Related references
Note: Only part of the references are listed.Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)
Zuzana Bubelova et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Influence of Processing in the Phenolic Composition and Health-Promoting Properties of Lentils (Lens culinaris L.)
A. Lopez et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Phenolic profile, antioxidant capacity of five Ziziphus spina-christi (L.) Willd provenances and their allelopathic effects on Trigonella foenum-graecum L. and Lens culinaris L. seeds
M. Elaloui et al.
NATURAL PRODUCT RESEARCH (2017)
Sustained release of anticancer agent phytic acid from its chitosan-coated magnetic nanoparticles for drug-delivery system
Farahnaz Barahuie et al.
INTERNATIONAL JOURNAL OF NANOMEDICINE (2017)
Low glycemic load diets protect against metabolic syndrome and Type 2 diabetes mellitus in the male Nile rat
Julia Bolsinger et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2017)
Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)
Bing Zhang et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Isolation of antioxidant phytoconstituents from the seeds of Lens culinaris Medik
Mohammad Jameel et al.
FOOD CHEMISTRY (2015)
Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts
Michal Swieca et al.
FOOD CHEMISTRY (2015)
Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase
Bing Zhang et al.
FOOD CHEMISTRY (2015)
Impact of Elicitation on Antioxidant and Potential Antihypertensive Properties of Lentil Sprouts
Elena Penas et al.
PLANT FOODS FOR HUMAN NUTRITION (2015)
Valle Agricola lentil, an unknown lentil (Lens culinaris Medik.) seed from Southern Italy as a novel antioxidant and prebiotic source
Nicola Landi et al.
FOOD & FUNCTION (2015)
Lectin from green speckled lentil seeds (Lens culinaris) triggered apoptosis in nasopharyngeal carcinoma cell lines
Yau Sang Chan et al.
CHINESE MEDICINE (2015)
EFFECT OF GERMINATION TIME ON PROXIMATE ANALYSIS, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF LENTIL (LENS CULINARIS MEDIK.) SPROUTS
A. Ahmed Fouad et al.
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA (2015)
Lentil Sprouts Effect On Serum Lipids of Overweight and Obese Patients with Type 2 Diabetes
Zahra Aslani et al.
HEALTH PROMOTION PERSPECTIVES (2015)
Lentil-based diets attenuate hypertension and large-artery remodelling in spontaneously hypertensive rats
Matthew G. Hanson et al.
BRITISH JOURNAL OF NUTRITION (2014)
Plant prebiotics and human health: Biotechnology to breed prebiotic-rich nutritious food crops
Sangam Dwivedi et al.
ELECTRONIC JOURNAL OF BIOTECHNOLOGY (2014)
Effect of Domestic Cooking on Carotenoids, Tocopherols, Fatty Acids, Phenolics, and Antioxidant Activities of Lentils (Lens culinaris)
Bing Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Savinase, the Most Suitable Enzyme for Releasing Peptides from Lentil (Lens culinaris var. Castellana) Protein Concentrates with Multifunctional Properties
Patricia Garcia-Mora et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Development of a fast extraction method and optimization of liquid chromatography-mass spectrometry for the analysis of phenolic compounds in lentil seed coats
Mahla Mirali et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2014)
Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts
Michal Swieca et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Novel Flavonol Glycosides from the Aerial Parts of Lentil (Lens culinaris)
Jerzy Zuchowski et al.
MOLECULES (2014)
被撤回的出版物: Coordinated response of sulfate transport, cysteine biosynthesis, and glutathione-mediated antioxidant defense in lentil (Lens culinaris Medik.) genotypes exposed to arsenic(Retracted article. See vol. 254, pg. 1139, 2017)
Dibyendu Talukdar et al.
PROTOPLASMA (2014)
Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy)
Florinda Fratianni et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques
Michal Swieca et al.
FOOD CHEMISTRY (2013)
Phenolics content and antioxidant and anti-inflammatory activities of legume fractions
Souhila Boudjou et al.
FOOD CHEMISTRY (2013)
Lentil (Lens culinaris L.): A prebiotic-rich whole food legume
Casey R. Johnson et al.
FOOD RESEARCH INTERNATIONAL (2013)
Inhibitory activities of three Malaysian edible seaweeds on lipase and α-amylase
Vimala Balasubramaniam et al.
JOURNAL OF APPLIED PHYCOLOGY (2013)
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)
The acute effects of a pulse-containing meal on glycaemic responses and measures of satiety and satiation within and at a later meal
R. C. Mollard et al.
BRITISH JOURNAL OF NUTRITION (2012)
Antioxidant Activity and Phenolic Compositions of Lentil (Lens culinaris var. Morton) Extract and Its Fractions
Yanping Zou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Non-soy legume consumption lowers cholesterol levels: A meta-analysis of randomized controlled trials
L. A. Bazzano et al.
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES (2011)
Bowman-Birk inhibitors in lentil: Heterologous expression, functional characterisation and anti-proliferative properties in human colon cancer cells
Pasqua Caccialupi et al.
FOOD CHEMISTRY (2010)
Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries
Nick Kalogeropoulos et al.
