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Publications by MarianaM. Corrêa
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
Related publications
Effect of Chemical Composition and Thermal Properties on the Cooking Quality of Common Beans (Phaseolus Vulgaris)
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Geometry Applied to Breeding Common Beans (Phaseolus Vulgaris)
Genetics and Molecular Research
Medicine
Genetics
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
ISRN Agronomy
Polyphenols in Common Beans (Phaseolus Vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition
Comprehensive Reviews in Food Science and Food Safety
Food Science
Physical and Mechanical Properties of Selected Common Beans (Phaseolus Vulgaris L.) Cultivated in Tanzania
Journal of Engineering (United States)
Electronic Engineering
Industrial
Mechanical Engineering
Civil
Structural Engineering
Manufacturing Engineering
Hardware
Electrical
Chemical Engineering
Architecture
Leaf Recovery Responses During Rehydration After Water Deficit in Two Bean (Phaseolus vulgarisL.) Cultivars
Journal of Plant Interactions
Systematics
Evolution
Ecology
Plant Science
Behavior
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
Engei Gakkai zasshi
Cultivar, Harvest Year, and Storage Conditions Affecting Nutritional Quality of Common Beans (Phaseolus Vulgaris L.
Food Science and Technology
Biotechnology
Food Science
