Výsledky vyhledávání - "Rie Sadohara"

Akademický článek

Genome-wide association and genomic prediction for iron and zinc concentration and iron bioavailability in a collection of yellow dry beans

Autor: Paulo Izquierdo, Rie Sadohara, Jason Wiesinger, Raymond Glahn, Carlos Urrea, Karen Cichy

Publikováno v: Frontiers in Genetics, Vol 15 (2024)

Dry bean is a nutrient-dense food targeted in biofortification programs to increase seed iron and zinc levels. The underlying assumption of breeding for higher mineral content is that enhanced iron and zinc levels will deliver health benefits to the

Externí odkaz: https://doaj.org/article/82ccc95919f64d4d9894309baa2c69e3

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Akademický článek

Seed coat color genetics and genotype × environment effects in yellow beans via machine‐learning and genome‐wide association

Autor: Rie Sadohara, Yunfei Long, Paulo Izquierdo, Carlos A. Urrea, Daniel Morris, Karen Cichy

Publikováno v: The Plant Genome, Vol 15, Iss 1, Pp n/a-n/a (2022)

Abstract Common bean (Phaseolus vulgaris L.) is consumed worldwide, with strong regional preferences for seed appearance characteristics. Colors of the seed coat, hilum ring, and corona are all important, along with susceptibility to postharvest dark

Externí odkaz: https://doaj.org/article/2718a1f76dd44b55928b3c9ceb42491e

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Akademický článek

Genotypic and Environmental Effects on Paste Quality of Common Beans (Phaseolus vulgaris L.) Grown in Michigan

Autor: Rie Sadohara, James D. Kelly, Karen A. Cichy

Publikováno v: HortScience, Vol 55, Iss 5, Pp 684-692 (2020)

Common beans are recognized as a nutrient-dense food source that delivers numerous health benefits, but one of the barriers to increasing bean consumption is the limited number of common bean food products. Bean paste, made from bean seed and sugar,

Externí odkaz: https://doaj.org/article/ba1a97d2408a4b7da70fe01240b956ed

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Akademický článek

Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization

Autor: Rie Sadohara, Donna M. Winham, Karen A. Cichy

Publikováno v: Foods, Vol 11, Iss 14, p 2146 (2022)

Pulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited.

Externí odkaz: https://doaj.org/article/9a90d434a3b44a2da2e63fa13504ee47

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The Phaseolus vulgaris L. Yellow Bean Collection: genetic diversity and characterization for cooking time

Autor: Rie Sadohara, Paulo Izquierdo, Filipe Couto Alves, Timothy Porch, James Beaver, Carlos A. Urrea, Karen Cichy

Publikováno v: Genetic Resources and Crop Evolution. 69:1627-1648

Common bean (Phaseolus vulgaris L.) is a nutrient-rich food, but its long cooking times hinder its wider utilization. The Yellow Bean Collection (YBC) was assembled with 295 genotypes from global sources to assess the genetic and phenotypic diversity

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::66e417204dea39ba075f6fec0bd4cc7a
https://doi.org/10.1007/s10722-021-01323-0

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Elucidation of the low resistant starch phenotype in Phaseolus vulgaris exhibited in the yellow bean Cebo Cela

Autor: Sharon Hooper, Karen A. Cichy, Amber Bassett, Rie Sadohara

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

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