Results 201 to 210 of about 3,971 (221)

Cowpea

S. Parthasarathy, P. Lakshmidevi, P. Yashodha, C. Gopalakrishnan   +3 more
openaire   +2 more sources

Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated gastrointestinal digestion

Food Chemistry, 2013
Joseph M Awika, Kwaku G Duodu
exaly  

Expounding the production and importance of cowpea (Vigna unguiculata (L.) Walp.) in Ethiopia

Cogent Food and Agriculture, 2020
Erana Kebede Neda, Zelalem Bekeko, Manuel Tejada Moral   +2 more
exaly  

Cowpea

2007
Michael P. Timko, Jeff D. Ehlers, Philip A. Roberts   +2 more
openaire   +1 more source

Cowpea (Vigna unguiculata): Genetics, genomics and breeding

Plant Breeding, 2019
Abou Togola, Christian Fatokun, Ousmane Boukar   +2 more
exaly  

COWPEAS: Nigeria

Africa Research Bulletin: Economic, Financial and Technical Series, 2020
openaire   +1 more source

Starch characteristics of cowpea and mungbean cultivars grown in Korea

Food Chemistry, 2018
Hyun-Jung Chung, Koan Sik Woo
exaly  

Cowpea: an overview on its nutritional facts and health benefits

Journal of the Science of Food and Agriculture, 2018
Srinivas Nammi, Ruvini Liyanage, Barana C Jayawardana   +2 more
exaly  

Proanthocyanidin profile of cowpea () reveals catechin--glucoside as the dominant compound

Food Chemistry, 2013
Joseph M Awika, Liyi Yang, Leonnard O Ojwang   +2 more
exaly  

Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour

Journal of Food Engineering, 2004
Senol Ibanoĝlu, Elin Hallen
exaly