FOOD CHEMISTRY (2010)
Resistant starch A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods
A. Perera et al.
FOOD RESEARCH INTERNATIONAL (2010)
Composition, molecular structure, properties, and modification of pulse starches: A review
R. Hoover et al.
FOOD RESEARCH INTERNATIONAL (2010)
Phenolic Substance Characterization and Chemical and Cell-Based Antioxidant Activities of 11 Lentils Grown in the Northern United States
Baojun Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
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)
Angiotensin I-converting enzyme inhibitory properties and SDS-PAGE of red lentil protein hydrolysates
Joyce Irene Boye et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Pulse Consumption, Satiety, and Weight Management
Megan A. McCrory et al.
ADVANCES IN NUTRITION (2010)
Dietary intake of selected flavonols, flavones, and flavonoid-rich foods and risk of cancer in middle-aged and older women
Lu Wang et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2009)
Evaluation of a new method for the diagnosis of alterations of Lens culinaris agglutinin binding of thyroglobulin molecules in thyroid carcinoma
Toshiharu Kanai et al.
CLINICAL CHEMISTRY AND LABORATORY MEDICINE (2009)
Purified chickpea or lentil proteins impair VLDL metabolism and lipoprotein lipase activity in epididymal fat, but not in muscle, compared to casein, in growing rats
Ahmed Boualga et al.
EUROPEAN JOURNAL OF NUTRITION (2009)
Chemopreventive effect of raw and cooked lentils (Lens culinaris L) and soybeans (Glycine max) against azoxymethane-induced aberrant crypt foci
Mo'ez Al-Islam E. Faris et al.
NUTRITION RESEARCH (2009)
A never defensin from the lentil Lens culinaris seeds
Ekaterina I. Finkina et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2008)
Correlations between some nitrogen fractions, lysine, histidine, tyrosine, and ornithine contents during the germination of peas, beans, and lentils
Carmen Rodriguez et al.
FOOD CHEMISTRY (2008)
The trypsin inhibitors present in seed of different grain legume species and cultivar
Eva Guillamon et al.
FOOD CHEMISTRY (2008)
Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes
Baojun Xu et al.
FOOD CHEMISTRY (2008)
In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada
Hyun-Jung Chung et al.
FOOD RESEARCH INTERNATIONAL (2008)
Soy isoflavone genistein in prevention and treatment of prostate cancer
F. G. E. Perabo et al.
PROSTATE CANCER AND PROSTATIC DISEASES (2008)
Comparison of proximate, mineral and vitamin composition of common Brazilian and US foods
Renata M. Padovani et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Whole grain phytochemicals and health
Rui Hai Liu
JOURNAL OF CEREAL SCIENCE (2007)
Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes
E. Ryan et al.
PLANT FOODS FOR HUMAN NUTRITION (2007)
Fractionation of lentil seeds (Lens culinaris Medik.) for insecticidal and flavonol tetraglycoside components
Wesley G. Taylor et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Purification and primary structure of novel lipid transfer proteins from germinated lentil (Lens culinaris) seeds
E. I. Finkina et al.
BIOCHEMISTRY-MOSCOW (2007)
The clinical utility of Lens culinaris agglutinin-reactive thyroglobulin ratio in serum for distinguishing benign from malignant conditions of the thyroid
Kayoko Shimizu et al.
CLINICA CHIMICA ACTA (2007)
Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes
B. J. Xu et al.
JOURNAL OF FOOD SCIENCE (2007)
An antifungal peptide from red lentil seeds
H. X. Wang et al.
PEPTIDES (2007)
Molecular nutraceutics as a men to investigate the positive effects of legume seed proteins on human health
Alessio Scarafoni et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays
Nicoletta Pellegrini et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2006)
Cereal grains and legumes in the prevention of coronary heart disease and stroke: a review of the literature
I. Flight et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2006)
Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes
GED Costa et al.
FOOD CHEMISTRY (2006)
Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents
M Duenas et al.
FOOD CHEMISTRY (2006)
Phytoestrogen content of foods consumed in Canada, including isoflavones, lignans, and coumestan
Lilian U. Thompson et al.
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2006)
β-Glucan and mineral nutrient contents of cereals grown in Turkey
A Demirbas
FOOD CHEMISTRY (2005)
Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer
CA Adebamowo et al.
INTERNATIONAL JOURNAL OF CANCER (2005)
In vitro inhibitory effect of triterpenoidal saponins from Platycodi Radix on pancreatic lipase
BJ Xu et al.
ARCHIVES OF PHARMACAL RESEARCH (2005)
Dietary polyphenols and the prevention of diseases
A Scalbert et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)
Lectins as bioactive plant proteins: A potential in cancer treatment
EG De Mejia et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)
Glycemic index and dietary fiber and the risk of type 2 diabetes
AM Hodge et al.
DIABETES CARE (2004)
Proanthocyanidin composition in the seed coat of lentils (Lens culinaris L.)
M Dueñas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds
R Fernandez-Orozco et al.
NAHRUNG-FOOD (2003)
Globulins enhance in vitro iron but not zinc dialysability: a study on six legume species
G Lombardi-Boccia et al.
JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY (2003)
Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer
PM Kris-Etherton et al.
AMERICAN JOURNAL OF MEDICINE (2002)
Starch and fiber fractions in selected food and feed ingredients affect their small intestinal digestibility and fermentability and their large bowel fermentability in vitro in a canine model
GE Bednar et al.
JOURNAL OF NUTRITION (2001)
Lens culinaris, Phaseolus vulgaris and Vicia faba lectins specifically trigger IL-8 production by the human colon carcinoma cell line Caco-2
C Rodríguez-Juan et al.
CYTOKINE (2000)
Share Paper
