Citation Impact
Citing Papers
Sweet Potato: A Review of its Past, Present, and Future Role in Human Nutrition
2007 Standout
Chapter 1 Quinoa (Chenopodium quinoa Willd.)
2009 Standout
Algae as nutritional and functional food sources: revisiting our understanding
2016 Standout
Flax and flaxseed oil: an ancient medicine & modern functional food
2014 Standout
Bound phenolics in foods, a review
2013 Standout
Protein digestability of vegetables and field peas (Pisum sativum)
1994
In vitro fermentation of oat and barley derived β-glucans by human faecal microbiota
2008
Protein quality traits of vegetable and field peas: Varietal differences
1994
Variability in phytic acid content and protein digestibility of grain legumes
1995
Phenolic composition and antioxidant potential of grain legume seeds: A review
2017 Standout
Mango (Mangifera indica L.) by-products and their valuable components: A review
2015 Standout
Legumes and soybeans: overview of their nutritional profiles and health effects
1999 Standout
Screening of Plant Extracts for Antioxidant Activity: a Comparative Study on Three Testing Methods
2002 Standout
Implications of antinutritional components in soybean foods
1994
Nutritional quality and health benefits of chickpea (Cicer arietinumL.): a review
2012 Standout
Bioaccessibility of calcium, iron and zinc from three legume samples
2003
Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review
2010 Standout
Quality characteristics of gluten free cookies prepared from different flour combinations
2011
Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food
2004 Standout
A Review on Pharmacological Activities and Utilization Technologies of Pumpkin
2006 Standout
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
2010 Standout
Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods
1996
Effect of Gamma Irradiation on Molecular Structure and Physicochemical Properties of Corn Starch
2009
Biofortification of crops with seven mineral elements often lacking in human diets – iron, zinc, copper, calcium, magnesium, selenium and iodine
2009 Standout
Quinoa: Nutritional, functional, and antinutritional aspects
2015 Standout
Indolizidine and quinolizidine alkaloids
2004 Standout
A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables
2010 Standout
Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.)
1992
Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds
1998
Moisture sorption isotherms of lentil seeds at several temperatures
2000
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
2010 Standout
Starch digestibility in food matrix: a review
2009 Standout
Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder
2007
Study of the effect of technological processes on starch hydrolysis, non-starch polysaccharides solubilization and physicochemical properties of different ingredients using a two-step in vitro system
2006
Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars
2007
Chickpea leaves as a vegetable green for humans: evaluation of mineral composition
2003
Resistant starch in food: a review
2014 Standout
By-products of plant food processing as a source of functional compounds — recent developments
2001 Standout
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
2009 Standout
A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects
2014
A Lesser-Known Grain, Chenopodium Quinoa: Review of the Chemical Composition of its Edible Parts
1998
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Evaluation of Phenolic Profile and Antioxidant Properties of Pardina Lentil As Affected by Industrial Dehydration
2010
Phytochemicals for Health, the Role of Pulses
2007
Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits
2013
Determination of Mono-, Di-, and Oligosaccharides in Legumes by High-Performance Liquid Chromatography Using an Amino-Bonded Silica Column
1998
Sustainable management of coffee industry by-products and value addition—A review
2012 Standout
Alkaloid, α‐galactoside and phytic acid changes in germinating lupin seeds
1994
Composition, molecular structure, and physicochemical properties of tuber and root starches: a review
2001
Natural antioxidants from residual sources
2001
Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking
2007
Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity
2016 Standout
Effects and fate of tannins in ruminant animals, adaptation to tannins, and strategies to overcome detrimental effects of feeding tannin-rich feeds
2003 Standout
Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
2018 Standout
Effect of fermentation on the seed proteins, nitrogenous constituents, antinutrients and nutritional quality of fluted pumpkin (Telfairia occidentalis Hook)
2004
Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet-potato Flour
