ライフサイエンスコーパス: pea

1 pped reads from the re-sequencing data of 33 pea aphid genomes from individuals specialized on differ

2 +/- 1.2 (Chironomidae larvae), 107 +/- 4.5 (pea clams Pisidium sp.), 131 +/- 105 (three-spined stick

3 d), tofu (soya-based food), soya milk, and a pea emulsion.

4 odextrin (M) and carboxymethylcellulose at a pea protein:carbohydrate ratio of 3:1.

5 Complex coacervation between a pea protein isolate (PPI) and each pectin was investigat

6 abenula is a tiny brain region the size of a pea in humans.

7 differences can be illustrated by the adage "peas in a pod." Does the question of interest relate to

8 cells pulsed with the main peanut allergens [pea-T10 cells]).

9 Furthermore, Plsp1 in Arabidopsis and pea thylakoids migrated faster under non-reducing condit

10 higher than that recovered from beetroot and pea puree, while the antioxidant activity detected in be

11 e) to salt and alkaline-extracted canola and pea proteins and commercial wheat gluten were studied us

12 sates derived from tilapia mince, casein and pea protein, were investigated.

13 sion compared with non-hydrolyzed casein and pea protein.

14 was observed in casein hydrolysate (CH) and pea protein hydrolysate (PPH) by attenuating lipopolysac

15 igated cross-reactivity between chickpea and pea/lentil/soybean/hazelnut.

16 cross-reactivity exists between chickpea and pea/lentil/soybean/hazelnut.

17 gE-binding profiles of chickpea globulin and pea/lentil/soybean/hazelnut extracts were analyzed by im

18 (KAMUT(R) khorasan wheat, emmer, lupine and pea) were hydrolyzed with commercial enzymes and Lactoba

19 when chitosan was used for wheat, potato and pea extract.

20 oot puree was higher than that in potato and pea puree.

21 Soy and pea isolates underwent extensive crosslinking on their o

22 digestion kinetics for purified starches and pea flours.

23 tensive crops, such as wheat, sunflower, and pea; semi-intensive crops, such as pear, chickpea, cotto

24 concentration factors (RCFs) for tomato and pea were independent of PFAA chain length, while radish

25 of azoxystrobin residues in green beans and peas using HPLC-UV and the results confirmed by GC-MS.

26 6% and 80.77% to 100.91% for green beans and peas, respectively.

27 8% and 81.99% to 107.85% for green beans and peas, respectively.

28 of azoxystrobin residues in green beans and peas.

29 an herbivore of legumes including beans and peas.

30 Fabeae legumes such as pea and faba bean form symbiotic nodules with a large di

31 fferent steps of ABA biosynthesis as well as pea (Pisum sativum) wilty and tomato (Solanum lycopersic

32 Variations of bacterial pea and/or faba bean CFN explained the differential abun

33 formation pH for complex coacervates between pea protein isolate (PPI) and sugar beet pectin (SBP) at

34 g, termed ELF3b Genetic interactions between pea ELF3 genes suggest that loss of PPD function does no

35 Both pea and normal maize RS3 displayed the B-type X-ray diff

36 an expression of cross-reactivity, caused by pea and/or lentil as the "primary" allergen.

37 Plants fed upon by pea aphids release volatiles that attract parasitic wasp

38 of settling and survival on dodder vines by pea aphids (Acyrthosiphon pisum) were reduced significan

39 , spelt and rye) and four gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to mak

40 es, which include lentils, beans, chickpeas, peas, and soybeans, provide an important source of prote

41 an) in red and green colour morphs of clonal pea aphids, Acyrthosiphon pisum.

42 ; and (ii) streambed-equilibrated commercial pea gravel at the field scale.

43 es at concentration of 5%(w/w) of commercial pea and rice protein isolates in the ratio of 2:1(w/w) a

44 were investigated and compared to commercial pea protein concentrate (PPC).

45 In conclusion, pea dextrin is suitable for masking off-flavour resultin

46 le compounds in an aqueous system containing pea protein and maltodextrins was followed under thermod

47 ntake of starchy vegetables, including corn, peas, and potatoes, was associated with weight gain.

