923 related articles for article (PubMed ID: 18729453)
1. 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]
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. 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]
4. Isoflavones, anthocyanins, phenolic content, and antioxidant activities of black soybeans (Glycine max (L.) Merrill) as affected by seed weight.
Choi YM; Yoon H; Lee S; Ko HC; Shin MJ; Lee MC; Hur OS; Ro NY; Desta KT
Sci Rep; 2020 Nov; 10(1):19960. PubMed ID: 33203918
[TBL] [Abstract][Full Text] [Related]
5. Isoflavones, Flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods.
Xu B; Chang SK
J Agric Food Chem; 2009 Jun; 57(11):4706-17. PubMed ID: 19425575
[TBL] [Abstract][Full Text] [Related]
6. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.).
Ranilla LG; Genovese MI; Lajolo FM
J Agric Food Chem; 2007 Jan; 55(1):90-8. PubMed ID: 17199318
[TBL] [Abstract][Full Text] [Related]
7. Variability in the distribution of phenolic compounds in milled fractions of chickpea and horse gram: evaluation of their antioxidant properties.
Sreerama YN; Sashikala VB; Pratape VM
J Agric Food Chem; 2010 Jul; 58(14):8322-30. PubMed ID: 20593828
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Gamma irradiation induced enhancement in isoflavones, total phenol, anthocyanin and antioxidant properties of varying seed coat colored soybean.
Dixit AK; Bhatnagar D; Kumar V; Rani A; Manjaya JG; Bhatnagar D
J Agric Food Chem; 2010 Apr; 58(7):4298-302. PubMed ID: 20218609
[TBL] [Abstract][Full Text] [Related]
10. Phenolic composition and antioxidant activity in seed coats of 60 Chinese black soybean (Glycine max L. Merr.) varieties.
Zhang RF; Zhang FX; Zhang MW; Wei ZC; Yang CY; Zhang Y; Tang XJ; Deng YY; Chi JW
J Agric Food Chem; 2011 Jun; 59(11):5935-44. PubMed ID: 21548651
[TBL] [Abstract][Full Text] [Related]
11. Composition, Distribution, and Antioxidant Activity of Phenolic Compounds in 18 Soybean Cultivars.
Zhu YL; Zhang HS; Zhao XS; Xue HH; Xue J; Sun YH
J AOAC Int; 2018 Mar; 101(2):520-528. PubMed ID: 28847347
[TBL] [Abstract][Full Text] [Related]
12. Analysis of isoflavone, phenolic, soyasapogenol, and tocopherol compounds in soybean [ Glycine max (L.) Merrill] germplasms of different seed weights and origins.
Kim EH; Ro HM; Kim SL; Kim HS; Chung IM
J Agric Food Chem; 2012 Jun; 60(23):6045-55. PubMed ID: 22577842
[TBL] [Abstract][Full Text] [Related]
13. Phytochemical composition and antioxidant properties of methanolic extracts of whole and dehulled Bambara groundnut (Vigna subterranea) seeds.
Adedayo BC; Anyasi TA; Taylor MJC; Rautenbauch F; Le Roes-Hill M; Jideani VA
Sci Rep; 2021 Jul; 11(1):14116. PubMed ID: 34239002
[TBL] [Abstract][Full Text] [Related]
14. pH-adjusted solvent extraction and reversed-phase HPLC quantification of isoflavones from soybean (Glycine max (L.) Merr.).
Cho CH; Jung YS; Nam TG; Rha CS; Ko MJ; Jang D; Kim HS; Kim DO
J Food Sci; 2020 Mar; 85(3):673-681. PubMed ID: 32078761
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Polyphenol content and antioxidant properties of colored soybean seeds from central Europe.
Malenčić D; Cvejić J; Miladinović J
J Med Food; 2012 Jan; 15(1):89-95. PubMed ID: 21861721
[TBL] [Abstract][Full Text] [Related]
18. Isoflavone Composition, Total Phenolic Content and Antioxidant Capacity of Soybeans with Colored Seed Coat.
Mira B; Milica AK; Jegor M; Đorđe M; Ljiljana G; Jelena Hogervorst C
Nat Prod Commun; 2017 Apr; 12(4):527-532. PubMed ID: 30520589
[TBL] [Abstract][Full Text] [Related]
19. Origin and seed coat color differently affect the concentrations of metabolites and antioxidant activities in soybean (Glycine max (L.) Merrill) seeds.
Desta KT; Hur OS; Lee S; Yoon H; Shin MJ; Yi J; Lee Y; Ro NY; Wang X; Choi YM
Food Chem; 2022 Jul; 381():132249. PubMed ID: 35114623
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
