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Original Articles

Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

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Jingwen Xu, Yanting Shen, Yi Zheng, Gordon Smith, Xiuzhi Susan Sun, Donghai Wang, Yong Zhao, Wei Zhang & Yonghui Li. (2023) Duckweed (Lemnaceae) for potentially nutritious human food: A review. Food Reviews International 39:7, pages 3620-3634.
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Nidia Leticia Ruiz-Zambrano, Esther Pérez-Carrillo, Sergio O. Serna-Saldívar & Viridiana Tejada-Ortigoza. (2023) Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Ángela Bravo-Núñez & Manuel Gómez. (2023) Enrichment of Cakes and Cookies with Pulse Flours. A Review. Food Reviews International 39:5, pages 2895-2913.
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Casiana Blanca J. Villarino, Heart Maryse A. Alikpala, Adrian F. Begonia, Jannelle D. Cruz, Leslie Anne D. Dolot, Doris R. Mayo, Theresa Marie T. Rigor & Elvira S. Tan. (2022) Quality and health dimensions of pulse-based dairy alternatives with chickpeas, lupins and mung beans. Critical Reviews in Food Science and Nutrition 0:0, pages 1-47.
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Malik Adil Nawaz, Melvin Tan, Sofia Øiseth & Roman Buckow. (2022) An Emerging Segment of Functional Legume-Based Beverages: A Review. Food Reviews International 38:5, pages 1064-1102.
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Yadav KC, Ranjit Rajbanshi, Nirat Katuwal, Pramesh Dhungana & Dilip Subba. (2021) Process optimization for yam flour incorporated in expanded extrudates. International Journal of Food Properties 24:1, pages 1252-1264.
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Mariaelena Di Biase, Anna Rita Bavaro, S. Lisa Lonigro, Erica Pontonio, Amalia Conte, Lucia Padalino, Andrea Minisci, Paola Lavermicocca & Francesca Valerio. (2019) Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products. International Journal of Food Sciences and Nutrition 70:6, pages 701-713.
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Ivan M. Savic, Ivana Lj. Nikolic, Ivana M. Savic-Gajic & Tatjana D. Kundakovic. (2019) Modeling and optimization of bioactive compounds from chickpea seeds (Cicer arietinum L). Separation Science and Technology 54:5, pages 837-846.
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Qian Sun, Aiqin Zhang, Zheng Feei Ma, Hongxia Zhang, Fang Li, Yang Yang & Lingming Kong. (2018) Optimal formulation of a product containing black wheat granules. International Journal of Food Properties 21:1, pages 2062-2074.
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Articles from other publishers (124)

Siphephelo M. Phungula, Kerstin Krüger, Robert S. Nofemela & Christopher W. Weldon. (2023) Developmental diet, life stage and thermal acclimation affect thermal tolerance of the fall armyworm, Spodoptera frugiperda . Physiological Entomology 48:4, pages 122-131.
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Jian Wang, Xinyi Zhou, Shilong Ju, Ruiyi Cai, M.S. Roopesh, Daodong Pan & Lihui Du. (2023) Influence of atmospheric pressure plasma jet on the structural, functional and digestive properties of chickpea protein isolate. Food Research International 174, pages 113565.
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B R Vinod, Ram Asrey, Shalini Gaur Rudra, Sumit B. Urhe & Shatakashi Mishra. (2023) Chickpea as a promising ingredient substitute in gluten-free bread making: An overview of technological and nutritional benefits. Food Chemistry Advances 3, pages 100473.
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D. Moussaoui, C. Chaya, C. Badia-Olmos, A. Rizo & A. Tarrega. (2023) Effect of pH and Calcium on the Techno Functional Properties of Different Pulse Flours, Pastes, and Gels. Food and Bioprocess Technology.
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Valeria Castillo-Escandón, Gabriela Ramos-Clamont Montfort, Alma Rosa Islas Rubio, Jolanta E. Marszalek, Rodrigo Subiría-Cueto & Silvia Fernández Michel. (2023) Development of healthy synbiotic corn-based snack: Nutritional composition and effect of agave fructan-alginate coating on survival of Lactobacillus acidophilus. Journal of Cereal Science 114, pages 103777.
