334 related articles for article (PubMed ID: 14609082)
1. Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds.
Fernandez-Orozco R; Zieliński H; Piskuła MK
Nahrung; 2003 Oct; 47(5):291-9. PubMed ID: 14609082
[TBL] [Abstract][Full Text] [Related]
2. Peroxyl radical-trapping capacity of germinated legume seeds.
Zielinski H
Nahrung; 2002 Apr; 46(2):100-4. PubMed ID: 12017985
[TBL] [Abstract][Full Text] [Related]
3. Fermentation as a bio-process to obtain functional soybean flours.
Fernandez-Orozco R; Frias J; Muñoz R; Zielinski H; Piskula MK; Kozlowska H; Vidal-Valverde C
J Agric Food Chem; 2007 Oct; 55(22):8972-9. PubMed ID: 17907774
[TBL] [Abstract][Full Text] [Related]
4. Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla.
Doblado R; Zielinski H; Piskula M; Kozlowska H; Muñoz R; Frías J; Vidal-Valverde C
J Agric Food Chem; 2005 Feb; 53(4):1215-22. PubMed ID: 15713044
[TBL] [Abstract][Full Text] [Related]
5. Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts.
Fouad AA; Rehab FM
Acta Sci Pol Technol Aliment; 2015; 14(3):233-246. PubMed ID: 28068031
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of phenolic profile and antioxidant properties of Pardina lentil as affected by industrial dehydration.
Aguilera Y; Dueñas M; Estrella I; Hernández T; Benitez V; Esteban RM; Martín-Cabrejas MA
J Agric Food Chem; 2010 Sep; 58(18):10101-8. PubMed ID: 20735138
[TBL] [Abstract][Full Text] [Related]
7. Chemical composition and antioxidant activity of seeds of different cultivars of mungbean.
Anwar F; Latif S; Przybylski R; Sultana B; Ashraf M
J Food Sci; 2007 Sep; 72(7):S503-10. PubMed ID: 17995664
[TBL] [Abstract][Full Text] [Related]
8. 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.).
Hernández-Salazar M; Osorio-Diaz P; Loarca-Piña G; Reynoso-Camacho R; Tovar J; Bello-Pérez LA
J Sci Food Agric; 2010 Jul; 90(9):1417-22. PubMed ID: 20549791
[TBL] [Abstract][Full Text] [Related]
9. Critical evaluation of changes in the ratio of insoluble bound to soluble phenolics on antioxidant activity of lentils during germination.
Yeo J; Shahidi F
J Agric Food Chem; 2015 Jan; 63(2):379-81. PubMed ID: 25560637
[TBL] [Abstract][Full Text] [Related]
10. Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing.
Finocchiaro F; Ferrari B; Gianinetti A; Dall'asta C; Galaverna G; Scazzina F; Pellegrini N
Mol Nutr Food Res; 2007 Aug; 51(8):1006-19. PubMed ID: 17639995
[TBL] [Abstract][Full Text] [Related]
11. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
Min B; Chen MH; Green BW
J Food Sci; 2009 Apr; 74(3):C268-77. PubMed ID: 19397712
[TBL] [Abstract][Full Text] [Related]
12. Antioxidant contents and antioxidative properties of traditional rye breads.
Michalska A; Ceglinska A; Amarowicz R; Piskula MK; Szawara-Nowak D; Zielinski H
J Agric Food Chem; 2007 Feb; 55(3):734-40. PubMed ID: 17263468
[TBL] [Abstract][Full Text] [Related]
13. Use of cyclic voltammetry, photochemiluminescence, and spectrophotometric methods for the measurement of the antioxidant capacity of buckwheat sprouts.
Zielinska D; Szawara-Nowak D; Ornatowska A; Wiczkowski W
J Agric Food Chem; 2007 Nov; 55(24):9891-8. PubMed ID: 17966982
[TBL] [Abstract][Full Text] [Related]
14. Changes of folate and other potential health-promoting phytochemicals in legume seeds as affected by germination.
Shohag MJ; Wei Y; Yang X
J Agric Food Chem; 2012 Sep; 60(36):9137-43. PubMed ID: 22906127
[TBL] [Abstract][Full Text] [Related]
15. Influence of processing on quality parameters of strawberries.
Hartmann A; Patz CD; Andlauer W; Dietrich H; Ludwig M
J Agric Food Chem; 2008 Oct; 56(20):9484-9. PubMed ID: 18821768
[TBL] [Abstract][Full Text] [Related]
16. Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds.
Carciochi RA; Galván-D'Alessandro L; Vandendriessche P; Chollet S
Plant Foods Hum Nutr; 2016 Dec; 71(4):361-367. PubMed ID: 27368410
[TBL] [Abstract][Full Text] [Related]
17. Relative changes in tocopherols, isoflavones, total phenolic content, and antioxidative activity in soybean seeds at different reproductive stages.
Kumar V; Rani A; Dixit AK; Bhatnagar D; Chauhan GS
J Agric Food Chem; 2009 Apr; 57(7):2705-10. PubMed ID: 19256542
[TBL] [Abstract][Full Text] [Related]
18. Impact of Melatonin Enrichment during Germination of Legumes on Bioactive Compounds and Antioxidant Activity.
Aguilera Y; Herrera T; Liébana R; Rebollo-Hernanz M; Sanchez-Puelles C; Martín-Cabrejas MA
J Agric Food Chem; 2015 Sep; 63(36):7967-74. PubMed ID: 26307852
[TBL] [Abstract][Full Text] [Related]
19. Influence of germination with different selenium solutions on nutritional value and cytotoxicity of lupin seeds.
Frias J; Gulewicz P; Martínez-Villaluenga C; Pilarski R; Blazquez E; Jiménez B; Gulewicz K; Vidal-Valverde C
J Agric Food Chem; 2009 Feb; 57(4):1319-25. PubMed ID: 19166293
[TBL] [Abstract][Full Text] [Related]
20. Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting.
Zielinski H; Michalska A; Amigo-Benavent M; del Castillo MD; Piskula MK
J Agric Food Chem; 2009 Jun; 57(11):4771-6. PubMed ID: 19415894
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
