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Journal Abstract Search

185 related items for PubMed ID: 29055981

  • 1. Nutritional values and metabolic profile with and without boiled treatment of 'Gallo Matese' beans (Phaseolus vulgaris L.), a landrace from Southern Italy.
    Landi N, Ragucci S, Fiorentino M, Guida V, Di Maro A.
    Acta Sci Pol Technol Aliment; 2017; 16(3):331-344. PubMed ID: 29055981
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  • 4. Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.).
    López A, El-Naggar T, Dueñas M, Ortega T, Estrella I, Hernández T, Gómez-Serranillos MP, Palomino OM, Carretero ME.
    Food Chem; 2013 May 01; 138(1):547-55. PubMed ID: 23265523
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  • 6. 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 01; 18(9):1049-64. PubMed ID: 26355953
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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 01; 42(1):64-71. PubMed ID: 1308649
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  • 8. Functional properties and fatty acids profile of different beans varieties.
    Lo Turco V, Potortì AG, Rando R, Ravenda P, Dugo G, Di Bella G.
    Nat Prod Res; 2016 Oct 01; 30(19):2243-8. PubMed ID: 26949141
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  • 16. Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.).
    Pedrosa MM, Cuadrado C, Burbano C, Muzquiz M, Cabellos B, Olmedilla-Alonso B, Asensio-Vegas C.
    Food Chem; 2015 Jan 01; 166():68-75. PubMed ID: 25053030
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  • 18. '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
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  • 19. The influence of chemical composition diversity in the cooking quality of Andean bean genotypes.
    Kajiwara V, Moda-Cirino V, Scholz MBDS.
    Food Chem; 2021 Mar 01; 339():127917. PubMed ID: 32950898
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