352 related articles for article (PubMed ID: 18589575)
1. [Use of cowpea (Vigna unguiculata) in mixtures with common beans (Phaseolus vulgaris) for the development of new food products].
López Guerra CM; Bressani R
Arch Latinoam Nutr; 2008 Mar; 58(1):71-80. PubMed ID: 18589575
[TBL] [Abstract][Full Text] [Related]
2. Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product).
Mbofung CM; Rigby N; Waldron K
Plant Foods Hum Nutr; 1999; 54(2):131-50. PubMed ID: 10646560
[TBL] [Abstract][Full Text] [Related]
3. [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]
4. 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]
5. [Evaluation of two methods to determine the polyphenol content in raw and cooked beans and its effect on protein digestibility].
Bressani R; de Mora DR; Flores R; Gómez-Brenes R
Arch Latinoam Nutr; 1991 Dec; 41(4):569-83. PubMed ID: 1841538
[TBL] [Abstract][Full Text] [Related]
6. Consumption of diets containing raw soya beans (Glycine max), kidney beans (Phaseolus vulgaris), cowpeas (Vigna unguiculata) or lupin seeds (Lupinus angustifolius) by rats for up to 700 days: effects on body composition and organ weights.
Grant G; Dorward PM; Buchan WC; Armour JC; Pusztai A
Br J Nutr; 1995 Jan; 73(1):17-29. PubMed ID: 7857911
[TBL] [Abstract][Full Text] [Related]
7. Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas.
Kayitesi E; Duodu KG; Minnaar A; de Kock HL
J Sci Food Agric; 2013 Mar; 93(4):838-45. PubMed ID: 23080034
[TBL] [Abstract][Full Text] [Related]
8. [Nutritional and taste properties of canned cowpeas (Vigna unguiculata (L.) Walp). I. Effect of the canning process].
Lira GM; Guerra NB; Pessoa DC
Arch Latinoam Nutr; 1992 Sep; 42(3):309-15. PubMed ID: 1342165
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata).
Plahar WA; Annan NT; Nti CA
Plant Foods Hum Nutr; 1997; 51(4):343-56. PubMed ID: 9650727
[TBL] [Abstract][Full Text] [Related]
12. [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]
13. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
Hooper SD; Glahn RP; Cichy KA
Plant Foods Hum Nutr; 2019 Sep; 74(3):342-349. PubMed ID: 31177359
[TBL] [Abstract][Full Text] [Related]
14. Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.).
Oomah BD; Kotzeva L; Allen M; Bassinello PZ
J Sci Food Agric; 2014 May; 94(7):1349-58. PubMed ID: 24114525
[TBL] [Abstract][Full Text] [Related]
15. QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean (
Bassett A; Katuuramu DN; Song Q; Cichy K
Front Plant Sci; 2021; 12():670284. PubMed ID: 34239523
[TBL] [Abstract][Full Text] [Related]
16. [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]
17. Bioaccessibility of phenols in common beans ( Phaseolus vulgaris L.) and iron (Fe) availability to Caco-2 cells.
Laparra JM; Glahn RP; Miller DD
J Agric Food Chem; 2008 Nov; 56(22):10999-1005. PubMed ID: 18983154
[TBL] [Abstract][Full Text] [Related]
18. Hard-to-cook phenomenon in common beans--a review.
Reyes-Moreno C; Paredes-López O
Crit Rev Food Sci Nutr; 1993; 33(3):227-86. PubMed ID: 8484867
[TBL] [Abstract][Full Text] [Related]
19. Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.).
Wiesinger JA; Cichy KA; Glahn RP; Grusak MA; Brick MA; Thompson HJ; Tako E
J Agric Food Chem; 2016 Nov; 64(45):8592-8603. PubMed ID: 27754657
[TBL] [Abstract][Full Text] [Related]
20. Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas.
Ávila BP; Santos dos Santos M; Nicoletti AM; Alves GD; Elias MC; Monks J; Gularte MA
Plant Foods Hum Nutr; 2015 Dec; 70(4):463-9. PubMed ID: 26249219
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]