Quick-cooking beans (Phaseolus vulgaris L.): I. Investigations on quality

[38] The rapid determination of amino groups with TNBS

Robert Fields · Methods in enzymology on CD-ROM/Methods in enzymology · 1972 · 446 citations

Life Sciences, Biochemistry, Protein Biochemistry +10

SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS. Effects of Cooking on the Cellular Structure of Cotyledons in Rehydrated Large Lima Beans

Louis B. Rockland, Francis T. Jones · Journal of Food Science · 1974 · 115 citations

Agriculture, Food Science, Plant Sciences +15

Susceptibility of the major storage protein of the bean, Phaseolus vulgaris L., to in vitro enzymic hydrolysis

Jeanne Romero, Dale S. Ryan · Journal of Agricultural and Food Chemistry · 1978 · 100 citations

Agriculture, Biochemistry, Food Science +9

EFFECTS OF SODIUM SALT SOLUTIONS ON THE CHEMICAL COMPOSITION AND MORPHOLOGY OF BLACK BEANS (Phaseolus vulgaris)

E. Varriano‐Marston, ELISA DE OMANA · Journal of Food Science · 1979 · 99 citations

Agriculture, Biochemistry, Food Science +13

REMOVAL OF TANNINS AND IMPROVEMENT OF IN VITRO PROTEIN DIGESTIBILITY OF SORGHUM SEEDS BY SOAKING IN ALKALI

J. K. Chavan, S. S. Kadam, C. P. Ghonsikar et al. · Journal of Food Science · 1979 · 88 citations

Agriculture, Agronomy, Plant Sciences +13