ライフサイエンスコーパス: bean

1 max (soybean) and Phaseolus vulgaris (common bean).

2 he presence of 7 Quaker beans in one cup (65 beans).

3 e of the chemical composition of an immature bean.

4 iglycoside was identified in dark red kidney bean.

5 m the endosperm to the surface of the coffee bean.

6 nodule number and nodule dry weight of faba bean.

7 the phenolic fraction of Theobroma Cacao L. beans.

8 of peptides and proteins extracted from the beans.

9 the acrylamide content to 65 mg/kg in coffee beans.

10 ugar and free amino acids in fermented cocoa beans.

11 , which decreased their amount in the coffee beans.

12 n of these toxic compounds in roasted coffee beans.

13 performed to evaluate the quality of frozen beans.

14 velops during the roasting process of coffee beans.

15 ce (58.5%) in blanched beans compared to raw beans.

16 hemical and functional properties of carioca beans.

17 canephora (R) with green Coffea arabica (A) beans.

18 titratable acidity (TTA) in the green coffee beans.

19 in a gas sample obtained from roasted coffee beans.

20 eans, leaf rust incidence and yield of green beans.

21 ons due to differences in pre-history of the beans.

22 opy to identify the genotype of green coffee beans.

23 lucidate the geographical information in the beans.

24 volatiles for both fresh (non-aged) and aged beans.

25 he consistent production of flavorful coffee beans.

26 sphate ratio than barley bran and red kidney beans.

27 eans from precursors present in raw immature beans.

28 the roasting process in Arabica and Robusta beans.

29 l alarming level except for cadmium in cocoa beans.

30 hysicochemical and functional alterations of beans.

31 rker to differentiate the aging of PO and MP beans.

32 nd further enhance the quality of fine cocoa beans.

33 ee extruded foods (composed of rice: 50-80%, beans: 20-40% and carob: 5-10%) were analysed and the ex

34 e ileal IAA digestibility was lowest in mung bean (65.2% +/- 7.1%), followed by finger millet (68.4 %

35 chemical composition of green Arabica coffee bean (66 samples) from three coffee quality contests was

36 For both in-shell beans a slightly lower prediction error of 4.0% and R(2)

37 e association study evaluation of 683 common bean accessions, including landraces and breeding lines,

38 ed for three different colorations of Quaker beans, added separately to natural specialty coffee samp

39 , as only a few such compounds remain in the beans after roasting.

40 Beans age during storage leading to prolonged cooking ti

41 Blanched beans also had decreased abundance of lipoxygenase (mean

42 Neither cowpea nor common bean altered the overall 16S configuration at any age.

43 ed plant cells from potato tuber, red kidney bean and banana.

44 Common bean and cowpea contain about 25% protein and 25% fiber,

45 dy was conducted to compare mothbean, tepary bean and guar for their vegetative growth and physiologi

46 nt vegetable oils (i.e., coconut, palm, soya-bean and sunflower) and stored for 7 weeks at 40 degrees

47 nt vegetable oils (i.e., coconut, palm, soya-bean and sunflower) using fatty acid- and near infrared

48 nt vegetable oils (i.e., coconut, palm, soya-bean and sunflower).

49 the volatile aroma compounds of green coffee beans and evaluate sources of variation in the formation

50 of black beans, pinto beans, and red kidney beans and evaluated for antioxidant activity.

51 Storage time affected pH and acidity of the beans and MP presented better physicochemical properties

52 ulatus) is an herbivore of legumes including beans and peas.

53 Both whole (i.e. in-shell) beans and shelled seeds (cotyledons) were analysed.

54 vonol content, extracts from Eclipse, (black bean) and Windbreaker (pinto bean) had the significantly

55 igestibility of 4 (rice, finger millet, mung bean, and hen egg) commonly consumed complementary foods

56 on under alkaline pH; (ii) pole bean, common bean, and tomato plants can uptake mimosine and transpor

57 mimosine uptake in plants, pole bean, common bean, and tomato plants were supplied with mimosine alon

58 energy intake from fried foods, sweets, and beans, and also had lower consumption of fruits than tho

