4.5 Article

Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

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。
Review Cell Biology

Soy, phytoestrogens and their impact on reproductive health

Christopher Robin Cederroth et al.

MOLECULAR AND CELLULAR ENDOCRINOLOGY (2012)

Article Agriculture, Multidisciplinary

Phenolic Composition and Antioxidant Activity in Seed Coats of 60 Chinese Black Soybean (Glycine max L. Merr.) Varieties

Rui Fen Zhang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Food Science & Technology

Phenolic compound composition and antioxidant activity of fruits of Rubus and Prunus species from Croatia

Lidija Jakobek et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)

Article Agriculture, Multidisciplinary

Isoflavone composition, phenol content, and antioxidant activity of soybean seeds from India and Bulgaria

G. Sakthivelu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Food Science & Technology

Direct measurement of the total antioxidant capacity of cereal products

Arda Serpen et al.

JOURNAL OF CEREAL SCIENCE (2008)

Article Medicine, General & Internal

Effect of soy nuts on blood pressure and lipid levels in hypertensive, prehypertensive, and normotensive postmenopausal women

Francine K. Welty et al.

ARCHIVES OF INTERNAL MEDICINE (2007)

Article Food Science & Technology

Effects of β-carotene on soybean lipoxygenase activity:: kinetic studies

Arda Serpen et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)

Article Agriculture, Multidisciplinary

Bioactive compounds in legumes and their germinated products

Pei-Yin Lin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation

R Takahashi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Chemistry, Applied

Relative antioxidant activity of soybean isoflavones and their glycosides

CH Lee et al.

FOOD CHEMISTRY (2005)

Article Food Science & Technology

Wheat bran tissue fractionation using biochemical markers

C Antoine et al.

JOURNAL OF CEREAL SCIENCE (2004)

Article Agriculture, Multidisciplinary

Antioxidant activity of anthocyanins and their aglycons

MP Kähkönen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Highly polymerized procyanidins in brown soybean seed coat with a high radical-scavenging activity

Y Takahata et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)