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Publications by Catarina I. Teixeira-Guedes
Impact of Cooking Method on Phenolic Composition and Antioxidant Potential of Four Varieties of Phaseolus Vulgaris L. And Glycine Max L.
LWT - Food Science and Technology
Food Science
Related publications
Elemental Composition and Potential Health Impacts of Phaseolus Vulgaris L. Ash and Its Filtrate Used for Cooking in Northern Uganda
African Journal of Food, Agriculture, Nutrition and Development
Development
Agricultural
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Biological Sciences
Flatulence-Causing Galactooligosaccharides of Phaseolus Coccineus L. And Phaseolus Vulgaris L.
Acta Societatis Botanicorum Poloniae
Plant Science
Embryo Culture of Phaseolus Vulgaris L. And Phaseolus Vulgaris L. X Paseolus Lunatus L. Interspecific Hybrids
Impact Assessment of Acetaminophen (Paracetamol) on Phaseolus Vulgaris L. And Triticum Aestivum L. Plants
Revista de Chimie
Surfaces
Materials Science
Engineering
Materials Chemistry
Films
Coatings
Chemistry
Phytochemicals and Antioxidant Activity of Korean Black Soybean (Glycine Max L.) Landraces
Antioxidants
Biochemistry
Clinical Biochemistry
Cell Biology
Molecular Biology
Physiology
LDL-Antioxidant Pterocarpans From Roots of Glycine Max (L.) Merr.
Phenolic Profile and Antioxidant Activity of Different Grape (Vitis Vinifera L.) Varieties
BIO Web of Conferences
Isozymes of Glutamine Synthetase in Phaseolus Vulgaris L. And Phaseolus Lunatus L. Root Nodules
Plant Physiology
Plant Science
Genetics
Physiology
Cooking Effects on Iron and Proteins Content of Beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS
Journal of the Brazilian Chemical Society
Chemistry
