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 Plant, Soil and Nutrition Research: Ithaca, NY
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ARS Home Northeast Area Ithaca, New York Robert W. Holley Center for Agriculture & Health Plant, Soil and Nutrition Research People & Locations







Jason A Wiesinger
                        Plant, Soil and Nutrition Research

                        




                        
                        Biological Science Technician (Plants)
                        Phone: (814) 777-4947
                        
                        
                        Fax: (Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            **Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta
                                                        

- (Peer Reviewed Journal)Hooper, S.D., Basset, A., Wiesinger, J.A., Glahn, R.P., Cichy, K.A. 2023. Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta. Food Chemistry Advances. (3):100422. https://doi.org/10.1016/j.focha.2023.100422.Health implications and nutrient bioavailability of bioactive compounds in dry beans and other pulses
                                                        

- (Book / Chapter)Wiesinger, J.A., Marsolais, F., Glahn, R.P. 2022. Health implications and nutrient bioavailability of bioactive compounds. In: Siddiqu, M. and Uebersax, M. Dry Beans and Pulses Production, Processing and Nutrition. 2nd edition. Hoboken, NJ: John Wiley & Sons Ltd. p. 505-530.Optical sensing technologies for nondestructive quality assessment in dry beans
                                                        

- (Book / Chapter)Mendoza, F.A., Wiesinger, J.A., Cichy, K.A. 2021. Optical sensing technologies for nondestructive quality assessment in dry beans. in: Siddiq, M., Uebersax, M. Dry Beans and Pulses Production, Processing and Nutrition. 2nd edition. John Wiley & Sons Ltd. p. 277-306. https://doi.org/10.1002/9781119776802.ch11.Investigation of genotype by environment interactions for seed zinc and iron concentration and iron bioavailability in common bean
                                                        

- (Peer Reviewed Journal)Katuuramu, D.N., Wiesinger, J.A., Luyima, G.B., Nkalubo, S.T., Glahn, R.P., Cichy, K.A. 2021. Investigation of genotype by environment interactions for seed zinc and iron concentration and iron bioavailability in common bean. Frontiers in Plant Science. 12:670965. https://doi.org/10.3389/fpls.2021.670965.Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.)
                                                        

- (Peer Reviewed Journal)Wiesinger, J.A., Osorno, J.M., Mcclean, P.E., Hart, J.J., Glahn, R.P. 2021. Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.). Journal of Functional Foods. 82:104444. https://doi.org/10.1016/j.jff.2021.104444.Biofortified beans of East Africa are not significantly higher in iron content relative to non-biofortified marketplace varieties
                                                        

- (Peer Reviewed Journal)Glahn, R.P., Wiesinger, J.A., Lung'Aho, M. 2020. Biofortified beans of East Africa are not significantly higher in iron content relative to non-biofortified marketplace varieties. Journal of Nutrition. https://doi.org/10.1093/jn/nxaa193.Processing white or yellow dry beans (phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas
                                                        

- (Peer Reviewed Journal)Wiesinger, J.A., Cichy, K.A., Hooper, S., Hart, J.J., Glahn, R.P. 2020. Processing white or yellow dry beans (phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas. Journal of Functional Foods. 71:104018.An In Vivo (Gallus gallus) Feeding Trial Demonstrating the Enhanced Iron Bioavailability Properties of the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.)
                                                        

- (Peer Reviewed Journal)Wiesinger, J.A., Glahn, R.P., Cichy, K.A., Kolba, N.J., Hart, J.J., Tako, E.N. 2019. An in vivo (Gallus gallus) feeding trial demonstrates the enhanced iron bioavailability properties of the fast cooking Manteca yellow bean (Phaseolus vulgaris L.). Nutrients. 11(8):1768. https://doi.org/10.3390/nu11081768.The role of genotype and production environment in determining the cooking time of dry beans (Phaseolus vulgaris L.)
                                                        

- (Peer Reviewed Journal)Cichy, K.A., Wiesinger, J.A., Berry, M., Nchimbi-Msolla, S., Fourie, D., Porch, T.G., Ambechew, D., Miklas, P.N. 2019. The role of genotype and production environment in determining the cooking time of dry beans (Phaseolus vulgaris L.). Legume Science. 1(1):e13. https://doi.org/10.1002/leg3.13.The fast cooking and enhanced iron bioavailability properties of the manteca yellow bean (Phaseolus vulgaris L.)
                                                        

- (Peer Reviewed Journal)Wiesinger, J.A., Cichy, K.A., Tako, E.N., Glahn, R.P. 2018. The fast cooking and enhanced iron bioavailability properties of the manteca yellow bean (Phaseolus vulgaris L.). Nutrients. 10(11):1609. https://doi.org/10.3390/nu10111609.Carbohydrate profile of a dry bean (Phaseolus vulgaris L.) panel encompassing broad genetic variability for cooking time

- (Peer Reviewed Journal)Wiesinger, J.A., Cichy, K.A., Hooper, S., Moreno, D.E., Brick, M., Thompson, H. 2016. Carbohydrate profile of a dry bean (Phaseolus vulgaris L.) panel encompassing broad genetic variability for cooking time. Cereal Chemistry. 94(1):135-141.Diversity for cooking time in Andean dry bean

- (Other)Cichy, K.A., Wiesinger, J.A., Porch Clay, T.G., Miklas, P.N. 2014. Diversity for cooking time in Andean dry bean. Bean Improvement Cooperative Annual Report. p. 25-26.Diversity for cooking time in Andean dry beans

- (Proceedings)Cichy, K.A., Wiesinger, J.A., Porch Clay, T.G., Miklas, P.N. 2014. Diversity for cooking time in Andean dry beans. Bean Improvement Cooperative Annual Report. 57: 25-26.


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