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150 related items for PubMed ID: 11442226

  • 1. Tannin contents and protein digestibility of black grams (Vigna mungo) after soaking and cooking.
    Zia-Ur-rehman, Shah WH.
    Plant Foods Hum Nutr; 2001; 56(3):265-73. PubMed ID: 11442226
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  • 3. Effect of reconstitution and Na2Co3 on tannin content and in vitro protein digestibility of faba bean cultivars.
    Babiker EE, el Tinay AH.
    Plant Foods Hum Nutr; 1993 Sep; 44(2):119-30. PubMed ID: 8378270
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  • 6. Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens Var. utilis.
    Siddhuraju P, Becker K.
    J Agric Food Chem; 2001 Jun; 49(6):3058-67. PubMed ID: 11410009
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  • 7. [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
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  • 11. Tannic acid content in sorghum (Sorghum bicolour M.): effects of processing.
    Mulimani VH, Supriya D.
    Plant Foods Hum Nutr; 1994 Oct; 46(3):195-200. PubMed ID: 7855089
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  • 13. Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking.
    Kataria A, Chauhan BM.
    Plant Foods Hum Nutr; 1988 Oct; 38(1):51-9. PubMed ID: 3231594
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  • 14. Effect of different post-harvest treatments on antinutritional factors in seeds of the tribal pulse, Mucuna pruriens (L.) DC.
    Vijayakumari K, Siddhuraju P, Janardhanan K.
    Int J Food Sci Nutr; 1996 May; 47(3):263-72. PubMed ID: 8735780
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  • 16. Relationship between content and intake of bean polyphenolics and protein digestibility in humans.
    Bressani R, Hernandez E, Braham JE.
    Plant Foods Hum Nutr; 1988 May; 38(1):5-21. PubMed ID: 3231593
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  • 17. Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas.
    Ávila BP, Santos dos Santos M, Nicoletti AM, Alves GD, Elias MC, Monks J, Gularte MA.
    Plant Foods Hum Nutr; 2015 Dec; 70(4):463-9. PubMed ID: 26249219
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  • 18. 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
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  • 19. Protein digestibility (in vitro) of chickpea and blackgram seeds as affected by domestic processing and cooking.
    Jood S, Chauhan BM, Kapoor AC.
    Plant Foods Hum Nutr; 1989 Jun; 39(2):149-54. PubMed ID: 2762243
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  • 20. Oligosaccharins of black gram (Vigna mungo L.) as affected by processing methods.
    Girigowda K, Prashanth SJ, Mulimani VH.
    Plant Foods Hum Nutr; 2005 Dec; 60(4):173-80. PubMed ID: 16395628
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