These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

384 related articles for article (PubMed ID: 11795242)

  • 1. [The domestic processing of the common bean resulted in a reduction in the phytates and tannins antinutritional factors, in the starch content and in the raffinose, stachiose and verbascose flatulence factors].
    de Oliveira AC; Queiroz KS; Helbig E; Reis SM; Carraro F
    Arch Latinoam Nutr; 2001 Sep; 51(3):276-83. PubMed ID: 11795242
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value.
    Queiroz Kda S; de Oliveira AC; Helbig E; Reis SM; Carraro F
    J Nutr Sci Vitaminol (Tokyo); 2002 Aug; 48(4):283-9. PubMed ID: 12489819
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value.
    Helbig E; de Oliveira AC; Queiroz Kda S; Reis SM
    J Nutr Sci Vitaminol (Tokyo); 2003 Apr; 49(2):81-6. PubMed ID: 12887152
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Antinutritional factors and in vitro protein digestibility of improved haricot bean (Phaseolus vulgaris L.) varieties grown in Ethiopia.
    Admassu Shimelis E; Kumar Rakshit S
    Int J Food Sci Nutr; 2005 Sep; 56(6):377-87. PubMed ID: 16361179
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans.
    Barampama Z; Simard RE
    Plant Foods Hum Nutr; 1995 Dec; 48(4):349-65. PubMed ID: 8882373
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of altitude above sea level on the cooking time and nutritional value of common beans.
    Bressani R; Chon C
    Plant Foods Hum Nutr; 1996 Jan; 49(1):53-61. PubMed ID: 9139304
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Toxicity Assessment of Common Beans (Phaseolus vulgaris L.) Widely Consumed by Tunisian Population.
    Nciri N; Cho N; El Mhamdi F; Ben Ismail H; Ben Mansour A; Sassi FH; Ben Aissa-Fennira F
    J Med Food; 2015 Sep; 18(9):1049-64. PubMed ID: 26355953
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders.
    Ai Y; Cichy KA; Harte JB; Kelly JD; Ng PK
    Food Chem; 2016 Nov; 211():538-45. PubMed ID: 27283664
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Pretreatment of African yam bean (Sphenostylis stenocarpa): effect of soaking and blanching on the quality of African yam bean seed.
    Aminigo ER; Metzger LE
    Plant Foods Hum Nutr; 2005 Dec; 60(4):165-71. PubMed ID: 16395627
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds.
    Oboh HA; Muzquiz M; Burbano C; Cuadrado C; Pedrosa MM; Ayet G; Osagie AU
    Plant Foods Hum Nutr; 2000; 55(2):97-110. PubMed ID: 10898479
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Enzymatic degradation of oligosaccharides in pinto bean flour.
    Song D; Chang SK
    J Agric Food Chem; 2006 Feb; 54(4):1296-301. PubMed ID: 16478251
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.).
    Landa-Habana L; Piña-Hernández A; Agama-Acevedo E; Tovar J; Bello-Pérez LA
    Plant Foods Hum Nutr; 2004; 59(4):133-6. PubMed ID: 15678720
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes.
    Brigide P; de Toledo NMV; López-Nicolás R; Ros G; Frontela Saseta C; de Carvalho RV
    Food Funct; 2019 Aug; 10(8):4802-4810. PubMed ID: 31317144
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas.
    Ibrahim SS; Habiba RA; Shatta AA; Embaby HE
    Nahrung; 2002 Apr; 46(2):92-5. PubMed ID: 12017999
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nutritional quality of extruded kidney bean (Phaseolus vulgaris L. var. Pinto) and its effects on growth and skeletal muscle nitrogen fractions in rats.
    Marzo F; Alonso R; Urdaneta E; Arricibita FJ; Ibáñez F
    J Anim Sci; 2002 Apr; 80(4):875-9. PubMed ID: 12002323
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking.
    Kataria A; Chauhan BM
    Plant Foods Hum Nutr; 1988; 38(1):51-9. PubMed ID: 3231594
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Comparative study of the chemical composition and nutritive value of runner bean (Phaseolus coccineus) and of common bean (Phaseolus vulgaris)].
    Carlderón E; Velásquez L; Bressani R
    Arch Latinoam Nutr; 1992 Mar; 42(1):64-71. PubMed ID: 1308649
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Acceptability and characterization of extruded pinto, navy and black beans.
    Simons CW; Hall C; Tulbek M; Mendis M; Heck T; Ogunyemi S
    J Sci Food Agric; 2015 Aug; 95(11):2287-91. PubMed ID: 25298221
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Nutritional potential of rice bean (Vigna umbellata): an underutilized legume.
    Katoch R
    J Food Sci; 2013 Jan; 78(1):C8-16. PubMed ID: 23278402
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Starch and protein digestibility of newly released moth bean cultivars: Effect of soaking, dehulling, germination and pressure cooking.
    Negi A; Boora P; Khetarpaul N
    Nahrung; 2001 Aug; 45(4):251-4. PubMed ID: 11534463
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 20.