48 Defatted cowpea flour was prepared from cow pea beans and the protein isolate was prepared (CPI) and

49 ight conditions for five major arable crops (pea, potato, wheat, barley, rapeseed) and cover crops ch

50 ion thread formation, as a null SL-deficient pea (Pisum sativum) mutant forms significantly fewer inf

51 esults showed that the addition of denatured pea protein to a wheat noodle matrix produced a reductio

52 Wheat noodles with added native or denatured pea-protein isolate were characterised for their starch-

53 causing higher sucrose levels in developing pea seeds.

54 frost tolerance was conducted on 672 diverse pea accessions at three locations in Northern China in t

55 Seed samples from 117 genetically diverse pea breeding lines were used to determine the robustness

56 ns of two progenitor species of domesticated pea in the Mediterranean Basin and in the Fertile Cresce

57 s such as beans, lentils, chickpeas, and dry peas) are well positioned to aid in weight control, the

58 ticide Residues in Food 2018 programmes i.e. pea, pineapple, melon and successful z-scores for a UK p

59 and their relatives, including, for example, pea, bean, barley, oat, rye, rice and maize.

60 ses of flavour compounds with salt-extracted pea protein isolates (PPIs) were determined using variou

61 followed by wheat gluten and salt-extracted pea protein isolates (PPIs), while binding of ketone fla

62 Black-eyed pea (Vigna unguiculata) is a legume species widely grown

63 analyse transcript expression in black-eyed pea organs and to compare data with other legume species

64 The black-eyed pea reference genotype has been used to generate a gene

65 Field pea accessions PI 411142 and PI 413683 increased P remob

66 Field pea accessions showed variation in remobilization rates,

67 Field pea is important to agriculture as a nutritionally dense

68 ature raw seeds of chickpea type Desi, field pea and common vetch.

69 and flour characteristics of different field pea (FP) accessions were evaluated.

70 Fifty field pea accessions were grown in a completely randomized des

71 However, field pea requires more phosphorus (P) than other crops.

72 This study identified field pea accessions with high PUE by determining (1) the vari

73 Identifying field pea cultivars with high phosphorus use efficiency (PUE)

74 In conclusion, breeding for PUE in field pea is possible by selecting for higher P remobilization

75 s profile suggests that the species of field pea investigated might have the potential to be used as

76 tigated how mixed-cropping between two field pea (Pisum sativum L.) varieties (Winfreda and Ambassado

77 uld be a good option for biofortifying field peas.

78 re predominant compounds in chickpeas, field peas and common vetch compared to flavonoids, whereas th

79 ties of grain legume seeds (chickpeas, field peas, faba beans, common vetch and lupins) produced in E

80 To evaluate the potential of cooked field peas to be used in Zn biofortification programs, all com

81 ties of recently released cultivars of field peas [CDC Golden (CDCG), Abarth (ABAR), CDC Patrick (CDC

82 he presence or absence of fava bean foliage; pea aphids have very low sterol content.

83 g N ha(-1) for maize and 225 kg N ha(-1) for pea).

84 95% for tofu, 92% for soya milk and 94% for pea emulsion.

85 romosome-level reference genome assembly for pea, Gregor Mendel's original genetic model.

86 nyl aminopeptidase N (APN) as a receptor for pea enation mosaic virus (PEMV) coat protein (CP) in the

87 ley and rapeseed, whereas the lowest was for pea.

88 and highly effective rhizobial symbiont for peas.

89 A fourth pea locus, PHOTOPERIOD (PPD), also contributes to the ph

90 The CRF isolated from fresh pea vine haulm is a potential source of essential micron

91 10 proteins, CaARP from chickpea, ABR17 from pea and the major pollen allergen Bet v1 from silver bir

92 op and characterize Maillard conjugates from pea protein (PPI) or caseinate and dextran, and to evalu

93 located in a homologue of the VEG2 gene from pea, associated with flowering time.

94 pt, we present the progress of genomics from pea plant genetics to the human genome project and highl

95 le for the development of RS ingredient from pea starch for food applications.

96 tive aromatic aminotransferase (PsArAT) from pea that may function in the PAA synthesis pathway.

97 II and IV of the AUX/IAA protein PsIAA4 from pea (Pisum sativum) revealed a globular ubiquitin-like b

98 odification method yielded 68.1% of RS3 from pea and 59.6% from normal maize.

99 berries were investigated in this study from pea size to harvest during 2012.

100 estimation in spinach, capsicum, and garden pea and demonstrated that this method offers a versatile

101 rs, orthologous to Mendel's A gene of garden pea, whose loss of function is associated invariantly wi

102 t this type of learning occurs in the garden pea, Pisum sativum.

