307 results on '"Cichy, Karen A"'
Search Results
2. Genome-wide association analysis of anthracnose resistance in the Yellow Bean Collection of Common Bean.
3. Genetic clustering, and diversity of African panel of released common bean genotypes and breeding lines
4. Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta
5. Bean Split Ratio for Dry Bean Canning Quality and Variety Analysis
6. Dry Bean Biofortification with Iron and Zinc
7. The Phaseolus vulgaris L. Yellow Bean Collection: genetic diversity and characterization for cooking time
8. Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall
9. Cooking Time, Seed Darkening, and Iron and Zinc Concentrations of Selected Andean Genotypes of Common Bean.
10. Andean common bean bulk breeding lines selected on multiple continents exhibit broad genetic diversity and stress adaptation.
11. Genome-wide association and genomic prediction for iron and zinc concentration and iron bioavailability in a collection of yellow dry beans
12. Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.)
13. A scoping review of adoption of climate-resilient crops by small-scale producers in low- and middle-income countries
14. Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches
15. Registration of ‘USDA Diamondback’ slow‐darkening pinto bean
16. Anthracnose and bean common mosaic necrosis virus resistance in wild and landrace Phaseolus vulgaris (L.) genetic stocks.
17. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability
18. Identification of quantitative trait loci for symbiotic nitrogen fixation in common bean
19. Enhancing the Iron Nutrition of Beans: Utilizing the Slow and Non-Darkening Traits to Reduce Proanthocyanidins in Multiple Market Classes of Dry Beans
20. Genetic variability for susceptibility to seed coat mechanical damage and relationship to end‐use quality in kidney beans
21. Release of tepary bean cultivar ‘USDA Fortuna’ with improved disease and insect resistance, seed size, and culinary quality
22. Anthracnose and bean common mosaic necrosis virusresistance in wild and landrace Phaseolus vulgaris(L.) genetic stocks
23. On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean
24. Meta-QTL analysis of seed iron and zinc concentration and content in common bean (Phaseolus vulgaris L.)
25. Phenotype based clustering, and diversity of common bean genotypes in seed iron concentration and cooking time
26. Genetic variability for susceptibility to seed coat mechanical damage and relationship to end‐use quality in kidney beans.
27. Release of tepary bean cultivar 'USDA Fortuna' with improved disease and insect resistance, seed size, and culinary quality.
28. The effects of elevation and soaking conditions on dry bean cooking time.
29. Combination of meta‐analysis of QTL and GWAS to uncover the genetic architecture of seed yield and seed yield components in common bean
30. Nutritional composition and cooking characteristics of tepary bean (Phaseolus acutifolius Gray) in comparison with common bean (Phaseolus vulgaris L.)
31. Evaluation of Simple and Inexpensive High-Throughput Methods for Phytic Acid Determination
32. Genetic Resources and Breeding Priorities in Phaseolus Beans
33. Gene expression profiling of soaked dry beans (Phaseolus vulgaris L.) reveals cell wall modification plays a role in cooking time.
34. Genome-wide association analysis of nutritional composition-related traits and iron bioavailability in cooked dry beans (Phaseolus vulgaris L.)
35. Genome-wide association analysis of symbiotic nitrogen fixation in common bean
36. Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.)
37. Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization
38. Dry beans (Phaseolus vulgarisL.) as a vital component of sustainable agriculture and food security—A review
39. Black Bean Pasta Meals with Varying Protein Concentrations Reduce Postprandial Glycemia and Insulinemia Similarly Compared to White Bread Control in Adults
40. An In Vitro Analysis and In Vivo Trial Demonstrating the Improved Iron Bioavailability of White Beans (Phaseolus vulgaris L.) After Processing Into Pasta
41. Contrast Study on Secondary Metabolite Profile between Pastas Made from Three Single Varietal Common Bean (Phaseolus vulgaris L.) and Durum Wheat (Triticum durum)
42. Fusarium root rot incidence and root system architecture in grafted common bean lines
43. Evaluation of Canning Quality Traits in Black Beans (Phaseolus vulgaris L.) by Visible/Near-Infrared Spectroscopy
44. Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security—A review.
45. Evaluation and Development of Low-Phytate Crops
46. A pilot‐scale dry bean canning and evaluation protocol
47. Optical Sensing Technologies for Nondestructive Quality Assessment in Dry Beans
48. Dry Bean Breeding and Production Technologies
49. Seed coat color genetics and genotype × environment effects in yellow beans via machine‐learning and genome‐wide association
50. QTL analysis of canning quality and color retention in black beans (Phaseolus vulgaris L.)
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