Citation Impact
Citing Papers
Peanuts as functional food: a review
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Cancer is a Preventable Disease that Requires Major Lifestyle Changes
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Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis
2009
Resistant Starch Intakes in the United States
2007
Human and Chimpanzee Gene Expression Differences Replicated in Mice Fed Different Diets
2008 StandoutNobel
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‘Cooking as a biological trait’
2003
Phenolic composition and antioxidant potential of grain legume seeds: A review
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Content of antinutrients and in vitro protein digestibility of the African yambean, pigeon and cowpea
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The causes of porotic hyperostosis and cribra orbitalia: A reappraisal of the iron‐deficiency‐anemia hypothesis
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Nutritional quality and health benefits of chickpea (Cicer arietinumL.): a review
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Walnut (Juglans regia L.): genetic resources, chemistry, by‐products
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Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review
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A Review on Pharmacological Activities and Utilization Technologies of Pumpkin
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Grain legume proteins and nutraceutical properties
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Sorghum phytochemicals and their potential impact on human health
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Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
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Absorption of Quercetin and Rutin in Rat Small Intestine
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Dry Bean Protein Functionality
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Grain Processing and Nutrition
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Biofortification of crops with seven mineral elements often lacking in human diets – iron, zinc, copper, calcium, magnesium, selenium and iodine
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Bran fermentation as a means to enhance technological properties and bioactivity of rye
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Quinoa: Nutritional, functional, and antinutritional aspects
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Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing
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Fingerprinting food: current technologies for the detection of food adulteration and contamination
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2021 Guideline for the Prevention of Stroke in Patients With Stroke and Transient Ischemic Attack: A Guideline From the American Heart Association/American Stroke Association
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Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
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Determination of Sterol and Fatty Acid Compositions, Oxidative Stability, and Nutritional Value of Six Walnut (Juglans regia L.) Cultivars Grown in Portugal
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Chemical composition and nutritive value of husked and naked oats grain
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Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
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In vitro antioxidant properties of rutin
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Starch digestibility in food matrix: a review
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Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends
2012 Standout
Chemical composition, toxic/antimetabolic constituents, and effects of different treatments on their levels, in four provenances of L. from Mexico
2005
Chemical composition and nutritive value of Pinus pinea L. seeds
2003
Content of flavonols in Italian bean (Phaseolus vulgaris L.) ecotypes
2005
Resistant starch in food: a review
2014 Standout
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
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Trace element bioavailability as exemplified by iron and zinc
1999
Minor components of pulses and their potential impact on human health
2009
Chemical Composition of Selected Edible Nut Seeds
2006 Standout
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
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Homocysteine-lowering interventions for preventing cardiovascular events
2017
The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts
2006 Standout
Tocopherols and total phenolics in 10 different nut types
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Bioactives from Agri-Food Wastes: Present Insights and Future Challenges
2020 Standout
Nutritive value and antinutritional factors in different varieties of Sesbania seeds and their morphological fractions
2001
ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONS
2008
THE INFLUENCE of EXTRUSION PROCESSING ON IRON DIALYZABILITY, PHYTATES and TANNINS IN LEGUMES
1995
Phytosterol Composition of Nuts and Seeds Commonly Consumed in the United States
2005 Standout
Camelina uses, genetics, genomics, production, and management
2016 Standout
Adhesion properties of camelina protein fractions isolated with different methods
