Characterization of lymphocyte-stimulating blood cell-agglutinating glycoproteins from red kidney beans (Phaseolus vulgaris)

Biochimica et Biophysica Acta (BBA) - Protein Structure ◽

10.1016/0005-2795(72)90163-8 ◽

1972 ◽

Vol 263 (1) ◽

pp. 94-105 ◽

Author(s):

Theodor H. Weber ◽

Heikki Aro ◽

Clas T. Nordman

Keyword(s):

Phaseolus Vulgaris ◽

Kidney Beans ◽

Red Kidney Beans

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GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris)

Heliyon ◽

10.1016/j.heliyon.2019.e02459 ◽

2019 ◽

Vol 5 (9) ◽

pp. e02459

Author(s):

Prashant K. Mishra ◽

Jyoti Tripathi ◽

Sumit Gupta ◽

Prasad S. Variyar

Keyword(s):

Phaseolus Vulgaris ◽

Active Compounds ◽

Kidney Beans ◽

Red Kidney Beans

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Purification and partial characterization of four trypsin/chymotrypsin inhibitors from red kidney beans (Phaseolus vulgaris, var. linden)

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00097a021 ◽

1990 ◽

Vol 38 (7) ◽

pp. 1523-1529 ◽

Author(s):

C. Wu ◽

John R. Whitaker

Keyword(s):

Phaseolus Vulgaris ◽

Partial Characterization ◽

Kidney Beans ◽

Red Kidney Beans ◽

Chymotrypsin Inhibitors

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Characterization of Phytic acid in Tempered Canned Red kidney beans (Phaseolus vulgaris) using Raman Spectroscopy

GSTF Journal on Agricultural Engineering ◽

10.5176/2345-7848_2.1.10 ◽

2015 ◽

Author(s):

Lamin S. Kassama ◽

◽

Temitope Opeyemi Sanusi ◽

Keyword(s):

Raman Spectroscopy ◽

Phaseolus Vulgaris ◽

Phytic Acid ◽

Kidney Beans ◽

Red Kidney Beans

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Processing of Sugar-Coated Red Kidney Beans (Phaseolus vulgaris): Fate of Oligosaccharides and Phytohemagglutinin (PHA), and Evaluation of Sensory Quality

Journal of Food Science ◽

10.1111/j.1750-3841.2006.00176.x ◽

2006 ◽

Vol 71 (9) ◽

pp. C521-C526 ◽

Author(s):

M. Siddiq ◽

G. Nyombaire ◽

K.D. Dolan ◽

N. J. Matella ◽

J.B. Harte

Keyword(s):

Phaseolus Vulgaris ◽

Sensory Quality ◽

Kidney Beans ◽

Red Kidney Beans

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The kinetics of dephosphorylated phytic acid release from enzymatic hydrolyzed Red Kidney Beans (<i>Phaseolus vulgaris</i> L)

10.13031/aim.201701183 ◽

2017 ◽

Author(s):

Lamin S Kassama ◽

Ogechukwu B Tasie

Keyword(s):

Phaseolus Vulgaris ◽

Phytic Acid ◽

Kidney Beans ◽

Acid Release ◽

Red Kidney Beans ◽

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Water sorption and cooking time of red kidney beans (Phaseolus vulgaris L.): part II - mathematical models of water sorption

International Journal of Food Science & Technology ◽

10.1111/ijfs.13525 ◽

2017 ◽

Vol 52 (11) ◽

pp. 2412-2421 ◽

Author(s):

Fuji Jian ◽

Digvir S. Jayas ◽

Paul G. Fields ◽

Noel D.G. White

Keyword(s):

Phaseolus Vulgaris ◽

Mathematical Models ◽

Water Sorption ◽

Cooking Time ◽

Phaseolus Vulgaris L ◽

Kidney Beans ◽

Red Kidney Beans

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Effects of the consumption of fully cooked red kidney beans (Phaseolus vulgaris) on the growth rate of rats and the morphology of the gut wall

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740570413 ◽

1991 ◽

Vol 57 (4) ◽

pp. 611-621 ◽

Author(s):

Lorna McPherson

Keyword(s):

Growth Rate ◽

Phaseolus Vulgaris ◽

Kidney Beans ◽

Red Kidney Beans ◽

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Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours ( Phaseolus vulgaris L. and P. coccineus ) in northwestern Argentina

Food Research International ◽

10.1016/j.foodres.2017.09.042 ◽

2017 ◽

Vol 102 ◽

pp. 605-615 ◽

Author(s):

Gabriel D. Sáez ◽

Elvira M. Hébert ◽

Lucila Saavedra ◽

Gabriela Zárate

Keyword(s):

Lactic Acid ◽

Phaseolus Vulgaris ◽

Lactic Acid Bacteria ◽

Molecular Identification ◽

Phaseolus Vulgaris L ◽

Northwestern Argentina ◽

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Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max ) and Red Kidney Beans (Phaseolus vulgaris )

Journal of Food Science ◽

10.1111/1750-3841.13749 ◽

2017 ◽

Vol 82 (7) ◽

pp. 1546-1556 ◽

Author(s):

Takako Koriyama ◽

Yoko Sato ◽

Kumiko Iijima ◽

Midori Kasai

Keyword(s):

Glycine Max ◽

Phaseolus Vulgaris ◽

Storage Conditions ◽

Kidney Beans ◽

Red Kidney Beans ◽

And Storage ◽

Soaking Temperature

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Effect of Storage in Frozen Soil on the Quality of Adzuki Beans [Vigna angularis (Willd.) Ohwi et H. Ohashi], Soybean [Glycine max (L.) Merr.], Red Kidney Beans [Phaseolus vulgaris L.], and Buckwheat [Fagopyrum esculentum Moench]

Journal of Food and Nutrition Research ◽

10.12691/jfnr-3-4-4 ◽

2015 ◽

Vol 3 (4) ◽

pp. 252-258

Author(s):

Shuo FENG ◽

Shan WU ◽

Michiyuki KOJIMA

Keyword(s):

Glycine Max ◽

Phaseolus Vulgaris ◽

Frozen Soil ◽

Fagopyrum Esculentum ◽

Vigna Angularis ◽

Kidney Beans ◽

Red Kidney Beans

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