相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits
Joe A. Vinson et al.
FOOD & FUNCTION (2012)
Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing
Baojun Xu et al.
FOOD CHEMISTRY (2011)
Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process
Yolanda Aguilera et al.
PLANT FOODS FOR HUMAN NUTRITION (2011)
Characterization of Low Molecular Weight Chemical Fractions of Dry Bean (Phaseolus vulgaris) for Bioactivity Using Caenorhabditis elegans Longevity and Metabolite Fingerprinting
Meghan M. Mensack et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)
Marcelo Hernandez-Salazar et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Vitamin Enhanced Waters and Polyphenol Rich Beverages Analyzed for Antioxidant Capacity and Antioxidants/Calorie
Patrick E. Donnelly et al.
NUTRIENTS (2010)
A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods
K. A. Ross et al.
FOOD CHEMISTRY (2009)
Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient
Yi-Ching Lin et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2009)
Reducing Effect of a Phaseolus vulgaris Dry Extract on Food Intake, Body Weight, and Glycemia in Rats
Noemi Fantini et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgaris L.) Cultivars
Lena Galvez Ranilla et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (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)
Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris)
Cynthia M. Machado et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Bioaccessibility of Phenols in Common Beans (Phaseolus vulgaris L.) and Iron (Fe) Availability to Caco-2 Cells
Jose Moises Laparra et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Antidiabetic components contained in vegetables and legumes
Guang-Yan Tang et al.
MOLECULES (2008)
Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation In Vitro
B. J. Xu et al.
JOURNAL OF FOOD SCIENCE (2007)
Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars
Nuria E. Rocha-Guzman et al.
FOOD CHEMISTRY (2007)
Antioxidant and antimutagenic activity of phenolic compounds in three different colour groups of common bean cultivars (Phaseolus vulgaris)
Rocha-Guzman Nuria Elizabeth et al.
FOOD CHEMISTRY (2007)
Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay
R Pulido et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)