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Elizabeth Thomas, Narender Raju Panjagari, Ashish Kumar Singh, Latha Sabikhi & Gaurav Kr Deshwal. (2022) Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review. Journal of Food Science and Technology 60:11, pages 2705-2724.
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Aouatif Benali, Noureddine El Haddad, Somanagouda B. Patil, Aakash Goyal, Kamal Hejjaoui, Adil El Baouchi, Fatima Gaboun, Mouna Taghouti, Mohammed Ouhssine & Shiv Kumar. (2023) Impact of Terminal Heat and Combined Heat-Drought Stress on Plant Growth, Yield, Grain Size, and Nutritional Quality in Chickpea (Cicer arietinum L.). Plants 12:21, pages 3726.
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Rahul Das, Yogesh Kumar, Ravneet Kaur, Shubhra Shekhar & Kamlesh Prasad. (2023) Concentration-dependent rheological characteristics of chickpea (Cicer arietinum L.) flour dispersion in steady and dynamic shear. International Food Research Journal 30:5, pages 1243-1260.
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Alison Nelisa Domínguez-Chávez, L. Eduardo Garcia-Amezquita, Esther Pérez-Carrillo, Sergio R.O. Serna-Saldívar & Jorge Welti-Chanes. (2023) Water adsorption isotherms and phase transitions of spray-dried chickpea beverage. LWT 187, pages 115323.
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Ahmad Nezami, Jafar Nabati, Seyedeh Mahboube Mirmiran, Alireza Hasanfard & Mohammad Mohammadi. (2022) How Does the Freezing Stress in the Seedling Stage Affect the Chickpea’s Morpho-Physiological and Biochemical Attributes?. Gesunde Pflanzen 75:4, pages 1107-1119.
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Ilgin Dogruer, Basak Coban, Filiz Baser, Sukru Gulec & Banu Ozen. (2023) Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours. Foods 12:15, pages 2829.
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Despina Chatziharalambous, Chrysoula Kaloteraki, Panagiota Potsaki, Olga Papagianni, Konstantinos Giannoutsos, Danai I. Koukoumaki, Dimitris Sarris, Konstantinos Gkatzionis & Antonios E. Koutelidakis. (2023) Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours. Oxygen 3:2, pages 256-273.
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Ahmad Nezami, Ali Akbar Mahmoodi, Jafar Nabati, Mohammad Mohammadi & Alireza Hasanfard. (2023) Feasibility study of cultivating desi‐type chickpea genotypes in cold and temperate regions. Legume Science 5:2.
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José Gustavo Marín-Contreras, Esther Angélica Cuellar-Torres, Miriam del Carmen Bañuelos-González, Selene Aguilera-Aguirre & Martina Alejandra Chacón-López. 2023. Potential Health Benefits of Biologically Active Peptides Derived from Underutilized Grains: Recent Advances in their Isolation, Identification, Bioactivity and Molecular Analysis. Potential Health Benefits of Biologically Active Peptides Derived from Underutilized Grains: Recent Advances in their Isolation, Identification, Bioactivity and Molecular Analysis 160 177 .
Ashley Newton & Kaustav Majumder. (2023) Germination and Simulated Gastrointestinal Digestion of Chickpea (Cicer arietinum L.) in Exhibiting In Vitro Antioxidant Activity in Gastrointestinal Epithelial Cells. Antioxidants 12:5, pages 1114.
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Jiwan S. Sidhu, Tasleem Zafar, Abdulwahab Almusallam, Muslim Ali & Amani Al-Othman. (2023) Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics. Arab Gulf Journal of Scientific Research.
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Colin D. Rehm, Shellen R. Goltz, Julia A. Katcher, Liana L. Guarneiri, Mary R. Dicklin & Kevin C. Maki. (2023) Trends and Patterns of Chickpea Consumption among United States Adults: Analyses of National Health and Nutrition Examination Survey Data. The Journal of Nutrition 153:5, pages 1567-1576.
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Mehmet Zahit Yeken, Hakkı Ekrem Soydemir, Hakan Kibar & Vahdettin Çiftçi. (2023) Long-term storage affects on the phenolic, mineral, color and cooking traits of chickpea seed. Journal of Stored Products Research 102, pages 102122.
