Chickpea domestication in the Neolithic Levant through the nutritional perspective

By Z. Kerem, S. Lev-Yadun, A. Gopher, P. Weinberg, S. Abbo. 2007

87 citations recorded by the source corpus.

Subfields: Ecology, Evolution, Behavior and Systematics, Geography, Planning and Development, Plant Science

View Paper: https://www.semanticscholar.org/paper/dd66f11d1c1dc955a5a9bc388e6690b534065338

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Ecology, Evolution, Behavior and Systematics

1. S. Lev-Yadun
2. C. Toker
3. S. Abbo
4. A. Gopher

In Plant Science

1. S. Lev-Yadun
2. P. Gaur
3. C. Toker
4. S. Abbo
5. C. Gowda
6. A. Gopher
7. A. Jukanti

Citations in the corpus

• A note on the evolution of kabuli chickpeas as shown by induced mutations in Cicer reticulatum Ladizinsky (2009, background): “The narrow ecogeographic adaptation of the wild progenitor C. reticulatum may be seen as an obstacle for domestication; however, the nutritive values of the chickpea might explain the decision of prehistoric farmers to choose this problematic species (Abbo et al. 2005; Kerem et al. 2007).”
• Agricultural Origins: Centers and Noncenters; A Near Eastern Reappraisal (2010, background): “…Eastern Neolithic Revolution as a whole) as a fully conscious sociocultural move based on a well-educated choice of specific food sources (e.g., Kerem et al., 2007; Abbo et al., 2005; 2009) with an almost perfect yield compensation ability to suit the east Mediterranean environments (Abbo et…”
• Plant Domestication and Crop Evolution in the Near East: On Events and Processes (2012, background): “This includes the selection for nutritionally superior chickpea types (Kerem et al., 2007), the ancient selection of vernalization-insensitive chickpea types and the invention of the summer cropping to stabilize its yields (Abbo et al., 2003b).”
• Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. (2012, background): “Although pulses have been consumed for thousands of years for their nutritional qualities((96)), it is only during the past two to three decades that interest in pulses as food and their potential impact on human health has been revived.”