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For: Hanan E, Rudra SG, Sagar VR, Sharma V. Utilization of pea pod powder for formulation of instant pea soup powder. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14888] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Number Cited by Other Article(s)
1
Yu J, Wu Y, Shin W. From waste to value: Integrating legume byproducts into sustainable industrialization. Compr Rev Food Sci Food Saf 2025;24:e70174. [PMID: 40260833 PMCID: PMC12012864 DOI: 10.1111/1541-4337.70174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2024] [Revised: 02/06/2025] [Accepted: 03/30/2025] [Indexed: 04/24/2025]
2
Lamonaca A, De Angelis E, Monaci L, Pilolli R. Promoting the Emerging Role of Pulse By-Products as Valuable Sources of Functional Compounds and Novel Food Ingredients. Foods 2025;14:424. [PMID: 39942018 PMCID: PMC11816435 DOI: 10.3390/foods14030424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2024] [Revised: 01/14/2025] [Accepted: 01/24/2025] [Indexed: 02/16/2025]  Open
3
Fatima R, Fatima F, Altemimi AB, Bashir N, Sipra HM, Hassan SA, Mujahid W, Shehzad A, Abdi G, Aadil RM. Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications. Food Chem X 2024;23:101518. [PMID: 38952562 PMCID: PMC11215214 DOI: 10.1016/j.fochx.2024.101518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 05/17/2024] [Accepted: 05/27/2024] [Indexed: 07/03/2024]  Open
4
Mungofa N, Beswa D. Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024;2024:3596783. [PMID: 39263237 PMCID: PMC11390232 DOI: 10.1155/2024/3596783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 06/09/2024] [Accepted: 07/04/2024] [Indexed: 09/13/2024]
5
Stępień A, Witczak M. State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions. Biopolymers 2024;115:e23580. [PMID: 38622846 DOI: 10.1002/bip.23580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 03/27/2024] [Accepted: 04/02/2024] [Indexed: 04/17/2024]
6
Haque A, Ahmad S, Khan T, Alomrani SO, Adnan M, Kieliszek M, Ashraf SA. Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2024;18:4088-4107. [DOI: 10.1007/s11694-024-02478-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Accepted: 02/27/2024] [Indexed: 05/14/2025]
7
Kaur H, Kaur A, Kaur P, Kaur K. Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023;60:2591-2606. [PMID: 37599851 PMCID: PMC10439098 DOI: 10.1007/s13197-023-05780-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/12/2023] [Accepted: 06/01/2023] [Indexed: 08/22/2023]
8
Wu DT, Li WX, Wan JJ, Hu YC, Gan RY, Zou L. A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications. Foods 2023;12:2527. [PMID: 37444265 DOI: 10.3390/foods12132527] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023]  Open
9
Nasir G, Zaidi S, Siddiqui A, Sirohi R. Characterization of pea processing by-product for possible food industry applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023;60:1782-1792. [PMID: 37187987 PMCID: PMC10170010 DOI: 10.1007/s13197-023-05718-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2023] [Accepted: 03/04/2023] [Indexed: 03/29/2023]
10
Çam G, Akın N, Konak Göktepe Ç, Demirci T. Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023;103:3184-3193. [PMID: 36240011 DOI: 10.1002/jsfa.12276] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/28/2022] [Accepted: 10/14/2022] [Indexed: 06/16/2023]
11
Hadjout‐Krimat L, Belbahi A, Dahmoune F, Hentabli M, Boudria A, Achat S, Remini H, Oukhmanou‐Bensidhoum S, Spigno G, Madani K. Study of microwave and convective drying kinetics of pea pods ( Pisum sativum L.): A new modeling approach using support vector regression methods optimized by dragonfly algorithm techniques. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
12
Mousa MMH, El-Magd MA, Ghamry HI, Alshahrani MY, El-Wakeil NHM, Hammad EM, Asker GAH. Pea peels as a value-added food ingredient for snack crackers and dry soup. Sci Rep 2021;11:22747. [PMID: 34815462 PMCID: PMC8610970 DOI: 10.1038/s41598-021-02202-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Accepted: 11/10/2021] [Indexed: 11/08/2022]  Open
13
Singh R, Kaur S, Sachdev PA. A cost effective technology for isolation of potato starch and its utilization in formulation of ready to cook, non cereal, and non glutinous soup mix. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00887-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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