Characterization and Comparison of Protein and Peptide Profiles and their Biological Activities of Improved Common Bean Cultivars (Phaseolus vulgaris L.) from Mexico and Brazil

Impact of germination and enzymatic hydrolysis of cowpea bean ( Vigna unguiculata ) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV

(2014) Thaís de Souza Rocha et al.   FOOD RESEARCH INTERNATIONAL

Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV

(2014) Luis Mojica et al.   JOURNAL OF FOOD SCIENCE

Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

(2014) Lidia López-Barrios et al.   JOURNAL OF FOOD SCIENCE

Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content

(2014) Marina Pelincer Pereira et al.   PLANT FOODS FOR HUMAN NUTRITION

A Non-digestible Fraction of the Common Bean (Phaseolus vulgaris L.) Induces Cell Cycle Arrest and Apoptosis During Early Carcinogenesis

(2014) Ana Angelica Feregrino-Perez et al.   PLANT FOODS FOR HUMAN NUTRITION

A kidney bean trypsin inhibitor with an insecticidal potential against Helicoverpa armigera and Spodoptera litura

(2013) Anuradha Mittal et al.   ACTA PHYSIOLOGIAE PLANTARUM

Brown Kidney Bean Bowman–Birk Trypsin Inhibitor is Heat and pH Stable and Exhibits Anti-proliferative Activity

(2013) Yau Sang Chan et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Cooked Common Beans (Phaseolus vulgaris) Protect Against β-cell Damage in Streptozotocin-Induced Diabetic Rats

(2013) Diego Hernández-Saavedra et al.   PLANT FOODS FOR HUMAN NUTRITION

Bowman-Birk and Kunitz Protease Inhibitors among Antinutrients and Bioactives Modified by Germination and Hydrolysis in Brazilian Soybean Cultivar BRS 133

(2012) Vermont P. Dia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

QUES, a new Phaseolus vulgaris genotype resistant to common bean weevils, contains the Arcelin-8 allele coding for new lectin-related variants

(2012) Isabelle Zaugg et al.   THEORETICAL AND APPLIED GENETICS

Common bean (Phaseolus vulgaris L.) hydrolysates inhibit inflammation in LPS-induced macrophages through suppression of NF-κB pathways

(2011) Miguel E. Oseguera-Toledo et al.   FOOD CHEMISTRY

Antioxidant and metal chelating activities of Phaseolus vulgaris L. var. Jamapa protein isolates, phaseolin and lectin hydrolysates

(2011) Janet Carrasco-Castilla et al.   FOOD CHEMISTRY

Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties

(2011) Xin Rui et al.   FOOD RESEARCH INTERNATIONAL

Detection of novel trypsin inhibitors in the cotyledons of Phaseolus vulgaris seeds

(2010) Marta Alves et al.   JOURNAL OF PLANT PHYSIOLOGY

Proteomic analysis of common bean seed with storage protein deficiency reveals up-regulation of sulfur-rich proteins and starch and raffinose metabolic enzymes, and down-regulation of the secretory pathway

(2010) Frédéric Marsolais et al.   Journal of Proteomics

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Phaseolin diversity as a possible strategy to improve the nutritional value of common beans (Phaseolus vulgaris)

(2009) Carlos A. Montoya et al.   FOOD RESEARCH INTERNATIONAL

Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.)

(2009) R. Campos-Vega et al.   JOURNAL OF FOOD SCIENCE

Thermal aggregation, amino acid composition and in vitro digestibility of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study

(2008) Chuan-He Tang et al.   FOOD CHEMISTRY

Bioactive Peptides in Amaranth (Amaranthus hypochondriacus) Seed

(2008) C. Silva-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY