These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

131 related items for PubMed ID: 3237632

  • 1. 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; 38(4):297-308. PubMed ID: 3237632
    [Abstract] [Full Text] [Related]

  • 2. Effects of altitude above sea level on the cooking time and nutritional value of common beans.
    Bressani R, Chon C.
    Plant Foods Hum Nutr; 1996 Jan; 49(1):53-61. PubMed ID: 9139304
    [Abstract] [Full Text] [Related]

  • 3. Culinary practices and consumption characteristics of common beans at the rural home level.
    Bressani R, Navarrete DA, García Soto A, Elías LG.
    Arch Latinoam Nutr; 1988 Dec; 38(4):925-34. PubMed ID: 3154300
    [Abstract] [Full Text] [Related]

  • 4. [Effect of home-processing in the preparation of pinto beans (Phaseolus vulgaris L.) on the tannin content and nutritive value of proteins].
    Goycoolea F, González de Mejía E, Barrón JM, Valencia ME.
    Arch Latinoam Nutr; 1990 Jun; 40(2):263-74. PubMed ID: 2133185
    [Abstract] [Full Text] [Related]

  • 5. [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
    [Abstract] [Full Text] [Related]

  • 6. [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
    [Abstract] [Full Text] [Related]

  • 7. [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
    [Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean.
    Khalil MM.
    Nahrung; 2001 Aug; 45(4):246-50. PubMed ID: 11534462
    [Abstract] [Full Text] [Related]

  • 10. Hard-to-cook phenomenon in common beans--a review.
    Reyes-Moreno C, Paredes-López O.
    Crit Rev Food Sci Nutr; 1993 Aug; 33(3):227-86. PubMed ID: 8484867
    [Abstract] [Full Text] [Related]

  • 11. [Bean grain quality].
    Bressani R.
    Arch Latinoam Nutr; 1989 Sep; 39(3):419-42. PubMed ID: 2490887
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) flour.
    Dario AC, Salgado JM.
    Plant Foods Hum Nutr; 1994 Sep; 46(2):181-6. PubMed ID: 7855086
    [Abstract] [Full Text] [Related]

  • 17. Pretreatment of African yam bean (Sphenostylis stenocarpa): effect of soaking and blanching on the quality of African yam bean seed.
    Aminigo ER, Metzger LE.
    Plant Foods Hum Nutr; 2005 Dec; 60(4):165-71. PubMed ID: 16395627
    [Abstract] [Full Text] [Related]

  • 18. [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
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking.
    Carvalho LM, Corrêa MM, Pereira EJ, Nutti MR, Carvalho JL, Ribeiro EM, Freitas SC.
    Food Nutr Res; 2012 Aug; 56():. PubMed ID: 22389643
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.