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Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.)

Food chemistry, 2021-04, Vol.342, p.128390-128390, Article 128390

2021

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Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers

Foods, 2018-08, Vol.7 (9), p.136

2018

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Common bean protein hydrolysate modulates lipid metabolism and prevents endothelial dysfunction in BALB/c mice fed an atherogenic diet

Nutrition, metabolism, and cardiovascular diseases, 2020-01, Vol.30 (1), p.141-150

2020

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Rheological and biochemical properties of Solanum lycocarpum starch

Carbohydrate polymers, 2014-04, Vol.104, p.66-72

2014

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Digested protein isolate from fresh and stored Carioca beans reduced markers of atherosclerosis in oxidized LDL-induced THP-1 macrophages

Journal of functional foods, 2016-06, Vol.24, p.97-111

2016

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Qualidade tecnologica de graos de quatro genotipos de arroz-vermelho

Revista brasileira de engenharia agrícola e ambiental, 2011-07, Vol.15 (7), p.718-723

2011

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Amylolytic Activity in Fruits: Comparison of Different Substrates and Methods Using Banana as Model

Journal of agricultural and food chemistry, 2002-10, Vol.50 (21), p.5781-5786

2002

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Quick‐cooking beans technology: Effects of the drying temperature on end‐product quality

Cereal chemistry, 2024-07, Vol.101 (4), p.707-719

2024

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NMR and LC-MS assessment of compound variability of common bean (Phaseolus vulgaris) stored under controlled atmosphere

Food science & technology, 2020-01, Vol.117, p.108673, Article 108673

2020

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Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA

Food science & technology, 2016-01, Vol.65, p.939-945

2016

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Prediction models of rice cooking quality

Cereal chemistry, 2018-01, Vol.95 (1), p.158-166

2018

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Proposed Methodology for Quality Preselection of Rice Populations

Cereal chemistry, 2014-03, Vol.91 (2), p.201-206

2014

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Selection Strategies for Grain Quality in Upland Rice Lines

Journal of agricultural science (Toronto), 2019-02, Vol.11 (3), p.443

2019

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Qualidade tecnológica de grãos de quatro genótipos de arroz-vermelho

Revista brasileira de engenharia agrícola e ambiental, 2011-07, Vol.15 (7), p.718-723

2011

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Characterization of cookies formulated with rice and black bean extruded flours

Procedia food science, 2011, Vol.1, p.1645-1652

2011

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Distribuição da sacarose-fosfato sintase e sacarose sintase em bananas durante o amadurecimento

Ciência e tecnologia de alimentos, 1999-01, Vol.19 (1), p.102-106

1999

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Beta-amylase expression and starch degradation during banana ripening

Postharvest biology and technology, 2006-04, Vol.40 (1), p.41-47

2006

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Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.)

Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers

Common bean protein hydrolysate modulates lipid metabolism and prevents endothelial dysfunction in BALB/c mice fed an atherogenic diet

Rheological and biochemical properties of Solanum lycocarpum starch

Digested protein isolate from fresh and stored Carioca beans reduced markers of atherosclerosis in oxidized LDL-induced THP-1 macrophages

Qualidade tecnologica de graos de quatro genotipos de arroz-vermelho

Amylolytic Activity in Fruits: Comparison of Different Substrates and Methods Using Banana as Model

Quick‐cooking beans technology: Effects of the drying temperature on end‐product quality

NMR and LC-MS assessment of compound variability of common bean (Phaseolus vulgaris) stored under controlled atmosphere

Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA

Prediction models of rice cooking quality

Proposed Methodology for Quality Preselection of Rice Populations

Selection Strategies for Grain Quality in Upland Rice Lines

Qualidade tecnológica de grãos de quatro genótipos de arroz-vermelho

Characterization of cookies formulated with rice and black bean extruded flours

Distribuição da sacarose-fosfato sintase e sacarose sintase em bananas durante o amadurecimento

Beta-amylase expression and starch degradation during banana ripening

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