نتایج جستجو برای: red beans
تعداد نتایج: 155752 فیلتر نتایج به سال:
Backgrounds: G6PD deficiency is the most common enzymopathy of red blood cells. The clinical symptoms of favism are jaundice, hematuria and haemolytic anaemia that seem to affect liver and kidney in long term. Thus we evaluate kidney and liver function of favism patients in an endemic area of the disease with a high rate of fava beans cultivation. Methods: This study was performed on favism pa...
The distribution of endogenous gibberellins in Dwarf-1, a single gene dwarf mutant of Mexico 80-R red beans, was studied. Parallel extraction and fractionation of seeds of this mutant and those of a normal homozygous line followed by thin layer chromatography and bioassays using Rumex obtusifolius, wheat seed endosperm and dwarf bean plants revealed that a stem elongation control factor was con...
Nutritional performance and activity of some digestive enzymes (protease and α-amylase) of Helicoverpa armigera Hübner (Lepidoptera: Noctuidae) in response to feeding on bean (Phaseolus vulgaris L. (Fabales: Fabaceae)) cultivars (Shokufa, Akhtar, Sayyad, Naz, Pak, Daneshkadeh, and Talash) were evaluated under laboratory conditions (25 ± 1°C, 65 ± 5% RH, and a 16:8 L:D photoperiod). The highest ...
In vitro antioxidant activities and neuronal cell protective effects of ethanol extract from roasted coffee beans were investigated. Colombia arabica coffee (Coffea arabica) green beans were roasted to give medium (230°C, 10 min), city (230°C, 12 min) and french (230°C, 15 min) coffee beans. Total phenolics in raw green beans, medium, city and french-roasted beans were 8.81±0.05, 9.77±0.03, 9.9...
The beans function BG(x) of a connected graph G is defined as the maximum number of points on G such that any pair of points have distance at least x > 0. We shall exhibit lower and upper bounds of BG(x) for x < 1 and a class of graphs which have the same number of edges and whose beans functions distinguish them. Also, we give some non-isomorphic graphs which have the same beans function.
Aikpokpodion PE, Dongo LN (2010) Effects of fermentation intensity on polyphenols and antioxidant capacity of cocoa beans. Int. J. Sustain. Crop Prod. 5(4), 66-70. Cocoa beans were fermented for 1 day, 2 days, 3 days up to 6 days. Result showed that, polyphenols content of the fermented beans dropped from 16.11% on day 0 to 6.01% on day 6. The antioxidant capacity also dropped from 96% (IP) on ...
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