Citations (8)
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Kacie K. H. Y. Ho & Benjamin W. Redan. (2022) Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae. Critical Reviews in Food Science and Nutrition 62:2, pages 508-526.
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Maria Neve Ombra, Antonio d’Acierno, Filomena Nazzaro, Patrizia Spigno, Riccardo Riccardi, Massimo Zaccardelli, Catello Pane, Raffaele Coppola & Florinda Fratianni. (2018) Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking. International Journal of Food Sciences and Nutrition 69:7, pages 824-834.
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Articles from other publishers (6)
Azhar E. Ebrahim, Norhan K. Abd El-Aziz, Eman Y. T. Elariny, Ahmed Shindia, Ali Osman, Wael N. Hozzein, Dalal Hussien M. Alkhalifah & Dalia El-Hossary. (2022) Antibacterial activity of bioactive compounds extracted from red kidney bean (Phaseolus vulgaris L.) seeds against multidrug-resistant Enterobacterales. Frontiers in Microbiology 13.
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Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, Eva Guillamón & Mercedes M. Pedrosa. (2019) The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends. Innovative Food Science & Emerging Technologies 52, pages 100-107.
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Qiong-Qiong Yang, Ren-You Gan, Ying-Ying Ge, Dan Zhang & Harold Corke. (2018)
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Rocio Campos-Vega, Priscila Zaczuk Bassinello, Raquel de Andrade Cardoso Santiago & B. Dave Oomah. 2018. Therapeutic, Probiotic, and Unconventional Foods. Therapeutic, Probiotic, and Unconventional Foods
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Rocio Chávez-Santoscoy, Marco Lazo-Vélez, Sergio Serna-Sáldivar & Janet Gutiérrez-Uribe. (2016) Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread. International Journal of Molecular Sciences 17:2, pages 222.
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Mercedes M. Pedrosa, Carmen Cuadrado, Carmen Burbano, Mercedes Muzquiz, Blanca Cabellos, Begoña Olmedilla-Alonso & Carmen Asensio-Vegas. (2015) Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.). Food Chemistry 166, pages 68-75.
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