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

164 related items for PubMed ID: 33836354

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars.
    Ranilla LG, Genovese MI, Lajolo FM.
    J Agric Food Chem; 2009 Jul 08; 57(13):5734-42. PubMed ID: 19507856
    [Abstract] [Full Text] [Related]

  • 3. Functional and technological potential of dehydrated Phaseolus vulgaris L. flours.
    Ramírez-Jiménez AK, Reynoso-Camacho R, Mendoza-Díaz S, Loarca-Piña G.
    Food Chem; 2014 Oct 15; 161():254-60. PubMed ID: 24837948
    [Abstract] [Full Text] [Related]

  • 4. [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 15; 51(3):276-83. PubMed ID: 11795242
    [Abstract] [Full Text] [Related]

  • 5. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.).
    Ranilla LG, Genovese MI, Lajolo FM.
    J Agric Food Chem; 2007 Jan 10; 55(1):90-8. PubMed ID: 17199318
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. 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 10; 49(2):81-6. PubMed ID: 12887152
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Use of different spices as potential natural antioxidant additives on cooked beans (Phaseolus vulgaris). Increase of DPPH radical scavenging activity and total phenolic content.
    Pereira MP, Tavano OL.
    Plant Foods Hum Nutr; 2014 Dec 10; 69(4):337-43. PubMed ID: 25179942
    [Abstract] [Full Text] [Related]

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

  • 16. Physicochemical Properties and in Vitro Digestibility of Cooked Regular and Nondarkening Cranberry Beans (Phaseolus vulgaris L.) and Their Effects on Bioaccessibility, Phenolic Composition, and Antioxidant Activity.
    Chen PX, Dupuis JH, Marcone MF, Pauls PK, Liu R, Liu Q, Tang Y, Zhang B, Tsao R.
    J Agric Food Chem; 2015 Dec 09; 63(48):10448-58. PubMed ID: 26479447
    [Abstract] [Full Text] [Related]

  • 17. 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 09; 49(1):53-61. PubMed ID: 9139304
    [Abstract] [Full Text] [Related]

  • 18. Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties.
    Luzardo-Ocampo I, Ramírez-Jiménez AK, Cabrera-Ramírez ÁH, Rodríguez-Castillo N, Campos-Vega R, Loarca-Piña G, Gaytán-Martínez M.
    Food Chem; 2020 Mar 30; 309():125684. PubMed ID: 31699552
    [Abstract] [Full Text] [Related]

  • 19. Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats.
    Chávez-Santoscoy RA, Gutiérrez-Uribe JA, Serna-Saldivar SO, Perez-Carrillo E.
    Food Chem; 2016 Feb 01; 192():90-7. PubMed ID: 26304324
    [Abstract] [Full Text] [Related]

  • 20. Phytochemicals and antioxidant capacity of tortillas obtained after lime-cooking extrusion process of whole pigmented mexican maize.
    Aguayo-Rojas J, Mora-Rochín S, Cuevas-Rodríguez EO, Serna-Saldivar SO, Gutierrez-Uribe JA, Reyes-Moreno C, Milán-Carrillo J.
    Plant Foods Hum Nutr; 2012 Jun 01; 67(2):178-85. PubMed ID: 22562094
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.