Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

Optimisation of Pueraria isoflavonoids by response surface methodology using ultrasonic-assisted extraction

(2017) Ka H. Wong et al.   FOOD CHEMISTRY

Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits

(2017) Kumar Ganesan et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Coumarins as potential antidiabetic agents

(2017) Hanbing Li et al.   JOURNAL OF PHARMACY AND PHARMACOLOGY

Effects of gamma-irradiation on cotyledon cell separation and pectin solubilisation in hard-to-cook cowpeas

(2017) Talknice Z Jombo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioprocessing of common beans in diets for tilapia: in vivo digestibility and antinutritional factors

(2017) Francisco Valdez-González et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques

(2017) Aleksandra A. Jovanović et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

(2017) Ren-You Gan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

(2016) Z. Xue et al.   CZECH JOURNAL OF FOOD SCIENCES

Optimization of Total Polyphenols Extraction from Vigna angularis and Their Antioxidant Activities

(2016) H H Zhang et al.   INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES

Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinumL.) and beans (Phaseolus vulgarisL.): a review

(2016) Hiwot A. Haileslassie et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs

(2016) Chak-Lun Chan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic Compounds in the Potato and Its Byproducts: An Overview

(2016) Hazal Akyol et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Fortification of Commercial Nixtamalized Maize (Zea maysL.) with Common Bean (Phaseolus vulgarisL.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

(2016) Daniela Treviño-Mejía et al.   JOURNAL OF FOOD QUALITY

Optimization of a green extraction method for the recovery of polyphenols from olive leaf using cyclodextrins and glycerin as co-solvents

(2016) Ioannis Mourtzinos et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects

(2016) Ren-You Gan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)

(2016) Montserrat Dueñas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking

(2016) Maria Neve Ombra et al.   Oxidative Medicine and Cellular Longevity

Anthocyanins, polyphenols, flavonoids and antioxidant activity in common bean (Phaseolus vulgaris L.) landraces

(2016) Elia AquinoBolaos et al.   Emirates Journal of Food and Agriculture

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

(2015) Balunkeswar Nayak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular- and non-darkening cranberry beans (Phaseolus vulgaris L.)

(2015) Peter X. Chen et al.   FOOD CHEMISTRY

Effect of in vitro digestion on bioactive compounds and antioxidant activity of common bean seed coats

(2015) Renata A. Soriano Sancho et al.   FOOD RESEARCH INTERNATIONAL

Phenolic composition changes of processed common beans: their antioxidant and anti-inflammatory effects in intestinal cancer cells

(2015) Martha R. Moreno-Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Potential and α-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with Rhizopus microsporus var. chinensis and Lactobacillus plantarum

(2015) Anna Starzyńska-Janiszewska et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Identification of Black Bean (Phaseolus vulgaris L.) Polyphenols That Inhibit and Promote Iron Uptake by Caco-2 Cells

(2015) Jonathan J. Hart et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2015) Peter X. Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimutagenic and Antioxidant Activity of a Selected Lectin-free Common Bean (Phaseolus vulgaris L.) in Two Cell-based Models

(2015) Stefania Frassinetti et al.   PLANT FOODS FOR HUMAN NUTRITION

Free and conjugated phenolic compounds and their antioxidant activities in regular and non-darkening cranberry bean (Phaseolus vulgaris L.) seed coats

(2015) Peter X. Chen et al.   Journal of Functional Foods

Optimisation of a green ultrasound-assisted extraction process for potato peel (Solanum tuberosum) polyphenols using bio-solvents and response surface methodology

(2015) Irene Paleologou et al.   Biomass Conversion and Biorefinery

Studies of Cream Seeded Carioca Beans (Phaseolus vulgaris L.) from a Rwandan Efficacy Trial: In Vitro and In Vivo Screening Tools Reflect Human Studies and Predict Beneficial Results from Iron Biofortified Beans

(2015) Elad Tako et al.   PLoS One

Flavonoids and saponins extracted from black bean (Phaseolus vulgaris L.) seed coats modulate lipid metabolism and biliary cholesterol secretion in C57BL/6 mice

(2014) Rocio A. Chavez-Santoscoy et al.   BRITISH JOURNAL OF NUTRITION

In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans

(2014) Ana García-Lafuente et al.   FOOD CHEMISTRY

Occurrence of Isoflavonoids in Brazilian Common Bean Germplasm (Phaseolus vulgaris L.)

(2014) Paula Feliciano de Lima et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Illumination on the Content of Melatonin, Phenolic Compounds, and Antioxidant Activity During Germination of Lentils (Lens culinaris L.) and Kidney Beans (Phaseolus vulgaris L.)

(2014) Yolanda Aguilera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive soy isoflavones: extraction and purification procedures, potential dermal use and nanotechnology-based delivery systems

(2014) Marina Cardoso Nemitz et al.   PHYTOCHEMISTRY REVIEWS

Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.)

(2013) Daniel Guajardo-Flores et al.   FOOD CHEMISTRY

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

The nutritional value and health benefits of pulses in relation to obesity, diabetes, heart disease and cancer

(2012) Julianne Curran   BRITISH JOURNAL OF NUTRITION

Chemical composition and starch digestibility in flours from Polish processed legume seeds

(2012) Małgorzata Piecyk et al.   FOOD CHEMISTRY

Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

(2012) Ana López et al.   FOOD CHEMISTRY

Effect of thermal processing on free and total phenolics in nine varieties of common beans

(2012) Benjamin W. Redan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Anti-nutrient components and metabolites with health implications in seeds of 10 common bean (Phaseolus vulgaris L. and Phaseolus lunatus L.) landraces cultivated in southern Italy

(2012) Enrico Doria et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phytochemical Characterisation of Green Beans (Phaseolus vulgaris L.) by Using High-performance Liquid Chromatography Coupled with Time-of-flight Mass Spectrometry

(2012) Ibrahim M. Abu-Reidah et al.   PHYTOCHEMICAL ANALYSIS

Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing

(2011) Baojun Xu et al.   FOOD CHEMISTRY

Association of genotype and preparation methods on the antioxidant activity, and antinutrients in common beans (Phaseolus vulgaris L.)

(2011) Samanta Thomas Valdés et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process

(2010) H. Gul Akillioglu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)

(2010) Marcelo Hernández-Salazar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.)

(2009) N. Sutivisedsak et al.   FOOD RESEARCH INTERNATIONAL

Concentrations of condensed tannins and anthocyanins in common bean seed coats

(2009) Aura M. Díaz et al.   FOOD RESEARCH INTERNATIONAL

Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking

(2009) Shweta Khandelwal et al.   FOOD RESEARCH INTERNATIONAL

Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgarisL.) Cultivars

(2009) Lena Gálvez Ranilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds

(2009) Kashif Ghafoor et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors

(2009) R.Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods

(2008) K.A. Ross et al.   FOOD CHEMISTRY

Bioaccessibility of Phenols in Common Beans (Phaseolus vulgaris L.) and Iron (Fe) Availability to Caco-2 Cells

(2008) José Moisés Laparra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods

(2008) B.J. Xu et al.   JOURNAL OF FOOD SCIENCE

Characterization of Phaseolus vulgaris L. Landraces Cultivated in Central Italy

(2008) Raffaella Perazzini et al.   PLANT FOODS FOR HUMAN NUTRITION

The polyphenolic profiles of common bean (Phaseolus vulgaris L.)

(2007) Long-Ze Lin et al.   FOOD CHEMISTRY

Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.)

(2007) Alex A. Anton et al.   LWT-FOOD SCIENCE AND TECHNOLOGY