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Items: 1 to 20 of 239

1.

Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.).

López A, El-Naggar T, Dueñas M, Ortega T, Estrella I, Hernández T, Gómez-Serranillos MP, Palomino OM, Carretero ME.

Food Chem. 2013 May 1;138(1):547-55. doi: 10.1016/j.foodchem.2012.10.107. Epub 2012 Nov 10.

PMID:
23265523
2.

Impact of Melatonin Enrichment during Germination of Legumes on Bioactive Compounds and Antioxidant Activity.

Aguilera Y, Herrera T, Liébana R, Rebollo-Hernanz M, Sanchez-Puelles C, Martín-Cabrejas MA.

J Agric Food Chem. 2015 Sep 16;63(36):7967-74. doi: 10.1021/acs.jafc.5b03128. Epub 2015 Sep 1.

PMID:
26307852
3.

Effect of illumination on the content of melatonin, phenolic compounds, and antioxidant activity during germination of lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.).

Aguilera Y, Liébana R, Herrera T, Rebollo-Hernanz M, Sanchez-Puelles C, Benítez V, Martín-Cabrejas MA.

J Agric Food Chem. 2014 Nov 5;62(44):10736-43. doi: 10.1021/jf503613w. Epub 2014 Oct 23.

PMID:
25310717
4.

Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.

Xu BJ, Chang SK.

J Food Sci. 2008 Mar;73(2):H19-27. doi: 10.1111/j.1750-3841.2007.00625.x.

PMID:
18298732
5.

Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours.

Siah S, Wood JA, Agboola S, Konczak I, Blanchard CL.

Food Chem. 2014 Jan 1;142:461-8. doi: 10.1016/j.foodchem.2013.07.068. Epub 2013 Jul 24.

PMID:
24001866
6.

Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris).

Machado CM, Ferruzzi MG, Nielsen SS.

J Agric Food Chem. 2008 May 14;56(9):3102-10. doi: 10.1021/jf072861y. Epub 2008 Apr 17.

PMID:
18416551
7.

Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.).

Guajardo-Flores D, Serna-Saldívar SO, Gutiérrez-Uribe JA.

Food Chem. 2013 Nov 15;141(2):1497-503. doi: 10.1016/j.foodchem.2013.04.010. Epub 2013 Apr 17.

PMID:
23790944
8.

Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.).

Oomah BD, Kotzeva L, Allen M, Bassinello PZ.

J Sci Food Agric. 2014 May;94(7):1349-58. doi: 10.1002/jsfa.6418. Epub 2013 Nov 6.

PMID:
24114525
9.

Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars.

Ranilla LG, Genovese MI, Lajolo FM.

J Agric Food Chem. 2009 Jul 8;57(13):5734-42. doi: 10.1021/jf900527v.

PMID:
19507856
10.

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 Cooking.

Ombra MN, d'Acierno A, Nazzaro F, Riccardi R, Spigno P, Zaccardelli M, Pane C, Maione M, Fratianni F.

Oxid Med Cell Longev. 2016;2016:1398298. doi: 10.1155/2016/1398298. Epub 2016 Dec 25.

11.

Toxicity Assessment of Common Beans (Phaseolus vulgaris L.) Widely Consumed by Tunisian Population.

Nciri N, Cho N, El Mhamdi F, Ben Ismail H, Ben Mansour A, Sassi FH, Ben Aissa-Fennira F.

J Med Food. 2015 Sep;18(9):1049-64. doi: 10.1089/jmf.2014.0120. Epub 2015 Mar 16.

PMID:
26355953
12.

Physicochemical Properties and in Vitro Digestibility of Cooked Regular and Nondarkening Cranberry Beans (Phaseolus vulgaris L.) and Their Effects on Bioaccessibility, Phenolic Composition, and Antioxidant Activity.

Chen PX, Dupuis JH, Marcone MF, Pauls PK, Liu R, Liu Q, Tang Y, Zhang B, Tsao R.

J Agric Food Chem. 2015 Dec 9;63(48):10448-58. doi: 10.1021/acs.jafc.5b04005. Epub 2015 Nov 25.

PMID:
26479447
13.

Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular- and non-darkening cranberry beans (Phaseolus vulgaris L.).

Chen PX, Tang Y, Marcone MF, Pauls PK, Zhang B, Liu R, Tsao R.

Food Chem. 2015 Oct 15;185:298-308. doi: 10.1016/j.foodchem.2015.03.100. Epub 2015 Mar 28.

PMID:
25952872
14.

Changes in antioxidant and antiinflammatory activity of black bean (Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion.

López-Barrios L, Antunes-Ricardo M, Gutiérrez-Uribe JA.

Food Chem. 2016 Jul 15;203:417-424. doi: 10.1016/j.foodchem.2016.02.048. Epub 2016 Feb 9.

PMID:
26948633
15.

Bioaccessibility of phenols in common beans ( Phaseolus vulgaris L.) and iron (Fe) availability to Caco-2 cells.

Laparra JM, Glahn RP, Miller DD.

J Agric Food Chem. 2008 Nov 26;56(22):10999-1005. doi: 10.1021/jf802537t.

PMID:
18983154
17.

Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max).

Kumari S, Chang SK.

J Food Sci. 2016 Jul;81(7):C1679-91. doi: 10.1111/1750-3841.13351. Epub 2016 Jun 3.

PMID:
27258930
18.

Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds.

Fernandez-Orozco R, Zieliński H, Piskuła MK.

Nahrung. 2003 Oct;47(5):291-9.

PMID:
14609082
19.

Antioxidant activity in common beans (Phaseolus vulgaris L.).

Cardador-Martínez A, Loarca-Piña G, Oomah BD.

J Agric Food Chem. 2002 Nov 20;50(24):6975-80.

PMID:
12428946
20.

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