Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

Priyatharini Ambigaipalan, R. Hoover, Elizabeth Donner, +5

Food Research International

Food ChemistryFood PhysicGlycobiologyPinto Bean StarchesGranule Organization +3

Barley Grain Constituents, Starch Composition, and Structure Affect Starch in Vitro Enzymatic Hydrolysis

Eric Asare, Sarita Jaiswal, Jason Maley, +4

Journal of Agricultural and Food Chemistry

Evidence based herbal drug standardization approach in coping with challenges of holistic management of diabetes: a dreadful lifestyle disorder of 21st century

Raman Chawla, Pallavi Thakur, Ayush Chowdhry, +8

Journal of Diabetes & Metabolic Disorders

Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase

V. Varatharajan, R. Hoover, Jihong Li, +7

Food Research International

Food ChemistryBiochemistryFood PhysicStructural ChangesFood Biophysics +6

Composition, morphology, molecular structure, and physicochemical properties of starches from newly released chickpea (Cicer arietinum L.) cultivars grown in Canada

T. Hughes, R. Hoover, Q. Liu, +3

Food Research International

Food ChemistryAgricultural ChemistryPhysicochemical PropertiesPolysaccharideFood Processing +1

A reliable and rapid method for soluble sugars and RFO analysis in chickpea using HPAEC–PAD and its comparison with HPLC–RI

Manu P. Gangola, Sarita Jaiswal, Yogendra Khedikar, +1

Food Chemistry

Food ChemistryEngineeringBiochemistryFood AnalysisBioanalysis +9

Galactinol synthase enzyme activity influences raffinose family oligosaccharides (RFO) accumulation in developing chickpea (Cicer arietinum L.) seeds

Manu P. Gangola, Sarita Jaiswal, Udhaya Kannan, +3

Phytochemistry

BiosynthesisEngineeringBiochemistryFamily OligosaccharidesGlycobiology +5

Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration

Bharathi Raja Ramadoss, Manu P. Gangola, Somanath Agasimani, +4

Journal of Food Science and Technology

EngineeringIn Vitro FermentationBiochemistryGlycobiologyBiotechnology +9

Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility

Manu P. Gangola, Bharathi Raja Ramadoss, Sarita Jaiswal, +8

Food Chemistry

NutritionFood CompositionIn Vitro FermentationFaba Bean MealProtein Fortification +2

Medical radiation countermeasures for nuclear and radiological emergencies: Current status and future perspectives

Rajesh Arora, Raman Chawla, Rohit Marwah, +5

Journal of Pharmacy And Bioallied Sciences

Future PerspectivesIncident SiteEngineeringMedical Radiation CountermeasuresRadiation Effect +21