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Glutathione produced by Rhizobium tropici is important to prevent early senescence in common bean nodules

FEMS microbiology letters, 2008-09, Vol.286 (2), p.191-198

2008

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Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits

International journal of molecular sciences, 2017-11, Vol.18 (11), p.2331

2017

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The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans

Food chemistry, 2019-07, Vol.286, p.557-566

2019

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Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health

Molecules (Basel, Switzerland), 2017-08, Vol.22 (8), p.1360

2017

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Phenolic composition and antioxidant potential of grain legume seeds: A review

Food research international, 2017-11, Vol.101, p.1-16

2017

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Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

Food chemistry, 2017-01, Vol.214, p.460-467

2017

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Influence of biochars, compost and iron grit, alone and in combination, on copper solubility and phytotoxicity in a Cu-contaminated soil from a wood preservation site

The Science of the total environment, 2016-10, Vol.566-567, p.816-825

2016

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Cell Wall Integrity of Pulse Modulates the in Vitro Fecal Fermentation Rate and Microbiota Composition

Journal of agricultural and food chemistry, 2020-01, Vol.68 (4), p.1091-1100

2020

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Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats

Food chemistry, 2019-01, Vol.272, p.26-32

2019

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Polyphenolic Profiles of Yellow Bean Seed Coats and Their Relationship with Iron Bioavailability

Journal of agricultural and food chemistry, 2020-01, Vol.68 (3), p.769-778

2020

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Identification of Black Bean (Phaseolus vulgaris L.) Polyphenols That Inhibit and Promote Iron Uptake by Caco‑2 Cells

Journal of agricultural and food chemistry, 2015-07, Vol.63 (25), p.5950-5956

2015

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Effect of silver nanoparticles in crop plants Phaseolus radiatus and Sorghum bicolor: Media effect on phytotoxicity

Chemosphere (Oxford), 2012-02, Vol.86 (5), p.491-499

2012

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Manipulation of the dry bean (Phaseolus vulgaris L.) matrix by hydrothermal and high-pressure treatments: Impact on in vitro bile salt-binding ability

Food chemistry, 2020-04, Vol.310, p.125699-125699, Article 125699

2020

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Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species

Molecules (Basel, Switzerland), 2020-08, Vol.25 (15), p.3528

2020

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Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential

Food chemistry, 2017-08, Vol.229, p.628-639

2017

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A link between host plant adaptation and pesticide resistance in the polyphagous spider mite Tetranychus urticae

Proceedings of the National Academy of Sciences - PNAS, 2013-01, Vol.110 (2), p.E113-122

2013

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Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Molecules (Basel, Switzerland), 2021-08, Vol.26 (15), p.4690

2021

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On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean

Scientific reports, 2020-02, Vol.10 (1), p.3628-3628, Article 3628

2020

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Wall porosity in isolated cells from food plants: Implications for nutritional functionality

Food chemistry, 2019-05, Vol.279, p.416-425

2019

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Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies

Journal of agricultural and food chemistry, 2017-05, Vol.65 (19), p.3919-3925

2017

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Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of nutritional and antinutritional parameters in common beans

Food chemistry, 2020-02, Vol.306, p.125509-125509, Article 125509

2020

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Starch digestion in intact pulse cotyledon cells depends on the extent of thermal treatment

Food chemistry, 2020-06, Vol.315, p.126268-126268, Article 126268

2020

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Bioactive properties of greenhouse‐cultivated green beans (Phaseolus vulgaris L.) under biostimulants and water‐stress effect

Journal of the science of food and agriculture, 2019-10, Vol.99 (13), p.6049-6059

2019

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Enzyme-assisted extraction and identification of antioxidative and α-amylase inhibitory peptides from Pinto beans (Phaseolus vulgaris cv. Pinto)

Food chemistry, 2016-01, Vol.190, p.331-337

2016

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Changes in antioxidant and antiinflammatory activity of black bean (Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion

Food chemistry, 2016-07, Vol.203, p.417-424

2016

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Glutathione produced by Rhizobium tropici is important to prevent early senescence in common bean nodules

Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits

The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans

Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health

Phenolic composition and antioxidant potential of grain legume seeds: A review

Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

Influence of biochars, compost and iron grit, alone and in combination, on copper solubility and phytotoxicity in a Cu-contaminated soil from a wood preservation site

Cell Wall Integrity of Pulse Modulates the in Vitro Fecal Fermentation Rate and Microbiota Composition

Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats

Polyphenolic Profiles of Yellow Bean Seed Coats and Their Relationship with Iron Bioavailability

Identification of Black Bean (Phaseolus vulgaris L.) Polyphenols That Inhibit and Promote Iron Uptake by Caco‑2 Cells

Effect of silver nanoparticles in crop plants Phaseolus radiatus and Sorghum bicolor: Media effect on phytotoxicity

Manipulation of the dry bean (Phaseolus vulgaris L.) matrix by hydrothermal and high-pressure treatments: Impact on in vitro bile salt-binding ability

Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species

Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential

A link between host plant adaptation and pesticide resistance in the polyphagous spider mite Tetranychus urticae

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean

Wall porosity in isolated cells from food plants: Implications for nutritional functionality

Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies

Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for the determination of nutritional and antinutritional parameters in common beans

Starch digestion in intact pulse cotyledon cells depends on the extent of thermal treatment

Bioactive properties of greenhouse‐cultivated green beans (Phaseolus vulgaris L.) under biostimulants and water‐stress effect

Enzyme-assisted extraction and identification of antioxidative and α-amylase inhibitory peptides from Pinto beans (Phaseolus vulgaris cv. Pinto)

Changes in antioxidant and antiinflammatory activity of black bean (Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion

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