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Relationships between sensory and objective measures of postharvest quality of snap beans as determined by cluster analysis = Détermination, par analyse «en grappe», de corrélations entre les évaluations sensorielles et objectives de la qualité, après récolte, des haricots mange-toutRESURRECCION, A. V. A; SHEWFELT, R. L; PRUSSIA, S. E et al.Journal of food science. 1987, Vol 52, Num 1, pp 113-123, issn 0022-1147, 5 p.Article

Comparaison des cinétiques de deux voies de dégradation des chlorophylles chez des haricots verts congelés blanchis ou non blanchis = Compared kinetics of two ways of chlorophyll degradation in blanched or unblanched frozen green beansABBAS, J; ROUET-MAYER, M. A; PHILIPPON, J et al.Lebensmittel - Wissenschaft + Technologie. 1989, Vol 22, Num 2, pp 68-72, issn 0023-6438Article

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Comparing flame and mechanical deaeration of high vacuum canned green beans and apple slices = Comparaison du dégazage mécanique ou sous vide des conserves de haricots verts ou de tranches de pommes conditionnées sous vide pousséHAMBLIN, C. L; HEIL, J. R; MERSON, R. L et al.Journal of food science. 1987, Vol 52, Num 2, pp 425-428, issn 0022-1147Article

The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.)DE LA CRUZ-GARCIA, C; GONZALEZ-CASTRO, M. J; ORUNA-CONCHA, M. J et al.Food research international. 1997, Vol 30, Num 10, pp 787-791, issn 0963-9969Article

Effect of blanch temperature on kinetics of thermal softening of carrots and green beans = Effet de la température de blanchiment sur les cinétiques de ramollissement par la chaleur, des carottes et des haricots vertsBOURNE, M. C.Journal of food science. 1987, Vol 52, Num 3, pp 667-690, issn 0022-1147, 3 p.Article

Mathematical modeling of moisture and solute diffusion in the cylindrical green bean during osmotic dehydration in salt solutionABBASI SOURAKI, B; GHAFFARI, A; BAYAT, Y et al.Food and bioproducts processing. 2012, Vol 90, Num 1, pp 64-71, issn 0960-3085, 8 p.Article

Osmotic concentration of green beans prior to freezingBISWAL, R. N; BOZORGMEHR, K; TOMPKINS, F. D et al.Journal of food science. 1991, Vol 56, Num 4, pp 1008-1012, issn 0022-1147Conference Paper

Inhibition of green bean lipoxygenase by cyanide = Inhibition, par le cyanure, de la lipoxygénase du haricot vertADAMS, J. B.Food chemistry. 1989, Vol 31, Num 4, pp 243-250, issn 0308-8146Article

Evaluation of mechanical deaeration parameters for high vacuum canned foods = Evaluation des paramètres du dégazage mécanique, pour les produits en conserve conditionnés sous vide pousséHEIL, J. R; HAMBLIN, C. L; BERNHARD, R. A et al.Journal of food science. 1988, Vol 53, Num 1, pp 157-161, issn 0022-1147Article

Characteristics of sugars in green legume seedsJACORZYNSKI, B; OSUCHA, A.Polish journal of food and nutrition sciences. 1993, Vol 2, Num 1, pp 93-103, issn 1230-0322Article

SHRINKAGE AND DENSITY VARIATIONS OF FRESH GREEN BEANS DURING DRYING IN AN INERT MEDIUM FLUIDIZED BEDABBASI SOURAKI, B; MOWLA, D.Journal of food quality. 2008, Vol 31, Num 3, pp 323-346, issn 0146-9428, 24 p.Article

Quality of green beans, bell peppers and spinach stored in polyethylene bags = Qualité des haricots verts, des piments rouges et des épinards stockés dans des sacs en polyéthylèneWATADA, A. E; KIM, S. D; KIM, K. S et al.Journal of food science. 1987, Vol 52, Num 6, pp 1637-1641, issn 0022-1147Article

Analyse instrumentale de l'hetérogénéité de texture des gousses de haricots verts après cuisson = Instrumental method to evaluate textural heterogeneousness of cooked green beansLANOISELLE, J.-L; MOKRANI, H; VAN HECKE, E et al.Les Cahiers de rhéologie (Paris). 1997, Vol 15, Num 4, pp 505-513, issn 1149-0039Conference Paper

Modeling heat and mass transfer during drying of green coffee beans using prolate spheroidal geometryHERNANDEZ-DIAZ, W. N; RUIZ-LOPEZ, I. I; SALGADO-CERVANTES, M. A et al.Journal of food engineering. 2008, Vol 86, Num 1, pp 1-9, issn 0260-8774, 9 p.Article

Genetic diversity and correlation of bean caffeine content with cup quality and green bean physical characteristics in coffee (Coffea arabica L.)DESSALEGN, Yigzaw; LABUSCHAGNE, Maryke T; OSTHOFF, Gary et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 10, pp 1726-1730, issn 0022-5142, 5 p.Article

Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beansKMIECIK, Waldemar; LISIEWSKA, Zofia; SLUPSKI, Jacek et al.International journal of food science & technology. 2008, Vol 43, Num 10, pp 1786-1791, issn 0950-5423, 6 p.Article

Comparaison entre profils sensoriels de haricots verts et de petits pois établis par deux groupes descriptifs entraînés = Comparison of sensory profiles of green beans and green peas by two trained panelsBATY-JULIEN, C; CORNU, B; SAUVAGEOT, F et al.Sciences des aliments. 2003, Vol 23, Num 5-6, pp 689-716, issn 0240-8813, 28 p.Article

¹³C NMR-Based Metabolomics for the Classification of Green Coffee Beans According to Variety and OriginFEIFEI WEI; FURIHATA, Kazuo; KODA, Masanori et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 40, pp 10118-10125, issn 0021-8561, 8 p.Article

Quality of frozen green beans (Phaseolus bulgaris) subjected to different storage conditions = Qualité des haricots verts (phaseolus vulgaris) congelés soumis à différentes conditions d'entreposageAPARICIO-CUESTA, P; RIVAS-GONZALO, J. C; SANTOS-BUELGA, C et al.Journal of the science of food and agriculture. 1989, Vol 48, Num 2, pp 249-259, issn 0022-5142Conference Paper

Effects of industrial processing on folate content in green vegetablesDELCHIER, Nicolas; RINGLING, Christiane; LE GRANDOIS, Julie et al.Food chemistry. 2013, Vol 139, Num 1-4, pp 815-824, issn 0308-8146, 10 p.Article

Vitamin C and β-carotene in fresh and frozen green beans and broccoli in a simulated systemWU, Y; PERRY, A. K; KLEIN, B. P et al.Journal of food quality. 1992, Vol 15, Num 2, pp 87-96, issn 0146-9428Article

Chlorophylles de haricots verts (Phaseolus vulgaris L.) congelés non blanchis : cinétiques de dégradations et mécanisme de leur co-oxydation sous l'action des lipoxygénasesAbbas, Jawad; Come, D.1988, 201 p.Thesis

Carbohydrate Moieties Contribute Significantly to the Physicochemical Properties of French Bean 7S Globulin PhaseolinKIMURA, Aiko; TANDANG-SILVAS, Mary Rose G; FUKUDA, Takako et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 5, pp 2923-2930, issn 0021-8561, 8 p.Article