Results 241 to 250 of about 449,799 (256)

Comparison of Volatile Flavour Profiles of Kidney Beans and Soybeans by GC-MS and PTR-MS

Food Science and Technology Research, 2005
Eugenio Aprea, Sachiko Odake
exaly  

Antidiabetic components from the hexane extract of red kidney beans (Phaseolus vulgaris L.): isolation and structure determination

Bioscience, Biotechnology and Biochemistry, 2020
Anita Maya Sutedja, Emiko Yanase, Irmanida Batubara   +2 more
exaly  

Toxicity of Red Kidney Beans (Phaseolus vulgaris) in the Rat

The Journal of Nutrition, 1967
H F, Hintz, D E, Hogue, L, Krook
openaire   +2 more sources

Parameters for predicting canning quality of dry kidney beans

Journal of the Science of Food and Agriculture, 1992
J R Heil, Mustafa Özilgen
exaly  

Thermal Effects on Net Protein Ratio of Red Kidney Beans (Phaseolusvulgaris L)

Journal of the Science of Food and Agriculture, 1996
James C Acton, Yun Huang
exaly  

Water sorption and cooking time of red kidney beans (Phaseolus vulgaris L.): part I – Effect of freezing and drying conditions on water sorption and cooking time

International Journal of Food Science and Technology, 2017
Fuji Jian, Digvir S Jayas
exaly  

Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.)

Food Chemistry, 2001
exaly  

Characterization of a purified α-amylase inhibitor from white kidney beans (Phaseolus vulgaris)

Food Research International, 1998
Bernard F Gibbs, Inteaz Alli
exaly  

Registration of ‘Kamiakin’ Light Red Kidney Bean

Crop Science, 1995
D. W. Burke, M. J. Silbernagel, J. M. Kraft, H. H. Koehler   +3 more
openaire   +1 more source

Butyric acid generation from kidney beans mediated by gut microbiota based on the butyryl-CoA:acetate CoA-transferase pathway

Food Bioscience
Likang Qin
exaly