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For: Di Stefano E, Tsopmo A, Oliviero T, Fogliano V, Udenigwe CC. Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities. Sci Rep 2019;9:15308. [PMID: 31653886 DOI: 10.1038/s41598-019-51547-5] [Cited by in Crossref: 24] [Cited by in F6Publishing: 24] [Article Influence: 6.0] [Reference Citation Analysis]
Number Citing Articles
1 Hussain Zaki U, Fryganas C, Trijsburg L, Feskens E, Capuano E. Influence of different processing method on lignan content of selected Malaysian plant-based foods. Food Chemistry 2023;404:134607. [DOI: 10.1016/j.foodchem.2022.134607] [Reference Citation Analysis]
2 Aimvijarn P, Payuhakrit W, Charoenchon N, Okada S, Suwannalert P. Riceberry Rice Germination and UVB Radiation Enhance Protocatechuic Acid and Vanillic Acid to Reduce Cellular Oxidative Stress and Suppress B16F10 Melanogenesis Relating to F-Actin Rearrangement. Plants (Basel) 2023;12. [PMID: 36771569 DOI: 10.3390/plants12030484] [Reference Citation Analysis]
3 Singh N, Kaur P, Katyal M. Challenges and Strategies for Utilization of Pulse Proteins. Reference Module in Food Science 2023. [DOI: 10.1016/b978-0-12-823960-5.00015-9] [Reference Citation Analysis]
4 Ali SA, Saeed SMG, Ejaz U, Baloch MN, Sohail M. A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical structural properties. LWT 2022. [DOI: 10.1016/j.lwt.2022.114216] [Reference Citation Analysis]
5 Martineau-côté D, Achouri A, Wanasundara J, Karboune S, L’hocine L. Health Beneficial Bioactivities of Faba Bean Gastrointestinal (In Vitro) Digestate in Comparison to Soybean and Pea. IJMS 2022;23:9210. [DOI: 10.3390/ijms23169210] [Reference Citation Analysis]
6 Ohanenye IC, Ekezie FC, Sarteshnizi RA, Boachie RT, Emenike CU, Sun X, Nwachukwu ID, Udenigwe CC. Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies. Foods 2022;11:2299. [DOI: 10.3390/foods11152299] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 del Rosario Moguel Concha D, Martínez JEB, Velázquez TGG, Martínez CJ, Ruiz JCR. Impact of germination time on protein solubility and anti-inflammatory properties of Pisum sativum L grains. Food Chemistry: X 2022;13:100219. [DOI: 10.1016/j.fochx.2022.100219] [Reference Citation Analysis]
8 You H, Wu T, Wang W, Li Y, Liu X, Ding L. Preparation and identification of dipeptidyl peptidase IV inhibitory peptides from quinoa protein. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111176] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Tomé-Sánchez I, Martín-Diana AB, Peñas E, Frias J, Rico D, Jiménez-Pulido I, Martínez-Villaluenga C. Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion. Front Plant Sci 2021;12:790898. [PMID: 35003179 DOI: 10.3389/fpls.2021.790898] [Cited by in Crossref: 5] [Cited by in F6Publishing: 7] [Article Influence: 5.0] [Reference Citation Analysis]
10 Tok K, Moulahoum H, Kocadag Kocazorbaz E, Zihnioglu F. Bioactive peptides: Improving the future of diabetes therapy. Bioactive Natural Products 2022. [DOI: 10.1016/b978-0-323-91250-1.00003-3] [Reference Citation Analysis]
11 Jeevanandam J, Acquah C, Danquah MK. Biological macromolecules as antidiabetic agents. Biological Macromolecules 2022. [DOI: 10.1016/b978-0-323-85759-8.00010-5] [Reference Citation Analysis]
12 Ying X, Agyei D, Udenigwe C, Adhikari B, Wang B. Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals. Front Sustain Food Syst 2021;5. [DOI: 10.3389/fsufs.2021.769028] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
13 Bautista-Expósito S, Vandenberg A, Peñas E, Frias J, Martínez-Villaluenga C. Lentil and Fava Bean With Contrasting Germination Kinetics: A Focus on Digestion of Proteins and Bioactivity of Resistant Peptides. Front Plant Sci 2021;12:754287. [PMID: 34759946 DOI: 10.3389/fpls.2021.754287] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
