SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Diego A. Luna-Vital, Luis Mojica, Elvira González de Mejía, Sandra Mendoza, Guadalupe Loarca-Piña, Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review, Food Research International, 2014,

    CrossRef

  2. 2
    Beatriz Guzmán-Méndez, Maria Eugenia Jaramillo-Flores, Luis Chel-Guerrero, David Betancur-Ancona, Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris, International Journal of Food Science & Technology, 2014, 49, 8
  3. 3
    Luis Mojica, Karen Chen, Elvira González Mejía, Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin–Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV, Journal of Food Science, 2014, 79, 12