Related references
Note: Only part of the references are listed.Effect of genetic and climatic variability on the metabolic profiles of black gram(Vigna mungo L.) seeds and sprouts
Kriskamol Na Jom et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Assessment of nutritional and metabolic profiles of pea shoots: The new ready-to-eat baby-leaf vegetable
J. Santos et al.
FOOD RESEARCH INTERNATIONAL (2014)
High-throughput cereal metabolomics: Current analytical technologies, challenges and perspectives
Bekzod Khakimov et al.
JOURNAL OF CEREAL SCIENCE (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)
Glycine max (L.) Merr., Vigna radiata L. and Medicago sativa L. sprouts: A natural source of bioactive compounds
Luis R. Silva et al.
FOOD RESEARCH INTERNATIONAL (2013)
Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health
Ramakrishnan M. Nair et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samples
Xiaowei Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Genetic analysis of metabolome-phenotype interactions: from model to crop species
Natalia Carreno-Quintero et al.
TRENDS IN GENETICS (2013)
Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products
T. K. Girish et al.
FOOD RESEARCH INTERNATIONAL (2012)
Effect of Germination Temperatures on Proteolysis of the Gluten-Free Grains Rice and Buckwheat during Malting and Mashing
R. C. Agu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Levels of nutritional constituents and antinutritional factors in black gram (Vigna mungo L. Hepper)
Yadhu Suneja et al.
FOOD RESEARCH INTERNATIONAL (2011)
In Vitro Fermentation of Alternansucrase Raffinose-Derived Oligosaccharides by Human Gut Bacteria
Oswaldo Hernandez-Hernandez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
A metabolite profiling approach to follow the sprouting process of mung beans (Vigna radiata)
Kriskamol Na Jom et al.
METABOLOMICS (2011)
Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258
Luz Maria Paucar-Menacho et al.
FOOD RESEARCH INTERNATIONAL (2010)
Seed desiccation: a bridge between maturation and germination
Ruthie Angelovici et al.
TRENDS IN PLANT SCIENCE (2010)
Effects of germination on chemical composition and functional properties of sesame (Sesamum indicum L.) seeds
Tae-Shik Hahm et al.
BIORESOURCE TECHNOLOGY (2009)
Saturated humidity accelerates lateral root development in rice (Oryza sativa L.) seedlings by increasing phloem-based auxin transport
Tory Chhun et al.
JOURNAL OF EXPERIMENTAL BOTANY (2007)
The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods
El-Sayed Ali Abdel-Rahman et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2007)
Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan
E. Sangronis et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Air temperature during seed filling and soybean seed germination and vigor
DB Egli et al.
CROP SCIENCE (2005)
Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes
AE Mubarak
FOOD CHEMISTRY (2005)
Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean sprouts in response to peptide and phytochemical elicitors
R Randhir et al.
PROCESS BIOCHEMISTRY (2004)
Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes
YH Kuo et al.
FOOD CHEMISTRY (2004)
Simultaneous quantification of glyphosate, glufosinate, and their major metabolites in rice and soybean sprouts by gas chromatography with pulsed flame photometric detector
SH Tseng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas
C Vidal-Valverde et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)