Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)

Effect of microclimate temperature during transportation of broiler chickens on quality of the pectoralis major muscle

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Effect of acute cold exposure, age, sex, and lairage on broiler breast meat quality

Short-term germination of faba bean (Vicia faba L.) and the effect on selected chemical constituents

Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre