Lentil sprouts: a nutraceutical alternative for the elaboration of bread

Phenolic compounds in fruits – an overview

Charles Windson Isidoro Haminiuk, Giselle Maria Maciel, Manuel S. V. Plata‐Oviedo et al. · International Journal of Food Science & Technology · 2012 · 538 citations

Food Chemistry, Nutrition, Polyphenolics +14

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

Martijn Noort, Daan van Haaster, Youna Hémery et al. · Journal of Cereal Science · 2010 · 366 citations

Food Chemistry, Wheat Bran Fractions, Food Structure +7

Effect of germination on legume phenolic compounds and their antioxidant activity

M.L. López-Amorós, T. Hernández, Isabel Estrella · Journal of Food Composition and Analysis · 2005 · 335 citations

Food Chemistry, Antioxidant Activity, Legume Phenolic Compounds +4

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

Yakoub Ladjal-Ettoumi, Hafid Boudries, Mohamed Chibane et al. · Food Biophysics · 2015 · 281 citations

Food Chemistry, Physicochemical Characterization, Engineering +7

In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

Hyun‐Jung Chung, Qiang Liu, R. Hoover et al. · Food Chemistry · 2008 · 222 citations

Nutrition, In Vitro Fermentation, Food Analysis +6