103 content and NPQ were observed in grapevine, pea and sunflower, and were effectively captured by WABI

104 The seeds of grass pea (Lathyrus sativus L.), a drought tolerant crop, were

105 unds varied from around 130 mg kg(-1) (green pea) to around 930 mg kg(-1) (spinach).

106 ed for 5-day-old stored sprouts; 75.17-green pea, 83.18-lentil and 89.87-mung bean.

107 In green pea and mung bean sprouts a slight increase of chemicall

108 Storage of green pea sprouts decreased reducing power and increased the a

109 ds in glass jar and metal cans such as green peas, garniture, corn, tomato paste, pepper paste, pickl

110 d composition of the food: soya-based food > pea emulsion > seitan.

111 in marker-assisted breeding for winter-hardy pea cultivar.

112 In pea (Pisum sativum L.), source to sink partitioning of a

113 In pea (Pisum sativum), the reverse reaction, phenylpyruvat

114 In pea aphids, the bacterial symbiont Buchnera is confined

115 arch, fiber, phytic acid, and carotenoids in pea seed samples.

116 h (SDS) and resistant starch (RS) content in pea bread were investigated.

117 trains leaf expansion during deetiolation in pea and provide further evidence that down-regulation of

118 rlying compound inflorescence development in pea and may have wider implications for future manipulat

119 abeling of endogenous Toc75 POTRA domains in pea (Pisum sativum) and Arabidopsis (Arabidopsis thalian

120 gest a major role for repetitive elements in pea genome evolution.

121 Aroma recombination experiments in pea protein samples confirmed the sensory relevance of t

122 e the solubility and mitigate off-flavour in pea protein isolate (PPI).

123 g/g) in celery shoot, and PFBA (150 ng/g) in pea fruit.

124 Among a set of genes in pea (Pisum sativum L.) that were induced under drought-s

125 e differential abundance of Rlv genotypes in pea and faba bean nodules.

126 ce of vicilin, a sulfur-poor 7S globulin, in pea seeds.

127 CD49b(+)LAG3(+) TR1 cells were induced in pea-T10 cells at comparable percentages from HC subjects

128 ants, 2016) reported associative learning in pea plants.

129 mutant at the LATE BLOOMER2 (LATE2) locus in pea (Pisum sativum) that is late-flowering with a reduce

130 The STERILE NODES (SN) locus in pea (Pisum sativum) was one of the first photoperiod res

131 erize mutants at the Crispoid (Crd) locus in pea (Pisum sativum), which have altered auxin homeostasi

132 , several ramosus (rms) branching mutants in pea (Pisum sativum) have SL defects, perturbed xylem CK

133 ing to IAA and PAA, evidence from mutants in pea and maize (Zea mays) indicate that IAA biosynthetic

134 entation groups of late-flowering mutants in pea that define two uncharacterized loci, LATE BLOOMER3

135 rization of loss-of-function abi5 mutants in pea uncovered a role for ABI5 in controlling the relativ

136 equired or regulated during bud outgrowth in pea (Pisum sativum).

137 e stem is not important for bud outgrowth in pea.

138 vide a novel mechanism of frost tolerance in pea.

139 ty decreased N accumulation for intercropped pea but increased it for maize and the sum of both inter

140 We quantified protein import into isolated pea (Pisum sativum) leaf chloroplasts and root leucoplas

141 s of pea flour and the structure of isolated pea starch.

142 ing control pathways in the long-day legume, pea (Pisum sativum).

143 uch as chickpea, common bean, lentil, lupin, pea, and soybean, by using the same experimental procedu

144 reenhouse in soils preceded by either maize, pea, soybean or sunflower.

145 Maize/pea intercropping had 4-113% greater nitrogen use effici

146 utilization and N fertilizer supply in maize/pea (Pisum sativum L.) strip intercropping was evaluated

147 nchrony of N supply and crop demand in maize/pea strip intercropping.

148 sole maize, sole pea, and intercropped maize/pea with three maize densities (D1, 45,000 plants ha(-1)

149 However, in maturing pea (Pisum sativum) seeds, the level of the chlorinated

150 as different as giant squid and microscopic pea clams.

151 ning up to 37.5% of encapsulated roasted MPS pea starch not only provided high SDS and RS fractions (

152 ostructures, including mesoporous nanotubes, pea-like nanotubes and continuous nanowires.

