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Publications by MaríliaR. Nutti
Iron and Zinc Retention in Common Beans (Phaseolus vulgarisL.) After Home Cooking
Food and Nutrition Research
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
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Effect of Chemical Composition and Thermal Properties on the Cooking Quality of Common Beans (Phaseolus Vulgaris)
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Geometry Applied to Breeding Common Beans (Phaseolus Vulgaris)
Genetics and Molecular Research
Medicine
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Molecular Biology
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
Evaluation of Common Bean (Phaseolus vulgarisL.) Genotypes for Adaptation to Low Phosphorus
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Polyphenols in Common Beans (Phaseolus Vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition
Comprehensive Reviews in Food Science and Food Safety
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Physical and Mechanical Properties of Selected Common Beans (Phaseolus Vulgaris L.) Cultivated in Tanzania
Journal of Engineering (United States)
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Architecture
Leaf Recovery Responses During Rehydration After Water Deficit in Two Bean (Phaseolus vulgarisL.) Cultivars
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Systematics
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Ecology
Plant Science
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Studies on the Reproductive Physiology of Common Beans, Phaseolus Vulgaris L. IV. Some Relations Among the Flower Bud Differentiation, Flowering and Fruiting in Common Beans
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Cultivar, Harvest Year, and Storage Conditions Affecting Nutritional Quality of Common Beans (Phaseolus Vulgaris L.
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