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 *

214 related articles for article (PubMed ID: 1841541)

  • 1. [Effects of traditional cooking on antinutritional factors of the black beans (Phaseolus vulgaris) of Costa Rica].
    Bonilla AR; Calzada C; Cooke R
    Arch Latinoam Nutr; 1991 Dec; 41(4):609-19. PubMed ID: 1841541
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds.
    Hernández-Infante M; Sousa V; Montalvo I; Tena E
    Plant Foods Hum Nutr; 1998; 52(3):199-208. PubMed ID: 9950081
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Chemical composition and evaluation of the protein quality of beans in adult humans by the short-term nitrogen balance method].
    Blanco A; Navarrete DA; Bressani R; Braham JE; Gómez-Brenes R; Elías LG
    Arch Latinoam Nutr; 1986 Mar; 36(1):79-97. PubMed ID: 3632200
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparative study of the chemical composition of wild and cultivated beans (Phaseolus vulgaris).
    Sotelo A; Sousa H; Sánchez M
    Plant Foods Hum Nutr; 1995 Feb; 47(2):93-100. PubMed ID: 7792267
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Trypsin inhibitors and hemagglutinins in certain edible leguminosae.
    Sotelo-López A; Hernández-Infante M; Artegaga-Cruz ME
    Arch Invest Med (Mex); 1978; 9(1):1-14. PubMed ID: 637653
    [TBL] [Abstract][Full Text] [Related]  

  • 6. [Effect of various heat treatments in the hemagglutinin content and in the protein quality of beans (Phaseolus vulgaris)].
    Pak N; Mateluna A; Araya H
    Arch Latinoam Nutr; 1978 Jun; 28(2):184-95. PubMed ID: 753177
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Antinutritional factors in anasazi and other pinto beans (Phaseolus vulgaris L.).
    Weder JK; Telek L; Vozári-Hampe M; Saini HS
    Plant Foods Hum Nutr; 1997; 51(2):85-98. PubMed ID: 9527344
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [Significance of various antiphysiological and nutritional factors on the biological evaluation of various cultures of the common bean (Phaseolus sp.)].
    Fukuda G; Elías LG; Bressani R
    Arch Latinoam Nutr; 1982 Dec; 32(4):945-60. PubMed ID: 7186348
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [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]  

  • 10. Changes in the functional properties and antinutritional factors of extruded hard-to-cook common beans (Phaseolus vulgaris, L.).
    Batista KA; Prudêncio SH; Fernandes KF
    J Food Sci; 2010 Apr; 75(3):C286-90. PubMed ID: 20492281
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Trypsin inhibitory activity of beans (Phaseolus vulgaris L.): critical evaluation of methods for determination].
    Genovese MI; Lajolo FM
    Arch Latinoam Nutr; 2001 Dec; 51(4):386-94. PubMed ID: 12012566
    [TBL] [Abstract][Full Text] [Related]  

  • 12. [Effect of home-processing in the preparation of pinto beans (Phaseolus vulgaris L.) on the tannin content and nutritive value of proteins].
    Goycoolea F; González de Mejía E; Barrón JM; Valencia ME
    Arch Latinoam Nutr; 1990 Jun; 40(2):263-74. PubMed ID: 2133185
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Tannins, trypsin inhibitors and lectin cytotoxicity in tepary (Phaseolus acutifolius) and common (Phaseolus vulgaris) beans.
    De Mejia EG; Del Carmen Valadez-Vega M; Reynoso-Camacho R; Loarca-Pina G
    Plant Foods Hum Nutr; 2005 Sep; 60(3):137-45. PubMed ID: 16187017
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of cooking time on some nutrient and antinutrient components of bambaragroundnut seeds.
    Omoikhoje SO; Aruna MB; Bamgbose AM
    Anim Sci J; 2009 Feb; 80(1):52-6. PubMed ID: 20163468
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Evaluation of a device to measure the hardness of the bean grain (Phaseolus vulgaris) and its use in the determination of cooking time].
    Gómez-Brenes RA; Bressani R
    Arch Latinoam Nutr; 1985 Dec; 35(4):654-65. PubMed ID: 3842928
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antinutritional factors of chickpea and pigeonpea and their removal by processing.
    Singh U
    Plant Foods Hum Nutr; 1988; 38(3):251-61. PubMed ID: 2467276
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Effect of reheating on iron availability and the protein nutritive value of cooked black bean (Phaseolus vulgaris)].
    Amaya H; Acevedo E; Bressani R
    Arch Latinoam Nutr; 1991 Jun; 41(2):222-37. PubMed ID: 1811452
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Nutritional quality of green beans (var. Tuf) fermented with starter culture.
    Mnkeni AP; Gierschner K; Maeda EE
    Int J Food Sci Nutr; 1996 Jan; 47(1):35-40. PubMed ID: 8616671
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Nutritional and sensory evaluation of akara made from blends of cowpea and hard-to-cook mottled brown dry beans.
    Mbofung CM; Rigby N; Waldron KW
    J Agric Food Chem; 1999 Dec; 47(12):5232-8. PubMed ID: 10606601
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.