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Journal Abstract Search

124 related items for PubMed ID: 2608633

  • 21. [Protein quality and hemagglutin content in tender and dried bean seeds (Phaseolus vulgaris) coscorrón variety].
    Pak N, Araya H, Cafati C.
    Arch Latinoam Nutr; 1977 Mar; 27(1):91-8. PubMed ID: 907424
    [Abstract] [Full Text] [Related]

  • 22. Phytates in legumes and cereals.
    Reddy NR, Sathe SK, Salunkhe DK.
    Adv Food Res; 1982 Mar; 28():1-92. PubMed ID: 6299067
    [No Abstract] [Full Text] [Related]

  • 23. Comparative study on the amino acids composition in three local Phaseolus vulgaris seeds varieties.
    Abd-El-Samei MH, Lásztity R.
    Z Lebensm Unters Forsch; 1984 Mar; 178(1):24-6. PubMed ID: 6702304
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  • 24. [Content of micro- and macro-elements, lead and cadmium in albumins and globulins of fresh and stored, dried seeds of the Faba bean].
    Kostyra H, Darewicz M, Kostyra E, Markiewicz K.
    Rocz Panstw Zakl Hig; 1994 Mar; 45(4):293-9. PubMed ID: 7792518
    [Abstract] [Full Text] [Related]

  • 25. Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods.
    Chitra U, Singh U, Rao PV.
    Plant Foods Hum Nutr; 1996 Jun; 49(4):307-16. PubMed ID: 8983057
    [Abstract] [Full Text] [Related]

  • 26. 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
    [Abstract] [Full Text] [Related]

  • 27. Biochemistry of black gram (Phaseolus mungo L.): a review.
    Reddy NR, Salunkhe DK, Sathe SK.
    Crit Rev Food Sci Nutr; 1982 Apr; 16(1):49-114. PubMed ID: 7037311
    [No Abstract] [Full Text] [Related]

  • 28. Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties.
    Preet K, Punia D.
    Int J Food Sci Nutr; 2000 May; 51(3):189-93. PubMed ID: 10945115
    [Abstract] [Full Text] [Related]

  • 29. A Zn2+ binding constituent of fababeans.
    Collier HB.
    Biochim Biophys Acta; 1981 Jul 17; 675(3-4):427-9. PubMed ID: 6268194
    [Abstract] [Full Text] [Related]

  • 30. Composition and digestibility of albumin, globulins, and glutelins from Phaseolus vulgaris.
    Marquez UM, Lajolo FM.
    J Agric Food Chem; 1981 Jul 17; 29(5):1068-74. PubMed ID: 7309991
    [No Abstract] [Full Text] [Related]

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  • 32. 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 17; 107():660-668. PubMed ID: 29580532
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  • 34. 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
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