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 *

122 related articles for article (PubMed ID: 8616671)

  • 1. Nutritional quality of green beans (var. Tuf) fermented with starter culture.
    Mnkeni AP; Gierschner K; Maeda EE
    Int J Food Sci Nutr; 1996 Jan; 47(1):35-40. PubMed ID: 8616671
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils.
    Vidal-Valverde C; Frias J; Prodanov M; Tabera J; Ruiz R; Bacon J
    Z Lebensm Unters Forsch; 1993 Nov; 197(5):449-52. PubMed ID: 8273426
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of blanching time and salt concentration on pectolytic enzymes, texture and acceptability of fermented green beans.
    Mnkeni AP; Gierschner K; Maeda EE
    Plant Foods Hum Nutr; 1999; 53(4):285-96. PubMed ID: 10540980
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of processing on nutrient composition and anti-nutritive substances of African locust bean (Parkia filicoidea) and baobab seed (Adansonia digitata).
    Addy EO; Salami LI; Igboeli LC; Remawa HS
    Plant Foods Hum Nutr; 1995 Sep; 48(2):113-7. PubMed ID: 8837869
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R; Surico RF; Siragusa S; De Angelis M; Paradiso A; Minervini F; De Gara L; Gobbetti M
    Int J Food Microbiol; 2008 Oct; 127(3):220-8. PubMed ID: 18710789
    [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. Natural fermentation of lentils. Influence of time, concentration and temperature on protein content, trypsin inhibitor activity and phenolic compound content.
    Tabera J; Frias J; Estrella I; Villa R; Vidal-Valverde C
    Z Lebensm Unters Forsch; 1995 Dec; 201(6):587-91. PubMed ID: 8585337
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [Effects of traditional cooking on antinutritional factors of the black beans (Phaseolus vulgaris) of Costa Rica].
    Bonilla AR; Calzada C; Cooke R
    Arch Latinoam Nutr; 1991 Dec; 41(4):609-19. PubMed ID: 1841541
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. [Trypsin inhibitory activity of beans (Phaseolus vulgaris L.): critical evaluation of methods for determination].
    Genovese MI; Lajolo FM
    Arch Latinoam Nutr; 2001 Dec; 51(4):386-94. PubMed ID: 12012566
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of temperature on the fermentation of bambara groundnut (Vigna subterranea) to produce a dawadawa-type product.
    Amadi EN; Barimalaa IS; Omosigho J
    Plant Foods Hum Nutr; 1999; 54(1):13-20. PubMed ID: 10646625
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Chemical, nutritional and sensory evaluation of green beans fermented with and without starter culture.
    Mnkeni AP; Maeda EE; Gierschner K
    Ecol Food Nutr; 1995 Oct; 34(2):117-127. PubMed ID: 29016205
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Miso from peas (Pisum sativum) and beans (Phaseolus vulgaris) of domestic origin. Fermented foods from agricultural products in Europe. II.
    Reiss J
    Z Ernahrungswiss; 1993 Sep; 32(3):237-41. PubMed ID: 8237083
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Effect of probiotic and storage time of thiamine and riboflavin content in the milk drinks fermented by Lactobacillus casei KNE-1.
    Drywień M; Frąckiewicz J; Górnicka M; Gadek J; Jałosińska M
    Rocz Panstw Zakl Hig; 2015; 66(4):373-7. PubMed ID: 26656420
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nutritional evaluation of ethanol-extracted lentil flours.
    Sanz MA; Blázquez I; Sierra I; Medrano MA; Frias J; Vidal-Valverde C; Hernández A
    J Agric Food Chem; 2001 Apr; 49(4):1854-60. PubMed ID: 11308336
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Studies on some water-soluble vitamins retention in potatoes and cow peas as affected by thermal processing and storage.
    Abdel-Kader ZM
    Nahrung; 1990; 34(10):899-904. PubMed ID: 2077400
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds.
    Hernández-Infante M; Sousa V; Montalvo I; Tena E
    Plant Foods Hum Nutr; 1998; 52(3):199-208. PubMed ID: 9950081
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.
    Montaño A; Casado FJ; de Castro A; Sánchez AH; Rejano L
    J Agric Food Chem; 2004 Dec; 52(24):7324-30. PubMed ID: 15563215
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.