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Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal ProcessingAGUILERA, Yolanda; ESTEBAN, Rosa M; BENITEZ, Vanesa et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 22, pp 10682-10688, issn 0021-8561, 7 p.Article

Influence of thermal processing on IgE reactivity to lentil and chickpea proteinsCUADRADO, Carmen; CABANILLAS, Beatriz; PEDROSA, Mercedes M et al.Molecular nutrition & food research (Print). 2009, Vol 53, Num 11, pp 1462-1468, issn 1613-4125, 7 p.Article

Systèmes optiques de lentilles à vitesse rapide pour de grands récepteurs lumineuxPOPOV, G. M; POPOVA, M. B.Izvestiâ Krymskoj astrofizičeskoj observatorii. 1984, Vol 68, pp 149-152, issn 0367-8466Article

Lentils (Lens culinaris Medikus Subspecies culinaris): A Whole Food for Increased Iron and Zinc IntakeTHAVARAJAH, Dil; THAVARAJAH, Pushparajah; SARKER, Ashutosh et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 12, pp 5413-5419, issn 0021-8561, 7 p.Article

Optimization of a laboratory dehulling process for lentil (Lens culinaris)WANG, N.Cereal chemistry. 2005, Vol 82, Num 6, pp 671-676, issn 0009-0352, 6 p.Article

Investigations of pod characters in the Vicieae = Etudes des caractères de la coque des vescesBUTLER, Ann.Vegetation history and archaeobotany. 2002, Vol 11, Num 1-2, pp 127-132, issn 0939-6314, 6 p.Article

Systèmes à deux lentilles superachromatiques pour des bandes spectrales largesBABIN, A. N; POPOV, G. M; POPOVA, M. B et al.Izvestiâ Krymskoj astrofizičeskoj observatorii. 1984, Vol 68, pp 141-148, issn 0367-8466Article

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter culturesZARE, F; CHAMPAGNE, C. P; SIMPSON, B. K et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 45, Num 2, pp 155-160, issn 0023-6438, 6 p.Article

A growth chamber for idealized studies of seedling root growth dynamics and structureFUTSAETHER, Cecilia M; OXAAL, Unni.Plant and soil. 2002, Vol 246, Num 2, pp 221-230, issn 0032-079X, 10 p.Article

Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternativesYURDAER AYDEMIR, Levent; YEMENICIOGLU, Ahmet.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 50, Num 2, pp 686-694, issn 0023-6438, 9 p.Article

Low Phytic Acid Lentils (Lens culinaris L.): A Potential Solution for Increased Micronutrient BioavailabilityTHAVARAJAH, Pushparajah; THAVARAJAH, Dil; VANDENBERG, Albert et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 19, pp 9044-9049, issn 0021-8561, 6 p.Article

Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)NING WANG.Journal of the science of food and agriculture. 2008, Vol 88, Num 5, pp 885-890, issn 0022-5142, 6 p.Article

Studies of the quality of cakes made with wheat-lentil composite floursDE LA HERA, Esther; RUIZ-PARIS, Elena; OLIETE, Bonastre et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 49, Num 1, pp 48-54, issn 0023-6438, 7 p.Article

Physicochemical and functional properties of lentil protein isolates prepared by different drying methodsJOSHI, M; ADHIKARI, B; ALDRED, P et al.Food chemistry. 2011, Vol 129, Num 4, pp 1513-1522, issn 0308-8146, 10 p.Article

Effects of enzymatic hydrolysis on lentil allergenicityCABANILLAS, Beatriz; PEDROSA, Mercedes M; RODRIGUEZ, Julia et al.Molecular nutrition & food research (Print). 2010, Vol 54, Num 9, pp 1266-1272, issn 1613-4125, 7 p.Article

Water uptake and its impact on the texture of lentils (Lens culinaris)JOSHI, Matina; ADHIKARI, Benu; PANOZZO, Joe et al.Journal of food engineering. 2010, Vol 100, Num 1, pp 61-69, issn 0260-8774, 9 p.Article

The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolateAVRAMENKO, Nicole A; LOW, Nicholas H; NICKERSON, Michael T et al.Food research international. 2013, Vol 51, Num 1, pp 162-169, issn 0963-9969, 8 p.Article

Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibitionBARBANA, Chockry; IRENE BOYE, Joyce.Food chemistry. 2011, Vol 127, Num 1, pp 94-101, issn 0308-8146, 8 p.Article

Activities and sequences of the angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from the digested lentil (Lens culinaris) globulinsJAKUBCZYK, Anna; BARANIAK, Barbara.International journal of food science & technology. 2013, Vol 48, Num 11, pp 2363-2369, issn 0950-5423, 7 p.Article

Total Chemically Available (Free and Intrachain) Lysine and Furosine in Pea, Bean, and Lentil SproutsRODRIGUEZ, Carmen; FRIAS, Juana; VIDAL-VALVERDE, Concepcion et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 25, pp 10275-10280, issn 0021-8561, 6 p.Article

Optimization of lentil protein extraction and the influence of process pH on protein structure and functionalityJARPA-PARRA, M; BAMDAD, F; WANG, Y et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 2, pp 461-469, issn 0023-6438, 9 p.Article

Evaluation of Phenolic Profile and Antioxidant Properties of Pardina Lentil As Affected by Industrial DehydrationAGUILERA, Yolanda; DUENAS, Montserrat; ESTRELLA, Isabel et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 18, pp 10101-10108, issn 0021-8561, 8 p.Article

Enzymatic Hydrolysis of Sweet Lupin, Chickpea, and Lentil 11S Globulins Decreases their Antigenic ActivityPINTO, Silvia Elaine Sormus De Castro; AUGUSTO NEVES, Valdir; DE MEDEIROS, Beatriz Maria Machado et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 3, pp 1070-1075, issn 0021-8561, 6 p.Article

Antioxidant and antihypertensive properties of liquid and solid state fermented lentilsINES TORINO, Maria; LIMON, Rocío I; MARTINEZ-VILLALUENGA, Cristina et al.Food chemistry. 2013, Vol 136, Num 2, pp 1030-1037, issn 0308-8146, 8 p.Article