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Legume Science is a peer-reviewed journal published by Wiley, covering Agricultural pest management studies, Food composition and properties, Genetic and Environmental Crop Studies.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Legume Science 12 (3): 45–58.
Formats any DOI in Legume Science style. No sign-up. |
| Publishes research in | Agricultural pest management studies Food composition and properties Genetic and Environmental Crop Studies Proteins in Food Systems Legume Nitrogen Fixing Symbiosis |
| ISSN | 2639-6181 |
| Citation impact (2-yr) | 2.58 |
| h-index | 37 |
| i10-index | 123 |
| Total citations | 5,203 |
| Article processing charge | $1,980 |
| Open access | Yes |
| Top institutions publishing here | University of Saskatchewan |
| Journal website | onlinelibrary.wiley.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Abstract The importance of legumes in sustainable cropping systems has been studied extensively. Among legumes, common beans ( Phaseolus vulgaris L.) are a rich world resource of biodiversity with two centers of domestication (Andes and Central America) and over 10 major market classes cultivated globally. Common beans are recognized as a nutrient‐dense, healthy food source…
Abstract Faba bean ( Vicia faba L.), a nutritious leguminous cool tolerant crop, is widely cultivated throughout the world. China, Ethiopia, the United Kingdom, Australia, and France are the main producers of faba beans. In recent years, interest has been growing in health and nutritional benefits of faba beans and developments of different foods enriched…
Abstract Pulses are a rich source of protein and minerals particularly for the vegetarian and vegan population. However, several anti‐nutritional compounds, such as trypsin inhibitor, phenolic compounds, phytates, cyanogenic compounds, lectins and saponins are also found in the legumes. Most of the anti‐nutritional compounds of the pulses are present in the seed coat. Most of…
Abstract Legumes have gained increased dietary importance in recent years due to their recognized health benefits. Recent plant protein revolution has elevated legumes to the forefront from consumers' and food industry's perspective. Unlike cereal proteins and starches, there is a scarcity of information on the structural properties of legume starches. Consumption of legume‐derived dietary fibers…
Abstract Legumes represent the second most important family of crop plants after grasses, accounting for approximately 27% of the world's crop production. Past domestication processes resulted in a high degree of relatedness between modern varieties of crops, leading to a narrower genetic base of cultivated germplasm prone to pests and diseases. Crop wild relatives (CWRs)…
