265 related articles for article (PubMed ID: 20492152)
1. Antioxidant activity in barley (Hordeum Vulgare L.) grains roasted in a microwave oven under conditions optimized using response surface methodology.
Omwamba M; Hu Q
J Food Sci; 2010; 75(1):C66-73. PubMed ID: 20492152
[TBL] [Abstract][Full Text] [Related]
2. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.).
Zhao H; Dong J; Lu J; Chen J; Li Y; Shan L; Lin Y; Fan W; Gu G
J Agric Food Chem; 2006 Sep; 54(19):7277-86. PubMed ID: 16968094
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix.
Oh S; Kim MJ; Park KW; Lee JH
J Food Sci; 2015 Nov; 80(11):C2382-8. PubMed ID: 26408834
[TBL] [Abstract][Full Text] [Related]
4. Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau.
Yang XJ; Dang B; Fan MT
Molecules; 2018 Apr; 23(4):. PubMed ID: 29641469
[TBL] [Abstract][Full Text] [Related]
5. The Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Tea Made from Barley Sprouts and Wheat Sprouts.
Islam MZ; Yu DS; Lee YT
J Food Sci; 2019 Jun; 84(6):1340-1345. PubMed ID: 31112293
[TBL] [Abstract][Full Text] [Related]
6. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
Sulaiman SF; Moon JK; Shibamoto T
J Diet Suppl; 2011 Sep; 8(3):293-310. PubMed ID: 22432728
[TBL] [Abstract][Full Text] [Related]
7. Isolation of an in vitro and ex vivo antiradical melanoidin from roasted barley.
Papetti A; Daglia M; Aceti C; Quaglia M; Gregotti C; Gazzani G
J Agric Food Chem; 2006 Feb; 54(4):1209-16. PubMed ID: 16478238
[TBL] [Abstract][Full Text] [Related]
8. The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar.
Ali A; Islam A; Pal TK
Acta Sci Pol Technol Aliment; 2016; 15(4):429-438. PubMed ID: 28071020
[TBL] [Abstract][Full Text] [Related]
9. Antioxidant effects of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures.
Duh PD; Yen GC; Yen WJ; Chang LW
J Agric Food Chem; 2001 Mar; 49(3):1455-63. PubMed ID: 11312880
[TBL] [Abstract][Full Text] [Related]
10. Optimization of hull-less pumpkin seed roasting conditions using response surface methodology.
Vujasinović V; Radočaj O; Dimić E
J Food Sci; 2012 May; 77(5):C532-8. PubMed ID: 23163936
[TBL] [Abstract][Full Text] [Related]
11. The hydroxycinnamic acid content of barley and brewers' spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages.
McCarthy AL; O'Callaghan YC; Neugart S; Piggott CO; Connolly A; Jansen MA; Krumbein A; Schreiner M; FitzGerald RJ; O'Brien NM
Food Chem; 2013 Dec; 141(3):2567-74. PubMed ID: 23870996
[TBL] [Abstract][Full Text] [Related]
12. Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas.
Satoh E; Tohyama N; Nishimura M
Int J Food Sci Nutr; 2005 Dec; 56(8):551-9. PubMed ID: 16638659
[TBL] [Abstract][Full Text] [Related]
13. Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds.
Bonoli M; Verardo V; Marconi E; Caboni MF
J Agric Food Chem; 2004 Aug; 52(16):5195-200. PubMed ID: 15291496
[TBL] [Abstract][Full Text] [Related]
14. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color.
Ge X; Jing L; Zhao K; Su C; Zhang B; Zhang Q; Han L; Yu X; Li W
Food Chem; 2021 Jan; 335():127655. PubMed ID: 32731125
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant properties of pearled barley fractions.
Madhujith T; Izydorczyk M; Shahidi F
J Agric Food Chem; 2006 May; 54(9):3283-9. PubMed ID: 16637686
[TBL] [Abstract][Full Text] [Related]
16. Optimization of combined microwave-hot air roasting of malt based on energy consumption and neo-formed contaminants content.
Akkarachaneeyakorn S; Laguerre JC; Tattiyakul J; Neugnot B; Boivin P; Morales FJ; Birlouez-Aragon I
J Food Sci; 2010 May; 75(4):E201-7. PubMed ID: 20546400
[TBL] [Abstract][Full Text] [Related]
17. Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties.
Xu Z; Tang M; Li Y; Liu F; Li X; Dai R
J Agric Food Chem; 2010 Jun; 58(12):7289-96. PubMed ID: 20499841
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant properties, total phenols and pollen analysis of propolis samples from Portugal.
Moreira L; Dias LG; Pereira JA; Estevinho L
Food Chem Toxicol; 2008 Nov; 46(11):3482-5. PubMed ID: 18804144
[TBL] [Abstract][Full Text] [Related]
19. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves.
Siddhuraju P; Becker K
J Agric Food Chem; 2003 Apr; 51(8):2144-55. PubMed ID: 12670148
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of in vitro antioxidant activity of Sida rhombifolia (L.) ssp. retusa (L.).
Dhalwal K; Deshpande YS; Purohit AP
J Med Food; 2007 Dec; 10(4):683-8. PubMed ID: 18158841
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
