402 related articles for article (PubMed ID: 18298732)
1. 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]
2. 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]
3. Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans ( Phaseolus vulgaris L.) as Affected by Thermal Processing.
Xu B; Chang SK
J Agric Food Chem; 2009 Jun; 57(11):4754-4764. PubMed ID: 19492791
[TBL] [Abstract][Full Text] [Related]
4. 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]
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. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars.
Ranilla LG; Genovese MI; Lajolo FM
J Agric Food Chem; 2009 Jul; 57(13):5734-42. PubMed ID: 19507856
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.).
López A; El-Naggar T; Dueñas M; Ortega T; Estrella I; Hernández T; Gómez-Serranillos MP; Palomino OM; Carretero ME
Food Chem; 2013 May; 138(1):547-55. PubMed ID: 23265523
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Phenolic content, composition, antioxidant activity, and their changes during domestic cooking of potatoes.
Xu X; Li W; Lu Z; Beta T; Hydamaka AW
J Agric Food Chem; 2009 Nov; 57(21):10231-8. PubMed ID: 19831402
[TBL] [Abstract][Full Text] [Related]
12. Antioxidant activity of processed table beets (Beta vulgaris var, conditiva) and green beans (Phaseolus vulgaris L.).
Jiratanan T; Liu RH
J Agric Food Chem; 2004 May; 52(9):2659-70. PubMed ID: 15113174
[TBL] [Abstract][Full Text] [Related]
13. Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing.
Xu B; Chang SK
Food Chem; 2011 Dec; 129(3):974-81. PubMed ID: 25212326
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.).
Oomah BD; Kotzeva L; Allen M; Bassinello PZ
J Sci Food Agric; 2014 May; 94(7):1349-58. PubMed ID: 24114525
[TBL] [Abstract][Full Text] [Related]
16. Evolution of phenolic compounds and antioxidant activity during malting.
Lu J; Zhao H; Chen J; Fan W; Dong J; Kong W; Sun J; Cao Y; Cai G
J Agric Food Chem; 2007 Dec; 55(26):10994-1001. PubMed ID: 18038990
[TBL] [Abstract][Full Text] [Related]
17. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
Ferracane R; Pellegrini N; Visconti A; Graziani G; Chiavaro E; Miglio C; Fogliano V
J Agric Food Chem; 2008 Sep; 56(18):8601-8. PubMed ID: 18759447
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant and anti-inflammatory activities of bean ( Phaseolus vulgaris L.) hulls.
Oomah BD; Corbé A; Balasubramanian P
J Agric Food Chem; 2010 Jul; 58(14):8225-30. PubMed ID: 20572671
[TBL] [Abstract][Full Text] [Related]
19. Characterization and comparison of antioxidant properties and bioactive components of virginia soybeans.
Chung H; Hogan S; Zhang L; Rainey K; Zhou K
J Agric Food Chem; 2008 Dec; 56(23):11515-9. PubMed ID: 19007126
[TBL] [Abstract][Full Text] [Related]
20. Chemical compositions, antioxidant capacities, and antiproliferative activities of selected fruit seed flours.
Parry J; Su L; Moore J; Cheng Z; Luther M; Rao JN; Wang JY; Yu LL
J Agric Food Chem; 2006 May; 54(11):3773-8. PubMed ID: 16719495
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
