCID
- Singh, Narpinder
- Venue
- Journal of Food Science and Technology
- Published
- 2017-02-14
- Volume
- 54
- Issue
- 4
- Pages
- 853-857
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC5336460
- OpenAlex
- W2587854367
- Cited by
- 290
- References
- 41
- Citations by year
- 2026: 20 · 2025: 47 · 2024: 61 · 2023: 42 · 2022: 50 · 2021: 35 · 2020: 11 · 2019: 9 · 2018: 11 · 2017: 4
- FWCI
- 10.77
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Science and Technology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- pulses, Fabaceae
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