Papers mentioning adzuki bean or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Adzuki is a central legume in East Asian culinary culture, yet its domestication origin remains debated. Using ~700 accessions across Asia, we show that the initial domestication h... Read full abstract on PubMed →
This study compared two nontargeted analytical techniques—headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and comprehensive two-dimensional gas chromatography–ma... Read full abstract on PubMed →
Adzuki beans are rich in phenols and flavonoids, which are of great significance for the nutritional supplementation of rice noodles. However, how to control the amount of Adzuki b... Read full abstract on PubMed →
The aim of this study was to produce functional gluten-free chips with red and black bean flour substitutes using different household frying devices (deep fat fryer and hot air fry... Read full abstract on PubMed →
Understanding ancient dietary habits is essential for reconstructing ancient lifestyles. Archaeobotanical and archaeological remains, such as seeds, plant fibers, and pottery, serv... Read full abstract on PubMed →
Lipids are essential components of foods which include fatty acids, glycolipids, sphingolipids, sterols, vitamin D, isoprenoids, etc. It possesses bioactive properties that exhibit... Read full abstract on PubMed →
Three-dimensional (3D) food printing (3DFP) is an emerging technology that enables the creation of personalized and functional foods by precisely controlling nutritional content an... Read full abstract on PubMed →
Adzuki beans (Vigna angularis) are major legumes in East Asia, commonly used in traditional Japanese confections in the form of a paste. Although various types of polyphenols are p... Read full abstract on PubMed →
Adzuki bean (Vigna angularis), which provides plant-based proteins and functional substances, requires a long soaking time during processing, which limits its usefulness to industr... Read full abstract on PubMed →
Given the growing interest in dairy-free milk analog products, new and diversified alternatives are pivotal to push the market forward. Germination and fermentation are traditional... Read full abstract on PubMed →
In this study, changes in bioactive compound contents and the in vitro biological activity of mixed grains, including oats, sorghum, finger millet, adzuki bean, and proso millet, w... Read full abstract on PubMed →
Cool season legumes (Faba bean, chickpea, lentil, pea, and grass pea) are important protein harvests for food and nutrition security in many countries. They play key roles in susta... Read full abstract on PubMed →
This study blended five types of beans-florid kidney bean, red adzuki bean, chickpea, black bean, and white kidney bean-with glutinous rice flour (GRF) to create a synergistic heat... Read full abstract on PubMed →
The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potent... Read full abstract on PubMed →
The seeds of Africa's majestic baobab are often discarded or poorly utilized. Few studies explored its potential as a coffee substitute, while the key volatile compounds are still... Read full abstract on PubMed →
As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the qua... Read full abstract on PubMed →
In the bean crop there are limited options of herbicides to control eudicotyledons weeds in pre-emergence and sulfentrazone presents potential to be used in a weed management progr... Read full abstract on PubMed →
Volatile components in green wheat under different treatments including raw, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying were evaluated b... Read full abstract on PubMed →
Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, th... Read full abstract on PubMed →
Editores: Jiménez-López, José Carlos (CSIC); Clemente, Alfonso (CSIC Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.