Keywords: لوبیا معمولی; Post-harvest losses; Crop storage; Storage technology; Common beans; Rwanda; Sub-saharan africa;
مقالات ISI لوبیا معمولی (ترجمه نشده)
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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 معمولی; Common beans; Processing; (Micro)structural properties; In vitro starch hydrolysis; Kinetics;
Keywords: لوبیا معمولی; Common beans; Oat; Snack bar; Functional properties; Sensory evaluation;
Keywords: لوبیا معمولی; AB; Alcian blue; BB; black bean; BD; basal diet; BCFA; branched chain fatty acids; FDR; false discovery rate; GPR; G-protein coupled receptor; H&E; hematoxylin and eosin; JAM; junctional adhesion molecule; LAL; limulus amebocyte lysate; NB; navy bean; OTU
Keywords: لوبیا معمولی; Common beans; Extrusion cooking; Bean powder; Chemical composition; Functional properties; Starch digestibility;
Keywords: لوبیا معمولی; Common beans; Bioactive peptides; DPP-IV inhibition; α-Amylase and α-glucosidase inhibition; Antioxidant capacity; Type 2 diabetes;
Keywords: لوبیا معمولی; Common beans; Cooking; Texture; Sensory evaluation; Response surface methodology;
Fecal fermentation products of common bean-derived fiber inhibit C/EBPα and PPARγ expression and lipid accumulation but stimulate PPARδ and UCP2 expression in the adipogenesis of 3T3-L1 cells
Keywords: لوبیا معمولی; C/EBP; CCAAT/enhancer binding protein; FABP4; fatty acid binding protein 4; PPAR; peroxisome proliferator-activated receptor; SCFA; short-chain fatty acids; UCP2; mitochondrial uncoupling protein 2; Common beans; Adipogenesis; Fecal fermentation; Obesity;
Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology
Keywords: لوبیا معمولی; Functional properties; Vegetable proteins; Protein extraction; Common beans; Ganxet beans; Ultrasound-assisted extraction; aw; water activity; ISP; isoelectric solubilisation-precipitation; WHC; water holding capacity; OHC; Oil holding capacity; MW; molec
Optimization of Roba1 extrusion conditions and bean extrudate properties using response surface methodology and multi-response desirability function
Keywords: لوبیا معمولی; Extrusion; Common beans; Optimization; Desirability function; Physicochemical properties;
Original research articleDiscrimination of geographical origin of Napirira bean (Phaseolus vulgaris L.) based on phenolic profiles and antioxidant activity
Keywords: لوبیا معمولی; Food analysis; Food composition; Common beans; Phenolic compound; Phenolic acid; Antioxidant activity; Principal component analysis; Hierarchical cluster analysis;
Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)
Keywords: لوبیا معمولی; Common beans; Pectin; Extractability; Neutral sugar; Molar mass; Calcium;
Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect
Keywords: لوبیا معمولی; Common beans; Galacturonic acid; Hard-to-cook; Neutral sugars; Molar mass; Pectin
Iron bioavailability of common beans (Phaseolus vulgaris L.) intrinsically labeled with 59Fe
Keywords: لوبیا معمولی; Absorption; Common beans; Iron; Bioavailability; Rats;
Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy
Keywords: لوبیا معمولی; Common beans; NIRS; Gene-bank; Sensory analysis; Partial least square regression;
Conversion of starch from dry common beans (Phaseolus vulgaris L.) to ethanol
Keywords: لوبیا معمولی; Ethanol; Starch; Phaseolus; Common beans; Dry beans; Phytochemicals;
Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars
Keywords: لوبیا معمولی; Antioxidant activity; Common beans; Cooking; Polyphenols
Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.)
Keywords: لوبیا معمولی; Common beans; Soaking; Cooking; Chemical changes; Texture prediction in cooked beans
Functional properties of three common bean (Phaseolus vulgaris) cultivars stored under accelerated conditions followed by extrusion
Keywords: لوبیا معمولی; Common beans; Extrusion; Functional properties; Storage