322 related articles for article (PubMed ID: 21604279)
1. Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time.
Martínez-Manrique E; Jacinto-Hernández C; Garza-García R; Campos A; Moreno E; Bernal-Lugo I
J Sci Food Agric; 2011 Oct; 91(13):2394-8. PubMed ID: 21604279
[TBL] [Abstract][Full Text] [Related]
2. Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking.
Chigwedere CM; Olaoye TF; Kyomugasho C; Jamsazzadeh Kermani Z; Pallares Pallares A; Van Loey AM; Grauwet T; Hendrickx ME
Food Res Int; 2018 Apr; 106():522-531. PubMed ID: 29579956
[TBL] [Abstract][Full Text] [Related]
3. Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris).
Chigwedere CM; Nkonkola CM; Rai S; Kyomugasho C; Kermani ZJ; Pallares Pallares A; Van Loey AM; Grauwet T; Hendrickx ME
Food Res Int; 2019 Feb; 116():462-470. PubMed ID: 30716969
[TBL] [Abstract][Full Text] [Related]
4. Cotyledon thermal behavior and pectic solubility as related to cooking quality in common beans.
Bernal-Lugo I; Parra C; Portilla M; Peña-Valdivia CB; Moreno E
Plant Foods Hum Nutr; 1997; 50(2):141-50. PubMed ID: 9201748
[TBL] [Abstract][Full Text] [Related]
5. Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).
Yi J; Njoroge DM; Sila DN; Kinyanjui PK; Christiaens S; Bi J; Hendrickx ME
Food Chem; 2016 Nov; 210():481-90. PubMed ID: 27211674
[TBL] [Abstract][Full Text] [Related]
6. Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans.
Zhu L; Chen D; Hendrickx M; Kyomugasho C
Food Res Int; 2023 Dec; 174(Pt 1):113524. PubMed ID: 37986511
[TBL] [Abstract][Full Text] [Related]
7. Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption.
Coffigniez F; Briffaz A; Mestres C; Akissoé L; Bohuon P; El Maâtaoui M
Food Res Int; 2019 May; 119():268-275. PubMed ID: 30884656
[TBL] [Abstract][Full Text] [Related]
8. Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time.
Jeffery HR; Mudukuti N; Buell CR; Childs KL; Cichy K
Plant Genome; 2023 Sep; 16(3):e20364. PubMed ID: 37415293
[TBL] [Abstract][Full Text] [Related]
9. Pectic type II arabinogalactans from starfruit (Averrhoa carambola L.).
Leivas CL; Iacomini M; Cordeiro LM
Food Chem; 2016 May; 199():252-7. PubMed ID: 26775968
[TBL] [Abstract][Full Text] [Related]
10. Changes in cell wall polysaccharides of green bean pods during development.
Stolle-Smits T; Beekhuizen JG; Kok MT; Pijnenburg M; Recourt K; Derksen J; Voragen AG
Plant Physiol; 1999 Oct; 121(2):363-72. PubMed ID: 10517827
[TBL] [Abstract][Full Text] [Related]
11. Enzymatic fingerprinting of Arabidopsis pectic polysaccharides using polysaccharide analysis by carbohydrate gel electrophoresis (PACE).
Barton CJ; Tailford LE; Welchman H; Zhang Z; Gilbert HJ; Dupree P; Goubet F
Planta; 2006 Jun; 224(1):163-74. PubMed ID: 16341705
[TBL] [Abstract][Full Text] [Related]
12. Influence of cultivar, cooking, and storage on cell-wall polysaccharide composition of winter squash (Cucurbita maxima).
Ratnayake RM; Melton LD; Hurst PL
J Agric Food Chem; 2003 Mar; 51(7):1904-13. PubMed ID: 12643650
[TBL] [Abstract][Full Text] [Related]
13. Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking.
Zhu L; Che AJC; Kyomugasho C; Chen D; Hendrickx M
Food Res Int; 2023 Nov; 173(Pt 2):113377. PubMed ID: 37803715
[TBL] [Abstract][Full Text] [Related]
14. Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max) and Red Kidney Beans (Phaseolus vulgaris).
Koriyama T; Sato Y; Iijima K; Kasai M
J Food Sci; 2017 Jul; 82(7):1546-1556. PubMed ID: 28585693
[TBL] [Abstract][Full Text] [Related]
15. Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes. Part III: free sugar and non-starch polysaccharide composition.
Wood JA; Knights EJ; Campbell GM; Choct M
J Sci Food Agric; 2014 May; 94(7):1454-62. PubMed ID: 24122880
[TBL] [Abstract][Full Text] [Related]
16. Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds.
Zhu L; Mukherjee A; Kyomugasho C; Chen D; Hendrickx M
Food Res Int; 2022 Jun; 156():111315. PubMed ID: 35651071
[TBL] [Abstract][Full Text] [Related]
17. Genetic and environmental factors contribute to variation in cell wall composition in mature desi chickpea (Cicer arietinum L.) cotyledons.
Wood JA; Tan HT; Collins HM; Yap K; Khor SF; Lim WL; Xing X; Bulone V; Burton RA; Fincher GB; Tucker MR
Plant Cell Environ; 2018 Sep; 41(9):2195-2208. PubMed ID: 29532951
[TBL] [Abstract][Full Text] [Related]
18. In vitro biosynthesis of 1,4-beta-galactan attached to rhamnogalacturonan I.
Geshi N; Jørgensen B; Scheller HV; Ulvskov P
Planta; 2000 Mar; 210(4):622-9. PubMed ID: 10787056
[TBL] [Abstract][Full Text] [Related]
19. Olive fruit cell wall: degradation of pectic polysaccharides during ripening.
Jiménez A; Rodríguez R; Fernández-Caro I; Guillén R; Fernández-Bolaños J; Heredia A
J Agric Food Chem; 2001 Jan; 49(1):409-15. PubMed ID: 11170606
[TBL] [Abstract][Full Text] [Related]
20. Papaya beta-galactosidase/galactanase isoforms in differential cell wall hydrolysis and fruit softening during ripening.
Lazan H; Ng SY; Goh LY; Ali ZM
Plant Physiol Biochem; 2004 Dec; 42(11):847-53. PubMed ID: 15694277
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
