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Journal Abstract Search

141 related items for PubMed ID: 4731352

  • 1. The nutrition evaluation of kidney beans (Phaseolus vulgaris). The effect of nutritional value of seed germination and changes in trypsin inhibitor content.
    Palmer R, McIntosh A, Pusztai A.
    J Sci Food Agric; 1973 Aug; 24(8):937-44. PubMed ID: 4731352
    [No Abstract] [Full Text] [Related]

  • 2. Biochemical basis for the differences in plant protein utilization.
    Kakade ML.
    J Agric Food Chem; 1974 Aug; 22(4):550-5. PubMed ID: 4601395
    [No Abstract] [Full Text] [Related]

  • 3. Changes in protein fractions, trypsin inhibitor and proteolytic activity in the cotyledons of germinating chickpea.
    Neves VA, Lourenço EJ.
    Arch Latinoam Nutr; 2001 Sep; 51(3):269-75. PubMed ID: 11791480
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  • 4. NUTRITIVE VALUE OF NAVY BEANS (PHASEOLUS VULGARIS).
    KAKADE ML, EVANS RJ.
    Br J Nutr; 1965 Sep; 19():269-76. PubMed ID: 14290864
    [No Abstract] [Full Text] [Related]

  • 5. Toxicity of kidney beans (Phaseolus vulgaris L). to conventional and gnotobiotic rats.
    Rattray EA, Palmer R, Pusztai A.
    J Sci Food Agric; 1974 Aug; 25(8):1035-40. PubMed ID: 4416675
    [No Abstract] [Full Text] [Related]

  • 6. Protein quality of some Nigerian feedstuffs. II. Biological evaluation of protein quality.
    Fetuga BL, Babatunde GM, Oyenuga VA.
    J Sci Food Agric; 1973 Dec; 24(12):1515-23. PubMed ID: 4771839
    [No Abstract] [Full Text] [Related]

  • 7. Heat-labile growth-inhibiting factors in beans (Phaseolus vulgaris).
    Jaffé WG, Lette CL.
    J Nutr; 1968 Feb; 94(2):203-10. PubMed ID: 4966063
    [No Abstract] [Full Text] [Related]

  • 8. The degradation of lectins, phaseolin and trypsin inhibitors during germination of white kidney beans, Phaseolus vulgaris L.
    Savelkoul FH, Tamminga S, Leenaars PP, Schering J, Ter Maat DW.
    Plant Foods Hum Nutr; 1994 Apr; 45(3):213-22. PubMed ID: 8052578
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  • 20. Trypsin inhibitor from 3 legume seeds: fractionation and proteolytic inhibition study.
    Wati RK, Theppakorn T, Benjakul S, Rawdkuen S.
    J Food Sci; 2010 Apr; 75(3):C223-8. PubMed ID: 20492270
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