Related references
Note: Only part of the references are listed.Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes
Yao Tang et al.
FOOD CHEMISTRY (2015)
Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes
Jeffrey Rothschild et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Optimization of antioxidant phenolic compounds extraction from quinoa (Chenopodium quinoa) seeds
Ramiro Ariel Carciochi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products
Pramote Khuwijitjaru et al.
CANADIAN JOURNAL OF CHEMICAL ENGINEERING (2014)
Maillard reaction products: some considerations on their health effects
Cristina Delgado-Andrade
CLINICAL CHEMISTRY AND LABORATORY MEDICINE (2014)
Advanced glycation endproducts in food and their effects on health
Malene W. Poulsen et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Colour and surface fluorescence development and their relationship with Mail lard reaction markers as influenced by structural changes during cornflakes production
Abel Farroni et al.
FOOD CHEMISTRY (2012)
Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds
K. Y. Ee et al.
FOOD CHEMISTRY (2011)
Melanoidins produced by the Mail lard reaction: Structure and biological activity
He-Ya Wang et al.
FOOD CHEMISTRY (2011)
Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa
Neel Chandrasekara et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Degradation of benzoic acid and its derivatives in subcritical water
Edward Lindquist et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Genesis and development of DPPH method of antioxidant assay
Sagar B. Kedare et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill)
Hyo Geun Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar
J. A. Gallegos-Infante et al.
FOOD CHEMISTRY (2010)
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
L. Alvarez-Jubete et al.
FOOD CHEMISTRY (2010)
Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kaniwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)
Ritva Repo-Carrasco-Valencia et al.
FOOD CHEMISTRY (2010)
Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds
Irene Dini et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Antioxidant Properties of Extracts Obtained from Raw, Dry-roasted, and Oil-roasted US Peanuts of Commercial Importance
Brian David Craft et al.
PLANT FOODS FOR HUMAN NUTRITION (2010)
Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds
Ozge C. Acar et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma mandarin (Citrus unshiu Marc.) peels
Ya-Qin Ma et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
Anna Michalska et al.
JOURNAL OF CEREAL SCIENCE (2008)
Investigation on phenolic compounds stability during microwave-assisted extraction
Ali Liazid et al.
JOURNAL OF CHROMATOGRAPHY A (2007)
Effects of processing on the nutraceutical profile of quinoa
Kevin Brady et al.
FOOD CHEMISTRY (2007)
Study on fluorescence of Maillard reaction compounds in breakfast cereals
Cristina Delgado-Andrade et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2006)
A critical evaluation of fluorescence as a potential marker for the Maillard reaction
SB Matiacevich et al.
FOOD CHEMISTRY (2006)
Processed sweet corn has higher antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Antioxidants in fruits and vegetables - the millennium's health
C Kaur et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)
Review of non-enzymatic browning and antioxidant capacity in processed foods
L Manzocco et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)