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Journal Abstract Search

177 related items for PubMed ID: 32950898

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.).
    Bassett A, Kamfwa K, Ambachew D, Cichy K.
    Theor Appl Genet; 2021 Mar 01; 134(3):959-978. PubMed ID: 33388888
    [Abstract] [Full Text] [Related]

  • 3. Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking.
    Chigwedere CM, Olaoye TF, Kyomugasho C, Jamsazzadeh Kermani Z, Pallares Pallares A, Van Loey AM, Grauwet T, Hendrickx ME.
    Food Res Int; 2018 Apr 01; 106():522-531. PubMed ID: 29579956
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  • 4. Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.).
    Landa-Habana L, Piña-Hernández A, Agama-Acevedo E, Tovar J, Bello-Pérez LA.
    Plant Foods Hum Nutr; 2004 Apr 01; 59(4):133-6. PubMed ID: 15678720
    [Abstract] [Full Text] [Related]

  • 5. 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 01; 85(9):2783-2791. PubMed ID: 32776549
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  • 9. Physicochemical and thermal properties of Phaseolus vulgaris L. var. Great Northern bean starch.
    Wang H, Ratnayake WS.
    J Food Sci; 2014 Mar 01; 79(3):C295-300. PubMed ID: 24506235
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  • 10. Processing method modulates the effectiveness of black beans for lowering blood cholesterol in spontaneously hypertensive rats.
    Loader TB, Zahradka P, Ahmadi S, Taylor CG.
    J Sci Food Agric; 2021 Jan 30; 101(2):449-458. PubMed ID: 32648589
    [Abstract] [Full Text] [Related]

  • 11. Reduced retort processing time improves canning quality of fast-cooking dry beans (Phaseolus vulgaris L.).
    Bassett A, Dolan KD, Cichy K.
    J Sci Food Agric; 2020 Aug 30; 100(10):3995-4004. PubMed ID: 32338379
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  • 12. Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris).
    Chigwedere CM, Nkonkola CM, Rai S, Kyomugasho C, Kermani ZJ, Pallares Pallares A, Van Loey AM, Grauwet T, Hendrickx ME.
    Food Res Int; 2019 Feb 30; 116():462-470. PubMed ID: 30716969
    [Abstract] [Full Text] [Related]

  • 13. An In Vivo (Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.).
    Wiesinger JA, Glahn RP, Cichy KA, Kolba N, Hart JJ, Tako E.
    Nutrients; 2019 Aug 01; 11(8):. PubMed ID: 31374868
    [Abstract] [Full Text] [Related]

  • 14. Chemical composition and in vitro polysaccharide fermentation of different beans (Phaseolus vulgaris L.).
    Campos-Vega R, Reynoso-Camacho R, Pedraza-Aboytes G, Acosta-Gallegos JA, Guzman-Maldonado SH, Paredes-Lopez O, Oomah BD, Loarca-Piña G.
    J Food Sci; 2009 Sep 01; 74(7):T59-65. PubMed ID: 19895501
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  • 15. Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall.
    Bassett A, Hooper S, Cichy K.
    Food Res Int; 2021 Mar 01; 141():109886. PubMed ID: 33641942
    [Abstract] [Full Text] [Related]

  • 16. Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.).
    Wiesinger JA, Cichy KA, Glahn RP, Grusak MA, Brick MA, Thompson HJ, Tako E.
    J Agric Food Chem; 2016 Nov 16; 64(45):8592-8603. PubMed ID: 27754657
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  • 17. Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method.
    Bento JAC, Ribeiro PRV, Alexandre E Silva LM, Alves Filho EG, Bassinello PZ, de Brito ES, Caliari M, Soares Júnior MS.
    Food Chem; 2021 Sep 15; 356():129718. PubMed ID: 33836354
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  • 18. Variation in physical and chemical characteristics of common bean (Phaseolus vulgaris L.) grain along a domestication gradient.
    Peña-Valdivia CB, García-Nava JR, Aguirre JR, Ybarra-Moncada MC, López MH.
    Chem Biodivers; 2011 Dec 15; 8(12):2211-25. PubMed ID: 22162159
    [Abstract] [Full Text] [Related]

  • 19. Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method.
    Huertas R, William Allwood J, Hancock RD, Stewart D.
    Food Chem; 2022 Sep 01; 387():132900. PubMed ID: 35398678
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  • 20. The Spanish Core Collection of Common Beans (Phaseolus vulgaris L.): An Important Source of Variability for Breeding Chemical Composition.
    Rivera A, Plans M, Sabaté J, Casañas F, Casals J, Rull A, Simó J.
    Front Plant Sci; 2018 Sep 01; 9():1642. PubMed ID: 30483294
    [Abstract] [Full Text] [Related]

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