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 *

155 related articles for article (PubMed ID: 27247769)

  • 1. Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour.
    Nkundabombi MG; Nakimbugwe D; Muyonga JH
    Food Sci Nutr; 2016 May; 4(3):384-97. PubMed ID: 27247769
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Optimized formulation and processing protocol for a supplementary bean-based composite flour.
    Ndagire CT; Muyonga JH; Manju R; Nakimbugwe D
    Food Sci Nutr; 2015 Nov; 3(6):527-38. PubMed ID: 26788294
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures.
    Pietrysiak E; Zhu Y; Gu BJ; Ganjyal GM
    J Food Sci; 2020 Jul; 85(7):2134-2142. PubMed ID: 32506502
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of combined traditional processing methods on the nutritional quality of beans.
    Nakitto AM; Muyonga JH; Nakimbugwe D
    Food Sci Nutr; 2015 May; 3(3):233-41. PubMed ID: 25987998
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes.
    Hummel M; Talsma EF; Taleon V; Londoño L; Brychkova G; Gallego S; Raatz B; Spillane C
    Nutrients; 2020 Feb; 12(3):. PubMed ID: 32121231
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.).
    Tako E; Beebe SE; Reed S; Hart JJ; Glahn RP
    Nutr J; 2014 Mar; 13():28. PubMed ID: 24669764
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physico-chemical properties and extrusion behaviour of selected common bean varieties.
    Natabirwa H; Muyonga JH; Nakimbugwe D; Lungaho M
    J Sci Food Agric; 2018 Mar; 98(4):1492-1501. PubMed ID: 28799654
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (
    Sparvoli F; Giofré S; Cominelli E; Avite E; Giuberti G; Luongo D; Gatti E; Cianciabella M; Daniele GM; Rossi M; Predieri S
    Nutrients; 2021 Dec; 13(12):. PubMed ID: 34960069
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion.
    Gu BJ; Masli MDP; Ganjyal GM
    J Food Sci; 2020 Feb; 85(2):404-413. PubMed ID: 31887250
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Descriptive sensory analysis and consumer preferences of bean sauces.
    Byarugaba R; Nabubuya A; Muyonga J
    Food Sci Nutr; 2020 Aug; 8(8):4252-4265. PubMed ID: 32884706
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour.
    Akande OA; Nakimbugwe D; Mukisa IM
    Food Sci Nutr; 2017 Nov; 5(6):1205-1214. PubMed ID: 29188049
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.
    Rodríguez-Martínez NA; Salazar-García MG; Ramírez-Wong B; Islas-Rubio AR; Platt-Lucero LC; Morales-Rosas I; Marquez-Melendez R; Martínez-Bustos F
    Plant Foods Hum Nutr; 2015 Sep; 70(3):275-80. PubMed ID: 26059113
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of the extrusion on functional properties and mineral dialyzability from Phaseolus vulgaris bean flour.
    Drago SR; Velasco-González OH; Torres RL; González RJ; Valencia ME
    Plant Foods Hum Nutr; 2007 Jun; 62(2):43-8. PubMed ID: 17318423
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The impact of iron-biofortified bean adoption on bean productivity, consumption, purchases and sales.
    Vaiknoras K; Larochelle C
    World Dev; 2021 Mar; 139():105260. PubMed ID: 33658742
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder.
    Onyeoziri IO; Torres-Aguilar P; Hamaker BR; Taylor JRN; de Kock HL
    J Food Sci; 2021 Sep; 86(9):3824-3838. PubMed ID: 34350992
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Studies of Cream Seeded Carioca Beans (Phaseolus vulgaris L.) from a Rwandan Efficacy Trial: In Vitro and In Vivo Screening Tools Reflect Human Studies and Predict Beneficial Results from Iron Biofortified Beans.
    Tako E; Reed S; Anandaraman A; Beebe SE; Hart JJ; Glahn RP
    PLoS One; 2015; 10(9):e0138479. PubMed ID: 26381264
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels.
    Huang S; Roman L; Martinez MM; Bohrer BM
    Foods; 2020 Aug; 9(8):. PubMed ID: 32781693
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes.
    Tiwari N; Awasthi P
    J Food Sci Technol; 2014 Sep; 51(9):2256-9. PubMed ID: 25190893
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Bean-based nutrient-enriched puffed snacks: Formulation design, functional evaluation, and optimization.
    Natabirwa H; Nakimbugwe D; Lung'aho M; Tumwesigye KS; Muyonga JH
    Food Sci Nutr; 2020 Sep; 8(9):4763-4772. PubMed ID: 32994938
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.