Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

Effects of combined traditional processing methods on the nutritional quality of beans

(2015) Aisha M. Nakitto et al.   Food Science & Nutrition

Stable Iron Isotope Studies in Rwandese Women Indicate That the Common Bean Has Limited Potential as a Vehicle for Iron Biofortification

(2012) Nicolai Petry et al.   JOURNAL OF NUTRITION

Iron and zinc retention in common beans (Phaseolus vulgarisL.) after home cooking

(2012) LuciaM. J. Carvalho et al.   Food & Nutrition Research

Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties

(2011) Abd El-Moneim M. R. Afify et al.   PLoS One

Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars

(2008) Khalid S. Al-Numair et al.   FOOD CHEMISTRY

Inheritance of seed iron and zinc concentrations in common bean (Phaseolus vulgaris L.)

(2008) M. W. Blair et al.   MOLECULAR BREEDING

Correlations between some nitrogen fractions, lysine, histidine, tyrosine, and ornithine contents during the germination of peas, beans, and lentils

(2007) Carmen Rodríguez et al.   FOOD CHEMISTRY