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 *

201 related articles for article (PubMed ID: 3154300)

  • 1. Culinary practices and consumption characteristics of common beans at the rural home level.
    Bressani R; Navarrete DA; García Soto A; Elías LG
    Arch Latinoam Nutr; 1988 Dec; 38(4):925-34. PubMed ID: 3154300
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. [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]  

  • 4. [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]  

  • 5. [Preferential habits of consumers of common bean (Phaseolus vulgaris L.) in Mexico].
    Castellanos JZ; Guzmán Maldonado H; Jiménez A; Mejía C; Muñoz Ramos JJ; Acosta Gallegos JA; Hoyos G; López Salinas E; González Eguiarte D; Salinas Pérez R; González Acuña J; Muñoz Villalobos JA; Fernández Hernández P; Cáceres B
    Arch Latinoam Nutr; 1997 Jun; 47(2):163-7. PubMed ID: 9659433
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Preliminary study of the factors that determine nutrient composition of bean-cooking broth.
    Bressani R; García-Soto A; Estrada Ligorría L; Sosa JL
    Plant Foods Hum Nutr; 1988; 38(4):297-308. PubMed ID: 3237632
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [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]  

  • 8. [Nutritive quality of ayocote beans (Phaseolus coccineous) supplemented with methionine at different cooking stages].
    Hernández Infante M; Sotelo-López A
    Arch Latinoam Nutr; 1980 Mar; 30(1):99-116. PubMed ID: 6778402
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking.
    Carvalho LM; Corrêa MM; Pereira EJ; Nutti MR; Carvalho JL; Ribeiro EM; Freitas SC
    Food Nutr Res; 2012; 56():. PubMed ID: 22389643
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparative study of beans from vine and bush type of vegetative growth. Effect of storage on cell wall components as factors in increasing cooking time.
    Bressani R; Calderon E; Chon C
    Arch Latinoam Nutr; 1998 Mar; 48(1):41-6. PubMed ID: 9754404
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [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]  

  • 12. 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]  

  • 13. [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]  

  • 14. [Effect of the seed coat on the hardening of common beans (Phaseolus vulgaris)].
    de León LF; Bressani R; Elías LG
    Arch Latinoam Nutr; 1989 Sep; 39(3):405-18. PubMed ID: 2562331
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Type I collagen synthesis by rats fed beans (Phaseolus vulgaris, L.) as the protein source.
    Oliveira AC; Vidal BC
    Braz J Med Biol Res; 1992; 25(5):499-501. PubMed ID: 1342225
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Motivators, Barriers and Other Factors Related to Bean Consumption in Older Adults.
    Doma KM; Farrell EL; Leith-Bailey ER; Soucier VD; Duncan AM
    J Nutr Gerontol Geriatr; 2019; 38(4):397-413. PubMed ID: 31361193
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Evaluation of bush and vine black beans for physical, chemical and nutritional characteristics.
    Bressani R; Benavides V; Calderón E; Ortíz MA; Chon C
    Arch Latinoam Nutr; 1995 Jun; 45(2):140-4. PubMed ID: 8729266
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 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.