Hard-to-Cook Defect in Black Beans — Effect of Pretreatment and Storage Condition on Extractable Phenols and Peroxidase Activity

Determination of protein: A modification of the lowry method that gives a linear photometric response

E. F. Hartree · Analytical Biochemistry · 1972 · 5.5K citations

Life Sciences, Biochemistry, Chemistry +6

EFFECTS OF SOAKING TIME AND COOKING CONDITIONS ON TEXTURE AND MICROSTRUCTURE OF COWPEAS (Vigna unguiculata)

Samuel Sefa‐Dedeh, D.W. Stanley, Peter W. Voisey · Journal of Food Science · 1978 · 116 citations

Agriculture, Crop Sciences, Food Science +13

Multiple mechanisms of bean hardening

M.J. Hincks, David Stanley · International Journal of Food Science & Technology · 1986 · 99 citations

Agriculture, Food Science, Plant Sciences +13

The cookability of yellow peas. A colloid-chemical and biochemical study.

Sante Mattson · Acta Agriculturae Scandinavica · 1946 · 94 citations

Agriculture, Biochemistry, Food Science +14

Hard‐to‐Cook Phenomenon in Beans: Structural Changes During Storage and lmbibition

E. Varriano‐Marston, G. MICHEAL JACKSON · Journal of Food Science · 1981 · 85 citations

Life Sciences, Plant Biology, Plant Sciences +16