136 related articles for article (PubMed ID: 8933202)
1. Relationship between in vitro Fe and Zn dialysability and peptide composition of albumin and globulins extracted from cooked bean (Phaseolus vulgaris L.).
Lombardi-Boccia G; Carbonaro M; Cappelloni M; Carnovale E
Int J Food Sci Nutr; 1996 Nov; 47(6):485-92. PubMed ID: 8933202
[TBL] [Abstract][Full Text] [Related]
2. Globulins enhance in vitro iron but not zinc dialysability: a study on six legume species.
Lombardi-Boccia G; Ruggeri S; Aguzzi A; Cappelloni M
J Trace Elem Med Biol; 2003; 17(1):1-5. PubMed ID: 12755494
[TBL] [Abstract][Full Text] [Related]
3. Globulin and albumin proteins in dehulled seeds of three Phaseolus vulgaris cultivars.
Chagas EP; Santoro LG
Plant Foods Hum Nutr; 1997; 51(1):17-26. PubMed ID: 9498690
[TBL] [Abstract][Full Text] [Related]
4. Phytic acid in stored common bean seeds (Phaseolus vulgaris L.).
Hernández-Unzón HY; Ortega-Delgado ML
Plant Foods Hum Nutr; 1989 Sep; 39(3):209-21. PubMed ID: 2608633
[TBL] [Abstract][Full Text] [Related]
5. Composition and digestibility of albumin, globulins, and glutelins from Phaseolus vulgaris.
Marquez UM; Lajolo FM
J Agric Food Chem; 1981; 29(5):1068-74. PubMed ID: 7309991
[No Abstract] [Full Text] [Related]
6. Chemical composition and nutritional potential of yam bean seeds (Pachyrhizus erosus L. urban).
Santos AC; Cavalcanti MS; Coelho LC
Plant Foods Hum Nutr; 1996 Jan; 49(1):35-41. PubMed ID: 9139302
[TBL] [Abstract][Full Text] [Related]
7. Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes.
Hummel M; Talsma EF; Taleon V; Londoño L; Brychkova G; Gallego S; Raatz B; Spillane C
Nutrients; 2020 Feb; 12(3):. PubMed ID: 32121231
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Studies on the underexploited legumes, Indigofera linifolia and Sesbania bispinosa: nutrient composition and antinutritional factors.
Siddhuraju P; Vijayakumari K; Janardhanan K
Int J Food Sci Nutr; 1995 Aug; 46(3):195-203. PubMed ID: 7584157
[TBL] [Abstract][Full Text] [Related]
10. Protein quality traits of vegetable and field peas: varietal differences.
Saharan K; Khetarpaul N
Plant Foods Hum Nutr; 1994 Jan; 45(1):11-22. PubMed ID: 8146100
[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. Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize.
Bressani R; Turcios JC; Colmenares de Ruiz AS; de Palomo PP
J Agric Food Chem; 2004 Mar; 52(5):1157-62. PubMed ID: 14995114
[TBL] [Abstract][Full Text] [Related]
13. Seed protein fractions and amino acid composition in gram (Cicer arietinum).
Dhawan K; Malhotra S; Dahiya BS; Singh D
Plant Foods Hum Nutr; 1991 Jul; 41(3):225-32. PubMed ID: 1924186
[TBL] [Abstract][Full Text] [Related]
14. [Sweet lupine (Lupinus luteus, var. Aurea/Weico and Lupinus albus, var. Multolupa) proteins. I. Extraction and filtration by Sephadex].
Vásquez M; Knapp E; Guzmán E; Zacarías I
Arch Latinoam Nutr; 1989 Jun; 39(2):150-8. PubMed ID: 2487027
[TBL] [Abstract][Full Text] [Related]
15. Effect of processing on the nutrients and anti-nutrients of lima bean (Phaseolus lunatus L.) flour.
Adeparusi EO
Nahrung; 2001 Apr; 45(2):94-6. PubMed ID: 11379294
[TBL] [Abstract][Full Text] [Related]
16. Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes.
Brigide P; de Toledo NMV; López-Nicolás R; Ros G; Frontela Saseta C; de Carvalho RV
Food Funct; 2019 Aug; 10(8):4802-4810. PubMed ID: 31317144
[TBL] [Abstract][Full Text] [Related]
17. Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.).
Wiesinger JA; Cichy KA; Glahn RP; Grusak MA; Brick MA; Thompson HJ; Tako E
J Agric Food Chem; 2016 Nov; 64(45):8592-8603. PubMed ID: 27754657
[TBL] [Abstract][Full Text] [Related]
18. Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yambean (Sphenostylis stenocarpa).
Ene-obong HN; Obizoba IC
Plant Foods Hum Nutr; 1996 Jan; 49(1):43-52. PubMed ID: 9139303
[TBL] [Abstract][Full Text] [Related]
19. [Characteristics of Canavalia proteins].
Ramírez M; Alejandra O; Ortiz de Bertorelli L
Arch Latinoam Nutr; 2000 Mar; 50(1):69-73. PubMed ID: 11048574
[TBL] [Abstract][Full Text] [Related]
20. [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]
[Next] [New Search]