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Journal Abstract Search

177 related items for PubMed ID: 32950898

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  • 24. Variability of nutritional and cooking quality in bean (Phaseolus vulgaris L) as a function of genotype.
    Saha S, Singh G, Mahajan V, Gupta HS.
    Plant Foods Hum Nutr; 2009 Jun; 64(2):174-80. PubMed ID: 19462242
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  • 25. 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
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  • 27. [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
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  • 30. The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.).
    Wiesinger JA, Cichy KA, Tako E, Glahn RP.
    Nutrients; 2018 Nov 01; 10(11):. PubMed ID: 30388772
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  • 31. 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 01; 49(1):53-61. PubMed ID: 9139304
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  • 33. Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes.
    Brigide P, de Toledo NMV, López-Nicolás R, Ros G, Frontela Saseta C, de Carvalho RV.
    Food Funct; 2019 Aug 01; 10(8):4802-4810. PubMed ID: 31317144
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  • 34. Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile.
    da Silva Lindemann I, Lambrecht Dittgen C, de Souza Batista C, Pozzada Dos Santos J, Pinheiro Bruni G, Cardoso Elias M, Levien Vanier N.
    Food Chem; 2021 Mar 15; 340():127908. PubMed ID: 32889206
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  • 38. Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans (Phaseolus vulgaris).
    Perez-Hernandez LM, Nugraheni K, Benohoud M, Sun W, Hernández-Álvarez AJ, Morgan MRA, Boesch C, Orfila C.
    Nutrients; 2020 Jan 22; 12(2):. PubMed ID: 31978996
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