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Soluble methionine enhances accumulation of a 15 kDa zein, a methionine-rich storage protein, in transgenic alfalfa but not in transgenic tobacco plants

Journal of experimental botany, 2005-09, Vol.56 (419), p.2443-2452

2005

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Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)

Journal of food science, 2010-03, Vol.75 (2), p.S115-S119

2010

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DETERMINATION OF TOTAL POLYPHENOL, FLAVONOID AND ANTHOCYANIN CONTENTS AND ANTIOXIDANT CAPACITIES OF SKINS FROM PEANUT (ARACHIS HYPOGAEA) LINES WITH DIFFERENT SKIN COLORS

Journal of food biochemistry, 2012-06, Vol.36 (3), p.301-308

2012

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The history of chickpea cultivation and breeding in Israel

Israel journal of plant sciences, 2019, Vol.65 (3-4), p.186-194

2019

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Utilization of natural variation in Cephalaria joppensis to diversify wheat forage crop rotation in Israel

Israel journal of plant sciences, 2019, Vol.65 (3-4), p.195-201, Article 195

2019

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Evaluation of a peanut collection for shell‐colour traits in two diverse soil types

Plant breeding, 2012-02, Vol.131 (1), p.148-154

2012

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Identification of a novel genetically controlled step in mycorrhizal colonization: plant resistance to infection by fungal spores but not extra‐radical hyphae

The Plant journal : for cell and molecular biology, 2001-09, Vol.27 (6), p.561-569

2001

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DETERMINATION OF TOTAL POLYPHENOL, FLAVONOID AND ANTHOCYANIN CONTENTS AND ANTIOXIDANT CAPACITIES OF SKINS FROM PEANUT (ARACHIS HYPOGAEA) LINES WITH DIFFERENT SKIN COLORS: ANTIOXIDANT CAPACITIES OF PEANUT SKINS

Journal of food biochemistry, 2012-06, Vol.36 (3), p.301-308

2012

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Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions

Food and nutrition sciences, 2012, Vol.3 (8), p.1150-1155

2012

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Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds

Food and nutrition sciences, 2012, Vol.3 (3), p.369-376

2012

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Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected by Soaking and Cooking Conditions

Food and nutrition sciences, 2011, Vol.2 (7), p.724-730

2011

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Influence of Sowing Date on Yields of Fresh-harvested Chickpea

Journal of agricultural science (Toronto), 2010-11, Vol.2 (4)

2010

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Resistance of Soybean Vegetative Storage Proteins (S-VSPs) to Proteolysis by Rumen Microorganisms

Journal of agricultural and food chemistry, 2002-04, Vol.50 (8), p.2256-2260

2002

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Enhanced levels of free and protein-bound threonine in transgenic alfalfa (Medicago sativa L.) expressing a bacterial feedback-insensitive aspartate kinase gene

Transgenic research, 2000-04, Vol.9 (2), p.137-144

2000

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Soluble methionine enhances accumulation of a 15 kDa zein, a methionine-rich storage protein, in transgenic alfalfa but not in transgenic tobacco plants

Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)

DETERMINATION OF TOTAL POLYPHENOL, FLAVONOID AND ANTHOCYANIN CONTENTS AND ANTIOXIDANT CAPACITIES OF SKINS FROM PEANUT (ARACHIS HYPOGAEA) LINES WITH DIFFERENT SKIN COLORS

The history of chickpea cultivation and breeding in Israel

Utilization of natural variation in Cephalaria joppensis to diversify wheat forage crop rotation in Israel

Evaluation of a peanut collection for shell‐colour traits in two diverse soil types

Identification of a novel genetically controlled step in mycorrhizal colonization: plant resistance to infection by fungal spores but not extra‐radical hyphae

DETERMINATION OF TOTAL POLYPHENOL, FLAVONOID AND ANTHOCYANIN CONTENTS AND ANTIOXIDANT CAPACITIES OF SKINS FROM PEANUT (ARACHIS HYPOGAEA) LINES WITH DIFFERENT SKIN COLORS: ANTIOXIDANT CAPACITIES OF PEANUT SKINS

Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions

Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds

Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected by Soaking and Cooking Conditions

Influence of Sowing Date on Yields of Fresh-harvested Chickpea

Resistance of Soybean Vegetative Storage Proteins (S-VSPs) to Proteolysis by Rumen Microorganisms

Enhanced levels of free and protein-bound threonine in transgenic alfalfa (Medicago sativa L.) expressing a bacterial feedback-insensitive aspartate kinase gene

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