Results 161 to 170 of about 4,304 (173)

Diversity and use of pinto bean (Phaseolus vulgaris) populations from Samsun, Turkey

New Zealand Journal of Crop and Horticultural Science, 2008
Ahmet Balkaya
exaly  

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

Journal of Functional Foods, 2015
Juana Frías, Elena Penas, Henryk Zielinski   +2 more
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  

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

Journal of Food Science, 1995
K C Chang
exaly  

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

LWT - Food Science and Technology, 2008
Trust Béta, Susan D Arntfield
exaly  

Improvement of the model proposed by Menegotto and Pinto for steel

Engineering Structures, 2016
Mélina Bosco, E Ferrara, Marino Edoardo M   +2 more
exaly  

The potential roles of Pinto bean (Phaseolus vulgaris 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  

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

Biochimica Et Biophysica Acta - General Subjects, 2006
Jack H Wong, T B Ng
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
Baojun Xu, Sam K C Chang
exaly