386 related articles for article (PubMed ID: 17199318)
1. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.).
Ranilla LG; Genovese MI; Lajolo FM
J Agric Food Chem; 2007 Jan; 55(1):90-8. PubMed ID: 17199318
[TBL] [Abstract][Full Text] [Related]
2. Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones.
Xu B; Chang SK
J Agric Food Chem; 2008 Sep; 56(18):8365-73. PubMed ID: 18729453
[TBL] [Abstract][Full Text] [Related]
3. Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.).
Espinosa-Alonso LG; Lygin A; Widholm JM; Valverde ME; Paredes-Lopez O
J Agric Food Chem; 2006 Jun; 54(12):4436-44. PubMed ID: 16756378
[TBL] [Abstract][Full Text] [Related]
4. Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats.
Pitura K; Arntfield SD
Food Chem; 2019 Jan; 272():26-32. PubMed ID: 30309542
[TBL] [Abstract][Full Text] [Related]
5. Phenolic composition and antioxidant potential of grain legume seeds: A review.
Singh B; Singh JP; Kaur A; Singh N
Food Res Int; 2017 Nov; 101():1-16. PubMed ID: 28941672
[TBL] [Abstract][Full Text] [Related]
6. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars.
Ranilla LG; Genovese MI; Lajolo FM
J Agric Food Chem; 2009 Jul; 57(13):5734-42. PubMed ID: 19507856
[TBL] [Abstract][Full Text] [Related]
7. Variability in the distribution of phenolic compounds in milled fractions of chickpea and horse gram: evaluation of their antioxidant properties.
Sreerama YN; Sashikala VB; Pratape VM
J Agric Food Chem; 2010 Jul; 58(14):8322-30. PubMed ID: 20593828
[TBL] [Abstract][Full Text] [Related]
8. Antioxidant activity of extracts, condensed tannin fractions, and pure flavonoids from Phaseolus vulgaris L. seed coat color genotypes.
Beninger CW; Hosfield GL
J Agric Food Chem; 2003 Dec; 51(27):7879-83. PubMed ID: 14690368
[TBL] [Abstract][Full Text] [Related]
9. Characterization of polyphenolics in the seed coat of Black Jamapa bean (Phaseolus vulgaris L.).
Aparicio-Fernandez X; Yousef GG; Loarca-Pina G; de Mejia E; Lila MA
J Agric Food Chem; 2005 Jun; 53(11):4615-22. PubMed ID: 15913334
[TBL] [Abstract][Full Text] [Related]
10. Changes in polyphenols of the seed coat during the after-darkening process in pinto beans (Phaseolus vulgaris L.).
Beninger CW; Gu L; Prior RL; Junk DC; Vandenberg A; Bett KE
J Agric Food Chem; 2005 Oct; 53(20):7777-82. PubMed ID: 16190630
[TBL] [Abstract][Full Text] [Related]
11. An Untargeted Metabolomics Approach for Correlating Pulse Crop Seed Coat Polyphenol Profiles with Antioxidant Capacity and Iron Chelation Ability.
Elessawy FM; Vandenberg A; El-Aneed A; Purves RW
Molecules; 2021 Jun; 26(13):. PubMed ID: 34201792
[TBL] [Abstract][Full Text] [Related]
12. Characterization of extractable phenolic profile of common bean seeds (Phaseolus vulgaris L.) in a Spanish diversity panel.
Rodríguez Madrera R; Campa Negrillo A; Suárez Valles B; Ferreira Fernández JJ
Food Res Int; 2020 Dec; 138(Pt A):109713. PubMed ID: 33292961
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of foliar phenols of 25 Mexican varieties of common bean (Phaseolus vulgaris L.) as antioxidants and varietal markers.
Reyes-Martínez A; Almaraz-Abarca N; Gallardo-Velázquez T; González-Elizondo Mdel S; Herrera-Arrieta Y; Pajarito-Ravelero A; Alanís-Bañuelos RE; Torres-Morán MI
Nat Prod Res; 2014; 28(23):2158-62. PubMed ID: 24969366
[TBL] [Abstract][Full Text] [Related]
14. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
Xu B; Chang SK
J Agric Food Chem; 2008 Aug; 56(16):7165-75. PubMed ID: 18680298
[TBL] [Abstract][Full Text] [Related]
15. Characterization and quantification of saponins and flavonoids in sprouts, seed coats and cotyledons of germinated black beans.
Guajardo-Flores D; García-Patiño M; Serna-Guerrero D; Gutiérrez-Uribe JA; Serna-Saldívar SO
Food Chem; 2012 Oct; 134(3):1312-9. PubMed ID: 25005948
[TBL] [Abstract][Full Text] [Related]
16. Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular- and non-darkening cranberry beans (Phaseolus vulgaris L.).
Chen PX; Tang Y; Marcone MF; Pauls PK; Zhang B; Liu R; Tsao R
Food Chem; 2015 Oct; 185():298-308. PubMed ID: 25952872
[TBL] [Abstract][Full Text] [Related]
17. Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris).
Machado CM; Ferruzzi MG; Nielsen SS
J Agric Food Chem; 2008 May; 56(9):3102-10. PubMed ID: 18416551
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of Polyphenols Synthesized in Mature Seeds of Common Bean (
Yaneva TG; Wiczkowski W; Marchev AS; Iserliyska D; Georgiev MI; Tomlekova NB
Int J Mol Sci; 2024 May; 25(11):. PubMed ID: 38891825
[TBL] [Abstract][Full Text] [Related]
19. [Evolution of phenolic compounds and condensed tannins (Proanthocyanidins) during the development of bean seeds (Phaseolus vulgaris L.)].
Coelho JV; Lajolo FM
Arch Latinoam Nutr; 1993 Mar; 43(1):61-5. PubMed ID: 8002706
[TBL] [Abstract][Full Text] [Related]
20. Occurrence of isoflavonoids in Brazilian common bean germplasm (Phaseolus vulgaris L.).
de Lima PF; Colombo CA; Chiorato AF; Yamaguchi LF; Kato MJ; Carbonell SA
J Agric Food Chem; 2014 Oct; 62(40):9699-704. PubMed ID: 25268033
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
