Keywords: لوبیا; Sodium chloride (PubChem CID: 5234); Beans; Aging; Cooking; Volatile compounds; Marker compounds; Maillard reactions;
مقالات ISI لوبیا (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: لوبیا; Iron absorption; Bioavailability; Beans; Biofortification; Stable isotopes; Iron deficiency; Anemia;
Keywords: لوبیا; Beans; Chickpeas; Pasting; Soluble fiber; Raffinose;
Keywords: لوبیا; Legumes; Lentils; Chickpeas; Beans; Trace element; Mineral; Bioaccessibility; DRI; Food analysis; Food composition;
Keywords: لوبیا; Intercropping; Sole cropping; Maize; Beans; Nematode suppression;
Comparison of phenolic compounds, antioxidant and antidiabetic activities between selected edible beans and their different growth periods leaves
Keywords: لوبیا; DPPH; 2,2-diphenyl-1-picrylhydrazyl; ABTS+; 2,2â²-azinobis-3-ethylbenzothiaz-oline-6-sulfonate) radical cation; FRAP; ferric reducing antioxidant power; Beans; Leaves; Polyphenolic compounds; Antioxidant activity; α-Glycosidase inhibitory activity;
Keywords: لوبیا; Amylopectin chain length distribution; Small glucan chain fingerprint region; Botanical starches; Beans; Pulses; Tubers; Cereals; Amylopectin chain subtraction graph;
Keywords: لوبیا; American Indian; beans; corn; Native American; squash;
Keywords: لوبیا; Beans; Plant protein; Meanings; Consumption; Intentions; Attitudes; Food culture;
Keywords: لوبیا; Beans; Food intake; GI hormones; Obesity
Keywords: لوبیا; Beans; Hard-to-cook; Storage; Soaking; Thermal treatment; Pectic polysaccharides
Keywords: لوبیا; Beans; Peas; Chickpeas; Lentils; Cell wall polysaccharides; Dietary fibre;
Keywords: لوبیا; Rice; Beans; Sensory test; Focus group; Costa Rica; Hispanics;
Keywords: لوبیا; Legume; Beans; Serum lipids; Cardiovascular disease; Diet;
Keywords: لوبیا; Hail net; Beans; Sugars; Organic acids; Phenolics; Compositional data
Keywords: لوبیا; Insoluble dietary fiber; Cereals; Polysaccharide; Beans; Analysis method; AACC; American Association of Cereal Chemists; Disodium EDTA; disodium ethylenediaminetetraacetate dehydrate; Na2HPO4; disodium hydrogen phosphate; IDF; insoluble dietary fiber; OAD
Keywords: لوبیا; Peas; Beans; Oligosaccharides; Antinutritional factors; High hydrostatic pressure; dwb; dry weight basis; GSO; galactosyl-sucrose oligosaccharides; IVPD; in vitro protein digestibility; MPa; Megapascal;
Keywords: لوبیا; Beans; Hydration; Cyclically pressurised soaking; Naviglio extractor; Peleg's model;
Keywords: لوبیا; beans; diabetes; food intake; glucose; glycemic control; lentils; lipids; obesity; peas; pulses; satietyharicots et doliques; diabète; apport alimentaire; glucose; régulation de la glycémie; lentilles; lipides; obésité; pois; légumineuses; satiété
Integrated control of white rot disease on beans caused by Sclerotinia sclerotiorum using Contans® and reduced fungicides application
Keywords: لوبیا; Beans; Coniothyrium minitans; Sclerotinia sclerotiorum; White rot; Topsin; Sumisclex; Rizolex; Contans®;
Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)
Keywords: لوبیا; Beans; Lentils; Cooking; Germination; Phenolic compounds; Dietary fibre fractions;
Starch analysis and isotopic evidence of consumption of cultigens among fisher-gatherers in Cuba: the archaeological site of CanÃmar Abajo, Matanzas
Keywords: لوبیا; Starch grains; Dental calculus; Stable isotopes; Maize; Beans; SIAR; Hunter-fisher-gatherers; CanÃmar Abajo;
Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)
Keywords: لوبیا; Beans; Phaseolus vulgaris; Canning; Bioactive compounds; Nutritional profile; Minerals;
A novel Moringa oleifera leaf extract can mitigate the stress effects of salinity and cadmium in bean (Phaseolus vulgaris L.) plants
Keywords: لوبیا; Beans; Salinity; Cadmium stress; Moringa leaf extract; Growth; Antioxidant system;
In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans
Keywords: لوبیا; Beans; Phenolic compounds; Antioxidant; Inflammation; Anti-inflammatory; Inflammatory mediators; Transcription factors;
Peptides extracted from common bean (Phaseolus vulgaris L.) non-digestible fraction caused differential gene expression of HCT116 and RKO human colorectal cancer cells
Keywords: لوبیا; Genes; Colorectal cancer; Beans; Peptides; Non digestible fraction;
Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)