153 stant starch (RS3) was developed from native pea starch through acid thinning, debranching and recrys

154 Wrinkled pea showed promise to generate new pea flours with distinct functionality and enhanced nutr

155 o (Pst) DC3000 hrcC(-) and to the nonadapted pea (Pisum sativum) powdery mildew Erysiphe pisi However

156 ion of pea flour and starch to produce novel pea ingredients for enrichment of slowly digestible star

157 undertook a systematic, detailed analysis of pea (Pisum sativum) root tip cell walls.

158 cterized the binding site on the V-ATPase of pea albumin 1b (PA1b), a small cystine knot protein that

159 esent study examines the foaming behavior of pea and faba bean protein concentrates and isolates and

160 cochemical and structural characteristics of pea starch.

161 , to investigate the complex coacervation of pea protein isolate (PPI) with pectin [UM88 and M(72, 42

162 rops, as well as in the fruit compartment of pea.

163 n ten varied wall systems (WS) consisting of pea protein isolate or pea protein concentrate (PPC) alo

164 owave roasting and alginate encapsulation of pea flour and starch to produce novel pea ingredients fo

165 ed on the assumption that the off-flavour of pea proteins might be decreased using the retention of v

166 investigated to enhance the functionality of pea-rice protein isolate blends (PR).

167 lf-matings between two parental genotypes of pea aphid (Acyrthosiphon pisum) differing in virulence o

168 ivery of fused proteins into the hemocoel of pea aphids, Acyrthosiphon pisum, without virion assembly

169 ere is a strong interest in incorporation of pea protein as a preferred alternative to animal protein

170 tant out-competed wild-type for infection of pea nodules in mixed inoculations.

171 Inoculation of pea aphid Armet protein into tobacco leaves induced a tr

172 tramolecular transglutaminase cross-links of pea proteins, based on protein size determination, were

173 on phenotype, similar to the clv2 mutants of pea and Lotus japonicus.

174 ps among the techno-functional parameters of pea flours.

175 The particles of pea and normal maize RS3 showed a coarse surface and irr

176 The wing polyphenism of pea aphids is a compelling laboratory model with which t

177 valuate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in omega-3 and omega-

178 characterize changes in the aroma profile of pea protein beverage during Ultra High Temperature (UHT)

179 cessing on the physicochemical properties of pea flour and the structure of isolated pea starch.

180 Host-associated races of pea aphid discriminate between plant species in race-spe

181 atiotemporal expression of a selected set of pea aphid IAPs and showed that they are differentially e

182 Studies of pea sgrL mutants revealed that plants had significantly

183 n the reproductive and associated tissues of pea during the developmental phase that sets the stage f

184 lated in the floral/fruit/pedicel tissues of pea.

185 ons on the Toc159 GTPase domain (Toc159G) of pea (Pisum sativum) using cleavage by bound preproteins

186 To improve the frost tolerance of pea, field evaluation of frost tolerance was conducted o

187 d no effect of LATE2 on the transcription of pea CO-LIKE genes, nor on genes in any other families pr

188 However, the utilization of pea protein as a food ingredient has been largely limite

189 ary biomarkers related to the consumption of peas (N-methyl nicotinic acid), apples (rhamnitol), and

190 eae leaves develop differently from those of peas, as both LFY/FLO and STM are expressed in developin

191 that mutation of praR increased biofilms on pea roots.

192 distributed across the tribe Coccinellini-on pea aphids in the presence or absence of fava bean folia

193 rol profile of four beetle species reared on pea aphids-with or without foliage-and compared their st

194 pea allergy is associated with lentil and/or pea allergy, but evidently may not present independently

195 c areas and is associated with lentil and/or pea allergy.

196 incorporation with farmyard manure (FYM) or pea vines, no burn or spring burn with application of N

197 ms (WS) consisting of pea protein isolate or pea protein concentrate (PPC) alone at varied core:WS ra

198 h networks containing zein and either soy or pea protein isolates as supplemented lysine sources.

199 ings grown in soils preceded by sunflower or pea had greater vigor.

200 hloem loading exerts regulatory control over pea biomass production and seed yield, and that import o

201 NOFOLIA (STF), and its orthologs in Petunia, pea, and Nicotiana sylvestris are required for leaf blad

202 (pigeon pea) and Lablab purpureus L.

