Impact of soaking and cooking of soya (Glycine max L.) on the protein and oxalate content by Thales Djeuben Dongmo, Noel Mangatchaoussou, Aymar Rodrigue Fogang Mba, Nicolas Policarpe Nolla, Marlyne-Josephine Mananga, Fabien Fabrice Dongho Dongmo, Stephano Tambo Tene, Jules Christophe Manz Koule, Ulrich Fohouo Talla, Marlene Youogo, Yanick Owono, Hygride Dongmo, Julien Nedion Nadjimbaye, Marie Modestine Kana Sop

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Variation of Seed Yield and Nutritional Quality Traits of Lentil (<i>Lens culinaris</i> Medikus) Under Heat and Combined Heat and Drought Stresses by Hasnae Choukri, Khawla Aloui, Noureddine El Haddad, Kamal Hejjaoui, Abdelaziz Smouni, Shiv Kumar

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Determination of some Quality Characteristics in Chickpea (Cicer arietinum L.) Genotypes and Relationships between Characteristics by Sinem Tuğçe Cin, Nurdoğan Topal

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Selection of common bean cultivars for the irrigated production system by Fábio T. Leal, Hugo D. Nunes, Anderson P. Coelho, Vinícius A. Filla, Filippo P. de Santis, Orlando F. Morello, Leandro B. Lemos

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Use of thermophysical properties to characterize cooking trends of slow- and regular-darkening pinto beans (Phaseolus vulgaris L.) by Emmanuel Baidhe, Clairmont L. Clementson, Juan M. Osorno, Carlos Urrea

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Texture analysis of blanched vegetables using high- and low-speed measuring methods by Christian Schmitt, Thomas Friedl, Nadine Mattes, Uwe Grupa, Oliver Hensel

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Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics by Qianqian Zhang, Li Yuan, Yunfei Kong, Zhiyu Xiong, Yulong Bao, Ruichang Gao

Subjects: “…Cooking time…”
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A comprehensive review of the genetic control of cooking time in dry beans (Phaseolus vulgaris L.) by Hannah R. Jeffery, Marcelo Efrén Murillo‐Quesada, Luis Barboza‐Barquero, Karen Cichy

Subjects: “…cooking time…”
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Assessment of Mineral Contents and Technological Properties of Dry Bean Genotypes Grown Under Organic Farming Conditions With Multivariate Analysis by Oğuz Erol, Oğuzhan Uzun, Satı Uzun, Hamdi Özaktan

Subjects: “…cooking time…”
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Cooking Time, Seed Darkening, and Iron and Zinc Concentrations of Selected Andean Genotypes of Common Bean by Swivia Hamabwe, Kuwabo Kuwabo, Carlos Urrea, Karen Cichy, Kelvin Kamfwa

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Cowpea cropping systems, traits preference and production constraints in the upper west region of Ghana: farmers' consultation and implications for breeding by Benjamin Karikari, Margaret Delle Maale, Ebenezer Anning, Daniel Brain Akakpo, Afishata Mohammed Abujaja, Isaac Kwahene Addai

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Remodelling operational parameters on the performance of a modified domestic pressure cooker by Hesborn R. Ayub, Willis J. Ambusso, Daudi M. Nyaanga

Subjects: “…remodeling operational parameters, modified pressure cooker, energy efficiency, pressure cooking energy, standby-cooking time…”
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Evaluation of the Effects of Cultivar and Location on the Interaction of Lentil Seed Characteristics with Optimal Cooking Time by Dimitrios Sarakatsianos, Dimitra Polyzou, Athanasios Mavromatis, Dimitrios N. Vlachostergios, Dimitrios Gerasopoulos

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Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology by Lian HE, Yuwen YI, Xiangbo XU, Mingfeng QIAO, Hongyan PEI, Hongfeng JIA, Bo WANG, Sook Wah Chan, Cui YANG, Jing DENG

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