Contrast Study on Secondary Metabolite Profile between Pastas Made from Three Single Varietal Common Bean (Phaseolus vulgaris L.) and Durum Wheat (Triticum durum)-Reference-Cited by-同舟云学术

Contrast Study on Secondary Metabolite Profile between Pastas Made from Three Single Varietal Common Bean (Phaseolus vulgaris L.) and Durum Wheat (Triticum durum)

Published:2022-05-05 Issue:5 Volume:2 Page:895-904
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Geng Ping¹^ORCID,Hooper Sharon²,Sun Jianghao¹^ORCID,Chen Pei¹^ORCID,Cichy Karen³,Harnly James M.¹^ORCID

Affiliation:

1. Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Building 161, BARC-East, 10300 Baltimore Avenue, Beltsville, Maryland 20705, United States

2. Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan 48824, United States

3. Sugarbeet and Bean Research Unit, Agricultural Research Service, US Department of Agriculture, East Lansing, Michigan 48824, United States

Funder

USDA, Agricultural Research Service through the Pulse Crop Health Initiative

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00050

Reference58 articles.

1. A reference genome for common bean and genome-wide analysis of dual domestications

2. The Nutritional Content of Common Bean (Phaseolus vulgaris L.) Landraces in Comparison to Modern Varieties

3. Fatty acid composition and tocopherol content of some legume seeds

4. Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta

5. Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

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