2015
Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking
2007
Dietary Folic Acid Promotes Survival of Foxp3+ Regulatory T Cells in the Colon
2012 StandoutNobel
Saponins, phytic acid, tannins and protease inhibitors in quinoa (Chenopodium quinoa, Willd) seeds
1993
Effect of Various Processing Methods on the in Vitro Starch Digestibility and Resistant Starch Content of Indian Pulses
1998
Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential
2007 Standout
Effect of fermentation on the seed proteins, nitrogenous constituents, antinutrients and nutritional quality of fluted pumpkin (Telfairia occidentalis Hook)
2004
Protein and mineral content of a novel collection of wild and weedy common bean (Phaseolus vulgaris L)
2000
Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation
2009 Standout
Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing
2009
Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications
2009
Soy proteins: A review on composition, aggregation and emulsification
2014 Standout
Iron accumulation in seed of common bean
2002
Resistant Starch–A Review
2006
Therapeutic Potential of Quercetin: New Insights and Perspectives for Human Health
2020 Standout
Review of biodiesel composition, properties, and specifications
2011 Standout
Climate change associated effects on grape and wine quality and production
2010 Standout
Quality characteristics of sesame seeds and by-products
2006 Standout
Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean
2009
Nutritional and Functional Properties of Some Promising Legumes Protein Isolates
2010
Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins
2000
Characterization of complexes of soy protein and chitosan heated at low pH
2012
Dietary fibre content of dry and processed beans
2002
Biofortification—A Sustainable Agricultural Strategy for Reducing Micronutrient Malnutrition in the Global South
2010 Standout
Cooking and Warm-Holding: Effect on General Composition and Amino Acids of Kidney Beans (Phaseolus vulgaris), Chickpeas (Cicer arietinum), and Lentils (Lens culinaris)
1997
Nutritional Value of Proteins from Different Food Sources. A Review
1996
Characteristics of raspberry (Rubus idaeus L.) seed oil
2000
Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes
2005 Standout
Determination of folate in some cereals and commercial cereal-grain products consumed in Poland using trienzyme extraction and high-performance liquid chromatography methods
2005
Study on Furundu, a Traditional Sudanese Fermented Roselle (Hibiscus sabdariffa L.) Seed: Effect on in Vitro Protein Digestibility, Chemical Composition, and Functional Properties of the Total Proteins
2004
Characteristics of hemp ( Cannabis sativa L.) seed oil
2002
Changes in Total Protein Digestibility, Fractions Content and Structure During Cooking of Lentil Cultivars
2008
Physical and biochemical differences in the composition of the seeds of Algerian leguminous crops
2007 StandoutNobel
Works of E. Carnovale being referenced
Intracellular localization of calcium, phosphorus and nitrogen in common bean seeds ( Phaseolus vulgaris L. cv. Borlotto) by SEM, ESI and EELS techniques
2001
Chemical composition and nutritive value of nuts grown in Italy
1998
Determination of folate vitamers in food and in Italian reference diet by high-performance liquid chromatography
1999
Protein quality and antinutritional factors in wild and cultivated species ofVigna spp
1991
Relationship betweenin vitroFe and Zn dialysability and peptide composition of albumin and globulins extracted from cooked bean (Phaseolus vulgarisL.)
1996
Solubility−Digestibility Relationship of Legume Proteins
1997
Impact of processing on Fe dialysability from bean (Phaseolus vulgaris L.)
1995
Nigerian soup condiments: Traditional processing and potential as dietary fibre sources
1992
Physicochemical, Nutritional, and Microstructural Characteristics of Chickpeas (Cicer arietinum L.) and Common Beans (Phaseolus vulgaris L.) Following Microwave Cooking
2000
Protein solubility of raw and cooked beans (Phaseolus vulgaris): Role of the basic residues
1993
A comparison of the proximate, mineral and amino acid composition of some known and lesser known legumes in Nigeria
1992
Phytate and zinc content of Italian diets.
1987
Influence of protein components (G1, G2 and albumin) on Fe and Zn dialysability from bean (Phaseolus vulgarisL.)
1994
In‐vitro protein and sulphur amino acid availability as a measure of bean protein quality
1992
Chemical evaluation of wild under-exploited Vigna spp. seeds
1997
Factors affecting cystine reactivity in proteolytic digests of Phaseolus vulgaris
1992
Evidence for Protein–Tannin Interaction in Legumes: Implications in the Antioxidant Properties of Faba Bean Tannins
1996
Dialysable, soluble and fermentable calcium from beans (Phaseolus vulgaris L.) as model for in vitro assessment of the potential calcium availability
1998
Dietary fibre: effect of processing and nutrient interactions.
1995
Increasing natural food folates through bioprocessing and biotechnology
2005
Homocysteine Lowering by Folate-Rich Diet or Pharmacological Supplementations in Subjects with Moderate Hyperhomocysteinemia
2013
In‐vitro iron dialysability from legumes: Influence of phytate and extrusion cooking
1991
Removal of antinutritional factors from bean (Phaseolus vulgaris L.) seeds
2015
Influence of the method of protein extraction on the in-vitro evaluation of mineral dialysability from legumes
1995