Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species

Effects of Histidine Supplementation on Amino Acid Metabolism in Rats

(2020) M. HOLEČEK et al.   PHYSIOLOGICAL RESEARCH

Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

(2020) Bruna Carbas et al.   Antioxidants

Morphological Seed Characterization of Common (Phaseolus vulgaris L.) and Runner (Phaseolus coccineus L.) Bean Germplasm: A Slovenian Gene Bank Example

(2019) Lovro Sinkovič et al.   Biomed Research International

A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion

(2019) Federica Giusti et al.   FOOD CHEMISTRY

Complementarity in Phenolic Compounds and the Antioxidant Activities of Phaseolus coccineus L. and P. vulgaris L. Landraces

(2019) Arelly Capistrán-Carabarin et al.   Foods

Lectin from seeds of a Brazilian lima bean variety (Phaseolus lunatus L. var. cascavel) presents antioxidant, antitumour and gastroprotective activities

(2017) Rodrigo Rodrigues e Lacerda et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health

(2017) et al.   MOLECULES

Antioxidant activity of hydrolysates and peptide fractions of glutelin from cocoa (Theobroma cacao L.) seed

(2017) Erik G. Tovar-Pérez et al.   CyTA-Journal of Food

Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches

(2016) Aurea Bernardino-Nicanor et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration

(2015) Luis Mojica et al.   FOOD RESEARCH INTERNATIONAL

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

Changes in the Functional Properties and Antinutritional Factors of Extruded Hard-to-Cook Common Beans (Phaseolus vulgaris, L.)

(2010) Karla A. Batista et al.   JOURNAL OF FOOD SCIENCE

Concentrations of condensed tannins and anthocyanins in common bean seed coats

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