Skip to main content
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:

538 TOWER RD
ITHACA, NY 148532901

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
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.
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 ()
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.