BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

273 related articles for article (PubMed ID: 6778402)

  • 1. [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]  

  • 2. [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]  

  • 3. [Significance of various antiphysiological and nutritional factors on the biological evaluation of various cultures of the common bean (Phaseolus sp.)].
    Fukuda G; Elías LG; Bressani R
    Arch Latinoam Nutr; 1982 Dec; 32(4):945-60. PubMed ID: 7186348
    [TBL] [Abstract][Full Text] [Related]  

  • 4. [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]  

  • 5. 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]  

  • 6. [Nutritive value of raw and processed cowpeas].
    Cabezas MT; García J; Murillo B; Elías LG; Bressani R
    Arch Latinoam Nutr; 1982 Sep; 32(3):543-58. PubMed ID: 7171278
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Protein digestibility of methionine supplemented common beans (Phaseolus vulgaris) in adult human subjects.
    Bressani R; Hernández E; Navarrete D; Braham JE
    Arch Latinoam Nutr; 1984 Dec; 34(4):640-53. PubMed ID: 6545645
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [Effect of various heat treatments in the hemagglutinin content and in the protein quality of beans (Phaseolus vulgaris)].
    Pak N; Mateluna A; Araya H
    Arch Latinoam Nutr; 1978 Jun; 28(2):184-95. PubMed ID: 753177
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [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]  

  • 10. [Determination of in vitro and in vivo protein digestibility in cereals and legumes, raw and cooked].
    Hernández M; de la Vega A; Sotelo A
    Arch Latinoam Nutr; 1984 Sep; 34(3):513-22. PubMed ID: 6544059
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Bean and rice mixtures of high protein value (author's transl)].
    Pessoa DC; Lago ES; De Freitas LP; Antunes NL; Bion FM; De Medeiros RB
    Rev Bras Pesqui Med Biol; 1979 Jun; 12(2-3):127-32. PubMed ID: 515465
    [TBL] [Abstract][Full Text] [Related]  

  • 12. [Nutritive value of lupine and its potential as human food].
    Yáñez E; Gattás V; Ballester D
    Arch Latinoam Nutr; 1979 Dec; 29(4):510-20. PubMed ID: 550741
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Nutritional evaluation of protein concentrates of beans (Phaseolus vulgaris) and lentils (Lens esculenta)].
    Kaba H; Sanahuja JC
    Arch Latinoam Nutr; 1978 Jun; 28(2):169-83. PubMed ID: 753176
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Nutritional evaluation of a high-temperature dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L) Walp).
    Bergman CJ; Gualberto DG; Weber CW
    Arch Latinoam Nutr; 1996 Jun; 46(2):146-53. PubMed ID: 9239294
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nutritive value of two different beans (Phaseolus vulgaris) supplemented with methionine.
    Hernandez-Infante M; Herrador-Peña G; Sotelo-Lopez A
    J Agric Food Chem; 1979; 27(5):965-8. PubMed ID: 546958
    [No Abstract]   [Full Text] [Related]  

  • 16. [Effect of processing and amino acids supplementation on the protein quality of amaranth (Amaranthus caudatus)].
    Imeri A; Flores R; Elías LG; Bressani R
    Arch Latinoam Nutr; 1987 Mar; 37(1):161-73. PubMed ID: 3454615
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nutritional improvement of Lobia (Phaseolus vulgaris) by supplementation with poultry, mutton and beef meat.
    Bhatty N; Gilani AH; Nagra SA
    Int J Food Sci Nutr; 2001 Nov; 52(6):521-6. PubMed ID: 11570019
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Effect of home-processing in the preparation of pinto beans (Phaseolus vulgaris L.) on the tannin content and nutritive value of proteins].
    Goycoolea F; González de Mejía E; Barrón JM; Valencia ME
    Arch Latinoam Nutr; 1990 Jun; 40(2):263-74. PubMed ID: 2133185
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans.
    Barampama Z; Simard RE
    Plant Foods Hum Nutr; 1995 Dec; 48(4):349-65. PubMed ID: 8882373
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 14.