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Journal Abstract Search

162 related items for PubMed ID: 35651071

  • 1. Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds.
    Zhu L, Mukherjee A, Kyomugasho C, Chen D, Hendrickx M.
    Food Res Int; 2022 Jun; 156():111315. PubMed ID: 35651071
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  • 3. Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans.
    Zhu L, Chen D, Hendrickx M, Kyomugasho C.
    Food Res Int; 2023 Dec; 174(Pt 1):113524. PubMed ID: 37986511
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  • 6. 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; 116():462-470. PubMed ID: 30716969
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  • 7. 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; 106():522-531. PubMed ID: 29579956
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  • 8. Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook.
    Wainaina I, Lugumira R, Wafula E, Kyomugasho C, Sila D, Hendrickx M.
    Food Res Int; 2022 Jan; 151():110862. PubMed ID: 34980398
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  • 11. [Hardening and softening phenomena in beans: technological alternatives].
    Palma-Tirado ML, Reyes-Moreno C, Cárabez-Trejo A, Montes-Rivera R, Paredes-López O.
    Arch Latinoam Nutr; 1992 Sep; 42(3):322-30. PubMed ID: 1342167
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  • 15. Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization.
    Kyomugasho C, Wainaina I, Grauwet T, Van Loey A, Hendrickx ME.
    Food Res Int; 2023 Mar; 165():112471. PubMed ID: 36869484
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  • 17. [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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  • 18. 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; 49(2):81-6. PubMed ID: 12887152
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  • 19. Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).
    Yi J, Njoroge DM, Sila DN, Kinyanjui PK, Christiaens S, Bi J, Hendrickx ME.
    Food Chem; 2016 Nov 01; 210():481-90. PubMed ID: 27211674
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