About: Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars

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About: Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars Goto Sponge NotDistinct Permalink

An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в січні 2007 (uk) article scientifique publié en 2007 (fr) im Januar 2007 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q58605754-8A9BC992-A83D-47EC-BD88-0804F69E157C
publication date	2007-01-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q58605754-79B5229E-1ECD-459C-A527-5A30D74E3F7F wds:Q58605754-7AD259B3-01FE-49F3-858F-A6A005AAB61B wds:Q58605754-8BEB162B-6C16-4C69-81ED-1FC75C604156 wds:Q58605754-9C20FFC4-7B86-4097-85EB-D988B9D5AB13 wds:Q58605754-AE78AC4C-0551-4F83-A4D6-30FFF1231654
author name string	Nuria E. Rocha-Guzmán Rubén F. González-Laredo José-Alberto Gallegos-Infante Cynthia A. Nava-Berúmen Francisco J. Ibarra-Pérez
rdfs:label	Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars (en) Effect of pressure cooking on the antioxidant activity of extracts from three common bean (nl)
skos:prefLabel	Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars (en) Effect of pressure cooking on the antioxidant activity of extracts from three common bean (nl)
name	Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars (en) Effect of pressure cooking on the antioxidant activity of extracts from three common bean (nl)
title	wds:Q58605754-41F2E477-4BB2-4215-B0AE-C99229C81DAC
title	Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars (en)
page(s)	wds:Q58605754-025F56C1-E9AB-4955-8604-5A2D3B0BDC47
page(s)	31-35
instance of	wds:Q58605754-C702FB3D-6E7B-4130-AC45-EDCCCF60CC55
instance of	scholarly article
main subject	wds:Q58605754-D3D9BA8B-5A02-4A3E-9925-FAFEAD49EB1C
main subject	Phaseolus vulgaris
published in	wds:Q58605754-ADB46643-E432-4F87-93FB-502D4D6148AA
published in	Food Chemistry
issue	wds:Q58605754-85811098-DF5B-4976-8245-3D0250D939AB
volume	wds:Q58605754-ABDEC938-D3CB-42EA-B618-5F6201BA68CC
issue	1
volume	100
DOI	wds:Q58605754-525804E9-735A-4614-A9E3-8F86FA1C32DE
DOI	http://dx.doi.org/10.1016/J.FOODCHEM.2005.09.005
DOI	10.1016/J.FOODCHEM.2005.09.005
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58605754
is cites work of	Bioavailability of the polyphenols: status and controversies Effect of air flow rate on the polyphenols content and antioxidant capacity of convective dried cactus pear cladodes (Opuntia ficus indica). Effect of thermal processing on free and total phenolics in nine varieties of common beans. Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.). The effect of cooking on the phytochemical content of vegetables Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L Influence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant Nutritional composition, antinutritional factors, bioactive compounds and antioxidant activity of guava seeds (Psidium Myrtaceae) as affected by roasting processes.
is cites work of	wds:Q33853845-78942E92-4658-442F-AB1F-E833D958B261 wds:Q59274992-5C73870D-CFD8-4A03-898B-17BFF0227F23 wds:Q34384828-2E820F3D-EA3B-4A46-8969-29C95B44D673 wds:Q39641983-1B504AFA-D3B7-4F3C-8C67-833CEC35864A wds:Q42883426-6BBC9ED8-D37E-41E2-8BA0-0DCC4A350133 wds:Q41450823-AA7CE864-4D05-4BAC-B299-584D373D2845 wds:Q41130692-68D9FC77-C659-4E72-AAD6-313A490B948C wds:Q49107150-0028B263-0507-42B1-80EC-0674D51C45F5 wds:Q45996797-C2D67D5A-975C-43A3-B10F-F6553062C58B

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