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Journal Abstract Search

277 related items for PubMed ID: 20492281

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.).
    Hernández-Salazar M, Osorio-Diaz P, Loarca-Piña G, Reynoso-Camacho R, Tovar J, Bello-Pérez LA.
    J Sci Food Agric; 2010 Jul; 90(9):1417-22. PubMed ID: 20549791
    [Abstract] [Full Text] [Related]

  • 23. Determination of alpha-amylase inhibitor activity of phaseolamin from kidney bean (Phaseolus vulgaris) in dietary supplements by HPAEC-PAD.
    Mosca M, Boniglia C, Carratù B, Giammarioli S, Nera V, Sanzini E.
    Anal Chim Acta; 2008 Jun 09; 617(1-2):192-5. PubMed ID: 18486657
    [Abstract] [Full Text] [Related]

  • 24. [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 09; 51(3):276-83. PubMed ID: 11795242
    [Abstract] [Full Text] [Related]

  • 25. [Effect of extrusion on the activity of anti-nutritional factors and in vitro digestibility of protein and starch in flours of Canavalia ensiformis].
    Zamora NC.
    Arch Latinoam Nutr; 2003 Sep 09; 53(3):293-8. PubMed ID: 14694814
    [Abstract] [Full Text] [Related]

  • 26. 'Fagiolo a Formella', an Italian lima bean ecotype: biochemical and nutritional characterisation of dry and processed seeds.
    Piergiovanni AR, Sparvoli F, Zaccardelli M.
    J Sci Food Agric; 2012 Aug 30; 92(11):2387-93. PubMed ID: 22419378
    [Abstract] [Full Text] [Related]

  • 27. Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts.
    Escobedo A, Loarca-Piña G, Gaytan-Martínez M, Orozco-Avila I, Mojica L.
    J Food Sci; 2020 Sep 30; 85(9):2783-2791. PubMed ID: 32776549
    [Abstract] [Full Text] [Related]

  • 28. Toxicity Assessment of Common Beans (Phaseolus vulgaris L.) Widely Consumed by Tunisian Population.
    Nciri N, Cho N, El Mhamdi F, Ben Ismail H, Ben Mansour A, Sassi FH, Ben Aissa-Fennira F.
    J Med Food; 2015 Sep 30; 18(9):1049-64. PubMed ID: 26355953
    [Abstract] [Full Text] [Related]

  • 29. Activity of alpha-amylase inhibitors from Phaseolus coccineus on digestive alpha-amylases of the coffee berry borer.
    Valencia-Jiménez A, Arboleda Valencia JW, Grossi-De-Sá MF.
    J Agric Food Chem; 2008 Apr 09; 56(7):2315-20. PubMed ID: 18321052
    [Abstract] [Full Text] [Related]

  • 30. Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (Mucuna pruriens) protein concentrate.
    Lawal OS, Adebowale KO.
    Nahrung; 2004 Apr 09; 48(2):129-36. PubMed ID: 15146970
    [Abstract] [Full Text] [Related]

  • 31. [Nutritional value and antinutritional factor content of precooked flours prepared from Canavalia ensiformis].
    Pacheco de Delahaye E, Mata J, Michelangeli C, Viera J.
    Acta Cient Venez; 1995 Apr 09; 46(2):125-8. PubMed ID: 9279027
    [Abstract] [Full Text] [Related]

  • 32. 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 09; 44(5):339-43. PubMed ID: 11075376
    [Abstract] [Full Text] [Related]

  • 33. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.
    Giczewska A, Borowska J.
    Nahrung; 2004 Apr 09; 48(2):116-22. PubMed ID: 15146968
    [Abstract] [Full Text] [Related]

  • 34. Clinical complications of kidney bean (Phaseolus vulgaris L.) consumption.
    Kumar S, Verma AK, Das M, Jain SK, Dwivedi PD.
    Nutrition; 2013 Jun 09; 29(6):821-7. PubMed ID: 23410632
    [Abstract] [Full Text] [Related]

  • 35. Characterization and Comparison of Protein and Peptide Profiles and their Biological Activities of Improved Common Bean Cultivars (Phaseolus vulgaris L.) from Mexico and Brazil.
    Mojica L, de Mejía EG.
    Plant Foods Hum Nutr; 2015 Jun 09; 70(2):105-12. PubMed ID: 25764244
    [Abstract] [Full Text] [Related]

  • 36. Functional and technological potential of dehydrated Phaseolus vulgaris L. flours.
    Ramírez-Jiménez AK, Reynoso-Camacho R, Mendoza-Díaz S, Loarca-Piña G.
    Food Chem; 2014 Oct 15; 161():254-60. PubMed ID: 24837948
    [Abstract] [Full Text] [Related]

  • 37. Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).
    Díaz-Batalla L, Widholm JM, Fahey GC, Castaño-Tostado E, Paredes-López O.
    J Agric Food Chem; 2006 Mar 22; 54(6):2045-52. PubMed ID: 16536573
    [Abstract] [Full Text] [Related]

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  • 39. 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 22; 107():660-668. PubMed ID: 29580532
    [Abstract] [Full Text] [Related]

  • 40. Calcium redistribution contributes to the hard-to-cook phenotype and increases PHA-L lectin thermal stability in common bean low phytic acid 1 mutant seeds.
    Cominelli E, Galimberti M, Pongrac P, Landoni M, Losa A, Paolo D, Daminati MG, Bollini R, Cichy KA, Vogel-Mikuš K, Sparvoli F.
    Food Chem; 2020 Aug 15; 321():126680. PubMed ID: 32247181
    [Abstract] [Full Text] [Related]

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