Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm
Authors
Keywords
-
Journal
Foods
Volume 8, Issue 8, Pages 296
Publisher
MDPI AG
Online
2019-07-29
DOI
10.3390/foods8080296
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- The Phenolic compound Kaempferol overcomes 5-fluorouracil resistance in human resistant LS174 colon cancer cells
- (2019) Ichrak Riahi-Chebbi et al. Scientific Reports
- Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition
- (2018) Qiong-Qiong Yang et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- European marketable grain legume seeds: Further insight into phenolic compounds profiles
- (2017) Sara C.Q. Magalhães et al. FOOD CHEMISTRY
- Phenolic composition and antioxidant potential of grain legume seeds: A review
- (2017) Balwinder Singh et al. FOOD RESEARCH INTERNATIONAL
- The dead seed coat functions as a long-term storage for active hydrolytic enzymes
- (2017) Buzi Raviv et al. PLoS One
- Total polyphenol content, carotenoid, tocopherol and fatty acid composition of commonly consumed Canadian pulses and their contribution to antioxidant activity
- (2017) Emily M.T. Padhi et al. Journal of Functional Foods
- Characterisation of nutritional quality traits of a chickpea (Cicer arietinum) germplasm collection exploited in chickpea breeding in Europe
- (2017) Carmo Serrano et al. Crop & Pasture Science
- Establishing the Bases for Introducing the Unexplored Portuguese Common Bean Germplasm into the Breeding World
- (2017) Susana T. Leitão et al. Frontiers in Plant Science
- Investigation of immunomodulatory and anti-inflammatory effects of eriodictyol through its cellular anti-oxidant activity
- (2016) Imen Mokdad-Bzeouich et al. CELL STRESS & CHAPERONES
- Removing isoflavones from modern soyfood: Why and how?
- (2016) Adrian Fernandez-Lopez et al. FOOD CHEMISTRY
- 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
- Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans
- (2015) Montserrat Dueñas et al. FOOD RESEARCH INTERNATIONAL
- 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
- Hydroxybenzoic acid isomers and the cardiovascular system
- (2014) Bernhard HJ Juurlink et al. Nutrition Journal
- The Functions of the Endosperm During Seed Germination
- (2014) D. Yan et al. PLANT AND CELL PHYSIOLOGY
- Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion
- (2014) A. E. Quirós-Sauceda et al. Food & Function
- Perspectives in the use of tannins as alternative to antimicrobial growth promoter factors in poultry
- (2014) Leandro M. Redondo et al. Frontiers in Microbiology
- Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound
- (2013) Leonnard O. Ojwang et al. FOOD CHEMISTRY
- Evolution of secondary metabolites in legumes (Fabaceae)
- (2013) M. Wink SOUTH AFRICAN JOURNAL OF BOTANY
- Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)
- (2012) Ana López et al. FOOD CHEMISTRY
- From the market to the plate: Fate of bioactive compounds during the production of feijoada meal and the impact on antioxidant capacity
- (2012) A.L.K. Faller et al. FOOD RESEARCH INTERNATIONAL
- Estimation of phytochemical content and antioxidant activity of some selected traditional Indian medicinal plants
- (2012) NilimaS Rajurkar et al. INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES
- Bioactive phenolic compounds and functional properties of dehydrated bean flours
- (2011) Yolanda Aguilera et al. FOOD RESEARCH INTERNATIONAL
- Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations
- (2011) U. Tiwari et al. FOOD RESEARCH INTERNATIONAL
- Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans
- (2011) Nafiseh Zamindar et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Pressurised water extraction of polyphenols from pomegranate peels
- (2010) Mustafa Çam et al. FOOD CHEMISTRY
- Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries
- (2010) Nick Kalogeropoulos et al. FOOD CHEMISTRY
- Understanding Water Uptake from the Induced Changes Occurred During Processing: Chemistry of Pinto and Navy Bean Seed Coats
- (2010) Kelly A. Ross et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review
- (2010) Ana Carolina Fernandes et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Dimeric Procyanidins: Screening for B1 to B8 and Semisynthetic Preparation of B3, B4, B6, and B8 from a Polymeric Procyanidin Fraction of White Willow Bark (Salix alba)
- (2010) Tuba Esatbeyoglu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.)
- (2009) N. Sutivisedsak 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
- Detection and Isolation of Antiatherogenic and Antioxidant Substances Present in Olive Mill Wastes by a Novel Filtration System
- (2009) George Stamatakis 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
- The polyphenolic profiles of common bean (Phaseolus vulgaris L.)
- (2007) Long-Ze Lin et al. FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now