French beans Phaseolus vulgaris

Rodgers, M.W. and Bolwell, G.P. (1992) Partial purification of golgi-bound arabinosyltransferase and two isofotms of xylosyltransferase from french bean Phaseolus vulgaris L.). BiochemJ. 288 817-822. 

Hempel, J. and Bohm, H., Quality and quantity of prevailing flavonoid glycosides of yellow and green French beans Phaseolus vulgaris L), J. Agric. Food Chem., 44, 2114, 1996. 

Hooked trichomes on the French bean, Phaseolus vulgaris have been reported to capture a diverse group of insect species including the potato leafhopper, Empoasca fabae (17), and the aphids, Myzus perslcae (18), Aphis fabae (19), and Aphis craccivora (20)1 A recent study has shown that the major factor... 

Ruth, S.M.V., Roozen, J.P., and Posthumus, M.A. (1995). Instrumental and sensory evaluation of the flavour of dried French beans (Phaseolus vulgaris) influenced by storage conditions. J. Sci. Food Agric., 69, 393 01. 

Smith C, Bolwell GP (1997) Purification of an elicitor-induced glucan synthase (callose synthase) from suspension cultures of French bean [Phaseolus vulgaris L.) purification and... 

GA 20-oxidase gene expression was found also in seeds of French bean (Phaseolus vulgaris), in which a third 20-oxidase gene, expressed in vegetative tissues and late developing embryos, was identified [79]. 

Johnson, B. 1953. The injurious effects of the hooked epidermal hairs of the French bean (Phaseolus vulgaris L.) on Aphis craccivora Koch. Bull. Ent. Res. 44 779-788. 

Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE). Food Chemistry, Vol. 101, No. 3, pp. 1279-1284, ISSN 0308-8146 Burdock, G. A. (2002). Handbook of flavour ingredients, CRC PRESS, ISBN 0-8493-0946-8, Boca Raton, USA... 

As described above, the first enzyme general to all flavonoid biosynthesis, chalcone synthase (naringenin-chalcone synthase), catalyzes the cyclization of a precursor formed from p-coumaryl-CoA and three units of malonyl-CoA (Fig. 11.6) (Dewick, 1989 Gerats and Martin, 1992 Heller and Forkmann, 1988). The enzyme, usually found in plant epidermal cells, has a molecular weight of about 42,000, requires no cofactors, and has been isolated from several plant cell cultures such as French bean Phaseolus vulgaris), parsley Petroselinum crispum), and the flowers of the carnation (Dianthus caryophyllus, Caryophyllaceae) (Hutchinson, 1986). p-Coumaiic acid and malonyl-CoA are the preferred precursors. Malonyl-ACP will not serve. 

MacCormack B.A., Gregory A.C., Kerry M.E., Smith C., and Bolwell G.P. 1997. Purification of an elicitor-induced glucan synthase (callose synthase) from suspension cultures of French bean (Phaseolus vulgaris L.) purification and immunolocation of a probable M(r)-65,000 subunit of the enzyme. Planta 203 196-203. 

Wheeler, A. W., and H. G. C. King Conversion of tryptophan to auxin by phenolic esters from leaves of dwarf french bean (Phaseolus vulgaris L.). Phytochemistry 7, 1057—1063 (1968). 

Walker, G.C., Color deterioration in frozen French beans Phaseolus vulgaris), J. Food Sci., 29, 383, 1964. 

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