Results 151 to 160 of about 27,421 (307)

Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue [PDF]

Journal of Food Quality and Hazards Control
Background: Chickpeas, rich in protein and fiber, are essential in a healthy diet, as the plant-based cheese industry responding to environmental demands. The objectives of current study were dual-folded: to scrutinize the impact of diverse treatments on
I. Guemra, F. Adoui, E. Sabba, R. Ferhat, L. Benatallah   +4 more
doaj  

Evaluation of Soaking Effects on Physicochemical and Functional Properties of Pinto and Black Beans

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Common beans (Phaseolus vulgaris L.) are nutritionally valuable legumes that provide essential nutrients and polyphenolic compounds with strong antioxidant properties. Dry beans are typically subjected to soaking as a conventional pre‐cooking step to mitigate the hard‐to‐cook effect and reduce cooking time.
Mariam Yakubu, Elvis Baidoo, Manideep Busarapu, Nathaniel Ogunkunle, Judith Boateng   +4 more
wiley   +1 more source

The Putative Effector Protein AlPE1 From Ascochyta lentis Causes Necrosis in Lentil and Pea

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Ascochyta blight of lentil is caused by the hemibiotrophic fungal pathogen species Ascochyta lentis. Recent advances in whole genome sequencing have led to the availability of many fungal genome assemblies, enabling comparison of isolates that can lead to the identification of virulence genes or effectors.
Robert C. Lee, Bernadette M. Henares, Johannes W. Debler, Robert A. Syme, Lars G. Kamphuis   +4 more
wiley   +1 more source

Effects of Common Mycorrhizal Networks and Arbuscular Mycorrhizal Fungi on Ascochyta Blight in Chickpea

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Cicer arietinum L. (chickpea) is susceptible to Ascochyta blight (AB). Arbuscular mycorrhizal fungi (AMF) are symbiotic root colonizing fungi that exchange soil nutrients for photosynthetic carbon. AMF form common mycorrhizal networks (CMNs), connecting plant roots and transferring nutrients.
Melissa Robdrup, Michelle Hubbard, Monika A. Gorzelak   +2 more
wiley   +1 more source

Investigation of Aspergillus flavus Infection and Aflatoxin Accumulation in Pulses During Growth and Development

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Aflatoxins (AFL) are mycotoxins produced by Aspergillus flavus that pose major risks to food safety. This study evaluated fungal growth and AFL production in planta across the following five pulse species: chickpeas (Cicer arietinum L.), lentils (Lens culinaris Medik.), peas (Pisum sativum L.), soybeans (Glycine max L.), and with corn (Zea ...
Emily Branstad‐Spates, Kanniah Rajasekaran, Elizabeth Wyman, Christine Sickler, Carol Carter‐Wientjes, Matthew Lebar   +5 more
wiley   +1 more source

Chickpea (<i>Cicer arietinum</i> L.): Integrating Nutritional Excellence, Health Benefits, and Abiotic Stress Resilience for Sustainable Food Systems. [PDF]

Foods
Luo T, Wu T, Liu K, Li Y, Li J, Wang W.
europepmc   +1 more source

Agronomic and Grain Quality Traits of Different Chickpea Cultivars Grown in Southern Germany

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT In Germany, chickpea (Cicer arietinum L.) is so far considered as a “new” crop. Introducing “new” crops in new growing regions can face many challenges. One of the major challenges is selecting appropriate cultivars. This study aimed to provide clear, region‐specific recommendations for suitable chickpea cultivars to support future agronomic ...
Dennis Gekeler, Meylin Terrel Gutierrez, Jens Hartung, Simone Graeff‐Hönninger   +3 more
wiley   +1 more source

Genome-Wide Identification and Expression Analysis of the <i>ARF</i> Gene Family in Chickpea (<i>Cicer arietinum</i>). [PDF]

Plants (Basel)
Feng H, Fang Y, Yang X, Zhu Y, Hu Z, Chen Q, Mu L, Li J, Chen J, Zong D, He L.   +10 more
europepmc   +1 more source

Black Chickpea Landraces as a Sustainable Protein Source: Physicochemical, Nutritional, and Technological Properties

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Neglected legume landraces represent valuable genetic resources for sustainable food systems, yet their compositional and technological properties remain poorly explored. This study comprehensively characterized the flours obtained from two Sicilian black chickpeas (Cicer arietinum L.) landraces, Rough Black Chickpeas (RBC) and Smooth Black ...
Marco Torre, Olimpia Pitirollo, Roberto Laganà Vinci, Antonella Cavazza, Francesco Cacciola, Jens J. Sloth, Charlotte Jacobsen, Federico Casanova, Antonella Verzera, Fabrizio Cincotta   +9 more
wiley   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source