59 on the bile salt (BS)-binding ability of dry beans, and how this relates to changes in bean microstru

60 extracts of seed coats of black beans, pinto beans, and red kidney beans and evaluated for antioxidan

61 experimental colonies of ant-attended Black bean aphid Aphis fabae and non-ant-attended Pea aphid Ac

62 trol over the external influences that cocoa beans are exposed to, with the aim of experimentally mod

63 Green and roasted coffee beans are principally characterized by a glassy structur

64 he results indicate that dry fermented cocoa beans are rich in PhytoPs and PhytoFs, which may represe

65 Green coffee beans are rich in polyphenol chlorogenic acids (CGAs), w

66 n for producers and industry since the green beans are the material used for trading and purchasing c

67 absolute elemental concentrations of coffee beans arise through varying degrees of roasting (from gr

68 maize) or faba bean (Vicia faba) (maize/faba bean) as a neighbour on one side and with or without a p

69 cting total fat content in whole dried cocoa beans at a single bean level using hyperspectral imaging

70 roteomic data has allowed differentiation of beans at different fermentation stages.

71 ied clovamide content in single-origin cocoa beans at different production stages (raw, roasted, and

72 cotyledons of three chosen varieties (black beans, black lentils and pinto beans) by means of a stan

73 cts of in vitro digestion of rice and common bean blends on phenolics content and profile.

74 s for these traits will help expedite common bean breeding, evaluation, and variety selection through

75 -OMD) in 248 samples of green Coffea arabica beans by NMR.

76 ieties (black beans, black lentils and pinto beans) by means of a standardized in vitro digestion pro

77 c anemia when triggered by ingestion of fava beans, by any of a number of drugs (for example, primaqu

78 the extraction of the acrylamide from coffee beans, by means of the volatile silylated derivatives of

79 Faba bean can respond to the need for plant-based proteins fo

80 The differences in flavonoids of faba bean caused by the intercropped patterns, N supply level

81 y analysis showed that heating disrupted the bean cell wall integrity, protein matrix and starch gran

82 Variations of bacterial pea and/or faba bean CFN explained the differential abundance of Rlv gen

83 Pea/faba bean CFN were associated to Rlv genomic regions.

84 Robusta sensory properties by modifying the beans chemical composition.

85 of 19 PAHs were determined in roasted cocoa beans, cocoa mass and cocoa butter (16.69-74.15 mug kg(-

86 ry for the analysis of heavy metals in cocoa beans, cocoa powder and chocolate was established and va

87 %, 90.43-101.97% and 89.72-106.26% for cocoa beans, cocoa powder, and chocolate, respectively.

88 ents in 53 samples of roasted Arabica coffee beans (Coffea arabica) from 21 different countries.

89 d bed roaster at 210-250 degrees C until the bean color reached the targeted roast levels.

90 bind soil iron under alkaline pH; (ii) pole bean, common bean, and tomato plants can uptake mimosine

91 nd, to study mimosine uptake in plants, pole bean, common bean, and tomato plants were supplied with

92 reased protein abundance (58.5%) in blanched beans compared to raw beans.

93 e aim of experimentally modelling changes to bean components (responses).

94 Seed coats of coloured dry beans contain biologically active compounds.

95 Commercial roasted coffee beans contained 77.7-322 mg/kg HMF, 73.3-158 mg/kg HMFA,

96 f kaempferol, quercetin and myricetin; pinto beans contained kaempferol 3-O-glycosides, while red kid

97 kaempferol 3-O-glycosides, while red kidney beans contained quercetin 3-O-glycoside and quercetin 3-

98 Carioca beans contribute to health maintenance around the world,

99 olatiles through headspace fingerprinting of beans cooked at 95 degrees C to different extents.

100 le fingerprint of either non-cooked beans or beans cooked for a specific time, this study explored th

101 lepidopteran Trichoplusia ni (soybean, green bean, cotton, and cabbage) were treated with the biopest

102 BEAN-counter encapsulates the knowledge we have accumula

103 BEAN-counter is open source, written in Python, and free

104 of pooled mutant yeast collections using the BEAN-counter software pipeline (Barcoded Experiment Anal

105 ed insect pollination vary between five faba bean cultivars, and to what extent this changes between

106 ander, onion, garlic, hawthorn and fermented bean curd) than non-smokers.

