2-Aminoselenazoles and 2-aminothiazoles: one-pot synthesis and control of the fungus Colletotrichum lindemuthianum in common beans.
Sign Up to like & getrecommendations! Published in 2022 at "Pest management science"
DOI: 10.1002/ps.6786
Abstract: BACKGROUND Anthracnose, caused by the fungus Colletotrichum lindemuthianum, increases losses in the production of common beans. As 1,3-diazoles can act against fungi by inhibiting the enzyme squalene epoxidase (SE), 2-aminoselenazoles and 2-aminothiazoles were synthesized and… read more here.
Keywords: fungus colletotrichum; aminoselenazoles aminothiazoles; colletotrichum lindemuthianum; one pot ... See more keywords
Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.02.056
Abstract: Raw and processed (soaked or cooked) seeds of peas, lentils, chickpeas, fava beans and common beans were studied for their contents of antinutritional factors (lectins, phytic acid, total and soluble oxalates), along with soybean as… read more here.
Keywords: phytic acid; canadian pulses; total oxalate; acid ... See more keywords
Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110495
Abstract: Abstract The cooking time of common beans is influenced by genotype and storage conditions. This study aimed to use near-infrared (NIR) spectra of milled, freshly harvested (fresh) beans to predict their cooking times and their… read more here.
Keywords: susceptibility develop; near infrared; spectroscopy; cooking times ... See more keywords
Human bioavailability of phenolic compounds found in common beans: the use of high-resolution MS to evaluate inter-individual variability
Sign Up to like & getrecommendations! Published in 2020 at "British Journal of Nutrition"
DOI: 10.1017/s0007114519002836
Abstract: Abstract Although common beans (Phaseolus vulgaris L.) are consumed worldwide, studies on the metabolic fate of phenolic compounds from common beans are still very scarce. The present work aimed to study the bioavailability of phenolic… read more here.
Keywords: individual variability; bioavailability phenolic; phenolic compounds; common beans ... See more keywords
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality.
Sign Up to like & getrecommendations! Published in 2021 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12770
Abstract: Over the past years, the shift toward plant-based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food… read more here.
Keywords: nutritional quality; time; phaseolus vulgaris; beans phaseolus ... See more keywords
Common beans as a source of food ingredients: Techno-functional and biological potential.
Sign Up to like & getrecommendations! Published in 2023 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13166
Abstract: Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients… read more here.
Keywords: biological potential; food; common bean; techno functional ... See more keywords
Effect of plant growth-promoting bacteria (PGPB) on the antioxidant and antibacterial activities in Chilean ‘sapito’ common beans
Sign Up to like & getrecommendations! Published in 2025 at "BMC Plant Biology"
DOI: 10.1186/s12870-025-07151-z
Abstract: Common beans (Phaseolus vulgaris L.) are a nutritionally valuable crop with high levels of bioactive compounds, including phenolics with antioxidant and antibacterial properties. However, the functional potential of local Chilean landraces remains underexplored. Plant growth-promoting… read more here.
Keywords: seed; plant; antioxidant antibacterial; plant growth ... See more keywords
The rhizosphere of Phaseolus vulgaris L. cultivars hosts a similar bacterial community in local agricultural soils
Sign Up to like & getrecommendations! Published in 2025 at "PLOS One"
DOI: 10.1371/journal.pone.0319172
Abstract: This study aimed to investigate the impact of various common beans (Phaseolus vulgaris L.) cultivars on the bacterial communities in the rhizosphere under local agricultural conditions. Even though the differences in cultivation history and physicochemical… read more here.
Keywords: bacterial community; phaseolus vulgaris; community; vulgaris cultivars ... See more keywords
Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations
Sign Up to like & getrecommendations! Published in 2024 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2024.1385232
Abstract: In recent decades, scarcity of available resources, population growth and the widening in the consumption of processed foods and of animal origin have made the current food system unsustainable. High-income countries have shifted towards food… read more here.
Keywords: food; consumption; beans sustainable; food preparations ... See more keywords
IPM Adoption in Common Beans in Brazil
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DOI: 10.3390/horticulturae11060611
Abstract: Common beans (Phaseolus vulgaris) are an important source of protein for the Brazilian population. They are cultivated all over the country, in three cropping seasons/year, totaling 2.7 million tons, mostly for domestic consumption. Pest management… read more here.
Keywords: adoption common; ipm adoption; adoption; beans brazil ... See more keywords
Suppression of Root Rot Fungal Diseases in Common Beans (Phaseolus vulgaris L.) through the Application of Biologically Synthesized Silver Nanoparticles
Sign Up to like & getrecommendations! Published in 2024 at "Nanomaterials"
DOI: 10.3390/nano14080710
Abstract: The biosynthesis of silver nanoparticles (AgNPs) using plant extracts has become a safe replacement for conventional chemical synthesis methods to fight plant pathogens. In this study, the antifungal activity of biosynthesized AgNPs was evaluated both… read more here.
Keywords: spectroscopy; root rot; common beans; silver nanoparticles ... See more keywords