162 related articles for article (PubMed ID: 22816801)
1. Germination dramatically increases isoflavonoid content and diversity in chickpea (Cicer arietinum L.) seeds.
Wu Z; Song L; Feng S; Liu Y; He G; Yioe Y; Liu SQ; Huang D
J Agric Food Chem; 2012 Sep; 60(35):8606-15. PubMed ID: 22816801
[TBL] [Abstract][Full Text] [Related]
2. Effect of sodium selenite on isoflavonoid contents and antioxidant capacity of chickpea (Cicer arietinum L.) sprouts.
Guardado-Félix D; Serna-Saldivar SO; Cuevas-Rodríguez EO; Jacobo-Velázquez DA; Gutiérrez-Uribe JA
Food Chem; 2017 Jul; 226():69-74. PubMed ID: 28254020
[TBL] [Abstract][Full Text] [Related]
3. Isoflavone content and composition in chickpea (Cicer arietinum L.) sprouts germinated under different conditions.
Gao Y; Yao Y; Zhu Y; Ren G
J Agric Food Chem; 2015 Mar; 63(10):2701-7. PubMed ID: 25630489
[TBL] [Abstract][Full Text] [Related]
4. Effects of sodium selenite and germination on the sprouting of chickpeas (Cicer arietinum L.) and its content of selenium, formononetin and biochanin A in the sprouts.
Zhang L; Li Q; Yang X; Xia Z
Biol Trace Elem Res; 2012 Jun; 146(3):376-80. PubMed ID: 22101473
[TBL] [Abstract][Full Text] [Related]
5. Food grade fungal stress on germinating peanut seeds induced phytoalexins and enhanced polyphenolic antioxidants.
Wu Z; Song L; Huang D
J Agric Food Chem; 2011 Jun; 59(11):5993-6003. PubMed ID: 21545178
[TBL] [Abstract][Full Text] [Related]
6. Modulation of isoflavonoid composition of Rhizopus oryzae elicited soybean (Glycine max) seedlings by light and wounding.
Aisyah S; Gruppen H; Madzora B; Vincken JP
J Agric Food Chem; 2013 Sep; 61(36):8657-67. PubMed ID: 23944987
[TBL] [Abstract][Full Text] [Related]
7. LC-ESI-MS characterisation of phytoalexins induced in chickpea and pea tissues in response to a biotic elicitor of Hypnea musciformis (red algae).
Arman M
Nat Prod Res; 2011 Aug; 25(14):1352-60. PubMed ID: 21859260
[TBL] [Abstract][Full Text] [Related]
8. Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time.
Huang X; Cai W; Xu B
Food Chem; 2014 Jan; 143():268-76. PubMed ID: 24054239
[TBL] [Abstract][Full Text] [Related]
9. Bioactive compounds in legumes and their germinated products.
Lin PY; Lai HM
J Agric Food Chem; 2006 May; 54(11):3807-14. PubMed ID: 16719500
[TBL] [Abstract][Full Text] [Related]
10. Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.).
Milán-Noris AK; Gutiérrez-Uribe JA; Santacruz A; Serna-Saldívar SO; Martínez-Villaluenga C
Food Chem; 2018 Dec; 268():66-76. PubMed ID: 30064805
[TBL] [Abstract][Full Text] [Related]
11. The effects of fungal stress on the antioxidant contents of black soybeans under germination.
Feng S; Song L; Lee YK; Huang D
J Agric Food Chem; 2010 Dec; 58(23):12491-6. PubMed ID: 21058652
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Determination of polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.).
Segev A; Badani H; Kapulnik Y; Shomer I; Oren-Shamir M; Galili S
J Food Sci; 2010 Mar; 75(2):S115-9. PubMed ID: 20492256
[TBL] [Abstract][Full Text] [Related]
14. Isoflavone contents in germinated soybean seeds.
Zhu D; Hettiarachchy NS; Horax R; Chen P
Plant Foods Hum Nutr; 2005 Sep; 60(3):147-51. PubMed ID: 16187018
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Effects of sodium metavanadate and germination on the sprouting of chickpeas and its content of vanadium, formononetin and biochanin A in the sprouts.
Zhang L; Mao X; Xia Z
J Diet Suppl; 2012 Mar; 9(1):34-44. PubMed ID: 22432801
[TBL] [Abstract][Full Text] [Related]
17. Changes in digestibility of proteins from chickpeas (Cicer arietinum L.) germinated in presence of selenium and antioxidant capacity of hydrolysates.
Serrano-Sandoval SN; Guardado-Félix D; Gutiérrez-Uribe JA
Food Chem; 2019 Jul; 285():290-295. PubMed ID: 30797347
[TBL] [Abstract][Full Text] [Related]
18. Improvement of the Antioxidative Activity of Soluble Phenolic Compounds in Chickpea by Germination.
Xu M; Jin Z; Ohm JB; Schwarz P; Rao J; Chen B
J Agric Food Chem; 2018 Jun; 66(24):6179-6187. PubMed ID: 29860843
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of the effect of germination on phenolic compounds and antioxidant activities in sorghum varieties.
Dicko MH; Gruppen H; Traore AS; van Berkel WJ; Voragen AG
J Agric Food Chem; 2005 Apr; 53(7):2581-8. PubMed ID: 15796598
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]