Results 231 to 240 of about 199,225 (244)

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Food Research International, 2011
Michael T Nickerson
exaly  

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

Food Research International, 2016
John Edem Kongor, Michael Hinneh, Emmanuel Ohene Afoakwa   +2 more
exaly  

Influence of resistance breeding in common bean on rhizosphere microbiome composition and function

ISME Journal, 2017
Lucas William Mendes, Jos M Raaijmakers, Rodrigo Mendes   +2 more
exaly  

Automatic Quality Assessment of Red Haricot Beans Using Deep Learning

Cureus Journal of Computer Science
Melkamu Workneh Bishaw, Senayt Molla Ejigu, Sefineh Getachew Tiruneh, Adis Abebaw Dessalegn   +3 more
openaire   +1 more source

Determination of appropriate maize haricot bean arrangement in intercropping in North Ethiopia

International Journal of Agriculture and Nutrition, 2020
openaire   +1 more source

Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet

Comprehensive Reviews in Food Science and Food Safety, 2015
Salvatore Multari, Wendy R Russell
exaly  

Carbon dots promote the growth and photosynthesis of mung bean sprouts

Carbon, 2018
Hao Li, Hui Huang, Mingwang Shao
exaly  

Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

Trends in Food Science and Technology, 2019
Hamid Khazaei, Randy W Purves, Donal M O'sullivan   +2 more
exaly  

High-efficiency transformation by biolistics of soybean, common bean and cotton transgenic plants

Nature Protocols, 2008
Elibio L Rech, Giovanni R. Vianna, Francisco J L Aragão   +2 more
exaly  

Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)

Food Chemistry, 2019
Jian-Hua xie, Mingyue Shen
exaly