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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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David Fonseca Hernández, Luis Mojica, Mark A. Berhow, Korey Brownstein, Eugenia Lugo Cervantes & Elvira Gonzalez de Mejia. (2023) Black and pinto beans (Phaseolus vulgaris L.) unique mexican varieties exhibit antioxidant and anti-inflammatory potential. Food Research International 169, pages 112816.
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Julia María Alatorre-Cruz, Ricardo Carreño-López, Graciela Catalina Alatorre-Cruz, Leslie Janiret Paredes-Esquivel, Yair Olovaldo Santiago-Saenz & Adriana Nieva-Vázquez. (2023) Traditional Mexican Food: Phenolic Content and Public Health Relationship. Foods 12:6, pages 1233.
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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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Azzurra Stefanucci, Giuseppe Scioli, Lorenza Marinaccio, Gokhan Zengin, Marcello Locatelli, Angela Tartaglia, Alice Della Valle, Angelo Cichelli, Ettore Novellino, Stefano Pieretti & Adriano Mollica. (2022) A Comparative Study on Phytochemical Fingerprint of Two Diverse Phaseolus vulgarisvar. Tondino del Tavo and Cannellino Bio Extracts. Antioxidants 11:8, pages 1474.
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