Qualidade de sementes de feijão-azuki dessecadas com saflufenacil e submetidas ao armazenamento by Cássio J. Tavares, Alana C. F. Araújo, Adriano Jakelaitis, Osvaldo Resende, Juliana de F. Sales, Marco A. M. Freitas

“…A dessecação em pré-colheita e o armazenamento reduzem a infestação Cladosporium, Fusarium, e Rizhopus nas sementes de feijão-azuki.…”
Get full text

Management of Antithrombotic Agents During Emergency Endoscopy for Upper Gastrointestinal Bleeding: A Propensity Score Matching Analysis by Daisuke Yamaguchi, Satoshi Ishida, Kasumi Gondo, Tadahiro Nomura, Azuki Yamaguchi, Ryosuke Asahi, Yumi Mizuta, Goshi Nagatsuma, Shota Fukami, Shunichiro Kimura, Shun Fujimoto, Akane Shimakura, Amane Jubashi, Yuki Takeuchi, Kei Ikeda, Yuichiro Tanaka, Wataru Yoshioka, Naoyuki Hino, Tomohito Morisaki, Keisuke Ario, Seiji Tsunada

Get full text

Quantitative screening of geranylgeranoic acid in selected plant-based foods using LC/MS/MS by Yuki Tabata

“…GGA was also detected in several nuts, including almonds (Italy: 7.59 ± 2.45 ng/g; USA: 6.48 ± 1.28 ng/g), cashew nuts (4.12 ± 1.12 ng/g), and pistachios (3.48 ± 0.95 ng/g). Importantly, azuki beans (7.21 ± 2.12 ng/g) and soybeans (1.21 ± 0.29 ng/g) were also found to contain GGA, suggesting that some legumes may serve as additional dietary sources of this compound. …”
Get full text

Wolbachia infection facilitates adaptive increase in male egg size in response to environmental changes by Eloïse Leroy, Siyi Gao, Maya Gonzalez, Marie-Pierre Ellies-Oury, Midori Tuda

“…We used three lines of the azuki bean beetle (Callosobruchus chinensis): a line coinfected with the wBruCon and wBruOri Wolbachia strains, a cured line infected solely with the wBruCon, and an uninfected (cured) line. …”
Get full text

A Técnica Dietética no pré-preparo e preparo de leguminosas: alterações de peso e tempos de cocção by Bruna Soares Dias, Debora Ramalho Gomes, Isabelle Santana

“…Para a cocção sob pressão, o tempo variou de 2 a 36 minutos para o feijão mungo e o amendoim sem remolho, e de 3 a 18 minutos, correspondendo ao feijão azuki e ao feijão preto, quando a cocção foi precedida do remolho. …”
Get full text