S.P. Bishnoi

Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum)

S.P. Bishnoi, Neelam Khetarpaul, Rajesh Yadav · Plant Foods for Human Nutrition · 1994 · 92 citations

Food Chemistry, Agricultural Chemistry, Domestic Processing +4

Chemical analysis and physico-chemical properties of chickpea and lentil cultivars

Sudesh Jood, S.P. Bishnoi, Anshu Sharma · Food / Nahrung · 1998 · 69 citations

Food Chemistry, Nutrition, Agricultural Chemistry +13

Changes in phytates and HCl extractability of calcium, phosphorus, and iron of soaked, dehulled, cooked, and sprouted pigeon pea cultivar (UPAS-120)

A. Duhan, Neelam Khetarpaul, S.P. Bishnoi · Plant Foods for Human Nutrition · 2002 · 47 citations

Food Chemistry, Agricultural Chemistry, Nutrient Bioavailability +6

HCl-extractability of minerals from ricebean and fababean: influence of domestic processing methods

K. Saharan, Neelam Khetarpaul, S.P. Bishnoi · Innovative Food Science & Emerging Technologies · 2001 · 41 citations

Food Chemistry, Domestic Processing Methods, Chemical Engineering +8

EFFECT OF PROCESSING ON NUTRITIONAL AND ANTINUTRITIONAL FACTORS OF MOONGBEAN CULTIVARS

Sudesh Jood, S.P. Bishnoi, Salil Sehgal · Journal of Food Biochemistry · 1998 · 31 citations

Nutrition, Engineering, Botany +16