14 Samtiya M, Acharya S, Pandey KK, Aluko RE, Udenigwe CC, Dhewa T. Production, Purification, and Potential Health Applications of Edible Seeds' Bioactive Peptides: A Concise Review. Foods 2021;10:2696. [PMID: 34828976 DOI: 10.3390/foods10112696] [Cited by in Crossref: 1] [Cited by in F6Publishing: 4] [Article Influence: 0.5] [Reference Citation Analysis]
15 Boachie RT, Commandeur MMB, Abioye RO, Capuano E, Oliviero T, Fogliano V, Udenigwe CC. β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility. J Agric Food Chem 2021;69:10630-7. [PMID: 34473491 DOI: 10.1021/acs.jafc.1c03022] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]
16 Holopainen‐mantila U, Sarlin T, Mäkinen O, Laitila A, Sozer N. Monitoring of early‐stage water uptake by hyperspectral imaging and evaluation of nutritional and technological functionality of germinated faba bean ( Vicia faba L.) var. minor and var. major as food ingredients. Legume Science 2022;4. [DOI: 10.1002/leg3.124] [Reference Citation Analysis]
17 Acevedo Martínez KA, Gonzalezde Mejia E. Comparison of five chickpea varieties, optimization of hydrolysates production and evaluation of biomarkers for type 2 diabetes. Food Res Int 2021;147:110572. [PMID: 34399545 DOI: 10.1016/j.foodres.2021.110572] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
18 Acevedo-Martinez KA, Gonzalez de Mejia E. Fortification of Maize Tortilla with an Optimized Chickpea Hydrolysate and Its Effect on DPPIV Inhibition Capacity and Physicochemical Characteristics. Foods 2021;10:1835. [PMID: 34441612 DOI: 10.3390/foods10081835] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
19 Acevedo Martinez KA, Yang MM, Gonzalez de Mejia E. Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes. Compr Rev Food Sci Food Saf 2021;20:3762-87. [PMID: 33998131 DOI: 10.1111/1541-4337.12762] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
20 Byanju B, Hojilla-Evangelista MP, Lamsal BP. Fermentation performance and nutritional assessment of physically processed lentil and green pea flour. J Sci Food Agric 2021. [PMID: 33792043 DOI: 10.1002/jsfa.11229] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 3.5] [Reference Citation Analysis]
21 Ohanenye IC, Sun X, Sarteshnizi RA, Udenigwe CC. Germination alters the microstructure, in vitro protein digestibility, α‐glucosidase and dipeptidyl peptidase‐IV inhibitory activities of bioaccessible fraction of pigeon pea ( Cajanus cajan ) seeds. Legume Science 2021;3. [DOI: 10.1002/leg3.79] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
22 Nicolás-García M, Perucini-Avendaño M, Jiménez-Martínez C, Perea-Flores MJ, Gómez-Patiño MB, Arrieta-Báez D, Dávila-Ortiz G. Bean phenolic compound changes during processing: Chemical interactions and identification. J Food Sci 2021;86:643-55. [PMID: 33586793 DOI: 10.1111/1750-3841.15632] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
23 Sun X, Ohanenye IC, Ahmed T, Udenigwe CC. Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms. Food Chemistry 2020;329:127196. [DOI: 10.1016/j.foodchem.2020.127196] [Cited by in Crossref: 26] [Cited by in F6Publishing: 22] [Article Influence: 8.7] [Reference Citation Analysis]
24 Ohanenye IC, Tsopmo A, Ejike CE, Udenigwe CC. Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins. Trends in Food Science & Technology 2020;101:213-22. [DOI: 10.1016/j.tifs.2020.05.003] [Cited by in Crossref: 57] [Cited by in F6Publishing: 37] [Article Influence: 19.0] [Reference Citation Analysis]
25 Rebollo-Hernanz M, Aguilera Y, Herrera T, Cayuelas LT, Dueñas M, Rodríguez-Rodríguez P, Ramiro-Cortijo D, Arribas SM, Martín-Cabrejas MA. Bioavailability of Melatonin from Lentil Sprouts and Its Role in the Plasmatic Antioxidant Status in Rats. Foods 2020;9:E330. [PMID: 32178261 DOI: 10.3390/foods9030330] [Cited by in Crossref: 18] [Cited by in F6Publishing: 22] [Article Influence: 6.0] [Reference Citation Analysis]