Related references
Note: Only part of the references are listed.Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.)
Amber Bassett et al.
THEORETICAL AND APPLIED GENETICS (2021)
QTL analysis of cooking time and quality traits in dry bean (Phaseolus vulgaris L.)
M. Berry et al.
THEORETICAL AND APPLIED GENETICS (2020)
Reduced retort processing time improves canning quality of fast-cooking dry beans (Phaseolus vulgaris L.)
Amber Bassett et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Iron Concentrations in Biofortified Beans and Nonbiofortified Marketplace Varieties in East Africa Are Similar
Raymond P. Glahn et al.
JOURNAL OF NUTRITION (2020)
Genomics, genetics and breeding of common bean in Africa: A review of tropical legume project
Clare Mukankusi et al.
PLANT BREEDING (2019)
Prediction of canned black bean texture (Phaseolus vulgaris L.) from intact dry seeds using visible/near infrared spectroscopy and hyperspectral imaging data
Fernando A. Mendoza et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Genetic analysis and QTL mapping of the seed hardness trait in a black common bean (Phaseolus vulgaris) recombinant inbred line (RIL) population
K. S. Sandhu et al.
MOLECULAR BREEDING (2018)
Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean (Phaseolus vulgaris L.)
Sabrina Feitosa et al.
FOODS (2018)
Automated prediction of sensory scores for color and appearance in canned black beans (Phaseolus vulgaris L.) using machine vision
Fernando A. Mendoza et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.)
Karen A. Cichy et al.
THEORETICAL AND APPLIED GENETICS (2015)
Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties
Peter K. Kinyanjui et al.
FOOD SCIENCE & NUTRITION (2015)
Genotypic Association of Parameters Commonly Used to Predict Canning Quality of Dry Bean
R. Khanal et al.
CROP SCIENCE (2014)
Evaluation of Canning Quality Traits in Black Beans (Phaseolus vulgaris L.) by Visible/Near-Infrared Spectroscopy
Fernando A. Mendoza et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
QTL analysis of canning quality and color retention in black beans (Phaseolus vulgaris L.)
Karen A. Cichy et al.
MOLECULAR BREEDING (2014)
Pod harvest index as a selection criterion to improve drought resistance in white pea bean
Teshale Assefa et al.
FIELD CROPS RESEARCH (2013)
Characterization of common beans (Phaseolus vulgaris L.) by infrared spectroscopy: Comparison of MIR, FT-NIR and dispersive NIR using portable and benchtop instruments
Marcal Plans et al.
FOOD RESEARCH INTERNATIONAL (2013)
Sensory changes related to breeding for plant architecture and resistance to viruses and anthracnose in bean market class Fabada (Phaseolus vulgaris L.)
J. J. Ferreira et al.
EUPHYTICA (2012)
QTL mapping for the cooking time of common beans
Robertha Augusta Vasconcelos Garcia et al.
EUPHYTICA (2012)
Mapping QTL for seed yield and canning quality following processing of black bean (Phaseolus vulgaris L.)
E. M. Wright et al.
EUPHYTICA (2011)
Feeding the World Today and Tomorrow: The Importance of Food Science and Technology An IFT Scientific Review
John D. Floros et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)
Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review
Ana Carolina Fernandes et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Near-Infrared Reflectance Spectroscopy Predicts Protein, Starch, and Seed Weight in Intact Seeds of Common Bean (Phaseolus vulgaris L.)
Gokhan Hacisalihoglu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Mapping of QTLs for morpho-agronomic and seed quality traits in a RIL population of common bean (Phaseolus vulgaris L.)
Elena Perez-Vega et al.
THEORETICAL AND APPLIED GENETICS (2010)
Breeding methods and history of bean cultivars released in CBAB - Crop Breeding and Applied Biotechnology
Sarah Ola Moreira et al.
CROP BREEDING AND APPLIED BIOTECHNOLOGY (2010)
Achievements and limitations of contemporary common bean breeding using conventional and molecular approaches
James S. Beaver et al.
EUPHYTICA (2009)
Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing
Baojun Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)
Alice V. Mkanda et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Evaluation and standardisation of small-scale canning methods for small white beans (Phaseolus vulgaris L.) canned in tomato sauce
Daleen van der Merwe et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
QTL analysis of yield traits in an advanced backcross population derived from a cultivated Andean x wild common bean (Phaseolus vulgaris L.) cross
MW Blair et al.
THEORETICAL AND APPLIED GENETICS (2006)
Adaptability and Stability of Bean Cultivars as Determined via Yield-Stability Statistic and GGE Biplot Analysis
Manjit S. Kang et al.
JOURNAL OF CROP IMPROVEMENT (2006)
Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties
A Vargas-Torres et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2004)
Development of a genome-wide anchored microsatellite map for common bean (Phaseolus vulgaris L.)
MW Blair et al.
THEORETICAL AND APPLIED GENETICS (2003)
Quantitative trait loci (QTL) analysis of canning quality traits in kidney bean (Phaseolus vulgaris L.)
MCT Posa-Macalincag et al.
JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE (2002)
Effect of number of seed bulked and population size on genetic variability when using the multiple-seed procedure of SSD
R Macchiavelli et al.
CROP SCIENCE (2001)
Share Paper
