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。Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts
Michal Swieca et al.
FOOD CHEMISTRY (2015)
Radish sprouts-Characterization and elicitation of novel varieties rich in anthocyanins
Nieves Baenas et al.
FOOD RESEARCH INTERNATIONAL (2015)
Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans
Montserrat Duenas et al.
FOOD RESEARCH INTERNATIONAL (2015)
Quantitative analysis of flavonoids, sugars, phenylalanine and tryptophan in onion scales during storage under ambient conditions
Kavita Sharma et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Phenolic profile and antioxidant activity in selected seeds and sprouts
Paulina Pajak et al.
FOOD CHEMISTRY (2014)
Effect of sprouting and light cycle on antioxidant activity of Brassica oleracea varieties
Ana Paula Vale et al.
FOOD CHEMISTRY (2014)
Effect of high hydrostatic pressure (HHP) treatment on flavor, physicochemical properties and biological functionalities of garlic
Kyung Won Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Change in chemical composition of onion (Allium cepa L. cv. Sunpower) during post-storage under ambient conditions
K. Sharma et al.
NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE (2014)
Antioxidative phenolic constituents of skins of onion varieties and their activities
Tasahil Albishi et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes
Veny Uppal et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)
Effect of sucrose and mannitol on the accumulation of health-promoting compounds and the activity of metabolic enzymes in broccoli sprouts
Rongfang Guo et al.
SCIENTIA HORTICULTURAE (2011)
Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products
Seung Un Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols
Shela Gorinstein et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Antioxidant activity of tartary (Fagopyrum tataricum (L.) Gaertn.) and common (Fagopyrum esculentum moench) buckwheat sprouts
Chia-Ling Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan
E. Sangronis et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.)
Abdul Wajid Khalil et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds
Reihaneh Ahmadzadeh Ghavidel et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Nutrient retention in microwave cooked germinated legumes
N Khatoon et al.
FOOD CHEMISTRY (2006)
Effects of germination conditions on ascorbic acid level and yield of soybean sprouts
MJ Xu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice
S Tian et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
分享论文