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Uswah Khalid, Muhammad Qandeel Waheed, Najma Parveen, Mian Abdur Rehman Arif & Anjuman Arif. (2023) Estimation of genetic diversity using seed storage protein (SSP) profiling in wild and cultivated species of Cicer L. Molecular Biology Reports 50:5, pages 4175-4185.
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Janaina S. Medeiros, Marta Nunes da Silva, Susana M. P. Carvalho, Carla S. Santos & Marta W. Vasconcelos. (2023) Low water supply differentially affects the growth, yield and mineral profile of kabuli and desi chickpeas ( Cicer arietinum ) . Annals of Applied Biology.
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Cindy J. Romero Donato, María J. Nichea, Eugenia Cendoya, Vanessa G. L. Zachetti & María L. Ramirez. (2023) Interacting Abiotic Factors Affect Growth and Mycotoxin Production Profiles of Alternaria Section Alternaria Strains on Chickpea-Based Media. Pathogens 12:4, pages 565.
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Joanna Stasiak, Dariusz M. Stasiak & Justyna Libera. (2023) The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology. Applied Sciences 13:7, pages 4122.
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Chongyuan Zhang, Tony Chen, Weidong Chen & Sindhuja Sankaran. (2023) Non-invasive evaluation of Ascochyta blight disease severity in chickpea using field asymmetric ion mobility spectrometry and hyperspectral imaging techniques. Crop Protection 165, pages 106163.
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Rashmi Rekha Boruah, Trishna Konwar, Pranab Kumar Nath, Sumita Acharjee & Bidyut Kumar Sarmah. (2023) Activity of Arabidopsis Rubisco small subunit promoter in various tissues of chickpea. 3 Biotech 13:3.
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Chunyan Wang, Sajid Alavi, Yonghui Li & Hulya Dogan. (2023) The Physical Properties of High‐Quality Proteins Expanded Extrudates Made from Corn Meal, Chickpea Flour, and Yellow Pea Concentrate. Starch - Stärke 75:3-4.
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Srinidhi K. Parthasarathi, Ananda Vardhan Hebbani & Padma Priya Dharmavaram Desai. (2022) Vegetarian ethnic foods of South India: review on the influence of traditional knowledge. Journal of Ethnic Foods 9:1.
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Lavanya. A Lavanya. A & Arivuchudar. R Arivuchudar. R. (2022) Formulation and Quality Evaluation of Cicer arietinum L. Milk Paneer. Biosciences Biotechnology Research Asia 19:3, pages 751-756.
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Adedayo B. Oke & Oon-Doo Baik. (2022) Role of moisture content, temperature, and frequency on dielectric behaviour of red lentil and Kabuli chickpea in relation to radio frequency heating. Applied Food Research 2:1, pages 100046.
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Mengliu Zhao, Wenxin Cui, Xinzhong Hu & Zhen Ma. (2022) Anti-hyperlipidemic and ameliorative effects of chickpea starch and resistant starch in mice with high fat diet induced obesity are associated with their multi-scale structural characteristics. Food & Function 13:9, pages 5135-5152.
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M. Ahangaran, D. A. Afanasev, I. M. Chernukha, N. G. Mashentseva & M. Gharaviri. (2022) Bioactive peptides and antinutrients in chickpea: description and properties (a review). Proceedings on applied botany, genetics and breeding 183:1, pages 214-223.
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Neha Sharma & Valérie Orsat. (2022) Optimization of extraction parameters for preparation of Cicer arietinumn ‐based beverage using Response Surface Methodology . Journal of Food Processing and Preservation 46:4.
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Shreyas Elma Mathew & Devindra Shakappa. (2022) A review of the nutritional and antinutritional constituents of chickpea (. Crop & Pasture Science 73:4, pages 401-414.
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Chunyan Wang, Sajid Alavi, Yonghui Li & Hulya Dogan. (2021) Influence of chickpea flour and yellow pea concentrate additive amount and in‐barrel moisture content on the physiochemical properties of extruded extrudates. Journal of Food Processing and Preservation 46:2.
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Nadia Grasso, Nicola L. Lynch, Elke K. Arendt & James A. O'Mahony. (2021) Chickpea protein ingredients: A review of composition, functionality, and applications. Comprehensive Reviews in Food Science and Food Safety 21:1, pages 435-452.
