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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 Wiesinger
Jason A Wiesinger
Plant, Soil and Nutrition Research
Biological Science Technician (Plants)

Phone: (814) 777-4947
Fax:

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Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Genome-wide association and genomic prediction for iron and zinc concentration and iron bioavailability in a collection of yellow dry beans Reprint Icon - (Peer Reviewed Journal)
Izquierdo, P., Sadohara, R., Wiesinger, J.A., Glahn, R.P., Urrea, C., Cichy, K.A. 2024. Genome-wide association and genomic prediction for iron and zinc concentration and iron bioavailability in a collection of yellow dry beans. Frontiers in Genetics. 15:13303361. https://doi.org/10.3389/fgene.2024.1330361.
Iron bioavailability of maize is improved by degermination for some but not all genotypes: enhancing maize nutrition with biofortification and processing Reprint Icon - (Peer Reviewed Journal)
Kiegler, J.I., Wiesinger, J.A., Flint Garcia, S.A., Glahn, R.P. 2023. Iron bioavailability of maize is improved by degermination for some but not all genotypes: enhancing maize nutrition with biofortification and processing. Frontiers in Sustainable Food Systems. vol. 14. https://doi.org/10.3389/fpls.2023.1114760.
Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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.) Reprint Icon - (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 Reprint Icon - (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 Reprint Icon - (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.) Reprint Icon - (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.) Reprint Icon - (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.) Reprint Icon - (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.