Citations (41)
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Luis Martin Sánchez-Magaña, Edith Oliva Cuevas-Rodríguez, Roberto Gutiérrez-Dorado, Ana Edith Ayala-Rodríguez, Angel Valdez-Ortiz, Jorge Milán-Carrillo & Cuauhtémoc Reyes-Moreno. (2014) Solid-state bioconversion of chickpea (Cicer arietinum L.) by Rhizopus oligosporus to improve total phenolic content, antioxidant activity and hypoglycemic functionality. International Journal of Food Sciences and Nutrition 65:5, pages 558-564.
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Articles from other publishers (37)
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Govindan Kothandaraman Mouriya, Mas Mohammed, Alyza A. Azmi, Wan M. Khairul, Thiruventhan Karunakaran, Al-Ashraf Abdullah Amirul, Seeram Ramakrishna, Rameshkumar Santhanam & Sevakumaran Vigneswari. (2023) Green synthesis of Cicer arietinum waste derived silver nanoparticle for antimicrobial and cytotoxicity properties. Biocatalysis and Agricultural Biotechnology 47, pages 102573.
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Bengi Ece Kose, Zeynep Tacer-Caba & Dilara Nilufer-Erdil. (2022) Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability. Plant Foods for Human Nutrition 77:4, pages 584-590.
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Randall Martin, Kaliramesh Siliveru, Jason Watt, Paul Blodgett & Sajid Alavi. (2022) Pilot Scale Roller Milling of Chickpeas into a De-Hulled Coarse Meal and Fine Flour. Processes 10:11, pages 2328.
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Arpan Mukherjee, Saurabh Singh, Anand Kumar Gaurav, Gowardhan Kumar Chouhan, Durgesh Kumar Jaiswal, Arthur Prudêncio de Araujo Pereira, Ajit Kumar Passari, Ahmed M. Abdel-Azeem & Jay Prakash Verma. (2022) Harnessing of phytomicrobiome for developing potential biostimulant consortium for enhancing the productivity of chickpea and soil health under sustainable agriculture. Science of The Total Environment 836, pages 155550.
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Adriano Costa de Camargo, Alina Concepción Alvarez, María Fernanda Arias-Santé, Juan Esteban Oyarzún, Marcelo E. Andia, Sergio Uribe, Paula Núñez Pizarro, Simón M. Bustos, Andrés R. Schwember, Fereidoon Shahidi & Raquel Bridi. (2022) Soluble Free, Esterified and Insoluble-Bound Phenolic Antioxidants from Chickpeas Prevent Cytotoxicity in Human Hepatoma HuH-7 Cells Induced by Peroxyl Radicals. Antioxidants 11:6, pages 1139.
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Augchararat Klongklaew, Kolawole Banwo, Pornpimon Soodsawaeng, Ashish Christopher, Chartchai Khanongnuch, Dipayan Sarkar & Kalidas Shetty. (2022) Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties. NFS Journal 27, pages 36-46.
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Yasmin R. Maghraby, Mohamed A. Farag, Michael G Kontominas, Zeinab T. Shakour & Adham R. Ramadan. (2022) Nanoencapsulated Extract of a Red Seaweed (Rhodophyta) Species as a Promising Source of Natural Antioxidants. ACS Omega 7:8, pages 6539-6548.
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Yolanda Victoria Rajagukguk, Marcellus Arnold, Andrzej Sidor, Bartosz Kulczyński, Anna Brzozowska, Marcin Schmidt & Anna Gramza-Michałowska. (2022) Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum. Foods 11:3, pages 309.
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Liliana Maribel Perez-Perez, José Ángel Huerta-Ocampo, Saúl Ruiz-Cruz, Francisco Javier Cinco-Moroyoqui, Francisco Javier Wong-Corral, Luisa Alondra Rascón-Valenzuela, Miguel Angel Robles-García, Ricardo Iván González-Vega, Ema Carina Rosas-Burgos, María Alba Guadalupe Corella-Madueño & Carmen Lizette Del-Toro-Sánchez. (2021) Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres. Molecules 26:9, pages 2773.
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