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Luca Amagliani, Juliana V.C. Silva, Maxime Saffon & Jannika Dombrowski. (2021) On the foaming properties of plant proteins: Current status and future opportunities. Trends in Food Science & Technology 118, pages 261-272.
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Fernanda G. Santos, Camilly Fratelli, Denise G. Muniz & Vanessa D. Capriles. (2021) The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour. International Journal of Gastronomy and Food Science 26, pages 100434.
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Swati Mitharwal, Sachin Kumar & Komal Chauhan. (2021) Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review. Food Bioscience 44, pages 101382.
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Yaa Serwaah Amoah, Satish Kumar Rajasekharan, Ram Reifen & Moshe Shemesh. (2021) Chickpea-Derived Prebiotic Substances Trigger Biofilm Formation by Bacillus subtilis. Nutrients 13:12, pages 4228.
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Xiaoyan Tan, Xinle Tan, Enpeng Li, Yeming Bai, Thoa T.L. Nguyen & Robert G. Gilbert. (2021) Starch molecular fine structure is associated with protein composition in chickpea seed. Carbohydrate Polymers 272, pages 118489.
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Monika Wójcik, Renata Różyło, Regine Schönlechner & Mary Violet Berger. (2021) Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder. Scientific Reports 11:1.
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Mandana Salahvarzi, Maryam Nasr Esfahani, Nasrin Shirzadi, David J. Burritt & Lam‐Son Phan Tran. (2021) Genotype‐ and tissue‐specific physiological and biochemical changes of two chickpea ( Cicer arietinum ) varieties following a rapid dehydration . Physiologia Plantarum 172:3, pages 1822-1834.
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Carolina Estefanía Chávez‐Murillo, Mónica Samantha Aceves‐Flores, Mariana Verástegui‐Quevedo & Julián de la Rosa‐Millán. (2021) sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours . International Journal of Food Science & Technology 56:7, pages 3388-3399.
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Karla A. Acevedo Martinez, Mary M. Yang & Elvira Gonzalez de Mejia. (2021) Technological properties of chickpea ( Cicer arietinum ): Production of snacks and health benefits related to type‐2 diabetes . Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3762-3787.
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Catherin Herrera A. & Elvira Gonzalez de Mejia. (2021) Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits. Journal of Food Science 86:6, pages 2208-2224.
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Anirban Bhar, Akansha Jain & Sampa Das. (2021) Soil pathogen, Fusarium oxysporum induced wilt disease in chickpea: a review on its dynamicity and possible control strategies. Proceedings of the Indian National Science Academy 87:2, pages 260-274.
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Muzi Tangyu, Michel Fritz, Rosa Aragao-Börner, Lijuan Ye, Biljana Bogicevic, Christoph J. Bolten & Christoph Wittmann. (2021) Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour. Microbial Cell Factories 20:1.
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Lamesgen Yegrem. (2021) Nutritional Composition, Antinutritional Factors, and Utilization Trends of Ethiopian Chickpea (Cicer arietinum L.). International Journal of Food Science 2021, pages 1-10.
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N. A. Vus, A. A. Vasylenko, L. N. Kobyzeva, O. V. Besuhla, O. V. Antziferova & S. I. Sylenko. (2021) Оil content in chickpea seeds of the national collection of Ukraine. Proceedings of the National Academy of Sciences of Belarus. Agrarian Series 59:2, pages 198-204.
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Marta Torra, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros & Manuel Gómez. (2021) Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods 10:5, pages 911.
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Saima Jameel, Amjad Hameed & Tariq Mahmud Shah. (2021) Biochemical Profiling for Antioxidant and Therapeutic Potential of Pakistani Chickpea (Cicer arietinum L.) Genetic Resource. Frontiers in Plant Science 12.
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Yolanda Victoria Rajagukguk, Marcellus Arnold & Anna Gramza-Michałowska. (2021) Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women—A Review. Molecules 26:8, pages 2121.
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Tasleem A Zafar, Ahmad R Allafi, Dina Alkandari & Amani Al-Othman. (2020) Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread . Food Science and Technology International 27:3, pages 264-275.
