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Journal Abstract Search

123 related items for PubMed ID: 6443064

  • 21.
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  • 23. [Effect of reheating on iron availability and the protein nutritive value of cooked black bean (Phaseolus vulgaris)].
    Amaya H, Acevedo E, Bressani R.
    Arch Latinoam Nutr; 1991 Jun; 41(2):222-37. PubMed ID: 1811452
    [Abstract] [Full Text] [Related]

  • 24. [Biochemical and nutritional value of seeds of the lima bean (Phaseolus lunatus) in comparison with those of the common bean (Phaseolus vulgaris)].
    Benshimol AL, de Stein RI, Márquez CG, Jaffé WG.
    Arch Latinoam Nutr; 1985 Mar; 35(1):70-9. PubMed ID: 3938937
    [Abstract] [Full Text] [Related]

  • 25. [Extruded beans: potential use in infant nutrition].
    Pak N, Araya H.
    Arch Latinoam Nutr; 1981 Jun; 31(2):371-83. PubMed ID: 7337523
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  • 26. Effect of the extrusion on functional properties and mineral dialyzability from Phaseolus vulgaris bean flour.
    Drago SR, Velasco-González OH, Torres RL, González RJ, Valencia ME.
    Plant Foods Hum Nutr; 2007 Jun; 62(2):43-8. PubMed ID: 17318423
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  • 27. In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour.
    Njintang NY, Mbofung CM, Waldron KW.
    J Agric Food Chem; 2001 May; 49(5):2465-71. PubMed ID: 11368621
    [Abstract] [Full Text] [Related]

  • 28. Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti.
    Gallegos-Infante JA, Bello-Perez LA, Rocha-Guzman NE, Gonzalez-Laredo RF, Avila-Ontiveros M.
    J Food Sci; 2010 Jun; 75(5):H151-6. PubMed ID: 20629880
    [Abstract] [Full Text] [Related]

  • 29. [Effect of the seed coat on the hardening of common beans (Phaseolus vulgaris)].
    de León LF, Bressani R, Elías LG.
    Arch Latinoam Nutr; 1989 Sep; 39(3):405-18. PubMed ID: 2562331
    [Abstract] [Full Text] [Related]

  • 30. [Canning of "humitas" prepared with opaque-2 corn, supplemented with sweet lupine (Lupinus albus var. Multolupa). Nutritional and quality changes].
    Camacho L, Bañados E, Fernández E.
    Arch Latinoam Nutr; 1989 Jun; 39(2):185-99. PubMed ID: 2487029
    [Abstract] [Full Text] [Related]

  • 31. Quality of black beans as a function of long-term storage and moldy development: Chemical and functional properties of flour and isolated protein.
    Ferreira CD, Ziegler V, Lindemann IDS, Hoffmann JF, Vanier NL, Oliveira M.
    Food Chem; 2018 Apr 25; 246():473-480. PubMed ID: 29291875
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  • 32. Effect of extrusion temperature on the solubility and molecular weight of lentil bean flour proteins containing low cysteine residues.
    Li M, Lee TC.
    J Agric Food Chem; 2000 Mar 25; 48(3):880-4. PubMed ID: 10725167
    [Abstract] [Full Text] [Related]

  • 33. [Bioavailability of amino acids in beans (Phaseolus vulgaris)].
    Blanco A, Bressani R.
    Arch Latinoam Nutr; 1991 Mar 25; 41(1):38-52. PubMed ID: 1822068
    [Abstract] [Full Text] [Related]

  • 34. [Protein complementation of defatted hazelnut flour with pea flour].
    Villarroel M, Biolley E, Ballester D.
    Arch Latinoam Nutr; 1990 Sep 25; 40(3):379-86. PubMed ID: 2134141
    [Abstract] [Full Text] [Related]

  • 35. [Evaluation of two methods to determine the polyphenol content in raw and cooked beans and its effect on protein digestibility].
    Bressani R, de Mora DR, Flores R, Gómez-Brenes R.
    Arch Latinoam Nutr; 1991 Dec 25; 41(4):569-83. PubMed ID: 1841538
    [Abstract] [Full Text] [Related]

  • 36. Nutritional evaluation of a high-temperature dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L) Walp).
    Bergman CJ, Gualberto DG, Weber CW.
    Arch Latinoam Nutr; 1996 Jun 25; 46(2):146-53. PubMed ID: 9239294
    [Abstract] [Full Text] [Related]

  • 37. [Effect of increased protein content on nutritional and sensory quality of cookies].
    Pérez SR, Osella CA, Torre MA, Sánchez HD.
    Arch Latinoam Nutr; 2008 Dec 25; 58(4):403-10. PubMed ID: 19368303
    [Abstract] [Full Text] [Related]

  • 38. [Characterization of the nutritional potential of tepari bean (Phaseolus acutifolius) grown in Mexico].
    González de Mejía E, Grajeda Cota P, Celada E, Valencia ME.
    Arch Latinoam Nutr; 1988 Dec 25; 38(4):907-24. PubMed ID: 3154299
    [Abstract] [Full Text] [Related]

  • 39. [Nutritive quality of ayocote beans (Phaseolus coccineous) supplemented with methionine at different cooking stages].
    Hernández Infante M, Sotelo-López A.
    Arch Latinoam Nutr; 1980 Mar 25; 30(1):99-116. PubMed ID: 6778402
    [Abstract] [Full Text] [Related]

  • 40. [Possibility of using flour of pigeon pea in products prepared with rice or wheat flour].
    Mueses C, de León L, Bressani R.
    Arch Latinoam Nutr; 1993 Mar 25; 43(1):41-5. PubMed ID: 8002701
    [Abstract] [Full Text] [Related]

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