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Research article

First published 2004-06

Effect of Chickpea Aqueous Extracts,Organic Extracts,and Protein Concentrates on Cell Proliferation

Julio Girón-Calle, Javier Vioque, María del Mar Yust [...]

Journal of Medicinal Food

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Research article

First published 2017-9

Assessing chickpea yield gaps in India: A tale of two decades

Avinash Kumar Srivastava, Girish Prasad Dixit, Narendra Pratap Singh

Outlook on Agriculture

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Research article

First published 2016-9

Consumer perceptions,descriptive profile,and mechanical properties of a novel product with chickpea flour: Effect of ingredients

María José Jiménez, Amparo Tárrega, Raúl Fuentes [...]

Food Science and Technology International

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Research article

First published 2013-6

Hydrolysis of chickpea proteins with Flavourzyme immobilized on glyoxyl-agarose gels improves functional properties

María del Mar Yust, María del Carmen Millán-Linares, Juan María Alcaide-Hidalgo [...]

Food Science and Technology International

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Research article

First published 2018-10

Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour

Manuel Felix, Nadia Isurralde, Alberto Romero [...]

Food Science and Technology International

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Research article

First published 2021-4

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread

Tasleem A Zafar, Ahmad R Allafi, Dina Alkandari [...]

Food Science and Technology International

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Research article

First published 2000-6

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

C. Reyes-Moreno, C.A. Romero-Urias, J. Milan-Carrillo [...]

Food Science and Technology International

Open access

Research article

First published 2021-7

Isolation,Characterization of Zn Solubilizing Bacterium ( Pseudomonas protegens RY2) and its Contribution in Growth of Chickpea ( Cicer arietinum L) as Deciphered by Improved Growth Parameters and Zn Content

Riffat Yasmin, Sabir Hussain, Muhammad Hidayat Rasool [...]

Dose-Response

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Research article

First published 2017-12

Products of chickpea processing as texture improvers in gluten-free bread

Libby G Bird, Casey L Pilkington, Agung Saputra [...]

Food Science and Technology International

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Research article

First published 1999-2

Note. Fortification of some cereal foods with a chickpea protein concentrate / Nota. Enriquecimiento de varios productos de cereales con un concentrado proteico de garbanzo

G.A. Yañez-Farias, V. Bernal-Aguilar, L. Ramírez-Rodríguez [...]

Food Science and Technology International

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