Detalhe da pesquisa
1.
Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa).
Heliyon
; 10(4): e25620, 2024 Feb 29.
Artigo
em Inglês
| MEDLINE | ID: mdl-38380000
2.
Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage.
Food Chem
; 395: 133638, 2022 Nov 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-35816985
3.
Cladodes: Chemical and structural properties, biological activity, and polyphenols profile.
Food Sci Nutr
; 9(7): 4007-4017, 2021 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-34262754
4.
Bean phenolic compound changes during processing: Chemical interactions and identification.
J Food Sci
; 86(3): 643-655, 2021 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-33586793