Related references
Note: Only part of the references are listed.Effect of drying and cooking on nutritional value and antioxidant capacity of morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa
Gabriel Nama Medoua et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties
Harshad M. Mandge et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
The free radical scavenging and antioxidant activities of pod and seed extract of Clitoria fairchildiana (Howard)- an underutilized legume
H. V. Annegowda et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)
Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril
Liping Sun et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Targeted metabolites analysis in wild Boletus species
Sandrina A. Heleno et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Antioxidant activity and profiles of common vegetables in Singapore
Mia Isabelle et al.
FOOD CHEMISTRY (2010)
Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus)
Hyun Kyoung Ju et al.
FOOD CHEMISTRY (2010)
Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility
Nuha M. Osman et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking
Rafal Wolosiak et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Identification of Major Phenolic Compounds from Nephelium lappaceum L. and Their Antioxidant Activities
Nont Thitilertdecha et al.
MOLECULES (2010)
Effect of cooking, in vitro digestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms
Cristina Soler-Rivas et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Correlations of Antioxidant Activity against Phenolic Content Revisited: A New Approach in Data Analysis for Food and Medicinal Plants
D. A. Jacobo-Velazquez et al.
JOURNAL OF FOOD SCIENCE (2009)
Influence of Cooking Methods on Antioxidant Activity of Vegetables
A. M. Jimenez-Monreal et al.
JOURNAL OF FOOD SCIENCE (2009)
Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro
Khizar Hayat et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2009)
Radical-scavenging properties of extracts from the white button mushroom, Agaricus bisporus
Jean-Michel Savoie et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms
Lillian Barros et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms
Mahfuz Elmastas et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Antioxidant capacities of individual and combined phenolics in a model system
Ho Jin Heo et al.
FOOD CHEMISTRY (2007)
Free radical-scavenging δ-lactones from Boletus calopus
Jin-Woo Kim et al.
PLANTA MEDICA (2006)
Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom
Y. Choi et al.
FOOD CHEMISTRY (2006)
Analysis of phenolic compounds and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different conditions
EH Kim et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system
S Benjakul et al.
FOOD CHEMISTRY (2005)
Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems
H Jing et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2004)
Commercial mushrooms: nutritional quality and effect of cooking
P Manzi et al.
FOOD CHEMISTRY (2004)
Amino acid composition of some Tanzanian wild mushrooms
SJM Mdachi et al.
FOOD CHEMISTRY (2004)
Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.)
CI Nindo et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)
Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media
FJ Morales et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Antioxidant properties of methanolic extracts from several ear mushrooms
JL Mau et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)