3.8 Review

Unraveling the Consequences of the COVID-19 Pandemic on Out-of-hospital Cardiac Arrest: A Systematic Review and Meta-analysis

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Evaluation of antioxidant and antimicrobial properties of dark red kidney bean (Phaseolus vulgaris) protein hydrolysates

Mukta Roy et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)

Article Food Science & Technology

Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams

Josipa Vukoja et al.

FOODS (2019)

Article Biochemistry & Molecular Biology

Evaluation of enzyme and microwave-assisted conditions on extraction of anthocyanins and total phenolics from black soybean (Glycine max L.) seed coat

Manoj Kumar et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Review Food Science & Technology

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Hamid Khazaei et al.

FOODS (2019)

Review Food Science & Technology

Nutritional and health benefits of legumes and their distinctive genomic properties

Ozgur Cakir et al.

FOOD SCIENCE AND TECHNOLOGY (2019)

Article Green & Sustainable Science & Technology

Peer-Reviewed Literature on Grain Legume Species in the WoS (1980-2018): A Comparative Analysis of Soybean and Pulses

Marie-Benoit Magrini et al.

SUSTAINABILITY (2019)

Article Food Science & Technology

Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon

Barinderjit Singh et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Article Agricultural Engineering

Phenolic profile, antioxidant and anti-inflammatory potential of herb and root extracts of seven selected legumes

Filip Sibul et al.

INDUSTRIAL CROPS AND PRODUCTS (2016)

Article Biochemistry & Molecular Biology

Diets enriched with cranberry beans alter the microbiota and mitigate colitis severity and associated inflammation

Jennifer M. Monk et al.

JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2016)

Article Food Science & Technology

Ultrasound and microwave assisted extraction of diosgenin from fenugreek seed and fenugreek-supplemented cookies

Sajad Ahmad Wani et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2016)

Article Integrative & Complementary Medicine

A possible anti-inflammatory mechanism of ethyl acetate extracts of Teucrium stocksianum Bioss

Syed Muhammad Mukarram Shah

BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2015)

Article Chemistry, Applied

Fermentation enhances the content of bioactive compounds in kidney bean extracts

Rocio I. Limon et al.

FOOD CHEMISTRY (2015)

Review Food Science & Technology

The health benefits of sweet lupin seed flours and isolated proteins

Anna Arnoldi et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

Proceedings Paper Chemistry, Applied

Ultrasonic approach in Clitoria ternatea (butterfly pea) extraction in water and extract sterilization by ultrafiltration for eye drop active ingredient

Bea Anthika et al.

INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2015 (2015)

Article Chemistry, Applied

In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans

Ana Garcia-Lafuente et al.

FOOD CHEMISTRY (2014)

Article Biotechnology & Applied Microbiology

Antifungal and Antiproliferative Protein from Cicer arietinum: A Bioactive Compound against Emerging Pathogens

Suresh Kumar et al.

BIOMED RESEARCH INTERNATIONAL (2014)

Article Agriculture, Multidisciplinary

Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut

Tanaji G. Kudre et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Review Integrative & Complementary Medicine

Melilotus: Contribution to wound healing in the diabetic foot

Stamatia Chorepsima et al.

JOURNAL OF HERBAL MEDICINE (2013)

Review Medicine, General & Internal

Role of lentils (Lens culinaris L.) in human health and nutrition: a review

Mo'ez Al-Islam Ezzat Faris et al.

MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM (2013)

Article Agriculture, Multidisciplinary

Contents of D-chiro-Inositol, Vitexin, and Isovitexin in Various Varieties of Mung Bean and Its Products

Yao Yang et al.

AGRICULTURAL SCIENCES IN CHINA (2011)

Article Food Science & Technology

Antioxidant and antimicrobial activity of legume hulls

Sweetie R. Kanatt et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Biochemistry & Molecular Biology

Biological Potential of Sixteen Legumes in China

Yang Yao et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2011)

Article Nutrition & Dietetics

Perceptions of flatulence from bean consumption among adults in 3 feeding studies

Donna M. Winham et al.

NUTRITION JOURNAL (2011)

Article Chemistry, Applied

Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins

Tameshia S. Ballard et al.

FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Evaluation of Phenolic Profile and Antioxidant Properties of Pardina Lentil As Affected by Industrial Dehydration

Yolanda Aguilera et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Antioxidant and Anti-inflammatory Activities of Bean (Phaseolus vulgaris L.) Hulls

B. Dave Oomah et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Food Science & Technology

Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars

Yang Yao et al.

JOURNAL OF FOOD SCIENCE (2010)

Review Biochemistry & Molecular Biology

Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties

Jin Dai et al.

MOLECULES (2010)

Review Nutrition & Dietetics

Pulse Consumption, Satiety, and Weight Management

Megan A. McCrory et al.

ADVANCES IN NUTRITION (2010)

Editorial Material Nutrition & Dietetics

Consumption of Dry Beans, Peas, and Lentils Could Improve Diet Quality in the US Population

Diane C. Mitchell et al.

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2009)

Article Chemistry, Medicinal

Antidiabetes and antihypertension potential of commonly consumed carbohydrate sweeteners using in vitro models

Lena Galvez Ranilla et al.

JOURNAL OF MEDICINAL FOOD (2008)

Article Biochemistry & Molecular Biology

Compound leaf development and evolution in the legumes

Connie E. M. Champagne et al.

PLANT CELL (2007)

Article Biochemistry & Molecular Biology

Nutrient and antinutrient composition of condiments produced from some fermented underutilized legumes

Ganiyu Oboh

JOURNAL OF FOOD BIOCHEMISTRY (2006)

Article Chemistry, Applied

Nutritional quality of important food legumes

A Iqbal et al.

FOOD CHEMISTRY (2006)

Article Food Science & Technology

Proximate, minerals and antinutritional factors of some underutilized grain legumes in south-western Nigeria

S. B. Fasoyiro et al.

NUTRITION & FOOD SCIENCE (2006)

Article Plant Sciences

Medicinal plants and antimicrobial activity

JL Ríos et al.

JOURNAL OF ETHNOPHARMACOLOGY (2005)

Article Nutrition & Dietetics

Non-nutrient bioactive substances of pulses

MMJ Champ

BRITISH JOURNAL OF NUTRITION (2002)

Article Parasitology

Screening of some plants used in the Brazilian folk medicine for the treatment of infectious diseases

FB Holetz et al.

MEMORIAS DO INSTITUTO OSWALDO CRUZ (2002)