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Benefits of pulse consumption on metabolism and health: A systematic review of randomized controlled trials

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Dianzhi Hou, Qiqian Feng, Jian Tang, Qun Shen & Sumei Zhou. (2023) An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review. Critical Reviews in Food Science and Nutrition 63:14, pages 1960-1982.
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Alejandro Escobedo, Mayra Esquivel-Hurtado, Norma Morales-Hernández, Saraí Citlalic Rodríguez-Reyes, Edgar A. Rivera-León & Luis Mojica. (2023) Low glycemic index common bean snack increased satiety without modifying energy intake in adults with normal weight: randomized crossover trials. International Journal of Food Sciences and Nutrition 74:2, pages 247-256.
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Xinying Suo, Margherita Dall’Asta, Gianluca Giuberti, Michele Minucciani, Zhangcun Wang & Elena Vittadini. (2022) The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta. International Journal of Food Sciences and Nutrition 73:5, pages 600-609.
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Josephine J. Minde, Pavithravani B. Venkataramana & Athanasia O. Matemu. (2021) Dolichos Lablab-an underutilized crop with future potentials for food and nutrition security: a review. Critical Reviews in Food Science and Nutrition 61:13, pages 2249-2261.
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Bálint Balázs, Eszter Kelemen, Tiziana Centofanti, Marta W. Vasconcelos & Pietro P.M. Iannetta. (2021) Integrated policy analysis to identify transformation paths to more sustainable legume-based food and feed value-chains in Europe. Agroecology and Sustainable Food Systems 45:6, pages 931-953.
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Henry J. Thompson, Tymofiy Lutsiv, John N. McGinley, Vanessa K. Fitzgerald & Elizabeth S. Neil. (2023) Consumption of Common Bean Suppresses the Obesogenic Increase in Adipose Depot Mass: Impact of Dose and Biological Sex. Nutrients 15:9, pages 2015.
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