Issue Information

Issue Information
Pubblicazione: (2026)

Cover Image, Volume 8, Issue 1
Pubblicazione: (2026)

Impact of Radiofrequency and Microwave Heating on the Nutritional and Antinutritional Properties of Pulses: A Review
di: Pabitra Chandra Das, et al.
Pubblicazione: (2025)

Improving the Land, Water, and Energy Productivity of Dryland Chickpea by Managing the Genotype and Tillage System
di: Hamid Hassaneian Khoshro, et al.
Pubblicazione: (2025)

Selection of Stable Lentil Genotypes for Rainfed Conditions Using Multivariate Methods
di: Payam Pezeshkpour, et al.
Pubblicazione: (2025)

Impact of On‐Farm Storage Technologies and Storage Durations on Chickpea ( Cicer arietinum L.) Seed Health: A Comparative Study Across Diverse Agroecologies
di: Abebe Sori, et al.
Pubblicazione: (2025)

Assessment of On‐Farm Saved Chickpea (Cicer arietinum L.) Seed Quality in Central Ethiopia
di: Abebe Sori, et al.
Pubblicazione: (2025)

Modification of Faba Bean Protein Gels Using Thermal Treatment and Calcium Sulphate
di: Andreas Hopf, et al.
Pubblicazione: (2025)

Phytochemical Distribution in 3D‐Printed Biscuits From Bioprocessed Wholegrain and Multigrain Food Inks
di: Yusuf Olamide Kewuyemi, et al.
Pubblicazione: (2025)

Effect of Preprocessing on Nutritional, Physico‐Chemical, Functional, Anti‐Nutrients, and In Vitro Digestibility of Selected Beans (Adzuki, Black Soybean, and Fava Beans): Optimization and Characterization
di: Deepak Joshi, et al.
Pubblicazione: (2025)

Impact of Irrigation Treatment and Sowing Time on Lipoxygenase Activity and Seed Quality of Australian Sweet Lupin ( Lupinus angustifolius L.)
di: Piyumi Chathurangi Wanniarachchi, et al.
Pubblicazione: (2025)

Traits Profiling and Genotype Selection in Common Bean ( Phaseolus vulgaris L.) in Ethiopia Using the GT and GYT Biplot Analyses
di: Tefera Abebe, et al.
Pubblicazione: (2025)

Physicochemical Characterization of Whole and Split Perennial Baki Bean Flours
di: Evan B. Craine, et al.
Pubblicazione: (2025)

Yellowness of Selected Legume Flours as Function of Nutritional Composition, Mineral Content and Total Free Phenolic Content
di: Jelica Kovačević, et al.
Pubblicazione: (2025)

Evaluating Mungbean ( Vigna radiata ) as an Alternative Specialty Crop for Virginia Tobacco Farmers
di: Jessica Wilbur, et al.
Pubblicazione: (2025)

Underutilised Legumes for Advancing Climate‐Smart Agriculture in Sub‐Saharan Africa
di: A. Chisa, et al.
Pubblicazione: (2025)

Extraction Condition–Driven Changes in the Techno‐Functional and Thermal Properties of Protein Isolates From Underutilized Lupine ( Lupinus spp.): Implications for Food Applications
di: Ejigayehu Teshome, et al.
Pubblicazione: (2025)

Effect of Hydrothermal Treatment on the Functional and Physicochemical Properties of African Yam Bean ( Sphenostylis stenocarpa ) and Cassava ( Manihot esculenta ) Starch Blend
di: Opeyemi O. Alabi, et al.
Pubblicazione: (2025)

Impact of Phosphorylation on Techno‐Functional, Rheological, and Digestibility Characteristics of Split Red Lentil Starch
di: Nida Syeda, et al.
Pubblicazione: (2025)

Developmental Stage‐Dependent Gene Expression Modulates Maternal Control of Seed Vicine Biosynthesis in Faba Bean
di: Samson Ugwuanyi, et al.
Pubblicazione: (2025)

Wild Legume Species in Africa: A Synthesis of Vigna Potential for Nutrition and Food Security
di: Miguel Brilhante, et al.
Pubblicazione: (2025)

Regional Differences in Soybean Protein and Amino Acid Profiles: A Genetic Exploration Using a Novel GWAS Panel
di: Siwar Haidar, et al.
Pubblicazione: (2025)

Characterisation of Volatile Compounds Associated With the Flavour of Flatbreads: Effect of Sorghum, Cassava and Whole or Dehulled Red and White Cowpea Flours
di: Rita Dankwa, et al.
Pubblicazione: (2025)

Faba Bean Breeding in Australia: Past, Present and Future
di: Kedar N. Adhikari, et al.
Pubblicazione: (2025)

Evaluation of Mean Performance and Stability of Lentil Genotypes According to Combination of Additive Main Effects and Multiplicative Interaction, and Best Linear Unbiased Prediction Methods
di: Payam Pezeshkpour, et al.
Pubblicazione: (2025)

Formulation and Quality Evaluation of Yoghurts From Tigernut, Soybean and Cow Milk Blends
di: Adeyemi Ayotunde Adeyanju, et al.
Pubblicazione: (2025)

Genotype‐By‐Environment Interaction and Yield Stability of Kabuli Chickpea (Cicer arietinum L.) in Northern Ethiopia
di: Alemnesh Eskezia, et al.
Pubblicazione: (2025)

Drivers of Grass Pea ( Lathyrus sativus L .) Market Supply and Its Sustainability Payoffs: Evidence From Jama District, Ethiopia
di: Yosef Worku Yigezu, et al.
Pubblicazione: (2025)

Rhizobium Inoculation and Phosphorus Application on Nodulation and Yield of Common Bean in Ethiopia
di: Hulluager Abebe, et al.
Pubblicazione: (2025)

Nutritional Composition of Chickpea ( Cicer arietinum L.) Grown in Winter Cropping Systems: A New Sustainable Legume Opportunity
di: Sonia Salaria, et al.
Pubblicazione: (2025)

A Comprehensive Review on Key Chemical Constituents of Indian Pulses and Their Multifaceted Health Benefits in a Global Context
di: Preeti Semwal, et al.
Pubblicazione: (2025)

Influence of Plant Genotype on Nodule‐Associated Bacterial Community Composition and Function in Seasonal Field Pea Varieties
di: Henrique M. Dias, et al.
Pubblicazione: (2025)

Effects of Bioprocessing and Ultrasonication on Nutritional, Functional and Antioxidant Properties of African Yam Bean Flour and Cookie Quality
di: Bamisaiye Yemisi Olaitan, et al.
Pubblicazione: (2025)

Effects of Sprouting and Fermentation on the Physicochemical Properties and Nutritional Composition of Cowpea Flour, and Consumer Acceptability of Composite Doughnuts Made Thereof
di: Nazir Kizzie‐Hayford, et al.
Pubblicazione: (2025)

Improvement of Functional and Technological Properties of Chickpea Aquafaba Through Lactic Fermentation
di: Rosa Colucci Cante, et al.
Pubblicazione: (2025)

Response of Chickpea ( Cicer arietinum L.) to N, P, and Zn Fertilization in Dryland Conditions: The Advantage of a Low‐Input Fertilization Scenario
di: Habibollah Parvin, et al.
Pubblicazione: (2025)