Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris)

Functional and technological potential of dehydrated Phaseolus vulgaris L. flours

(2014) A.K. Ramírez-Jiménez et al.   FOOD CHEMISTRY

Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods

(2013) Beatriz dos Santos Siqueira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional properties ofDitaxis heteranthaproteins

(2013) Ma T. Espino-Sevilla et al.   Food Science & Nutrition

Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature

(2012) J.A. Ulloa et al.   CyTA-Journal of Food

Antioxidant activity ofVigna unguiculataL. walp and hard-to-cookPhaseolus vulgarisL. protein hydrolysates

(2012) Maira Segura-Campos et al.   CyTA-Journal of Food

Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

(2011) P. Ambigaipalan et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties

(2011) Xin Rui et al.   FOOD RESEARCH INTERNATIONAL

Chemical and microstructural evaluation of ‘hard-to-cook’ phenomenon in legumes (pinto bean and small-type lentil)

(2011) Mansoureh Pirhayati et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Diversity of seed mineral composition of Phaseolus vulgaris L. germplasm

(2010) Carla Pinheiro et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of cooking on the mineral contents and anti-nutritional factors in seven accessions of Colocasia esculenta (L.) Schott growing in South Africa

(2010) M.N. Lewu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

TEXTURAL CHANGES OF GREEN GRAM (PHASEOLUS AUREUS) AND HORSE GRAM (DOLICHOS BIFLORUS) AS AFFECTED BY SOAKING AND COOKING

(2010) V.B. SASIKALA et al.   JOURNAL OF TEXTURE STUDIES

Thermal aggregation and gelation of kidney bean (Phaseolus vulgaris L.) protein isolate at pH 2.0: Influence of ionic strength

(2009) Ye-Hui Zhang et al.   FOOD HYDROCOLLOIDS

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

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

Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage

(2009) Shifeng Yu et al.   JOURNAL OF CEREAL SCIENCE

Effect of cooking on non-starch polysaccharides of hard-to-cook beans

(2008) Tânia M. Shiga et al.   CARBOHYDRATE POLYMERS

In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada

(2008) Hyun-Jung Chung et al.   FOOD RESEARCH INTERNATIONAL

Phytic Acid, Phytase, Minerals, and Antioxidant Activity in Canadian Dry Bean (Phaseolus vulgaris L.) Cultivars

(2008) B. Dave Oomah et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive Peptides in Amaranth (Amaranthus hypochondriacus) Seed

(2008) C. Silva-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Fourier transform infrared spectroscopy to legume seed flour analysis

(2007) Marina Carbonaro et al.   FOOD CHEMISTRY

Thermal denaturation and gelation of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study

(2007) Chuan-He Tang   LWT-FOOD SCIENCE AND TECHNOLOGY