Development of a method to screen and isolate xanthine oxidase inhibitors from black bean in a single step: Hyphenation of semi-preparative liquid chromatography and stepwise flow-rate countercurrent chromatography.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of separation science"
DOI: 10.1002/jssc.202100663
Abstract: Black bean, in which isoflavones are the main active constituent, also contains saponins, and monoterpenes. Soybean isoflavone is a secondary metabolite that is formed during the growth of soybean; it exhibits antioxidant and cardiovascular activities… read more here.
Keywords: chromatography; black bean; flow rate; stepwise flow ... See more keywords
Native genetic structure of black bean bug Brachyplatys subaeneus: Implications for pest management
Sign Up to like & getrecommendations! Published in 2025 at "Pest Management Science"
DOI: 10.1002/ps.8854
Abstract: The black bean bug Brachyplatys subaeneus is a crucial legume crop pest native to Asia. It has been introduced to the Americas and rapidly in tropical and subtropical regions, where it poses a serious threat… read more here.
Keywords: bean bug; bug brachyplatys; structure; brachyplatys subaeneus ... See more keywords
Reactions of black bean seedlings and adult plants to infection by Fusarium oxysporum f. sp. phaseoli
Sign Up to like & getrecommendations! Published in 2017 at "Crop Protection"
DOI: 10.1016/j.cropro.2017.02.019
Abstract: Abstract This study aimed to evaluate the resistance of 17 black bean genotypes artificially and naturally infected with Fusarium oxysporum f. sp. phaseoli under greenhouse and outdoor growing conditions, respectively, and compare the disease progress… read more here.
Keywords: black bean; fusarium oxysporum; fusarium; oxysporum phaseoli ... See more keywords
Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.07.156
Abstract: The aim of this work was to study the effect of three nixtamalization processes using wood ashes, Ca(OH)2, and CaCl2 on the physicochemical properties of beans. Raw beans had C-type starch, 10.10% resistant starch (RS),… read more here.
Keywords: black bean; properties nixtamalized; bean; bean phaseolus ... See more keywords
An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2020.102587
Abstract: Abstract This study aimed to recover the anthocyanin-rich extract from broken black bean hulls by pressurized liquid extraction (PLE) and to study their chemical stability, inhibition capacity toward carbohydrate-enzymes and application in gelatin. A Box-Behnken… read more here.
Keywords: black bean; extraction; eco friendly; anthocyanin rich ... See more keywords
Effects of the Frying and Drying Conditions on the Furan Formation in Instant-Noodle Manufacturing.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c08307
Abstract: In this study, furan analysis was conducted in instant fried and dried noodles manufactured under various frying and drying conditions, respectively. Instant fried noodles were manufactured via five different frying durations (30-150 s). The levels… read more here.
Keywords: dried noodles; black bean; drying conditions; frying drying ... See more keywords
Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (−)-epigallocatechin-3-gallate
Sign Up to like & getrecommendations! Published in 2021 at "RSC Advances"
DOI: 10.1039/d0ra08756d
Abstract: Stability improvement of emulsions stabilized by covalent conjugation with glycosylated black bean protein and EGCG (BBPI-G–EGCG) was studied through structure changes of proteins and emulsion properties. read more here.
Keywords: stability; improvement; glycosylated black; protein ... See more keywords
Inhibition of miR31 and miR92a as Oncological Biomarkers in RKO Colon Cancer Cells Treated with Kaempferol-3-O-Glycoside Isolated from Black Bean.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of medicinal food"
DOI: 10.1089/jmf.2019.0059
Abstract: MicroRNAs (miRNAs) are small molecules of 19-23 nucleotides of RNA that act as regulators of the expression of proteins in eukaryotic cells. Currently, the participation of miRNAs in the development of different types of cancer… read more here.
Keywords: mir31 mir92a; black bean; kaempferol glycoside; isolated black ... See more keywords
Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)
Sign Up to like & getrecommendations! Published in 2017 at "Cereal Chemistry"
DOI: 10.1094/cchem-02-16-0017-fi
Abstract: Dehulled and/or germinated black bean flours were physicochemically characterized, including pasting properties, along with the trypsin inhibitor and antioxidant phenolics. To our best knowledge, this is the first study that, using nonparametric correlations and principal… read more here.
Keywords: black bean; germination; dehulling germination; germinated black ... See more keywords
Ultrasonic and enzymatic processing for optimizing gelation and functional properties of black bean protein isolate.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of food science"
DOI: 10.1111/1750-3841.70207
Abstract: This study investigates the synergistic effects of ultrasonic and enzymatic treatments on the gelation properties of black bean protein isolate (BBPI). We hypothesize that this combined approach will enhance gelation by promoting structural modifications and… read more here.
Keywords: gelation; protein isolate; ultrasonic enzymatic; bean protein ... See more keywords
Enhanced Antibacterial and Anti‐Biofilm Functions of Black Bean Skin Anthocyanins Against V. parahaemolyticus
Sign Up to like & getrecommendations! Published in 2024 at "Journal of Food Safety"
DOI: 10.1111/jfs.13170
Abstract: Black bean skin anthocyanins (BBSAs), as by‐products of black beans, have not been fully exploited. BBSAs are rich in anthocyanins and have a wide range of health benefits. In this study, the antibacterial and antibiofilm… read more here.
Keywords: skin anthocyanins; bean skin; biofilm; parahaemolyticus ... See more keywords