Jason A. Wiesinger
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View article: Nutritional attributes, health benefits, consumer perceptions and sustainability impacts of whole pulses and pulse flour-based ingredients
Nutritional attributes, health benefits, consumer perceptions and sustainability impacts of whole pulses and pulse flour-based ingredients Open
Pulses have been traditionally consumed as whole seeds cooked in water but new food trends are shifting toward alternate processing methods, which produce flours, characterized by opening the cotyledon cell walls. The scientific consensus …
View article: Quality and Safety of Iron Biofortified Bean‐Silverfish Composite Instant Flour for Making Sauce
Quality and Safety of Iron Biofortified Bean‐Silverfish Composite Instant Flour for Making Sauce Open
Beans are the main source of protein in the diet of many Ugandans, especially rural households, the urban poor, schools, and prisons. Beans are mainly utilized following drying with hardly any value addition and require long preparation ti…
View article: Yellow bean (Phaseolus vulgaris L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron
Yellow bean (Phaseolus vulgaris L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron Open
Some yellow-colored market classes of dry bean (Phaseolus vulgaris L.) are valued by consumers as an easy-to-digest, fast cooking alternative to darker colored red and black beans, which in comparison generally have longer cooking t…
View article: Effects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder
Effects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder Open
Indigenous fruits and vegetables can improve food security and biodiversity. However, their use is hindered by perishability, seasonal availability, cooking losses, lack of nutritional composition data, and connections to low socioeconomic…
View article: (A)lfajor to (Z)apallo--heavy metals in foods consumed by schoolchildren from Montevideo, Uruguay, a market basket study
(A)lfajor to (Z)apallo--heavy metals in foods consumed by schoolchildren from Montevideo, Uruguay, a market basket study Open
View article: Enhancing the Iron Nutrition of Beans: Utilizing the Slow and Non-Darkening Traits to Reduce Proanthocyanidins in Multiple Market Classes of Dry Beans
Enhancing the Iron Nutrition of Beans: Utilizing the Slow and Non-Darkening Traits to Reduce Proanthocyanidins in Multiple Market Classes of Dry Beans Open
Objectives: Reducing proanthocyanidin concentrations (inhibitors of iron absorption) in bean seed coats via alleles in the non-darkening (j gene) or slow darkening (Psd) gene will enhance iron (Fe) bioavailability across multiple market (c…
View article: Effects of Food Processing on Iron and Its Bioavailability in Sweet Corn
Effects of Food Processing on Iron and Its Bioavailability in Sweet Corn Open
View article: Genetic and the Environmental Influences on the Concentrations Iron and Zinc in Small Seeded Common Bean (<scp><i>Phaseolus vulgaris</i></scp> L.) Varieties and Advanced Lines From Ethiopia
Genetic and the Environmental Influences on the Concentrations Iron and Zinc in Small Seeded Common Bean (<span><i>Phaseolus vulgaris</i></span> L.) Varieties and Advanced Lines From Ethiopia Open
Common bean ( Phaseolus vulgaris L.) is a grain legume rich in proteins and micronutrients, particularly iron and zinc. In this study, 30 small‐seeded genotypes were planted in five locations in Ethiopia, following an alpha lattice design …
View article: Genome-wide association and genomic prediction for iron and zinc concentration and iron bioavailability in a collection of yellow dry beans
Genome-wide association and genomic prediction for iron and zinc concentration and iron bioavailability in a collection of yellow dry beans Open
Dry bean is a nutrient-dense food targeted in biofortification programs to increase seed iron and zinc levels. The underlying assumption of breeding for higher mineral content is that enhanced iron and zinc levels will deliver health benef…
View article: Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta
Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta Open
Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas…
View article: Iron bioavailability of maize (Zea mays L.) after removing the germ fraction
Iron bioavailability of maize (Zea mays L.) after removing the germ fraction Open
Maize is a staple food for many communities with high levels of iron deficiency anemia. Enhancing the iron concentrations and iron bioavailability of maize with traditional breeding practices, especially after cooking and processing, could…
View article: An In Vitro Analysis and In Vivo Trial Demonstrating the Improved Iron Bioavailability of White Beans (Phaseolus vulgaris L.) After Processing Into Pasta
An In Vitro Analysis and In Vivo Trial Demonstrating the Improved Iron Bioavailability of White Beans (Phaseolus vulgaris L.) After Processing Into Pasta Open
The cotyledon cell wall of the common bean can be a factor in Fe bioavailability. This study evaluated the iron bioavailability of two bean varieties (white or black) either boiled (intact cell walls) or extruded into pasta formulated from…
View article: Iron Bioavailability of Maize Is Improved by Degermination for Some but Not All Genotypes: Enhancing Maize Nutrition With Biofortification and Processing
Iron Bioavailability of Maize Is Improved by Degermination for Some but Not All Genotypes: Enhancing Maize Nutrition With Biofortification and Processing Open
OBJECTIVES: To evaluate bioavailable Fe, total Fe concentration and phytate concentration of whole and degerminated maize in a diverse panel of 52 genotypes. This work sought to expand upon previous work which identified the germ fraction …
View article: Investigation of Genotype by Environment Interactions for Seed Zinc and Iron Concentration and Iron Bioavailability in Common Bean
Investigation of Genotype by Environment Interactions for Seed Zinc and Iron Concentration and Iron Bioavailability in Common Bean Open
Iron and zinc malnutrition are global public health concerns afflicting mostly infants, children, and women in low- and middle-income countries with widespread consumption of plant-based diets. Common bean is a widely consumed staple crop …
View article: Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.)
Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.) Open
View article: Iron Concentrations in Biofortified Beans and Nonbiofortified Marketplace Varieties in East Africa Are Similar
Iron Concentrations in Biofortified Beans and Nonbiofortified Marketplace Varieties in East Africa Are Similar Open
View article: Iron Biofortification of the Common Bean: Assessment of Bean Iron Concentration and Iron Bioavailability from Markets and Breeder Collections in East Africa
Iron Biofortification of the Common Bean: Assessment of Bean Iron Concentration and Iron Bioavailability from Markets and Breeder Collections in East Africa Open
View article: On-Farm Evaluation in Uganda of Iron Concentration and Iron Bioavailability in the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.).
On-Farm Evaluation in Uganda of Iron Concentration and Iron Bioavailability in the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.). Open
OBJECTIVES: To evaluate the genotype by environment (GxE) influence on Fe concentration and Fe bioavailability of select fast cooking bean varieties in Uganda. METHODS: This study compared two fast cooking Manteca genotypes (Ervilha, Cebo)…
View article: Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas
Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas Open
View article: On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean
On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean Open
Common bean variety choice by farmers in Uganda is driven by seed yield plus end-use quality traits like market class and cooking time. Limited genotype by environment information is available for traits valued by consumers. This research …
View article: The role of genotype and production environment in determining the cooking time of dry beans (<scp><i>Phaseolus vulgaris</i></scp> L.)
The role of genotype and production environment in determining the cooking time of dry beans (<span><i>Phaseolus vulgaris</i></span> L.) Open
Dry bean ( Phaseolus vulgaris L.) is a nutrient‐dense food rich in proteins and minerals. Although a dietary staple in numerous regions, including Eastern and Southern Africa, greater utilization is limited by its long cooking time as comp…
View article: An In Vivo (Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.)
An In Vivo (Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.) Open
The common dry bean (Phaseolus vulgaris L.) is a globally produced pulse crop and an important source of micronutrients for millions of people across Latin America and Africa. Many of the preferred black and red seed types in these regions…
View article: A Combined In Vitro (Caco-2 Cell) and In Vivo (Gallus gallus) Assessment Reveals the Iron Benefits of Consuming the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.) (P10-114-19)
A Combined In Vitro (Caco-2 Cell) and In Vivo (Gallus gallus) Assessment Reveals the Iron Benefits of Consuming the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.) (P10-114-19) Open
View article: The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)
The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.) Open
The common dry bean (Phaseolus vulgaris L.) is a nutrient-dense pulse crop that is produced globally for direct human consumption and is an important source of protein and micronutrients for millions of people across Latin America, the Car…
View article: The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)
The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.) Open
The common dry bean (Phaseolus vulgaris L.) is a nutrient dense food produced globally as a major pulse crop for direct human consumption, and is an important source of protein and micronutrients for hundreds of millions of people across L…
View article: Prediction of Cooking Time for Soaked and Unsoaked Dry Beans (<i>Phaseolus vulgaris</i> L.) Using Hyperspectral Imaging Technology
Prediction of Cooking Time for Soaked and Unsoaked Dry Beans (<i>Phaseolus vulgaris</i> L.) Using Hyperspectral Imaging Technology Open
The cooking time of dry bean varies widely by genotype and is also influenced by the growing environment, storage conditions, and cooking method. Thus high‐throughput phenotyping methods to assess cooking time would be useful to breeders i…
View article: The effect of fish oil supplementation on brain DHA and EPA content and fatty acid profile in mice
The effect of fish oil supplementation on brain DHA and EPA content and fatty acid profile in mice Open
Supplementation with omega-3 (n-3) fatty acids may improve cognitive performance and protect against cognitive decline. However, changes in brain phospholipid fatty acid composition after supplementation with n-3 fatty acids are poorly des…