Tag: lentils
Foods
Studies
- 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
- Antioxidant Activity of a Red Lentil Extract and Its Fractions
- Bioaccessibility of calcium, iron and zinc from three legume samples
- Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil
- Determination of conjugated and free isoflavones in some legumes by LC-MS/MS
- Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer
- Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris)
- 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
- Environmental influences on isoflavones and saponins in soybeans and their role in colon cancer
- Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)
- 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 Substance Characterization and Chemical and Cell-Based Antioxidant Activities of 11 Lentils Grown in the Northern United States