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Subjects phenolic compoundsx
Displaying items 1 - 11 of 11 start over
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1. Antinutritional factors and antioxidative activity of improved common bean cultivars.
Author(s):
Iniestra-Gonzalez, J.J. , Ibarra-Perez, F.J. , Medrano-Roldan, H. , Rocha-Guzman, N.E. , Gallegos-Infante, M.A. , Gonzalez-Laredo, R.F.
Subject(s):
Phaseolus vulgaris , cultivars , variety trials , genetic variation , seeds , phytic acid , sugars , tannins , trypsin inhibitors , phenolic compounds , quantitative analysis , nutritive value , chemical constituents of plants
Series:
Annual report.
Year:
2001
2. Effect of common bean (Phaseolus vulgaris) consumption and colon cancer in Spargue-Dawley rats.
Author(s):
Rios-Uglade, M.C. , Reynoso-Camacho, R. , Torres-Pacheco, I. , Acosta-Gallegos, J.A. , Palomino-Salinas, A.C. , Ramos-Gomez, M. , Gonzalez-Jasso, E. , Guzman-Maldonado, S.H.
Subject(s):
human diseases , colorectal neoplasms , laboratory animals , rats , disease prevention , protective effect , beans , Phaseolus vulgaris , seeds , chemical constituents of plants , phenolic compounds , starch , oligosaccharides , phytic acid , antioxidants , phytochemicals , quantitative analysis , cultivars , genetic variation
Series:
Annual report.
Year:
2006
3. Evaluation of microbial stability, bioactive compounds, physicochemical properties, and consumer acceptance of pomegranate juice processed in a commercial scale pulsed electric field system
Author(s):
Mingming Guo , Tony Z. Jin , David J. Geveke , Xuetong Fan , Joseph E. Sites , Luxin Wang
Subject(s):
anthocyanins , antioxidant activity , bacteria , color , commercialization , consumer acceptance , consumer satisfaction , growth retardation , industry , juices , material flow analysis , nutritive value , pH , pasteurization , phenolic compounds , pomegranates , pulsed electric fields , sediments , sensory properties , shelf life , yeasts
Year:
2013
4. Moisture Availability and Cooking Effects on Phenolics and Oligosaccharides Content in Bean Seed.
Author(s):
Bernardo-Casas, Ana María , Acosta-Gallegos, Jorge A. , Salinas-Perez, Rafael A. , Guzmán-Maldonado, S. Horacio
Subject(s):
Phaseolus vulgaris , beans , seeds , chemical constituents of plants , phenolic compounds , oligosaccharides , proanthocyanidins , quantitative analysis , genetic variation , cultivars , cooking quality , moisture content , food composition , Mexico
Series:
Annual report.
Year:
2009
5. Phenolic acids profiles of beans commonly consumed in the United States.
Author(s):
Luthria, D.L. , Pastor-Corrales, M.A.
Subject(s):
beans , phenolic compounds , quantitative analysis , Phaseolus vulgaris , seeds , chemical constituents of plants , genetic variation , cultivars , United States
Series:
Annual report.
Year:
2006
6. Phenolic compounds and the hard-to-cook defect in black beans.
Author(s):
Plhak, L.C. , Stanley, D.W.
Subject(s):
Phaseolus , dry beans , storage quality , phenolic compounds , cooking quality , cell wall components
Series:
Annual report.
Year:
1988
7. Phytochemical content of black seeded bean cultivars after cooking and frying.
Author(s):
Almanza-Aguilera, E. , Guzman-Tovar, I. , Mora-Aviles, A. , Acosta-Gallegos, J.A. , Guzman-Maldonado, S.H.
Subject(s):
black beans , Phaseolus vulgaris , phytochemicals , food composition , cooking , frying , cultivars , medicinal properties , dry beans , phenolic compounds , tannins , anthocyanins , genotype
Series:
Annual report.
Year:
2008
8. Phytochemical equivalence of black bean cultivars to negro 8025, an outstanding cultivar for reducing chronically degenerative disease in rats.
Author(s):
Guzman-Tovar, I. , Almanza-Aguilera, E. , Mora-Aviles, A. , Acosta-Gallegos, J.A. , Guzman-Maldonado, S.H.
Subject(s):
Phaseolus vulgaris , pinto beans , black beans , medicinal properties , chemical constituents of plants , rats , animal models , chronic diseases , blood glucose , blood lipids , cholesterol , colorectal neoplasms , disease severity , phytochemicals , cultivars , dietary fiber , fiber content , phenolic compounds , tannins , anthocyanins , oligosaccharides , landraces , isoflavones
Series:
Annual report.
Year:
2008
9. Targeting the Mitochondrial Respiratory Chain of Cryptococcus through Antifungal Chemosensitization: A Model for Control of Non-Fermentative Pathogens
Author(s):
Jong H. Kim , Ronald P. Haff , Natália C.G. Faria , Maria de L. Martins , Kathleen L. Chan , Bruce C. Campbell
Subject(s):
Candida , Cryptococcus (Hyphomycetes) , Saccharomyces cerevisiae , antifungal properties , bioassays , drugs , electron transport chain , energy , fermentation , gene deletion , glutathione , models , mutants , pathogens , phenolic compounds , pyraclostrobin , superoxide dismutase , synergism , yeasts
Year:
2013
10. Total phenolic content in canned beans.
Author(s):
Bennink, M.R. , Barrett, K.G.
Subject(s):
beans , canned foods , food composition , phenolic compounds , quantitative analysis
Series:
Annual report.
Year:
2004
11. Ultraviolet spectral fingerprints: a simple approach for classification of bean cultivars.
Author(s):
Luthria, D.L. , Pastor-Corrales, M.A. , Harnly, J.
Subject(s):
Phaseolus vulgaris , beans , cultivars , spectral analysis , ultraviolet radiation , ultraviolet-visible spectroscopy , chemical constituents of plants , dietary protein , phenolic compounds , polyphenols , new methods , laboratory techniques , geographical variation
Series:
Annual report.
Year:
2008