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

Effect of microwave blanching on the quality of frozen green beans = Effet du blanchiment aux microondes sur la qualité des haricots surgelésGULLETT, E. A; ROWE, D. L; HINES, R. J et al.Canadian Institute of Food Science and Technology journal. 1984, Vol 17, Num 4, pp 247-252, issn 0315-5463Article

Changes in texture of green peas during freezing and frozen storage = Modifications de la texture des haricots verts au cours de la congélation et du stockage frigorifiqueHUNG, Y. C; THOMPSON, D. R.Journal of food science. 1989, Vol 54, Num 1, pp 96-101, issn 0022-1147Article

Essential elements and cadmium and lead in fresh, canned and frozen green beans (Phaseolus vulgaris L.) = Teneurs en éléments trace essentiels, en cadmium et en plomb, des haricots verts (Phaseolus vulgaris L.) frais, en conserve ou surgelésLOPEZ, A; WILLIAMS, H. L.Journal of food science. 1985, Vol 50, Num 4, pp 1152-1157, issn 0022-1147Article

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

Dégradation des chlorophylles des haricots verts congelés plus ou moins blanchis. Relation entre les facteurs températures-durée d'entreposage et le maintien de la qualité de haricots verts congelés non blanchis destinés à l'appertisationPHILIPPON, J; ROUET-MAYER, M. A.1984, 116 p.Report

EFFECTS OF STEAM TREATMENT OF MEDIA ON GROWTH OF THREE VEGETABLE CROPSALLAN P; HOBSON JK.1979; GEWASPROD., CROP PROD.; ZAF; DA. 1979; VOL. 8; PP. 143-147; ABS. AFR; BIBL. 9 REF.Conference Paper

Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of Soybean-French Bean 7S Globulin Exhibits Excellent PropertiesKIMURA, Aiko; FUKUDA, Takako; MEILI ZHANG et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 21, pp 10273-10279, issn 0021-8561, 7 p.Article

Chemometric dissimilarity in nutritive value of popularly consumed Nigerian brown and white common beansOLUWASAYO KEHINDE MOYIB; GANIYY OLASUNKANMI ALASHIRI; OLUSEYI DAMILOLA ADEJOYE et al.Food chemistry. 2014, Vol 166, pp 576-584, issn 0308-8146, 9 p.Article

Benzothiadiazole-induced resistance modulates ozone toleranceIRITI, Marcello; RABOTTI, Giuseppina; DE ASCENSAO, Ana et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 15, pp 4308-4314, issn 0021-8561, 7 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

Snap bean texture softening and pectin solubilization caused by the presence of salt during cooking = Effet de la présence de sel au cours de la cuisson sur la solubilisation des pectines et le ramollissement des haricots mange-toutVAN BUREN, J. P.Journal of food science. 1986, Vol 51, Num 1, pp 131-134, 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

Pigment composition and color of conventional and Veri-Green canned beans = Teneurs en pigments et couleur des haricots mis en conserve par le procédé conventionnel ou par le procédé Veri-GreenVON ELBE, J. H; HUANG, A. S; ATTOE, E. L et al.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 1, pp 52-54, issn 0021-8561Article

Liquid chromatographic analysis of sugars, acids and ethanol in lactic acid vegetable fermentations = Analyse, par chromatographie liquide, des glucides, des acides et de l'éthanol lors de la fermentation lactique des légumesMCFEETERS, R. F; THOMPSON, R. L; FLEMING, H. P et al.Journal - Association of official analytical chemists. 1984, Vol 67, Num 4, pp 710-714, issn 0004-5756Article

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

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

A research note. Measurement of provitamin A carotenoids in fresh and canned carrots and green peas = Note de recherche. Dosage des provitamines des caroténoïdes A dans les carottes et les haricots verts frais ou en conserveEDWARDS, C. G; LEE, C. Y.Journal of food science. 1986, Vol 51, Num 2, pp 534-535, issn 0022-1147Article

Effet du mode de cuisson sur la teneur en vitamine C et en potassium dans les haricots verts appertisésGARGOMINY, N.Revue française de diététique. 1985, Vol 29, Num 113, pp 32-34, issn 0556-7793Article

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