Results 71 to 80 of about 356,629 (88)

Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean ( L. var. pinto) proteins by subtilisins

Journal of Functional Foods, 2015
Wieslaw Wiczkowski, Danuta Zielińska, Cristina Martínez Villaluenga   +2 more
exaly  

Effects of nano-fertilizers on physiological and yield characteristics of pinto bean cultivars under water deficit stress

Journal of Plant Nutrition, 2020
Varahram Rashidi
exaly  

Screening and identification of five peptides from pinto bean with inhibitory activities against α-amylase using phage display technique

Enzyme and Microbial Technology, 2016
Theam Soon Lim, Chee Yuen Gan
exaly  

Improvement of the model proposed by Menegotto and Pinto for steel

Engineering Structures, 2016
Melina BOSCO, E Ferrara
exaly  

Dehydrated Precooked Pinto Bean Quality as Affected by Cultivar and Coating Biopolymers

Journal of Food Science, 1995
K C Chang
exaly  

Purification and characterization of a galactose-specific lectin with mitogenic activity from pinto beans

Biochimica Et Biophysica Acta - General Subjects, 2006
Tzi Bun Ng, T B Ng, Jack Ho Wong
exaly  

The potential roles of Pinto bean ( cv. Pinto) bioactive peptides in regulating physiological functions: Protease activating, lipase inhibiting and bile acid binding activities

Journal of Functional Foods, 2017
Chee Yuen Gan
exaly  

Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans ( L.)

LWT - Food Science and Technology, 2008
Susan Arntfield, Trust Beta, R Gary Fulcher   +2 more
exaly  

A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation

Food Chemistry, 2014
Chee Yuen Gan
exaly  

Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

Journal of Agricultural and Food Chemistry, 2009
Sam K C Chang, Baojun Xu
exaly