Sonchus oleraceus Residue Improves Nutritive and Health-Promoting Value of Common Bean (Phaseolus vulgaris L.): A Metabolic Study-Reference-Cited by-同舟云学术

Sonchus oleraceus Residue Improves Nutritive and Health-Promoting Value of Common Bean (Phaseolus vulgaris L.): A Metabolic Study

Published:2018-02-17 Issue:9 Volume:66 Page:2092-2100
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hassan Mahmoud O.¹,Saleh Ahmed M.²³^ORCID,AbdElgawad Hamada¹⁴

Affiliation:

1. Department of Botany and Microbiology, Faculty of Science, Beni Suef University, 62521 Beni-Suef, Egypt

2. Biology Department, Faculty of Science Yanbu, Taibah University, King Khalid Road, Al Amoedi, 46423 Yanbu El-Bahr, Saudi Arabia

3. Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt

4. Laboratory for Molecular Plant Physiology and Biotechnology, Department of Biology, University of Antwerp, Groenenborgerlaan 171, B-2020, Antwerp, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05821

Reference67 articles.

1. Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours

2. Multiple benefits of legumes for agriculture sustainability: an overview

3. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

4. Nutritional and Health Perspectives of Beans (Phaseolus vulgarisL.): An Overview

5. Antimutagenic effects of natural phenolic compounds in beans

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