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.
146 related articles for article (PubMed ID: 29345794)
1. A modified laboratory canning protocol for quality evaluation of dry bean (Phaseolus vulgaris L). Balasubramanian P; Slinkard A; Tyler R; Vandenberg A J Sci Food Agric; 2000 May; 80(6):732-738. PubMed ID: 29345794 [TBL] [Abstract][Full Text] [Related]
2. Reduced retort processing time improves canning quality of fast-cooking dry beans (Phaseolus vulgaris L.). Bassett A; Dolan KD; Cichy K J Sci Food Agric; 2020 Aug; 100(10):3995-4004. PubMed ID: 32338379 [TBL] [Abstract][Full Text] [Related]
3. Prediction of canned black bean texture (Phaseolus vulgaris L.) from intact dry seeds using visible/near infrared spectroscopy and hyperspectral imaging data. Mendoza FA; Cichy KA; Sprague C; Goffnett A; Lu R; Kelly JD J Sci Food Agric; 2018 Jan; 98(1):283-290. PubMed ID: 28585253 [TBL] [Abstract][Full Text] [Related]
4. Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting. Pursito DJ; Purnomo EH; Fardiaz D; Hariyadi P Int J Food Sci; 2020; 2020():6097343. PubMed ID: 32309421 [TBL] [Abstract][Full Text] [Related]
5. Changes in Calculated Process Times and Drained Weight based on Soaking and Blanching of Kidney and Navy Beans. Wiese KL; Jackson ER J Food Prot; 1993 Mar; 56(3):239-242. PubMed ID: 31084073 [TBL] [Abstract][Full Text] [Related]
6. Genotype-by-environment interaction on canning and cooking quality of advanced large-seeded common bean genotypes. Gelete SH; Mekbib F; Fenta BA; Teamir M Heliyon; 2021 May; 7(5):e06936. PubMed ID: 34027156 [TBL] [Abstract][Full Text] [Related]
7. Effect of seed coat microstructure and lipid composition on the hydration behavior and kinetics of two red bean (Phaseolus vulgaris L.) varieties. Devkota L; He L; Midgley J; Haritos VS J Food Sci; 2022 Feb; 87(2):528-542. PubMed ID: 35075646 [TBL] [Abstract][Full Text] [Related]
8. Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea. Parmar N; Singh N; Kaur A; Virdi AS; Thakur S Food Res Int; 2016 Nov; 89(Pt 1):526-532. PubMed ID: 28460947 [TBL] [Abstract][Full Text] [Related]
9. High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans ( Park R; Roman L; Falardeau L; Albino L; Joye I; Martinez MM Foods; 2020 Jul; 9(8):. PubMed ID: 32722614 [TBL] [Abstract][Full Text] [Related]
10. 'Fagiolo a Formella', an Italian lima bean ecotype: biochemical and nutritional characterisation of dry and processed seeds. Piergiovanni AR; Sparvoli F; Zaccardelli M J Sci Food Agric; 2012 Aug; 92(11):2387-93. PubMed ID: 22419378 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean. Słupski J; Gębczyński P Int J Food Sci Nutr; 2014 Jun; 65(4):419-25. PubMed ID: 24392956 [TBL] [Abstract][Full Text] [Related]
13. Evaluation of the effect of pretreatment and preservation on macro- and microelements retention in flageolet (Phaseolus vulgaris L.) bean seeds. Słupski J Acta Sci Pol Technol Aliment; 2011; 10(4):475-86. PubMed ID: 22230929 [TBL] [Abstract][Full Text] [Related]
14. [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]
15. Consumer acceptance and aroma characterization of navy bean (Phaseolus vulgaris) powders prepared by extrusion and conventional processing methods. Szczygiel EJ; Harte JB; Strasburg GM; Cho S J Sci Food Agric; 2017 Sep; 97(12):4142-4150. PubMed ID: 28230271 [TBL] [Abstract][Full Text] [Related]
16. The effects of blanching on composition and modification of proteins in navy beans (Phaseolus vulgaris). Deb-Choudhury S; Cooney J; Brewster D; Clerens S; Knowles SO; Farouk MM; Grosvenor A; Dyer JM Food Chem; 2021 Jun; 346():128950. PubMed ID: 33465570 [TBL] [Abstract][Full Text] [Related]
17. Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing. Singh A; Singh AP; Ramaswamy HS Food Res Int; 2015 Dec; 78():424-432. PubMed ID: 28433311 [TBL] [Abstract][Full Text] [Related]
18. Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots. Neri L; Hernando IH; Pérez-Munuera I; Sacchetti G; Pittia P J Food Sci; 2011; 76(1):E23-30. PubMed ID: 21535672 [TBL] [Abstract][Full Text] [Related]
19. Changes in Thermal Process Times (B Wiese KL; Jackson ER J Food Prot; 1993 Jul; 56(7):608-611. PubMed ID: 31113032 [TBL] [Abstract][Full Text] [Related]
20. Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches. Du SK; Jiang H; Ai Y; Jane JL Carbohydr Polym; 2014 Aug; 108():200-5. PubMed ID: 24751265 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]