107 eographic scaling potential utilizing common bean, delivers an open access Google Earth Engine geovis

108 by guar and mothbean were lower than tepary bean due to their limited leaf sink activity.

109 ing the primary metabolic regulation in mung bean during post-germination seedling growth.

110 ofiles of pH, peptides, and flavanols in the bean during the incubations.

111 studied from a liquid medium into the coffee beans during simulated wet processing using four media (

112 ansferred from dried shells to roasted cocoa beans during the roasting process.

113 at the volatile constituents of green coffee beans (e.g., alcohols, aldehydes, and alkanes) have no s

114 in cocoa beans even from scans of unshelled beans, enabling significant practical benefits to the fo

115 lobal quality has been blends with defective beans, especially those called Black, Immature and Sour

116 n-contact prediction of fat content in cocoa beans even from scans of unshelled beans, enabling signi

117 The faba bean exhibited high lipase and lipoxygenase (LOX) activi

118 Aged beans exhibited more discriminant compounds than fresh b

119 rs in the maize/maize than in the maize/faba bean experiment.

120 ith the first appearance of Leguminosae (the bean family).

121 Cocoa bean fermentation still remains a rather empirical proce

122 st time in dairy, cereal, cassava and locust bean fermentations.

123 ticle: "Overexpression of AtIRT1, AtNAS1 and bean FERRITIN in rice resulted in 3.8-fold higher iron a

124 mperature tended to decrease as the level of bean flour increase, both in dry and fresh pasta.

125 Wheat substitution by broad bean flour increased sourdoughs consistency due to the h

126 Broad bean flour is a valuable source of proteins and micronut

127 ells, compared to those thermally treated as bean flour.

128 protein profile to that of the original navy bean flour.

129 d pasta containing different levels of broad bean flour.

130 on approach was employed to fractionate navy bean flour.

131 proximate and antinutritional composition of bean flours.

132 ents, besides specific amino acids, in whole bean flours.

133 Sunflower oil, and particularly soya-bean FMP types had statistically the lowest indices of a

134 ea aphids in the presence or absence of fava bean foliage; pea aphids have very low sterol content.

135 changes associated sensory quality of coffee beans, for natural and pulped natural coffee stored in d

136 Fabeae legumes such as pea and faba bean form symbiotic nodules with a large diversity of so

137 llected by nodule trapping with pea and faba bean from soils at five European sites.

138 fty-nine fermented and dried Forastero cocoa beans from 23 different geographical origins (Africa, Am

139 n this study the proteomic profiles of cocoa beans from four genotypes with different flavour profile

140 ed during roasting were identified in Quaker beans from precursors present in raw immature beans.

141 ed to identify chemical changes in the green beans from pulped natural coffee stored in different pac

142 09% w/v), copra meal (38.99% w/v) and locust bean galactomannan (20.94% w/v).

143 Baking potential varied according to bean genotype and powder particle size: coarse powders r

144 on properties, and cooking time of 15 common bean genotypes within market classes recognized by consu

145 position on the cooking quality of 14 Andean beans genotypes with different seed coat colors.

146 arental materials to improve existing common bean germplasm for these important traits.

147 oligosaccharide (MOS) generation from locust bean gum (LBG) up to 10 cycles, yielding an average of 0

148 The screening revealed that locust bean gum and guar gum have the highest affinity for Fe(2

149 lymers were tested against Fe(2)O(3): locust bean gum, guar gum, gellan gum, xanthan gum, and sodium

150 r, xanthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins)

151 is a conventional roasting medium for coffee beans, HA roasting is known to result in possible format

152 Wheat bran, oat bran and white bean had a lower calcium:phosphate ratio than barley bra

153 he Turkish coffee sample brewed from the MRC beans had a higher score of general impression and pleas

154 Eclipse, (black bean) and Windbreaker (pinto bean) had the significantly higher antioxidant activitie

155 seed coat), namely black lentils and diavoli beans, had higher antioxidant activity than those with p

156 sed on visual-manual estimation of defective beans have shown their inefficiency in coffee value chai

157 cally labeled chickpea, yellow pea, and mung bean (hulled and dehulled) protein, using the dual-isoto

158 The true ileal IAA digestibility of mung bean improved to 70.9 +/- 2.1% after dehulling.

159 flavonoids affected root nodulation of faba bean in a wheat and faba bean intercropping system, we s

160 the role of lipid-modifying enzymes in faba bean in causing off-flavour compounds during processing.

