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| Spatial variation of N₂-fixation in field pea (Pisum sativum L.) at the field scale determined by the ¹⁵N natural abundance method | | Plant and soil |
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| Drying of yellow pea starch on inert carriers: Drying kinetics, moisture diffusivity, and product quality | | Journal of food engineering |
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| A multi-stage combined heat pump and microwave vacuum drying of green peas | | Journal of food engineering |
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| Vertical distribution profiles and temporal growth patterns of roots in selected oilseeds, pulses and spring wheat | | Crop and pasture science |
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| Experimental and parametric study on drying of green peas in spouted bed | | International journal of food science and technology |
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| pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins | | Food hydrocolloids |
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| Identification of Genes Involved in Resistance to Didymella pinodes in Pea by deepSuperSAGE Transcriptome Profiling | | Plant molecular biology reporter |
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| Investigation of astringency of extracts obtained from selected tannins-rich legume seeds | | Food quality and preference |
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| Vitamin retention in extruded food products | | Journal of food composition and analysis |
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| Bitterness of saponins and their content in dry peas | | Journal of the science of food and agriculture |
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| Physical properties of pea (Pisum sativum) seed | | Journal of food engineering |
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| Optimization of extraction methods for determination of the raffinose family oligosaccharides in leguminous vine peas (Pisum sativum L.) and effects of blanching | | Journal of food composition and analysis |
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| Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars | | Food chemistry |
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| Folate contents of legumes determined by optimized enzyme treatment and stable isotope dilution assays | | Journal of food composition and analysis |
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| Fracture toughness of pea: Weibull analysis | | Journal of food engineering |
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| In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars | | Food chemistry |
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| Year rather than farming system influences protein utilization and energy value of vegetables when measured in a rat model | | Nutrition research |
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