Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see
Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.
Foods & Spices
Vegetables
Fruits
Seafood
Nuts & Seeds
Beans & Legumes
Poultry & Meats
Eggs & Dairy
Grains
Herbs & Spices
Green beans references
- Adams MR, Golden DL, Chen H et al. A Diet Rich in Green and Yellow Vegetables Inhibits Atherosclerosis in Mice. The Journal of Nutrition. Bethesda: Jul 2006. Vol. 136, Iss. 7; pg. 1886-1889. 2006.
- Anthon GE and Barrett DM. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. J Agric Food Chem. 2006 Jan 11;54(1):204-11. 2006.
- Baardseth P, Bjerke F, Martinsen BK et al. Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering. J Sci Food Agric. 2010 May;90(7):1245-55. 2010.
- Blackburn GL, Phillips JC, Morreale S. Physician's guide to popular low-carbohydrate weight-loss diets. Cleve Clin J Med 2001 Sep;68(9):761, 765-6, 768-9, 773-4. 2001. PMID:18590.
- Danesi F and Bordoni A. Effect of home freezing and Italian style of cooking on antioxidant activity of edible vegetables. J Food Sci. 2008 Aug; 73(6):H109-12. 2008.
- EL-Qudah JM. Identification and Quantification of Major Carotenoids in Some Vegetables. American Journal of Applied Sciences, 2009; 6(3):492-497. 2009.
- López Hernández J, González-Castro MJ, Simal-Lozano J et al. GC determination of fatty acids in green beans grown in Galicia (N.W. Spain). Grasas y Aceites, 1996; 47(3):182-185. 1996.
- Luthria DL and Pastor-Corrales MA. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of food composition and analysis, 2006; 19(2-3): 205-211. 2006.
- Nursal B and Yücecan S. Vitamin C losses in some frozen vegetables due to various cooking methods. Nahrung. 2000 Dec; 44(6):451-3. 2000.
- Oomah BD, Corb A and Balasubramanian P. Antioxidant and Anti-inflammatory Activities of Bean (Phaseolus vulgaris L.) Hulls. J. Agric. Food Chem., 2010, 58 (14), pp 8225-8230. 2010.
- Ranilla LG, Genovese MI and Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. J Agric Food Chem. 2009 Jul 8; 57(13):5734-42. 2009.
- Rickman JC, Barrett DM and Bruhn CM. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric 87:930-944 (2007). 2007.
- Rumm-Kreuter D and Demmel I. Comparison of vitamin losses in vegetables due to various cooking methods. J Nutr Sci Vitaminol (Tokyo). 1990; 36 Suppl 1:S7-14; discussion S14-5. 1990.
- Sripanyakorn S, Jugdaohsingh R, Dissayabutr W et al. The comparative absorption of silicon from different foods and food supplements. The British Journal of Nutrition. Cambridge: Sep 28, 2009. Vol. 102, Iss. 6; pg. 825-834. 2009.
- Tosun BN and S. Yucecan. Influence of Home Freezing and Storage on Vitamin C Contents of Some Vegetables. Pakistan Journal of Nutrition, 2007; 6(5):472-477. 2007.
- Venkateswaran S, Pari L and Saravanan G. Effect of Phaseolus vulgaris on Circulatory Antioxidants and Lipids in Rats with Streptozotocin-Induced Diabetes. Journal of Medicinal Food. June 2002, 5(2): 97-103. 2002.
Special Announcement