161 ompassed the lab-scale fermentation of cocoa beans in 300-g heaps under controlled laboratory conditi

162 iation regarding the total absence of Quaker beans in a natural specialty coffee batch.

163 the sensory effect of the presence of Quaker beans in natural specialty coffee beverage and, conseque

164 ty coffee only from the presence of 7 Quaker beans in one cup (65 beans).

165 as the proportion of black beans or carioca beans increased.

166 nodulation of faba bean in a wheat and faba bean intercropping system, we set up soil and hydroponic

167 ba bean root exudations under wheat and faba bean intercropping.

168 Common bean is rich in phytochemicals like polyphenols, saponin

169 ungal fermentation of green canephora coffee beans is a potentially promising method for the modulati

170 These results demonstrate that BS-binding by beans is not solely based on their fiber content or visc

171 nt traits in the coffee-production of coffee beans, leaf rust incidence and yield of green beans.

172 ntent in whole dried cocoa beans at a single bean level using hyperspectral imaging (HSI).

173 The HTC phenotype in the lpa1 black bean line correlated with the redistribution of calcium

174 y randomly placed pinning centres and by the Bean-Livingston barrier at the edge of the superconducti

175 by introducing an interaction term into the Bean-Livingston model of field-assisted barrier hopping.

176 Faba bean LOX preferred free fatty acids (FFAs) over triacylg

177 using four media (M) (M1: contained dehulled beans, M2: contained demucilaginated beans, M3: containe

178 ehulled beans, M2: contained demucilaginated beans, M3: contained depulped beans, M4: contained depul

179 emucilaginated beans, M3: contained depulped beans, M4: contained depulped beans with yeast).

180 oasted beans; similar trend was noted in the beans medium-roasted at 250 degrees C.

181 ry beans, and how this relates to changes in bean microstructure, fiber content (insoluble-IDF/solubl

182 Cotyledon cells in kidney beans naturally encapsulate starch and proteins limiting

183 l abundance of Rlv genotypes in pea and faba bean nodules.

184 uate concentration-related differences among beans of different origins.

185 in total 19 PAHs contents between raw cocoa beans of different varieties and origins were observed.

186 The green beans of natural coffee and pulped natural coffee were s

187 cyclic aromatic hydrocarbons (PAHs) in cocoa beans of several varieties originating from different co

188 tide and protein profiles of Theobroma cacao beans of the genotype IMC 67 at different fermentation s

189 In this study cocoa beans of various origins were examined by machine olfact

190 substitution by native and germinated broad beans on the water related, thermal and rheological prop

191 The influence of aging of beans on this evolution was investigated.

192 he volatile fingerprint of either non-cooked beans or beans cooked for a specific time, this study ex

193 estion was slower as the proportion of black beans or carioca beans increased.

194 9-100% depending on the matrix investigated (beans or liquors).

195 ed the necessity to verify and certify cocoa beans origin for quality assurance purposes.

196 compound screening of all Fagioli di Sarconi beans performed by flow injection-electrospray ionizatio

197 uilding on our previous work, which modified bean pH through acid pre-treatment, a model system was d

198 esis of PvD(1), the defensin from the common bean Phaseolus vulgaris.

199 es like mothbean (Vigna acontifolia), tepary bean (Phaseolus acutifolius), and guar (Cyamopsis tetrag

200 farmer-managed experimental plots of common bean (Phaseolus vulgaris L.) in Nicaragua, durum wheat (

201 ate the baking performances of 25 edible dry bean (Phaseolus vulgaris L.) varieties and to investigat

202 th of leaf area vs. leaf mass for the common bean (Phaseolus vulgaris) in two different environments.

