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

Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm

(2019) Elsa Mecha et al.   Foods

Comparative study on the chemical composition, anthocyanins, tocopherols and carotenoids of selected legumes

(2018) Lijiao Kan et al.   FOOD CHEMISTRY

Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds

(2018) Aurea K. Ramírez-Jiménez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytic acid transport in Phaseolus vulgaris : A new low phytic acid mutant in the PvMRP1 gene and study of the PvMRPs promoters in two different plant systems

(2018) Eleonora Cominelli et al.   PLANT SCIENCE

PEGylation may reduce allergenicity and improve gelling properties of protein isolate from black kidney bean (Phaseolus vulgaris L.)

(2018) Yufei Yang et al.   Food Bioscience

Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties

(2018) Gabriele Rocchetti et al.   FOOD CHEMISTRY

Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity

(2017) Eugeniusz R. Grela et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nutrients, phytochemicals and antioxidant activities of 26 kidney bean cultivars

(2017) Lijiao Kan et al.   FOOD AND CHEMICAL TOXICOLOGY

Determination of fourteen polyphenols in pulses by high performance liquid chromatography-diode array detection (HPLC-DAD) and correlation study with antioxidant activity and colour

(2017) Federica Giusti et al.   FOOD CHEMISTRY

Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods

(2017) Bruna Carbas et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluating the freezing impact on the proximate composition of immature cowpea (Vigna unguiculata L.) pods: classical versus spectroscopic approaches

(2017) Nelson Machado et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Anti-inflammatory effects of phenolic-rich cranberry bean ( Phaseolus vulgaris L.) extracts and enhanced cellular antioxidant enzyme activities in Caco-2 cells

(2017) Peter X. Chen et al.   Journal of Functional Foods

Evaluation of the hypoglycemic potential of a black bean hydrolyzed protein isolate and its pure peptides using in silico, in vitro and in vivo approaches

(2017) Luis Mojica et al.   Journal of Functional Foods

Drought impact on rainfed common bean production areas in Brazil

(2016) Alexandre B. Heinemann et al.   AGRICULTURAL AND FOREST METEOROLOGY

Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits

(2016) Francesca Sparvoli et al.   Frontiers in Plant Science

Cooking quality and starch digestibility of gluten free pasta using new bean flour

(2015) Gianluca Giuberti et al.   FOOD CHEMISTRY

Structural aspects of legume proteins and nutraceutical properties

(2015) Marina Carbonaro et al.   FOOD RESEARCH INTERNATIONAL

Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans

(2015) Montserrat Dueñas 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

Nutritional and health benefits of dried beans

(2014) Virginia Messina   AMERICAN JOURNAL OF CLINICAL NUTRITION

Protein and amino acid composition of select wild legume species of tribe Fabeae

(2014) Elena Pastor-Cavada et al.   FOOD CHEMISTRY

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

(2014) Maira Rubi Segura-Campos et al.   Journal of Functional Foods

In vitro antioxidant activity of extracts from common legumes

(2013) Yan Zhao et al.   FOOD CHEMISTRY

Physicochemical and functional properties of whole legume flour

(2013) Shuang-kui Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of malted finger millet and red kidney bean flour on quality characteristics of developed bread

(2013) Soumya Bhol et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid Measurement of Methyl Cellulose Precipitable Tannins Using Ultraviolet Spectroscopy with Chemometrics: Application to Red Wine and Inter-Laboratory Calibration Transfer

(2012) Robert G. Dambergs et al.   APPLIED SPECTROSCOPY

Physicochemical and functional properties of protein concentrates from pulses

(2012) R. Toews et al.   FOOD RESEARCH INTERNATIONAL

Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

(2012) M. Siddiq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive phenolic compounds and functional properties of dehydrated bean flours

(2011) Yolanda Aguilera et al.   FOOD RESEARCH INTERNATIONAL

Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain

(2011) Pedro Mena et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

(2009) J.A. Gallegos-Infante et al.   FOOD CHEMISTRY

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

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

Minor components of pulses and their potential impact on human health

(2009) Rocio Campos-Vega et al.   FOOD RESEARCH INTERNATIONAL

A European daily high-resolution gridded data set of surface temperature and precipitation for 1950–2006

(2008) M. R. Haylock et al.   JOURNAL OF GEOPHYSICAL RESEARCH

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

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