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Nicola Landi, Simona Piccolella, Sara Ragucci, Shadab Faramarzi, Angela Clemente, Stefania Papa, Severina Pacifico & Antimo Di Maro. (2021) Valle Agricola Chickpeas: Nutritional Profile and Metabolomics Traits of a Typical Landrace Legume from Southern Italy. Foods 10:3, pages 583.
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Ravneet Kaur & Kamlesh Prasad. (2021) Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends in Food Science & Technology 109, pages 448-463.
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Sandhya Sharma, Anshika Tyagi, Harsha Srivastava, G. Ramakrishna, Priya Sharma, Amitha Mithra Sevanthi, Amolkumar U. Solanke, Ramavtar Sharma, Nagendra Kumar Singh, Tilak Raj Sharma & Kishor Gaikwad. (2021) Exploring the edible gum (galactomannan) biosynthesis and its regulation during pod developmental stages in clusterbean using comparative transcriptomic approach. Scientific Reports 11:1.
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Vijaya Singh, Yashvir Chauhan, Ram Dalal & Susanne Schmidt. 2021. The Beans and the Peas. The Beans and the Peas 173 215 .
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Isabel Arevalo, Salvador Horacio Guzmán-Maldonado, Sara Meyeth Mata Sanchez & Jorge Alberto Acosta-Gallegos. (2020) Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.). Plant Foods for Human Nutrition 75:4, pages 628-634.
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Maria Carolina Mesquita, Eliana dos Santos Leandro, Ernandes Rodrigues de Alencar & Raquel Braz Assunção Botelho. (2020) Fermentation of chickpea (Cicer arietinum L.) and coconut (Coccus nucifera L.) beverages by Lactobacillus paracasei subsp paracasei LBC 81: The influence of sugar content on growth and stability during storage. LWT 132, pages 109834.
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Fatemah B. Alsalman, Mehmet Tulbek, Michael Nickerson & Hosahalli S. Ramaswamy. (2020) Evaluation of factors affecting aquafaba rheological and thermal properties. LWT 132, pages 109831.
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Sajad Ahmad Sofi, Jagmohan Singh, Khalid Muzaffar, Shabir Ahmad Mir & B. N. Dar. (2020) Effect of germination time on physico-chemical, functional, pasting, rheology and electrophoretic characteristics of chickpea flour. Journal of Food Measurement and Characterization 14:5, pages 2380-2392.
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Małgorzata Zakłos-Szyda, Ilona Gałązka-Czarnecka, Joanna Grzelczyk & Grażyna Budryn. (2020) Cicer arietinum L. Sprouts’ Influence on Mineralization of Saos-2 and Migration of MCF-7 Cells. Molecules 25:19, pages 4490.
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Zaib Un Nisa, Anjuman Arif, Muhammad Qandeel Waheed, Tariq Mahmood Shah, Ayesha Iqbal, Amna Jabbar Siddiqui, Muhammad Iqbal Choudhary, Hesham R. El-Seedi & Syed Ghulam Musharraf. (2020) A comparative metabolomic study on desi and kabuli chickpea (Cicer arietinum L.) genotypes under rainfed and irrigated field conditions. Scientific Reports 10:1.
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Ninghui Cheng & Paul A. Nakata. (2020) Development of a rapid and efficient protoplast isolation and transfection method for Chickpea (Cicer arietinum). MethodsX, pages 101025.
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Afshan Mumtaz Hamdani, Idrees Ahmed Wani & Naseer Ahmad Bhat. (2020) Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya. Food Bioscience 35, pages 100541.
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Juárez-Chairez Milagros Faridy, Cid-Gallegos María Stephanie, Meza-Márquez Ofelia Gabriela & Jiménez-Martínez Cristian. (2020) Biological Activities of Chickpea in Human Health (Cicer arietinum L.). A Review. Plant Foods for Human Nutrition 75:2, pages 142-153.
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Luis M. Real HernandezElvira Gonzalez de Mejia. (2019) Enzymatic Production, Bioactivity, and Bitterness of Chickpea ( Cicer arietinum ) Peptides . Comprehensive Reviews in Food Science and Food Safety 18:6, pages 1913-1946.
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Chang Liu, Yahui Guo, Yuliang Cheng & He Qian. (2019) An investigation on the production and stability of chickpea bean sprout beverage. Journal of Food Processing and Preservation 43:10.
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