203 t domestication-associated changes in common bean (Phaseolus vulgaris) roots were due to direct selec

204 sment of the inheritance of PD in the common bean (Phaseolus vulgaris), a major domesticated grain le

205 luding cowpea (Vigna unguiculata) and common bean (Phaseolus vulgaris), specifically respond to OS vi

206 pea chromosomes based on synteny with common bean (Phaseolus vulgaris).

207 important process in the preparation of navy beans (Phaseolus vulgaris L.) for canning.

208 to the bending movements of shoots of common beans (Phaseolus vulgaris L.) in two conditions: with an

209 Common beans (Phaseolus vulgaris L.), represent the most consum

210 Andean beans (Phaseolus vulgaris) chemical compositions and coo

211 from acetone extracts of seed coats of black beans, pinto beans, and red kidney beans and evaluated f

212 re not detected in cotton, cabbage, or green bean plant matter.

213 During mung bean post-germination seedling growth, various metabolic

214 Two bean powder particle sizes (<=0.5 mm, <=1.0 mm) were inv

215 Bean powders doubled the amount of cookie protein and in

216 estibility of starch was observed for adzuki bean preparations (from 91.6% to 95.5%), while the lowes

217 e results indicated the importance of coffee bean pretreatment with steam, and that the enzyme load r

218 49.3% feed moisture produced texturized mung bean protein (TMBP) with favourable partial denaturation

219 xamines the foaming behavior of pea and faba bean protein concentrates and isolates and explores the

220 , we investigated the effect of cell wall on bean protein digestibility and its relationship with sta

221 ere used, alone or combined, to produce faba bean protein hydrolysates (PHs).

222 soybean protein concentrate as well as navy bean protein isolate obtained by a conventional wet frac

223 (FVS) compared to the wet-fractionated navy bean protein isolate that was almost depleted of albumin

224 Mung bean protein isolate was texturized at different feed mo

225 unctional and antioxidant properties of faba bean proteins.

226 s showed good performance for single shelled beans (R(2) = 0.84, external prediction error of 2.4%).

227 170 beans randomly selected from 17 batches were individuall

228 5 fold concentrations vs. those in non-smoky beans, ranging from 32.5 ng/g for naphtalene to 721.8 ng

229 bited more discriminant compounds than fresh beans regardless of texture considerations due to differ

230 Among the cover crops, faba bean results in the highest mineral, protein, and prebio

231 drip loss and electrolytic leakage in frozen beans, revealing that it preserved the membrane integrit

232 The PAHs content in whole cocoa bean roasting was detected even at the lowest temperatur

233 ntents and proportions of flavonoids in faba bean root exudations under wheat and faba bean intercrop

234 ypes of flavonoids were detected in the faba bean root secretion, but only genistein, hesperetin, and

235 Intercropping increased faba bean root secretions of genistein, hesperetin, and narin

236 roots in the proximity of neighbouring faba bean roots that had greater P availability in the rhizos

237 illus were the dominant genera in the locust bean sample.

238 nscriptomic and metabolomic analyses of mung bean samples from 6-hour, 3-day and 6-day after imbibiti

239 hallenges for selenium (Se) determination in bean samples using high-resolution continuum source Grap

240 g operative ranges to accept/reject incoming bean samples.

241 tly higher antioxidant activities than other bean seed coats.

242 ion (FI) on the phytochemical fingerprint of bean seeds through liquid chromatography-mass spectromet

243 Consumption of common bean seeds with the low phytic acid 1 (lpa1) mutation im

244 These coffee-bean-shaped objects are observed in real space in thin p

245 approach for origin authentication of cocoa bean shells (CBS).

246 Tepary bean showed the lowest stomatal conductance (g(s)) and p

247 PhytoPs and PhytoFs identified in the cocoa beans showed significant differences among the clones an

248 Corn and faba beans showed the highest concentration of Iprodione with

249 Andean beans showed variability in chemical composition, mainly

250 in lower acrylamide contents in dark-roasted beans; similar trend was noted in the beans medium-roast

251 Black and carioca beans were used as common bean sources.

252 h digestibility was noted in lentil and mung bean sprouts.

