red lentil
Selected indexed studies
- Mechanical damage to green and red lentil seeds. (Food Sci Nutr, 2017) [PMID:28748084]
- Red lentil pasta quality and in vitro digestibility modulation by means of processing conditions. (Int J Food Sci Nutr, 2025) [PMID:39945275]
- IgE and IgG4 binding to lentil epitopes in children with red and green lentil allergy. (Pediatr Allergy Immunol, 2020) [PMID:31598994]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- 36th International Symposium on Intensive Care and Emergency Medicine : Brussels, Belgium. 15-18 March 2016. (2016) pubmed
- Mechanical damage to green and red lentil seeds. (2017) pubmed
- IgE and IgG4 binding to lentil epitopes in children with red and green lentil allergy. (2020) pubmed
- Red lentil pasta quality and in vitro digestibility modulation by means of processing conditions. (2025) pubmed
- Sensory Acceptability of Iron-Fortified Red Lentil (Lens culinaris Medik.) Dal. (2018) pubmed
- Effects of Red Lentil Flour Gels on the Development and Rheological Parameters of Dough and Bread Texture. (2025) pubmed
- Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta. (2025) pubmed
- Growing in red: impact of different light spectra and lighting conditions on lentil microgreens growth in vertical farming. (2024) pubmed
- Blue and Red LED Lights Differently Affect Growth Responses and Biochemical Parameters in Lentil (Lens culinaris). (2023) pubmed
- X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture. (2021) pubmed