203 ietinum (chickpea) and Cajanus cajan (pigeon pea) and two outgroup reference species: Arabidopsis tha

204 Postharvest, pea vine field residue (haulm) was steam-sterilised and

205 lbumin and plant-based proteins from potato, pea, and grape seed as recent alternative, were compared

206 Dual import assays with purified pea (Pisum sativum) chloroplasts and mitochondria, and s

207 ing and recrystallization, and the resultant pea RS3 was then characterized and compared with that ge

208 erry and muscadine grape pomaces with a rice-pea protein isolate blend, was evaluated in an in vitro

209 asuring root growth allocation by split-root pea plants, we show that they favor variability when mea

210 ain fine and coarse wrinkled (WPF) and round pea flour (RPF).

211 Wrinkled and round peas (two varieties each type) cultivated in two locatio

212 nd carries a nonsense mutation in the single pea (Pisum sativum) ortholog of the ethylene signaling g

213 served on children's toothbrushes with small pea-size heads.

214 (Lycopersicon lycopersicum), and sugar snap pea (Pisum sativum var. macrocarpon) from an industriall

215 uated in a field study with sole maize, sole pea, and intercropped maize/pea with three maize densiti

216 matic hydrolysis of proteins from rice, soy, pea and wheat, with both chymotrypsin and thermolysin, r

217 rces such as milk, egg, fish, rice, soybean, pea, chlorella, spirulina, oyster and mussel.

218 of abi5 mutants in a second legume species, pea (Pisum sativum), confirmed a role for ABI5 in the re

219 Despite their antigen specificity, pea-T10 cells of patients with PA with or without OIT, a

220 rformed on three different days for spinach, peas, apples, banana, and beetroot.

221 Results showed that brown rice and split pea soup demonstrated resistance to thiamine degradation

222 tent after thermal processing, 42% for split pea soup, and 3% for beef brisket.

223 ee NASA spaceflight foods (brown rice, split pea soup, BBQ beef brisket) during storage was determine

224 ted designation of origin (PDO) yellow split pea species growing only in the island of Santorini in G

225 te "Fava Santorinis" from other yellow split peas, four classification methods utilising rare earth e

226 rone to adulteration with other yellow split peas.

227 In this study, pea (Pisum sativum) plants overexpressing AMINO ACID PER

228 beetroot puree, proteins/neutral pH/sweet - pea puree and starch/neutral pH - potato puree.

229 This research demonstrated that pea protein can be used as an effective emulsifier for p

230 tro starch digestibility assay revealed that pea RS3 - in both uncooked and cooked states - was less

231 se results extend previous work to show that pea orthologs of all three Arabidopsis evening complex g

232 The pea aphid, Acyrthosiphon pisum, maintains extreme variat

233 atiles that attract parasitic wasps, and the pea aphid can carry facultative endosymbiotic bacteria t

234 al candidate approach, we identify SN as the pea ortholog of LUX ARRHYTHMO, a GARP transcription fact

235 f a mutually obligate symbiosis, between the pea aphid (Acyrthosiphon pisum) and its maternally trans

236 cies, and in this study, we characterize the pea VEGETATIVE2 (VEG2) locus, showing that it is critica

237 oval (0%, 50%, 100%) were imposed during the pea-size stage of development from the cluster zone.

238 to other sequenced Leguminosae genomes, the pea genome shows intense gene dynamics, most likely asso

239 nsa, increase the fitness of their host, the pea aphid (Acyrthosiphon pisum), under natural condition

240 fter shoot tip removal (decapitation) in the pea (Pisum sativum).

241 lycosylated receptor aminopeptidase N in the pea aphid gut and is transcytosed across the gut epithel

242 Armet, namely as an effector protein in the pea aphid, Acyrthosiphon pisum.

243 lant virus pea enation mosaic virus into the pea aphid vector.

244 cid permease PsAAP1 were introduced into the pea genome and expression of the transporter was targete

245 widespread defensive mutualism involving the pea aphid Acyrthosiphon pisum, and its heritable symbion

246 anscriptomic and metabolomic analyses of the pea (Pisum sativum) rhizosphere, a suite of bioreporters

247 Additional copies of the pea amino acid permease PsAAP1 were introduced into the

248 re, we investigated the genetic cause of the pea aphid (Acyrthosiphon pisum) male wing dimorphism, wh

249 s (PEMV) coat protein (CP) in the gut of the pea aphid, Acyrthosiphon pisum, using a far-Western blot

250 oles during each stage of development of the pea compound inflorescence.

