Tag: chickpeas
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- A diet containing chickpeas and wheat offers less protection against colon tumors than a casein and wheat diet in dimethylhydrazine-treated rats
- Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates
- Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing
- Bioaccessibility of calcium, iron and zinc from three legume samples
- Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil
- Biological Potential of Sixteen Legumes in China
- Determination of conjugated and free isoflavones in some legumes by LC-MS/MS
- Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)
- Effect of Chickpea Aqueous Extracts, Organic Extracts, and Protein Concentrates on Cell Proliferation
- Effect of Soaking and Cooking on the Saponin Content and Composition of Chickpeas (Cicer arietinum) and Lentils (Lens culinaris)
- Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes
- Ethnopharmacological profile of traditional plants used in Morocco by cancer patients as herbal therapeutics
- In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)
- Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process