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Journal Abstract Search

265 related items for PubMed ID: 12002323

  • 1. Nutritional quality of extruded kidney bean (Phaseolus vulgaris L. var. Pinto) and its effects on growth and skeletal muscle nitrogen fractions in rats.
    Marzo F, Alonso R, Urdaneta E, Arricibita FJ, Ibáñez F.
    J Anim Sci; 2002 Apr; 80(4):875-9. PubMed ID: 12002323
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  • 2. Extrusion decreases the negative effects of kidney bean on enzyme and transport activities of the rat small intestine.
    Marzo F, Milagro FI, Urdaneta E, Barrenetxe J, Ibañez FC.
    J Anim Physiol Anim Nutr (Berl); 2011 Oct; 95(5):591-8. PubMed ID: 21114542
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  • 3. Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value.
    Helbig E, de Oliveira AC, Queiroz Kda S, Reis SM.
    J Nutr Sci Vitaminol (Tokyo); 2003 Apr; 49(2):81-6. PubMed ID: 12887152
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  • 4. Changes in the functional properties and antinutritional factors of extruded hard-to-cook common beans (Phaseolus vulgaris, L.).
    Batista KA, Prudêncio SH, Fernandes KF.
    J Food Sci; 2010 Apr; 75(3):C286-90. PubMed ID: 20492281
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  • 5. [The domestic processing of the common bean resulted in a reduction in the phytates and tannins antinutritional factors, in the starch content and in the raffinose, stachiose and verbascose flatulence factors].
    de Oliveira AC, Queiroz KS, Helbig E, Reis SM, Carraro F.
    Arch Latinoam Nutr; 2001 Sep; 51(3):276-83. PubMed ID: 11795242
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  • 6. Effect of selected Egyptian cooking methods on faba bean nutritive value and dietary protein utilization 2: ability of faba bean products to support hemoglobin response in rats.
    Bakr AA, Bayomy MF.
    Plant Foods Hum Nutr; 1997 Sep; 50(1):81-91. PubMed ID: 9198118
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  • 11. Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata).
    Une S, Nonaka K, Akiyama J.
    J Food Sci; 2016 Oct; 81(10):C2398-C2404. PubMed ID: 27637013
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  • 13. Low nutritional quality of unconventional tropical crop seeds in rats.
    Proll J, Petzke KJ, Ezeagu IE, Metges CC.
    J Nutr; 1998 Nov; 128(11):2014-22. PubMed ID: 9808658
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  • 14. Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value.
    Queiroz Kda S, de Oliveira AC, Helbig E, Reis SM, Carraro F.
    J Nutr Sci Vitaminol (Tokyo); 2002 Aug; 48(4):283-9. PubMed ID: 12489819
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  • 17. Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures.
    Pietrysiak E, Zhu Y, Gu BJ, Ganjyal GM.
    J Food Sci; 2020 Jul; 85(7):2134-2142. PubMed ID: 32506502
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  • 18. Nutritional evaluation of raw and extruded kidney bean (Phaseolus vulgaris L. var. pinto) in chicken diets.
    Arija I, Centeno C, Viveros A, Brenes A, Marzo F, Illera JC, Silvan G.
    Poult Sci; 2006 Apr; 85(4):635-44. PubMed ID: 16615347
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  • 19. [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
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  • 20. Clinical complications of kidney bean (Phaseolus vulgaris L.) consumption.
    Kumar S, Verma AK, Das M, Jain SK, Dwivedi PD.
    Nutrition; 2013 Jun; 29(6):821-7. PubMed ID: 23410632
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