Zobrazeno 1 - 10
of 93
pro vyhledávání: '"Mark A. Brick"'
Autor:
Nolan Bornowski, John P. Hart, Ana Vargas Palacios, Barry Ogg, Mark A. Brick, John P. Hamilton, James S. Beaver, C. Robin Buell, Timothy Porch
Publikováno v:
The Plant Genome, Vol 16, Iss 3, Pp n/a-n/a (2023)
Abstract Tepary bean (Phaseolus acutifolius A. Gray), indigenous to the arid climates of northern Mexico and the Southwest United States, diverged from common bean (Phaseolus vulgaris L.), approximately 2 million years ago and exhibits a wide range o
Externí odkaz:
https://doaj.org/article/6cbd6ba9723148dd85b6d0296bdfc0fd
Autor:
Mark A. Brick, Adrienne Kleintop, Dimas Echeverria, Sara Kammlade, Leslie A. Brick, Juan M. Osorno, Phillip McClean, Henry J. Thompson
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Consumer food choices are often focused on protein intake, but the chosen sources are frequently either animal-based protein that has high fat content or plant-based protein that is low in other nutrients. In either case, these protein sources often
Externí odkaz:
https://doaj.org/article/c9a9c2e3a83c4cc7be65020171178ff6
Autor:
Bazgha Zia, Ainong Shi, Dotun Olaoye, Haizheng Xiong, Waltram Ravelombola, Paul Gepts, Howard F. Schwartz, Mark A. Brick, Kristen Otto, Barry Ogg, Senyu Chen
Publikováno v:
Frontiers in Genetics, Vol 13 (2022)
Common bean (Phaseolus vulgaris) is one of the major legume crops cultivated worldwide. Bacterial wilt (BW) of common bean (Curtobacterium flaccumfaciens pv. flaccumfaciens), being a seed-borne disease, has been a challenge in common bean producing r
Externí odkaz:
https://doaj.org/article/e45a46c555e24f62be1764f3e3b15b30
Autor:
Rosemary Bulyaba, Donna M. Winham, Andrew W. Lenssen, Kenneth J. Moore, James D. Kelly, Mark A. Brick, Evan M. Wright, James B. Ogg
Publikováno v:
Agronomy, Vol 10, Iss 3, p 347 (2020)
Common bean (Phaseolus vulgaris L.) is an important staple food crop in households worldwide. Genotype and location influence phenotypic nutrient composition. However, there are limited data on the magnitude of this variation for common bean yield an
Externí odkaz:
https://doaj.org/article/cd58f6c44ee64020969ba1f0477bf417
Autor:
Samira Mafi Moghaddam, Mark A. Brick, Dimas Echeverria, Henry J. Thompson, Leslie A. Brick, Rian Lee, Sujan Mamidi, Phillip E. McClean
Publikováno v:
The Plant Genome, Vol 11, Iss 1 (2018)
Common bean ( L.) is the most consumed edible grain legume worldwide and contains a wide range of nutrients for human health including dietary fiber. Diets high in beans are associated with lower rates of chronic diseases such as obesity and type 2 d
Externí odkaz:
https://doaj.org/article/5b1b52a039c34c19abdb5bead2486e98
Publikováno v:
Proteomes, Vol 3, Iss 3, Pp 236-248 (2015)
Dry edible bean (Phaseolus vulgaris L.) is a globally relevant food crop. The bean genome was recently sequenced and annotated allowing for proteomics investigations aimed at characterization of leaf phenotypes important to agriculture. The objective
Externí odkaz:
https://doaj.org/article/ae1cab293aed4e4f9cd925bfb802e4de
Autor:
Samira Mafi Moghaddam, Ana-Flor López-Millán, Phillip N. Miklas, James D. Kelly, Ali Soltani, Phillip E. McClean, Timothy G. Porch, Michael A. Grusak, Juan M. Osorno, Mark A. Brick, Carlos A. Urrea
Publikováno v:
Crop Science. 57:3129-3144
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20e87c5a378412f5a4d527278e30829f
https://doi.org/10.2135/cropsci2017.04.0244
https://doi.org/10.2135/cropsci2017.04.0244
Autor:
Phillip N. Miklas, Howard F. Schwartz, Kristen Otto, Alvaro Soler, Carlos Centeno, Henry Terán, Carlos A. Urrea, Shree P. Singh, Mark A. Brick, Barry Ogg
Publikováno v:
Journal of Plant Registrations. 11:212-217
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dae745cec2ddbb21087a9e704e48943
https://doi.org/10.3198/jpr2016.06.0030crc
https://doi.org/10.3198/jpr2016.06.0030crc
Autor:
Jason A. Wiesinger, Mark A. Brick, Dimas Echeverria, Henry J. Thompson, Karen A. Cichy, Susan Nchimbi-Msolla, Sharon Hooper
Publikováno v:
Cereal Chemistry Journal. 94:135-141
Dry beans are typically consumed as a whole food, and cooking time is one of the most important processing quality attributes. A panel of eight dry bean entries with variability in cooking time was established, grown in three locations, and used to t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c8e5ebca4633f46871bc741501865d6
https://doi.org/10.1094/cchem-04-16-0126-fi
https://doi.org/10.1094/cchem-04-16-0126-fi
Autor:
Mark A. Brick, Henry J. Thompson, James R. Myers, Dimas Echeverria, Adrienne E. Kleintop, Phillip E. McClean, Samira Mafi Moghaddam, Lyle T. Wallace, Rian Lee
Publikováno v:
Nutrients
Volume 11
Issue 10
Nutrients, Vol 11, Iss 10, p 2509 (2019)
Volume 11
Issue 10
Nutrients, Vol 11, Iss 10, p 2509 (2019)
Snap beans are a significant source of micronutrients in the human diet. Among the micronutrients present in snap beans are phenolic compounds with known beneficial effects on human health, potentially via their metabolism by the gut-associated micro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25c5f4c0e8aa11404684b30dad3154da
https://pubmed.ncbi.nlm.nih.gov/31635241
https://pubmed.ncbi.nlm.nih.gov/31635241