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 *

154 related articles for article (PubMed ID: 6391824)

  • 1. Technology of removal of unwanted components of dry beans.
    Sathe SK; Salunkhe DK
    Crit Rev Food Sci Nutr; 1984; 21(3):263-87. PubMed ID: 6391824
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [The domestic processing of the common bean resulted in a reduction in the phytates and tannins antinutritional factors, in the starch content and in the raffinose, stachiose and verbascose flatulence factors].
    de Oliveira AC; Queiroz KS; Helbig E; Reis SM; Carraro F
    Arch Latinoam Nutr; 2001 Sep; 51(3):276-83. PubMed ID: 11795242
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physiochemical characteristics of flours of faba bean as influenced by processing methods.
    Anderson JC; Idowu AO; Singh U; Singh B
    Plant Foods Hum Nutr; 1994 Jun; 45(4):371-9. PubMed ID: 7971779
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas.
    Ibrahim SS; Habiba RA; Shatta AA; Embaby HE
    Nahrung; 2002 Apr; 46(2):92-5. PubMed ID: 12017999
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Nutritional potential of rice bean (Vigna umbellata): an underutilized legume.
    Katoch R
    J Food Sci; 2013 Jan; 78(1):C8-16. PubMed ID: 23278402
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Antinutritional factors in anasazi and other pinto beans (Phaseolus vulgaris L.).
    Weder JK; Telek L; Vozári-Hampe M; Saini HS
    Plant Foods Hum Nutr; 1997; 51(2):85-98. PubMed ID: 9527344
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Biochemistry of black gram (Phaseolus mungo L.): a review.
    Reddy NR; Salunkhe DK; Sathe SK
    Crit Rev Food Sci Nutr; 1982; 16(1):49-114. PubMed ID: 7037311
    [No Abstract]   [Full Text] [Related]  

  • 8. Effect of domestic processing on flatus producing factors in ricebean (Vigna umbellata).
    Kaur M; Kawatra BL
    Nahrung; 2000 Dec; 44(6):447-50. PubMed ID: 11190844
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.
    el-Adawy TA
    Plant Foods Hum Nutr; 2002; 57(1):83-97. PubMed ID: 11855623
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value.
    Queiroz Kda S; de Oliveira AC; Helbig E; Reis SM; Carraro F
    J Nutr Sci Vitaminol (Tokyo); 2002 Aug; 48(4):283-9. PubMed ID: 12489819
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Nutritional composition, processing, and utilization of horse gram and moth bean.
    Kadam SS; Salunkhe DK
    Crit Rev Food Sci Nutr; 1985; 22(1):1-26. PubMed ID: 3899515
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Egyptian cooking methods of faba beans on its nutritive value, dietary protein utilization and iron deficiency anemia. 1. The role of main technological pretreatments.
    Bakr AA
    Plant Foods Hum Nutr; 1996 Jan; 49(1):83-92. PubMed ID: 9139307
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba).
    Sharma A; Sehgal S
    Plant Foods Hum Nutr; 1992 Apr; 42(2):127-33. PubMed ID: 1574482
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Isolates from faba bean and soybean with lowered content of phytic acid and activity of the trypsin inhibitors.
    Borowska J; Kozłowska H
    Nahrung; 1986; 30(1):11-8. PubMed ID: 3702978
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antinutritional factors and in vitro protein digestibility of improved haricot bean (Phaseolus vulgaris L.) varieties grown in Ethiopia.
    Admassu Shimelis E; Kumar Rakshit S
    Int J Food Sci Nutr; 2005 Sep; 56(6):377-87. PubMed ID: 16361179
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods.
    Chitra U; Singh U; Rao PV
    Plant Foods Hum Nutr; 1996 Jun; 49(4):307-16. PubMed ID: 8983057
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of processing on some chemical and nutritional characteristics of pre-cooked and dehydrated legumes.
    Estévez AM; Castillo E; Figuerola F; Yáñez E
    Plant Foods Hum Nutr; 1991 Jul; 41(3):193-201. PubMed ID: 1656424
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Nutritional quality of extruded kidney bean (Phaseolus vulgaris L. var. Pinto) and its effects on growth and skeletal muscle nitrogen fractions in rats.
    Marzo F; Alonso R; Urdaneta E; Arricibita FJ; Ibáñez F
    J Anim Sci; 2002 Apr; 80(4):875-9. PubMed ID: 12002323
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Optimization of soybean processing into kinema, a Bacillus-fermented alkaline food, with respect to a minimum level of antinutrients.
    Sharma A; Kumari S; Wongputtisin P; Nout MJ; Sarkar PK
    J Appl Microbiol; 2015 Jul; 119(1):162-76. PubMed ID: 25882160
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.