Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).
about
Plants with potential use on obesity and its complicationsEffects of food processing on polyphenol contents: a systematic analysis using Phenol-Explorer data.Effect of thermal processing and maceration on the antioxidant activity of white beans.The polyphenolic profiles of common bean (Phaseolus vulgaris L.).Role of dihydrolipoamide dehydrogenase in regulation of raffinose transport in Streptococcus pneumoniaeNeighbourhood ethnic composition and diet among Mexican-Americans.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 CookingInfluence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods.Conjugated and free sterols from black bean (Phaseolus vulgaris L.) seed coats as cholesterol micelle disruptors and their effect on lipid metabolism and cholesterol transport in rat primary hepatocytes.Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview.Conservation and genetic characterisation of common bean landraces from Cilento region (southern Italy): high differentiation in spite of low genetic diversity.Current understanding of the pathways of flavonoid biosynthesis in model and crop plants.Cooked common beans (Phaseolus vulgaris) protect against β-cell damage in streptozotocin-induced diabetic rats.Variation in physical and chemical characteristics of common bean (Phaseolus vulgaris L.) grain along a domestication gradient.Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits.Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health.Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking.Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto SauceNutritional Characterization of Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components
P2860
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P2860
Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年学术文章
@wuu
2006年学术文章
@zh
2006年学术文章
@zh-cn
2006年学术文章
@zh-hans
2006年学术文章
@zh-my
2006年学术文章
@zh-sg
2006年學術文章
@yue
2006年學術文章
@zh-hant
name
Chemical components with healt ...... seeds (Phaseolus vulgaris L.).
@en
Chemical components with healt ...... ated Mexican common bean seeds
@nl
type
label
Chemical components with healt ...... seeds (Phaseolus vulgaris L.).
@en
Chemical components with healt ...... ated Mexican common bean seeds
@nl
prefLabel
Chemical components with healt ...... seeds (Phaseolus vulgaris L.).
@en
Chemical components with healt ...... ated Mexican common bean seeds
@nl
P2093
P356
P1476
Chemical components with healt ...... seeds (Phaseolus vulgaris L.).
@en
P2093
Eduardo Castaño-Tostado
George C Fahey
Jack M Widholm
Luis Díaz-Batalla
Octavio Paredes-López
P304
P356
10.1021/JF051706L
P407
P577
2006-03-01T00:00:00Z