Keywords: لوبیا; Beans; Extruded flour; Viscosity; Water absorption; Cookie sensory;
Assessment of aflatoxin intake in São Paulo, Brazil
Keywords: لوبیا; Aflatoxin intake; Milk; Cheese; Peanuts; Corn; Beans;
Life cycle assessment of bean production in the Prespa National Park, Greece
Keywords: لوبیا; Life cycle assessment; Beans; Protected areas; Greece; Carbon balance
Studies on contamination level of aflatoxins in some cereals and beans of Pakistan
Keywords: لوبیا; Aflatoxins; Contamination; Cereals; Beans; HPLC;
The application of Bar-HRM (Barcode DNA-High Resolution Melting) analysis for authenticity testing and quantitative detection of bean crops (Leguminosae) without prior DNA purification
Keywords: لوبیا; Barcoding; Beans; High Resolution Melting; Leguminoseae; trnL;
A defensin-like peptide from Phaseolus vulgaris cv. ‘King Pole Bean’
Keywords: لوبیا; Defensin; Beans
Micro-PIXE investigation of bean seeds to assist micronutrient biofortification
Keywords: لوبیا; Micronutrient; Biofortification; Legume; Micro-PIXE; Seeds; Beans;
The effect of storage on the solubilization pattern of bean hull non-starch polysaccharides
Keywords: لوبیا; Beans; Phaseolus vulgaris; Common bean; Hard-to-cook
Bioactive phenolic compounds and functional properties of dehydrated bean flours
Keywords: لوبیا; Beans; Dehydration; Bioactive phenolic compounds; Antioxidant capacity; Functional properties
Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.)
Keywords: لوبیا; Beans; Phenolics; Microwave; Solvent extraction
Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours
Keywords: لوبیا; Beans; Flour; Functional properties; Texture; Foaming; Emulsifying
Dehulling and selected physical characteristics of Canadian dry bean (Phaseolus vulgaris L.) cultivars
Keywords: لوبیا; Beans; Seed size; Dehulling properties; Abrasive hardness index; Rate coefficients; Hull; Seed coat
Zinc bioavailability in different beans as affected by cultivar type and cooking conditions
Keywords: لوبیا; Bioavailability; Beans; Zinc; Cooking; Antinutrients
Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles
Keywords: لوبیا; Tocopherols; Vitamin E; Arabica; Robusta; Coffee; Beans; Green; Roasted
Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition
Keywords: لوبیا; Tortillas; Beans; Hydrocolloids; Texture; Shelf stability; Sensory
Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking
Keywords: لوبیا; Beans; Corn starch; Extrusion; Texture; Antioxidants; Phytic acid; Trypsin inhibitors
A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods
Keywords: لوبیا; Beans; Hydrolysis; Acid; Base; Extracts; Phenolic acids; HPLC
N-Ethoxycarbonylation combined with (S)-1-phenylethylamidation for enantioseparation of amino acids by achiral gas chromatography and gas chromatography-mass spectrometry
Keywords: لوبیا; Enantiomeric separation; Amino acids; Diastereomeric N-ethoxycarbonyl/(S)-1-phenylethylamides; Gas chromatography-mass spectrometry in selected ion monitoring mode; Beans; d-Pipecolic acid;
In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada
Keywords: لوبیا; Beans; Flour; Starch; In vitro starch digestibility; Expected glycemic index; Physicochemical properties
Correlations between some nitrogen fractions, lysine, histidine, tyrosine, and ornithine contents during the germination of peas, beans, and lentils
Keywords: لوبیا; Beans; Germination; Histidine; Legumes; Lentils; Lysine; Ornithine; Peas; Tyrosine
Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas
Keywords: لوبیا; Beans; Tortillas; Texture; Antioxidant activity; Phytic acid; Trypsin inhibitors
A comparative study of high pressure sterilisation and conventional thermal sterilisation: Quality effects in green beans
Keywords: لوبیا; High pressure; Sterilisation; Chlorophyll; Quality; Beans
Do diatomaceous earths have potential as grain protectants for small-holder farmers in sub-Saharan Africa? The case of Tanzania
Keywords: لوبیا; Diatomaceous earths; Food security; Pest management; Post-harvest; Rural livelihoods; Maize; Sorghum; Beans; Prostephanus truncatus; African diatomaceous earths; Combinations;
Physical and biochemical differences in the composition of the seeds of Algerian leguminous crops
Keywords: لوبیا; Chickpeas; Beans; Lentils; Ash; Proteins; Starch; Oil; Fatty acids; Weather