Related references
Note: Only part of the references are listed.Changes occurring in compositional components of black soybeans maintained at room temperature for different storage periods
Jin Hwan Lee et al.
FOOD CHEMISTRY (2012)
Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers
Venu Perla et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Microwave assisted extraction of anthocyanins from grape skins
A. Liazid et al.
FOOD CHEMISTRY (2011)
Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours
Zhen Ma et al.
FOOD RESEARCH INTERNATIONAL (2011)
Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace
Khizar Hayat et al.
FOOD CHEMISTRY (2010)
Phytochemical Profiles and Health-Promoting Effects of Cool-Season Food Legumes As Influenced by Thermal Processing
Baojun Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors
R. Y. Khattab et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes
Baojun Xu et al.
FOOD CHEMISTRY (2008)
Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing
Baojun Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents
B. J. Xu et al.
JOURNAL OF FOOD SCIENCE (2007)
Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes
B. J. Xu et al.
JOURNAL OF FOOD SCIENCE (2007)
Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia
Sveto Rakic et al.
FOOD CHEMISTRY (2007)
Increase in the free radical scavenging activity of ginseng by heat-processing
KS Kang et al.
BIOLOGICAL & PHARMACEUTICAL BULLETIN (2006)
Antioxidant properties of kilned and roasted malts
TS Samaras et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes
ZU Rehman et al.
FOOD CHEMISTRY (2005)
Chemical composition and in vitro starch bioavailability of Phaseolus vulgaris (L) cv Mayocoba
P Osorio-Díaz et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Effects of conventional (boiling on the polyphenols and cell walls of pears
CMGC Renard
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Processed sweet corn has higher antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1
YC Chung et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Review of non-enzymatic browning and antioxidant capacity in processed foods
L Manzocco et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)
Share Paper
