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PUBMED FOR HANDHELDS

Journal Abstract Search

194 related items for PubMed ID: 2133185

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  • 2. [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
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  • 4. [Evaluation of two methods to determine the polyphenol content in raw and cooked beans and its effect on protein digestibility].
    Bressani R, de Mora DR, Flores R, Gómez-Brenes R.
    Arch Latinoam Nutr; 1991 Dec; 41(4):569-83. PubMed ID: 1841538
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  • 5. 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
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  • 7. [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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  • 8. 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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  • 12. Antinutritional factors in anasazi and other pinto beans (Phaseolus vulgaris L.).
    Weder JK, Telek L, Vozári-Hampe M, Saini HS.
    Plant Foods Hum Nutr; 1997 Apr; 51(2):85-98. PubMed ID: 9527344
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  • 13. Preliminary study of the factors that determine nutrient composition of bean-cooking broth.
    Bressani R, García-Soto A, Estrada Ligorría L, Sosa JL.
    Plant Foods Hum Nutr; 1988 Apr; 38(4):297-308. PubMed ID: 3237632
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  • 14. Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba).
    Sharma A, Sehgal S.
    Plant Foods Hum Nutr; 1992 Apr; 42(2):127-33. PubMed ID: 1574482
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  • 15. [Nutritive quality of ayocote beans (Phaseolus coccineous) supplemented with methionine at different cooking stages].
    Hernández Infante M, Sotelo-López A.
    Arch Latinoam Nutr; 1980 Mar; 30(1):99-116. PubMed ID: 6778402
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