251 results reveal an important component of the pea photoperiod response pathway and support the view th

252 tly changed the sensory aroma profile of the pea protein beverage; however, no further changes were r

253 lassic example of phenotypic plasticity: the pea aphid's ability to produce winged offspring in respo

254 d to the symbiosomal membrane separating the pea aphid Acyrthosiphon pisum from its intracellular sym

255 olyphenism is transgenerational, in that the pea aphid mother experiences the environmental signals,

256 ants are also compromised in immunity to the pea aphid (Acyrthosiphon pisum), for which Arabidopsis i

257 miting to efficient nitrogen delivery to the pea embryo, we manipulated both simultaneously.

258 We use the pea aphid (Acyrthosiphon pisum) to address this problem.

259 of these complexes by the embryo, using the pea (Pisum sativum) as a model species.

260 Does the question of interest relate to the "peas" (the individual patients) or the "pods" (the clust

261 Three pea (Pisum sativum) loci controlling photoperiod sensiti

262 When oven roasting was applied to pea starch, SDS content increased triply compared to the

263 This simple method has been applied to pea vine haulm subjected to different post-harvest treat

264 y related A. euteiches isolates belonging to pea pathotype I.

265 ound that both alleles were present prior to pea aphid biotype lineage diversification, we estimated

266 which being putatively shared in response to pea (pathotype I and III) and/or alfalfa (race 1 and 2)

267 herefore been retained following transfer to pea aphids.

268 e important crops - grapevine, corn, tomato, pea and sunflower - were evaluated under water deficit c

269 The transgenic pea plants showed increased phloem loading and embryo lo

270 mpact of crop genetics and processing in two pea lines (Pisum sativum L.) on starch digestion kinetic

271 We placed experimental populations of two pea aphid lines, each with and without symbionts, in fiv

272 rences still existed between r and wild type pea lines.

273 In this study, we used vegetable peas (Pisum sativum L.), harvested for human consumption

274 the source occurred in the fine sand versus pea gravel.

275 is responsible for entry of the plant virus pea enation mosaic virus into the pea aphid vector.

276 ct of enhancer sequences from a plant virus, pea (Pisum sativum) and wheat (Triticum aestivum), was j

277 Here we use in vitro pea (Pisum sativum) chloroplast import assays and transi

278 minase-treated low concentration (0.01% w/w) pea albumin samples, compared to the untreated one (cont

279 an undisturbed grassland (GP), winter wheat-pea (Pisum sativum L) rotations under conventional tilla

280 tinases and HT29 migration and growth, while pea seeds showed no effect.

281 The genetic diversity of wild pea may be driven by Miocene-Pliocene events, while the

282 seedling death and yield reduction in winter pea.

283 Inhibition-assay with pea/lentil completely suppressed IgE-binding to chickpea

284 lin variations were then cross-compared with pea (Pisum sativum), leading to the identification of ca

285 of Rlv was collected by nodule trapping with pea and faba bean from soils at five European sites.

286 Wrinkled pea showed promise to generate new pea flours with disti

287 bean, tepary bean, velvet bean, and wrinkled pea) and hylon VII starches towards in vitro hydrolysis

288 n at the rugosus (r) locus leads to wrinkled pea seeds, a reduction in starch content and a lower ext

289 Yellow pea (Pisum sativum L., YP) grain is generally milled int

290 ), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) were investigated over a 6-day ge

291 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction-isoelectric precipitat

292 Total starch decreased in lentil and yellow pea flours during germination, while there was no signif

293 alysis (HCA) revealed that lentil and yellow pea flours had the similar aromatic attributes, while th

294 s of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were ch

295 viscosities for chickpea, lentil, and yellow pea flours were 1061, 981, and 1052 cP and were observed

296 of 2H-intrinsically labeled chickpea, yellow pea, and mung bean (hulled and dehulled) protein, using

297 tibilities (mean +/- SD) of chickpea, yellow pea, and mung bean were 74.6 +/- 0.8%, 71.6 +/- 1.3%, an

298 will be randomized to either a 15 g/d yellow pea fibre supplemented group or isocaloric placebo group

299 objective is to assess the effects of yellow pea fibre supplementation on weight loss and gut microbi

300 project will assess the potential of yellow pea fibre to improve weight control via gut-mediated cha