Channels Ultrasound‐Assisted Sequential Extraction of Water and Alkali Soluble Proteins From Faba Bean and Pea Varieties and Their Techno‐Functional Properties
Progress and Challenges in Faba Bean Genetic Engineering
Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
Genomic and Transcriptomic Insights Into Salinity Tolerance in Dry Pea
Trade‐Offs in Field Pea (Pisum sativum L.) Health: Staking, Variety, and Fungicide Integration Curb Powdery Mildew Epidemics and Enhance Agronomic Performance but Suppress Symbiotic Nodulation
Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications
Promoting Corn Stover Degradation via Sequential Processing of Steam Explosion and Lactic Acid Bacteria‐Assisted Ensilage
Formal model for Acyrthosiphon pisum, Aphis fabae, Myzus persicae and Sitobion avenae using the ALMaSS subpopulation approach
Optimization of ultrasound-assisted grape vinegar fortified with olive leaf powder: effects on bioactive and functional properties
Identification and Functional Characterization of Isoflavone synthase Gene Family in Pea (Pisum sativum): The Entry Point to Pisatin Biosynthesis
Identification of High‐Performing Extra‐Early Field Pea (Pisum sativum L.) Genotypes for Rice‐Rice Cropping Systems Using MGIDI and Multivariate Analysis
Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization
Comparative analysis of drought-induced molecular, morphological and physiological changes in tomato varieties
Morphological, Culinary, and Nutritional Diversity of Common Bean (Phaseolus vulgaris) Accessions in the Northern Andean Region of Peru
Process Optimization of Ultrasound-Driven Extraction of Phytochemicals from Litchi (Litchi chinensis) Peel through Response Surface Analysis
Analysis and Predictive Modeling of In Vitro Digestive Stability of Tea Polyphenols in 24 Tea Varieties
Chemical Composition and Biological Activities of Seeds from Four Vitis vinifera Tunisian Varieties
Advancing Canning Quality in Common Beans: An Integrated Farm‐to‐Can Framework Combining Breeding, Processing, and Artificial Intelligence
Phenotypic Diversity and Nutritional Profiling of a Mung Bean (Vigna radiata L.) Germplasm Collection for Functional Food Breeding
Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index
Cost Benefit Analysis of OPV versus Hybrid Processing Tomato Varieties in East Shewa Zone, Ethiopia
Effects of Organic and Chemical Farming on Growth, Yield Components and Bioactive Compounds of Three Fragrant Thai Rice Varieties
Effects of Compost Application on Growth, Gas Exchange, and Green Yield of Cowpea [Vigna unguiculata (L.) Walp.] Varieties
Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties
Interactions of Plant Protein and Natural Colorant: A Structural and Functional Relationship of Broccoli Protein and Marigold Color Compounds
