Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Karen A Cichy"'
Publikováno v:
PLoS ONE, Vol 12, Iss 2, p e0172141 (2017)
Common bean (Phaseolus vulgaris L.) fixes atmospheric nitrogen (N2) through symbiotic nitrogen fixation (SNF) at levels lower than other grain legume crops. An understanding of the genes and molecular mechanisms underlying SNF will enable more effect
Externí odkaz:
https://doaj.org/article/d2e4ef5dbbc548028bdd580453f54884
Publikováno v:
PLoS ONE, Vol 10, Iss 9, p e0137157 (2015)
Dry bean (Phaseolus vulgaris L.) seeds are a rich source of dietary zinc, especially for people consuming plant-based diets. Within P. vulgaris there is at least two-fold variation in seed Zn concentration. Genetic studies have revealed seed Zn diffe
Externí odkaz:
https://doaj.org/article/429c72bb579041789fa5a5fc34b8dbd5
Autor:
Carlos H Galeano, Andrea C Fernandez, Natalia Franco-Herrera, Karen A Cichy, Phillip E McClean, Jos Vanderleyden, Matthew W Blair
Publikováno v:
PLoS ONE, Vol 6, Iss 12, p e28135 (2011)
Map-based cloning and fine mapping to find genes of interest and marker assisted selection (MAS) requires good genetic maps with reproducible markers. In this study, we saturated the linkage map of the intra-gene pool population of common bean DOR364
Externí odkaz:
https://doaj.org/article/a3b4e2d3eaf24e6e9650d2d7bf8cb5a6
Publikováno v:
Legume Science, Vol 6, Iss 1, Pp n/a-n/a (2024)
Abstract Dry beans are a nutrient‐dense food with a history of processing in metal cans to improve convenience for consumers. Flexible retort pouches have been gaining popularity as a food package to replace metal cans because they are lighter in w
Externí odkaz:
https://doaj.org/article/1fc32f6e934242259cd9f517391c8752
Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100422- (2023)
Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas using high
Externí odkaz:
https://doaj.org/article/6595b515d90f4894ab7890724e029da0
Autor:
Mark A. Uebersax, Karen A. Cichy, Francisco E. Gomez, Timothy G. Porch, Jim Heitholt, Juan M. Osorno, Kelvin Kamfwa, Sieglinde S. Snapp, Scott Bales
Publikováno v:
Legume Science, Vol 5, Iss 1, Pp n/a-n/a (2023)
Abstract The importance of legumes in sustainable cropping systems has been studied extensively. Among legumes, common beans (Phaseolus vulgaris L.) are a rich world resource of biodiversity with two centers of domestication (Andes and Central Americ
Externí odkaz:
https://doaj.org/article/3647ec318da44cbc9897623810b4a4ab
Publikováno v:
Dry Beans and Pulses. :29-56
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8652b28849f59ec44cca804209eec5e
https://doi.org/10.1002/9781119776802.ch2
https://doi.org/10.1002/9781119776802.ch2
Publikováno v:
Dry Beans and Pulses. :277-306
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0c0b4b5d4a5c1cebaf29eebb397ff96
https://doi.org/10.1002/9781119776802.ch11
https://doi.org/10.1002/9781119776802.ch11
Publikováno v:
Journal of Food Science. 86:3975-3986
Dry beans(Phaseolus vulgaris) are rich in complex carbohydrates including resistant starch (RS). RS, the starch fraction that escapes digestion, typically ranges from 35% in raw beans to 4% in cooked beans. A low RS bean genotype, Cebo Cela, was iden
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8373124dc3611e98e2e5303602f7e60f
https://doi.org/10.1111/1750-3841.15883
https://doi.org/10.1111/1750-3841.15883
Autor:
Logan D. Pierz, Martin I. Chilvers, C. Robin Buell, Miranda J. Haus, Halima E. Awale, Andrew T. Wiersma, Karen E. Cichy, Janette L. Jacobs
Publikováno v:
Crop Science. 61:3264-3274
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be25b999df0aa669d8157fc72d42f3c2
https://doi.org/10.1002/csc2.20495
https://doi.org/10.1002/csc2.20495