533 related articles for article (PubMed ID: 17995859)
1. Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes.
Xu BJ; Yuan SH; Chang SK
J Food Sci; 2007 Mar; 72(2):S167-77. PubMed ID: 17995859
[TBL] [Abstract][Full Text] [Related]
2. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents.
Xu BJ; Chang SK
J Food Sci; 2007 Mar; 72(2):S159-66. PubMed ID: 17995858
[TBL] [Abstract][Full Text] [Related]
3. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
Xu B; Chang SK
J Agric Food Chem; 2008 Aug; 56(16):7165-75. PubMed ID: 18680298
[TBL] [Abstract][Full Text] [Related]
4. Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region.
Xu B; Chang SK
J Agric Food Chem; 2008 Oct; 56(19):9102-13. PubMed ID: 18781761
[TBL] [Abstract][Full Text] [Related]
5. Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation in vitro.
Xu BJ; Yuan SH; Chang SK
J Food Sci; 2007 Sep; 72(7):S522-7. PubMed ID: 17995667
[TBL] [Abstract][Full Text] [Related]
6. Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones.
Xu B; Chang SK
J Agric Food Chem; 2008 Sep; 56(18):8365-73. PubMed ID: 18729453
[TBL] [Abstract][Full Text] [Related]
7. Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max).
Kumari S; Chang SK
J Food Sci; 2016 Jul; 81(7):C1679-91. PubMed ID: 27258930
[TBL] [Abstract][Full Text] [Related]
8. Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes.
Xu B; Chang SK
Food Chem; 2008 Sep; 110(1):1-13. PubMed ID: 26050159
[TBL] [Abstract][Full Text] [Related]
9. Analysis of flavonoids and other phenolic compounds using high-performance liquid chromatography with coulometric array detection: relationship to antioxidant activity.
Aaby K; Hvattum E; Skrede G
J Agric Food Chem; 2004 Jul; 52(15):4595-603. PubMed ID: 15264888
[TBL] [Abstract][Full Text] [Related]
10. Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics.
Granato D; Branco GF; Faria Jde A; Cruz AG
J Sci Food Agric; 2011 Feb; 91(3):563-71. PubMed ID: 21218493
[TBL] [Abstract][Full Text] [Related]
11. In vitro antioxidant activity of Retama monosperma (L.) Boiss.
Belmokhtar Z; Harche MK
Nat Prod Res; 2014; 28(24):2324-9. PubMed ID: 25033217
[TBL] [Abstract][Full Text] [Related]
12. Phenolic compounds and antioxidant capacities of 10 common edible flowers from China.
Xiong L; Yang J; Jiang Y; Lu B; Hu Y; Zhou F; Mao S; Shen C
J Food Sci; 2014 Apr; 79(4):C517-25. PubMed ID: 24621197
[TBL] [Abstract][Full Text] [Related]
13. Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing.
Xu B; Chang SK
J Agric Food Chem; 2009 Nov; 57(22):10718-31. PubMed ID: 19873971
[TBL] [Abstract][Full Text] [Related]
14. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.
Xu BJ; Chang SK
J Food Sci; 2008 Mar; 73(2):H19-27. PubMed ID: 18298732
[TBL] [Abstract][Full Text] [Related]
15. Innovative Soaking and Grinding Methods and Cooking Affect the Retention of Isoflavones, Antioxidant and Antiproliferative Properties in Soymilk Prepared from Black Soybean.
Tan Y; Chang SK; Zhang Y
J Food Sci; 2016 Apr; 81(4):H1016-23. PubMed ID: 26954068
[TBL] [Abstract][Full Text] [Related]
16. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
Ross CF; Hoye C; Fernandez-Plotka VC
J Food Sci; 2011 Aug; 76(6):C884-90. PubMed ID: 22417486
[TBL] [Abstract][Full Text] [Related]
17. In vitro antioxidant activity of extracts from common legumes.
Zhao Y; Du SK; Wang H; Cai M
Food Chem; 2014; 152():462-6. PubMed ID: 24444962
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant and anti-glycation activities correlates with phenolic composition of tropical medicinal herbs.
Ramkissoon JS; Mahomoodally MF; Ahmed N; Subratty AH
Asian Pac J Trop Med; 2013 Jul; 6(7):561-9. PubMed ID: 23768830
[TBL] [Abstract][Full Text] [Related]
19. Unravelling the phytonutrients and antioxidant properties of European Vicia faba L. seeds.
Valente IM; Cabrita ARJ; Malushi N; Oliveira HM; Papa L; Rodrigues JA; Fonseca AJM; Maia MRG
Food Res Int; 2019 Feb; 116():888-896. PubMed ID: 30717020
[TBL] [Abstract][Full Text] [Related]
20. ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: relationship between total polyphenol and individual catechin content.
Roy MK; Koide M; Rao TP; Okubo T; Ogasawara Y; Juneja LR
Int J Food Sci Nutr; 2010 Mar; 61(2):109-24. PubMed ID: 20109129
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]