Zobrazeno 1 - 10
of 229
pro vyhledávání: '"Raymond P, Glahn"'
Publikováno v:
Legume Science, Vol 6, Iss 2, Pp n/a-n/a (2024)
ABSTRACT Common bean (Phaseolus vulgaris L.) is a grain legume rich in proteins and micronutrients, particularly iron and zinc. In this study, 30 small‐seeded genotypes were planted in five locations in Ethiopia, following an alpha lattice design w
Externí odkaz:
https://doaj.org/article/22f2719cfd954351a1c993282d97df2c
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
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Maize is a staple food for many communities with high levels of iron deficiency anemia. Enhancing the iron concentrations and iron bioavailability of maize with traditional breeding practices, especially after cooking and processing, could help allev
Externí odkaz:
https://doaj.org/article/ff56db5ba26d47ea8f17a40111fde34d
Autor:
Luz S. Barrero, Matthew R. Willmann, Eric J. Craft, Kazi M. Akther, Sandra E. Harrington, Gina A. Garzon‐Martinez, Raymond P. Glahn, Miguel A. Piñeros, Susan R. McCouch
Publikováno v:
Plant Direct, Vol 6, Iss 12, Pp n/a-n/a (2022)
Abstract Five genes of large phenotypic effect known to confer abiotic stress tolerance in rice were selected to characterize allelic variation in commercial Colombian tropical japonica upland rice cultivars adapted to drought‐prone acid soil envir
Externí odkaz:
https://doaj.org/article/6a7ef343435241018adea03aa3be0ce7
Publikováno v:
BMC Plant Biology, Vol 21, Iss 1, Pp 1-13 (2021)
Abstract Background Anemia is thought to affect up to 1.6 billion people worldwide. One of the major contributors to low iron (Fe) absorption is a higher proportion of cereals compared to meats and pulse crops in people’s diets. This has now become
Externí odkaz:
https://doaj.org/article/68a5c8611af5482582460d46e600b196
Autor:
Phillip E. McClean, Rian Lee, Kevin Howe, Caroline Osborne, Jane Grimwood, Shawn Levy, Amanda Peters Haugrud, Chris Plott, Melanie Robinson, Ryan M. Skiba, Tabassum Tanha, Mariam Zamani, Theodore W. Thannhauser, Raymond P. Glahn, Jeremy Schmutz, Juan M. Osorno, Phillip N. Miklas
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
The classic V (violet, purple) gene of common bean (Phaseolus vulgaris) functions in a complex genetic network that controls seed coat and flower color and flavonoid content. V was cloned to understand its role in the network and the evolution of its
Externí odkaz:
https://doaj.org/article/18e1cb93788743979609585dab20fcae
Publikováno v:
Journal of Functional Foods, Vol 82, Iss , Pp 104444- (2021)
Seed coat darkening after a delayed harvest or prolonged storage reduces the commercial value of dry beans and is caused by the oxidation of procyanidin compounds (condensed tannins). Slow-darkening (SD) pinto beans have a recessive gene (Psd), which
Externí odkaz:
https://doaj.org/article/9fd74e36703c456e9b1e0813d9d7d1ac
Autor:
Raymond P. Glahn, Hannah Noh
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
Iron biofortification of the common bean (Phaseolus vulgaris) commenced in earnest ~18 years ago. Based on knowledge at the time, the biofortification approach for beans was simply to breed for increased Fe concentration based on 3 major assumptions:
Externí odkaz:
https://doaj.org/article/4e135c4719bf433ca59e3bc04d8499f7
Autor:
Dennis N. Katuuramu, Jason A. Wiesinger, Gabriel B. Luyima, Stanley T. Nkalubo, Raymond P. Glahn, Karen A. Cichy
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Iron and zinc malnutrition are global public health concerns afflicting mostly infants, children, and women in low- and middle-income countries with widespread consumption of plant-based diets. Common bean is a widely consumed staple crop around the
Externí odkaz:
https://doaj.org/article/77b6b96be77447b9b86ef5d4e5e9e2d7
Publikováno v:
Frontiers in Nutrition, Vol 7 (2021)
Lentil (Lens culinaris Medik.) is a quick-cooking, rapidly expanding protein-rich crop with high iron (Fe) and zinc (Zn), but low bioavailability due to the presence of phytate, similar to other grains. Lentils dual fortified with Fe and Zn can signi
Externí odkaz:
https://doaj.org/article/1ffce8f14f314b4c8ff95dbc85419cd2