QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean (Phaseolus vulgaris L.) Population

Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.)

(2021) Amber Bassett et al.   THEORETICAL AND APPLIED GENETICS

A R2R3-MYB gene-based marker for the non-darkening seed coat trait in pinto and cranberry beans (Phaseolus vulgaris L.) derived from ‘Wit-rood boontje’

(2020) M. Erfatpour et al.   THEORETICAL AND APPLIED GENETICS

On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean

(2020) Dennis N. Katuuramu et al.   Scientific Reports

Reduced retort processing time improves canning quality of fast‐cooking dry beans ( Phaseolus vulgaris L.)

(2020) Amber Bassett et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

QTL analysis of cooking time and quality traits in dry bean (Phaseolus vulgaris L.)

(2020) M. Berry et al.   THEORETICAL AND APPLIED GENETICS

QTL mapping of post-processing color retention in two black bean populations

(2020) Nolan Bornowski et al.   THEORETICAL AND APPLIED GENETICS

Dry Bean Preferences and Attitudes among Midwest Hispanic and Non-Hispanic White Women

(2019) Donna Winham et al.   Nutrients

Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability

(2019) Sharon D. Hooper et al.   PLANT FOODS FOR HUMAN NUTRITION

Meta-analysis of genome-wide association studies provides insights into genetic control of tomato flavor

(2019) Jiantao Zhao et al.   Nature Communications

Improving the Health Benefits of Snap Bean: Genome-Wide Association Studies of Total Phenolic Content

(2019) James R. Myers et al.   Nutrients

Genome-wide association analysis of nutritional composition-related traits and iron bioavailability in cooked dry beans (Phaseolus vulgaris L.)

(2018) Dennis N. Katuuramu et al.   MOLECULAR BREEDING

Mapping the non-darkening trait from ‘Wit-rood boontje’ in bean (Phaseolus vulgaris)

(2018) M. Erfatpour et al.   THEORETICAL AND APPLIED GENETICS

The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)

(2018) Jason Wiesinger et al.   Nutrients

Identification of major loci and genomic regions controlling acid and volatile content in tomato fruit: implications for flavor improvement

(2017) Guillaume Bauchet et al.   NEW PHYTOLOGIST

Mapping the sensory perception of apple using descriptive sensory evaluation in a genome wide association study

(2017) Beatrice Amyotte et al.   PLoS One

Automated prediction of sensory scores for color and appearance in canned black beans (Phaseolus vulgaris L.) using machine vision

(2016) Fernando A. Mendoza et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.)

(2016) Jason A. Wiesinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Diversity Panel for Andean Bean Improvement

(2015) Karen A. Cichy et al.   CROP SCIENCE

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

Fitting Linear Mixed-Effects Models Usinglme4

(2015) Douglas Bates et al.   Journal of Statistical Software

Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.)

(2015) Karen A. Cichy et al.   THEORETICAL AND APPLIED GENETICS

SNP Assay Development for Linkage Map Construction, Anchoring Whole-Genome Sequence, and Other Genetic and Genomic Applications in Common Bean

(2015) Qijian Song et al.   G3-Genes Genomes Genetics

Genome-Wide Association Mapping for Tomato Volatiles Positively Contributing to Tomato Flavor

(2015) Jing Zhang et al.   Frontiers in Plant Science

Variability in sensory attributes in common bean (Phaseolus vulgaris L.): a first survey in the Iberian secondary diversity center

(2013) Ana Rivera et al.   GENETIC RESOURCES AND CROP EVOLUTION

QTL analysis of canning quality and color retention in black beans (Phaseolus vulgaris L.)

(2013) Karen A. Cichy et al.   MOLECULAR BREEDING

Updated US Department of Agriculture Food Patterns Meet Goals of the 2010 Dietary Guidelines

(2012) Patricia Britten et al.   Journal of the Academy of Nutrition and Dietetics

Sensory changes related to breeding for plant architecture and resistance to viruses and anthracnose in bean market class Fabada (Phaseolus vulgaris L.)

(2011) J. J. Ferreira et al.   EUPHYTICA

Characterization of seed coat post harvest darkening in common bean (Phaseolus vulgaris L.)

(2011) Hanny T. Elsadr et al.   THEORETICAL AND APPLIED GENETICS

Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity

(2009) S.M. Nasar-Abbas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY