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1.
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality.
Compr Rev Food Sci Food Saf
; 20(4): 3690-3718, 2021 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-34056842
2.
Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions.
Food Res Int
; 173(Pt 2): 113418, 2023 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-37803756
3.
An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking.
Food Res Int
; 154: 110988, 2022 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-35337561
4.
(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature.
Food Res Int
; 162(Pt B): 112102, 2022 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-36461342
5.
Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook.
Food Res Int
; 151: 110862, 2022 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34980398
6.
Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development.
Food Res Int
; 159: 111581, 2022 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-35940757
7.
Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy.
Food Chem
; 368: 130773, 2022 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-34399183
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