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.
194 related articles for article (PubMed ID: 9950081)
1. 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]
2. Trypsin inhibitors and hemagglutinins in certain edible leguminosae. Sotelo-López A; Hernández-Infante M; Artegaga-Cruz ME Arch Invest Med (Mex); 1978; 9(1):1-14. PubMed ID: 637653 [TBL] [Abstract][Full Text] [Related]
3. Effect of microwave field on trypsin inhibitors activity and protein quality of broad bean seeds (Vicia faba var. major). Pysz M; Polaszczyk S; Leszczyńska T; Piątkowska E Acta Sci Pol Technol Aliment; 2012 Apr; 11(2):193-8. PubMed ID: 22493161 [TBL] [Abstract][Full Text] [Related]
4. [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]
5. Comparative study of the chemical composition of wild and cultivated beans (Phaseolus vulgaris). Sotelo A; Sousa H; Sánchez M Plant Foods Hum Nutr; 1995 Feb; 47(2):93-100. PubMed ID: 7792267 [TBL] [Abstract][Full Text] [Related]
6. Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) flour. Dario AC; Salgado JM Plant Foods Hum Nutr; 1994 Sep; 46(2):181-6. PubMed ID: 7855086 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. [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]
9. [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]
10. 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]
11. Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking. Marconi E; Ruggeri S; Cappelloni M; Leonardi D; Carnovale E J Agric Food Chem; 2000 Dec; 48(12):5986-94. PubMed ID: 11312771 [TBL] [Abstract][Full Text] [Related]
12. Composition of legume soaking water and emulsifying properties in gluten-free bread. Huang S; Liu Y; Zhang W; Dale KJ; Liu S; Zhu J; Serventi L Food Sci Technol Int; 2018 Apr; 24(3):232-241. PubMed ID: 29199453 [TBL] [Abstract][Full Text] [Related]
13. Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses. Shi L; Arntfield SD; Nickerson M Food Res Int; 2018 May; 107():660-668. PubMed ID: 29580532 [TBL] [Abstract][Full Text] [Related]
14. Effect of soaking process on nutritional quality and protein solubility of some legume seeds. el-Adawy TA; Rahma EH; el-Bedawy AA; Sobihah TY Nahrung; 2000 Oct; 44(5):339-43. PubMed ID: 11075376 [TBL] [Abstract][Full Text] [Related]
15. [Chemical composition and evaluation of the protein quality of beans in adult humans by the short-term nitrogen balance method]. Blanco A; Navarrete DA; Bressani R; Braham JE; Gómez-Brenes R; Elías LG Arch Latinoam Nutr; 1986 Mar; 36(1):79-97. PubMed ID: 3632200 [TBL] [Abstract][Full Text] [Related]
16. Influence of growing season, tannin content and autoclave treatment on the nutritive value of near-isogenic lines of faba beans (Vicia faba L.) when fed to leghorn chicks. Brufau J; Boros D; Marquardt RR Br Poult Sci; 1998 Mar; 39(1):97-105. PubMed ID: 9568305 [TBL] [Abstract][Full Text] [Related]
17. Nutritional and biological qualities of the ripened beans of Canavalia maritima from the coastal sand dunes of India. Bhagya B; Sridhar KR; Raviraja NS; Young CC; Arun AB C R Biol; 2009 Jan; 332(1):25-33. PubMed ID: 19200923 [TBL] [Abstract][Full Text] [Related]
18. Nutritional quality of microwave-cooked and pressure-cooked legumes. Khatoon N; Prakash J Int J Food Sci Nutr; 2004 Sep; 55(6):441-8. PubMed ID: 15762308 [TBL] [Abstract][Full Text] [Related]
19. [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]
20. 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] [Next] [New Search]