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Alessio Cappelli, Mauro Zaninelli, Sirio Cividino, Mattia Fiscella, Enrico Cini, Alessandro Parenti and Piernicola Masella
Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work is ...
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Yana Biletska,Raisa Plotnikova,Olena Skyrda,Myushfik Bakirov,Svitlana Iurchenko,Bella Botshtein
Pág. 50 - 58
The paper reports results from developing a technology of chickpea flour enriched with selenium. The devised technology would allow the intake of the organic forms of the microelement whose deficiency is suffered by 17 % of the global population.The...
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Legesse Hidoto, Bunyamin Tar?an, Walelign Worku and Hussein Mohammed
A field experiment was conducted at three locations in the southern region of Ethiopia during the 2012 and 2013 cropping seasons to evaluate chickpea cultivars for their response to soil zinc application, including agronomic performance, grain yield, gra...
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Elbouazaoui Amine, Allal Douira, Maafa Ilyass and Seid Ahmed
Fusarium wilt caused by Fusarium oxysporum f.p ciceris (Foc) is a devastating soil-borne disease of the chickpea. The disease causes crop losses in late-planted chickpeas and no available management option currently exists to recommend to farmers. In ord...
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Viola Devasirvatham and Daniel K. Y. Tan
Global climate change has caused severe crop yield losses worldwide and is endangering food security in the future. The impact of climate change on food production is high in Australia and globally. Climate change is projected to have a negative impact o...
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Yifan Pan, Ao Zheng, Guiqi Li and Yuanming Zhang
Although soybean and chickpea belong to the legume family, their seed starch content is very different. Currently, many studies focus on the molecular mechanisms of starch synthesis within a single species. However, the key genes and regulatory relations...
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Ajmalud Din, Rozina Gul, Hamayoon Khan, Julian Garcia-Abadillo Velasco, Reyna Persa, Julio Isidro y Sánchez and Diego Jarquin
Chickpea is the second most important legume crop in pulses, and its performance is greatly influenced by environmental factors inducing a change in the response patterns, complicating the selection of the best cultivar(s). The genotype-by-environment (G...
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Somayeh Salam, Kamran Kheiralipour and Fuji Jian
The existence of dockage, unripe kernels, and foreign materials in chickpea mixtures is one of the main concerns during chickpea storage and marketing. Novel algorithms based on image processing were developed to detect undesirable, foreign materials, an...
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Warda Jendoubi, Mariem Bouhadida, Amal Boukteb, Mohamed Béji and Mohamed Kharrat
Chickpea (Cicer arietinum L.) contributes 18% of the global production of grain legume and serves as an important source of dietary protein. An important decrease in cropping area and production has been recorded during the last two decades. Several biot...
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Regina Gabilondo, Jorge Sánchez, Pedro Muñoz, Iris Montero-Muñoz, Pedro V. Mauri, José Marín and David Mostaza-Colado
Biostimulants are studied as a possible agricultural practice that anticipates the reproductive stages of chickpeas to avoid their coincidence with high temperatures and hydric stress periods. The effect of several types of biostimulants on different chi...
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Hawi Negusse, Teklehaimanot Haileselassie, Mulatu Geleta and Kassahun Tesfaye
Globally, more than half of potentially arable land is acidic, and aluminum (Al) is the primary factor limiting plant growth and crop productivity on acidic soils worldwide. The development and utilization of Al-tolerant crops is a sustainable approach t...
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Kumari Rajani, Vikash Kumar, Shashi Bhusan Kumar, Anand Kumar, Ravi Ranjan Kumar, Anil Kumar
Pág. Page:68 - 78Abstract
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Mohd Aslam Dar, Noor-Ul-Saleem Khuroo, Reyaz-Ul-Rouf Mir, Zahoor Ahmad Dar, Parvaze Ahmad Sofi, Sher A. Dar, Bilal Ahmad Lone, Farooq A. Sheikh, Umer Rashid Bhat
Pág. Page:9 - 14Abstract
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Kumari Rajani, Anand Kumar, Ravi Ranjan Kumar, Sadia Perween, Sanjay Kumar, Anil Kumar, Satyendra ., Mankesh Kumar
Pág. Page:75 - 80Abstract
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Sanjeev Kumar, Sangita Sahni, Bishun Deo Prasad
Pág. Page:20 - 25Abstract
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M. Sangeetha, K. Indhumathi, P. S. Shanmugam
Pág. Page:65 - 70Abstract
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Sanjay Kumar, B. G. Suresh, Anand Kumar, G. R. Lavanya
Pág. Page:1 - 10Abstract
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Sanjeev Kumar, Sangita Sahni, Birendra Kumar
Pág. Page:1 - 6Abstract
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Noman Mehboob, Tauqeer Ahmad Yasir, Shahid Hussain, Shahid Farooq, Muhammad Naveed and Mubshar Hussain
Chickpeas are rich source of protein and predominantly grown in boron (B)-deficient sandy-loam soils in Pakistan. Boron-tolerant bacteria (BTB) could tolerate higher B levels in soil and increase B availability to the plants. Field trials were conducted ...
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Cara L. Frankenfeld and Taylor C. Wallace
Chickpeas, a commonly consumed legume, are the main ingredient in traditional hummus. U.S. dietary guidelines recommend consuming 1?1.5 cups of legumes per week. This study aimed to evaluate temporal changes in hummus and chickpea consumption and describ...
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