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 *

195 related articles for article (PubMed ID: 3231250)

  • 1. Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination.
    Rahma EH
    Nahrung; 1988; 32(6):577-83. PubMed ID: 3231250
    [TBL] [Abstract][Full Text] [Related]  

  • 2. In vitro enzymatic hydrolysis of protein and protein pattern change of soya and faba beans during germination.
    Savelkoul FH; Boer H; Tamminga S; Schepers AJ; Elburg L
    Plant Foods Hum Nutr; 1992 Jul; 42(3):275-84. PubMed ID: 1502128
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra macrophylla) seed flour.
    Akubor PI; Chukwu JK
    Plant Foods Hum Nutr; 1999; 54(3):227-38. PubMed ID: 10716404
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Proximate composition and functional properties of fullfat and defatted beniseed (Sesamum indicum L.) flour.
    Egbekun MK; Ehieze MU
    Plant Foods Hum Nutr; 1997; 51(1):35-41. PubMed ID: 9498692
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean.
    Kumar SR; Sadiq MB; Anal AK
    J Food Sci Technol; 2022 Jan; 59(1):257-267. PubMed ID: 35068570
    [TBL] [Abstract][Full Text] [Related]  

  • 7. In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour.
    Njintang NY; Mbofung CM; Waldron KW
    J Agric Food Chem; 2001 May; 49(5):2465-71. PubMed ID: 11368621
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.
    Chandra-Hioe MV; Wong CH; Arcot J
    Plant Foods Hum Nutr; 2016 Mar; 71(1):90-5. PubMed ID: 26880215
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Functional properties of thermally treated legume flours.
    Nagmani B; Prakash J
    Int J Food Sci Nutr; 1997 May; 48(3):205-14. PubMed ID: 9205596
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Nutritional and functional properties of Vicia faba protein isolates and related fractions.
    Vioque J; Alaiz M; Girón-Calle J
    Food Chem; 2012 May; 132(1):67-72. PubMed ID: 26434264
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.
    Setia R; Dai Z; Nickerson MT; Sopiwnyk E; Malcolmson L; Ai Y
    Food Res Int; 2019 Aug; 122():263-272. PubMed ID: 31229080
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Functional properties of flours and protein isolates from Phaseolus lunatus and Canavalia ensiformis seeds.
    Chel-Guerrero L; Pérez-Flores V; Betancur-Ancona D; Dávila-Ortiz G
    J Agric Food Chem; 2002 Jan; 50(3):584-91. PubMed ID: 11804533
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread.
    Johnston C; Leong SY; Teape C; Liesaputra V; Oey I
    Food Chem; 2024 Aug; 449():139321. PubMed ID: 38615637
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Functional properties of raw and processed pigeonpea (Cajanus cajan) flour.
    Okpala LC; Mamah EN
    Int J Food Sci Nutr; 2001 Jul; 52(4):343-6. PubMed ID: 11474899
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Perspectives into factors limiting in vivo digestion of legume proteins: antinutritional compounds or storage proteins?
    Carbonaro M; Grant G; Cappelloni M; Pusztai A
    J Agric Food Chem; 2000 Mar; 48(3):742-9. PubMed ID: 10725143
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation.
    Tabtabaei S; Konakbayeva D; Rajabzadeh AR; Legge RL
    Food Chem; 2019 Jun; 283():101-110. PubMed ID: 30722848
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of malting time on chemical composition and functional properties of soybean and bambara groundnut flours.
    Akpapunam MA; Igbedioh SO; Aremo I
    Int J Food Sci Nutr; 1996 Jan; 47(1):27-33. PubMed ID: 8616670
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of seed storage proteins of urdbean (Vigna mungo).
    Mahajan R; Malhotra SP; Singh R
    Plant Foods Hum Nutr; 1988; 38(2):163-73. PubMed ID: 3200802
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.).
    Giami SY; Akusu MO; Emelike JN
    Plant Foods Hum Nutr; 2001; 56(1):61-73. PubMed ID: 11213169
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain.
    Fernández-Quintela A; Macarulla MT; Del Barrio AS; Martínez JA
    Plant Foods Hum Nutr; 1997; 51(4):331-42. PubMed ID: 9650726
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.