2004
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
2005 Standout
Millets: a solution to agrarian and nutritional challenges
2018 Standout
NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS
2014 Standout
Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing
2009
Heat treatment increases the protein bioaccessibility in the red seaweed dulse (Palmaria palmata), but not in the brown seaweed winged kelp (Alaria esculenta)
2015
Nutritional Value and Use of the Andean Crops Quinoa (Chenopodium quinoa) and Kañiwa (Chenopodium pallidicaule)
2003 Standout
Citrus peel as a source of functional ingredient: A review
2016 Standout
Antioxidant, Antimicrobial and Antiviral Properties of Herbal Materials
2020 Standout
Mediterranean diet pyramid today. Science and cultural updates
2011 Standout
Physico-chemical, rheological and structural properties of fractionated potato starches
2007
Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches
2002 Standout
Physico-chemical properties of chickpea flour, starch and protein fractions and their utilization in low-fat pork bologna
2008
Nutritional quality of important food legumes
2005 Standout
The Effect of Soaking and Cooking on the Oligosaccharide Content of Seker a Dry Bean Variety (P. vulgaris, L) Grown in Turkey
2002
Effect of Steaming and Autoclaving Oak (Quercus incana) leaves on levels of tannins, fibre and lignin and in‐sacco dry matter digestibility
1992
Chenopodium quinoa—An Indian perspective
2005 Standout
THE EFFECTS OF FLAXSEED, SOY AND CORN FLOURS ON THE TEXTURAL AND SENSORY PROPERTIES OF A BAKERY PRODUCT
2006
Nutritional and physicochemical variation in Turkish kabuli chickpea (Cicer arietinum L.) landraces
2010
In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes—a review
2003
The composition of dietary fibre-rich extrudates from oat affects bile acid binding and fermentation in vitro
2004
Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.)
2006
Cooking and Warm-Holding: Effect on General Composition and Amino Acids of Kidney Beans (Phaseolus vulgaris), Chickpeas (Cicer arietinum), and Lentils (Lens culinaris)
1997
Moisture Sorption Isotherm Characteristics of Food Products: A Review
2002 Standout
Barley for food: Characteristics, improvement, and renewed interest
2008
Radical scavenging and antioxidant activity of tannic acid
2009 Standout
The contribution of wheat to human diet and health
2015 Standout
Morphological, thermal and rheological properties of starches from different botanical sources
2003 Standout
Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek
2018
Physical and biochemical differences in the composition of the seeds of Algerian leguminous crops
2007 StandoutNobel
Works of Sudesh Jood being referenced
Protein digestibility (in vitro) of chickpea and blackgram seeds as affected by domestic processing and cooking
1989
Amino acid composition and biological evaluation of the protein quality of high lysine barley genotypes
2001
Improvement in bioavailability of minerals of chickpea and blackgram cultivars through processing and cooking methods
1997
Effect of flour blending on functional, baking and organoleptic characteristics of bread
2004
Saponin content of chickpea and black gram: Varietal differences and effects of processing and cooking methods
1986
Polyphenols of chickpea and blackgram as affected by domestic processing and cooking methods
1987
Chemical analysis and physico-chemical properties of chickpea and lentil cultivars
1998
EFFECT OF SOAKING AND GERMINATION ON NUTRIENT AND ANTINUTRIENT CONTENTS OF FENUGREEK (TRIGONELLA FOENUM GRAECUM L.)
2003
Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour
2004
Effect of Dietary Barley β-Glucan on Cholesterol and Lipoprotein Fractions in Rat
2000
Effect of germination and probiotic fermentation on nutrient profile of pearl millet based food blends
2011
EFFECT OF PROCESSING TREATMENTS ON NUTRITIONAL AND ANTINUTRITIONAL CONTENTS OF GREEN GRAM
2006
Antinutrients (phytic acid, polyphenols) and minerals (Ca, Fe) availability (in vitro) of chickpea and lentil cultivars
1996
Contents and digestibility of carbohydrates of chickpea and black gram as affected by domestic processing and cooking
1988
EFFECT OF PROCESSING ON NUTRITIONAL AND ANTINUTRITIONAL FACTORS OF MOONGBEAN CULTIVARS
1998
Effect of processing on flatus-producing factors in legumes
1985
Effect of fenugreek flour blending on physical, organoleptic and chemical characteristics of wheat bread
2005
Polyphenol and Phytic Acid Contents of Cereal Grains As Affected by Insect Infestation
1995
Chemical composition and digestibility (in vitro) of green gram as affected by processing and cooking methods
2009
Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour
2002