253 cated important morphological alterations in bean structure and lipid migration from the endosperm to

254 cal trial to assess whether cowpea or common bean supplementation reduced intestinal permeability or

255 he heterogeneous P treatment with maize/faba bean than with maize/maize system.

256 tibility ranged between 41.1 in 100% carioca bean to 84.4% in 100% rice.

257 le to accurately predict the response of the bean to the exposure to specific factors.

258 Addition of broad bean to wheat flour affected the swelling power.

259 n inappropriate artificial drying applied on beans to speeding up the post-harvest process and it can

260 out 72% for C. robusta, Cherry, India (green bean) to 49% for Nescafe Espresso.

261 Andean beans traits of cooking, mainly CT, were influenced by t

262 , milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small comm

263 stics and, eventually, to those of the cocoa beans used for its preparation.

264 hat UHPLC-MS/MS data can differentiate cocoa bean varieties.

265 Common bean variety choice by farmers in Uganda is driven by se

266 (maize), or with maize (maize/maize) or faba bean (Vicia faba) (maize/faba bean) as a neighbour on on

267 Measurements were performed in broad bean (Vicia faba) and Algerian oak (Quercus canariensis)

268 ecified genomics regions, and generating the bean/violin plots; and 3) "differential CpG analysis mod

269 ted of 25:75, 50:50, and 75:25 polished rice:beans (w/w).

270 al harvest (77 DAP), biomass yield of tepary bean was 38-60% and 41-56% greater than guar and mothbea

271 he root domestication syndrome in the common bean was associated with genes that were directly select

272 Tepary bean was the most drought-tolerant legume under greenhou

273 ation of HrCHI4 in cryopreservation of green beans was analyzed to verify its antifreeze potential.

274 nthene, and benzo[a]pyrene) in roasted cocoa beans was determined using a modified method (combinatio

275 pp. and Mucor spp. on green canephora coffee beans was shown to modulate the contents of free sugars,

276 whole cocoa pods) and only 1.1% (i.e., cocoa beans) was removed from the system, suggesting that the

277 an +/- SD) of chickpea, yellow pea, and mung bean were 74.6 +/- 0.8%, 71.6 +/- 1.3%, and 63.2 +/- 1.5

278 Rice, finger millet, and mung bean were intrinsically labeled with deuterium oxide (2H

279 Pure rice or pure beans were also analyzed.

280 olein, acrylamide and 16 PAHs in the roasted beans were determined; only acrylamide and 5 PAHs were n

281 ungal fermentation on green canephora coffee beans were evaluated by observing the changes to selecte

282 Beans were manually segregated, demonstrating an increas

283 Robusta coffee beans were roasted either with HA or SHS in a fluidized

284 Arabica and Robusta green coffee beans were roasted in a lab-scale roaster for different

285 Coffee beans were roasted to medium, dark and very dark degrees

286 phenanthrene and anthracene, in dark-roasted beans were significantly lower upon SHS roasting at 250

287 Green Robusta beans were subjected to pre-treatment with the aim of re

288 The main flavonol glycosides in black beans were the 3-O-glycosides of kaempferol, quercetin a

289 Beans were then dried to equal water activity, subjected

290 Black and carioca beans were used as common bean sources.

291 cafestol/kahweol ratios in the green coffee beans were usually associated with higher scores for the

292 Two genotypes (Pontal-PO and Madreperola-MP beans) were stored under CPS or controlled conditions an

293 he true mean ileal IAA digestibility of mung bean when referenced to [U-13C] spirulina protein or a 1

294 tigate the effect of treating arabica coffee beans with asparaginase.

295 Beans with color equal to or above Agtron 82.8 negativel

296 d molecules were transferred into the coffee beans with different mass transfer rates; reaching at 12

297 crose) were used to pre-treat Robusta coffee beans with the aim to modify the concentration/availabil

298 late the composition of green Arabica coffee beans with the sensory quality coffee brews.

299 quantified the HTC phenotype of lpa1 common beans with three genetic backgrounds.

300 ained depulped beans, M4: contained depulped beans with yeast).

301 on and the overall antioxidant activities of beans, with the roasting step showing a reduction effect