304 related articles for article (PubMed ID: 26471596)
1. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana.
Değirmencioğlu N; Gürbüz O; Herken EN; Yıldız AY
Food Chem; 2016 Mar; 194():587-94. PubMed ID: 26471596
[TBL] [Abstract][Full Text] [Related]
2. Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour.
Kilci A; Gocmen D
Food Chem; 2014 May; 151():547-53. PubMed ID: 24423569
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of phenolic profile and antioxidant capacity in gluten-free flours.
Rocchetti G; Chiodelli G; Giuberti G; Masoero F; Trevisan M; Lucini L
Food Chem; 2017 Aug; 228():367-373. PubMed ID: 28317736
[TBL] [Abstract][Full Text] [Related]
4. Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour.
Beta T; Hwang T
Food Chem; 2018 Apr; 246():58-64. PubMed ID: 29291878
[TBL] [Abstract][Full Text] [Related]
5. Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey.
Sahan Y; Gurbuz O; Guldas M; Degirmencioglu N; Begenirbas A
Food Chem; 2017 Feb; 217():483-489. PubMed ID: 27664662
[TBL] [Abstract][Full Text] [Related]
6. Determination of the phenolic content, profile, and antioxidant activity of seeds from nine tree peony (Paeonia section Moutan DC.) species native to China.
Zhang XX; Shi QQ; Ji D; Niu LX; Zhang YL
Food Res Int; 2017 Jul; 97():141-148. PubMed ID: 28578034
[TBL] [Abstract][Full Text] [Related]
7. Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats.
Kilci A; Gocmen D
Food Chem; 2014 Feb; 145():777-83. PubMed ID: 24128544
[TBL] [Abstract][Full Text] [Related]
8. Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders.
Nunes JC; Lago MG; Castelo-Branco VN; Oliveira FR; Torres AG; Perrone D; Monteiro M
Food Chem; 2016 Apr; 197(Pt A):881-90. PubMed ID: 26617030
[TBL] [Abstract][Full Text] [Related]
9. Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MS
Brito TBN; R S Lima L; B Santos MC; A Moreira RF; Cameron LC; C Fai AE; S L Ferreira M
Food Chem; 2021 Mar; 339():127882. PubMed ID: 32889131
[TBL] [Abstract][Full Text] [Related]
10. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.
Alves G; Perrone D
Food Chem; 2015 Oct; 185():65-74. PubMed ID: 25952842
[TBL] [Abstract][Full Text] [Related]
11. Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC.
Jiao Y; Kilmartin PA; Fan M; Quek SY
Food Chem; 2018 Dec; 268():77-85. PubMed ID: 30064806
[TBL] [Abstract][Full Text] [Related]
12. Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure.
Zhou J; Ma Y; Jia Y; Pang M; Cheng G; Cai S
Food Chem; 2019 Aug; 288():68-77. PubMed ID: 30902316
[TBL] [Abstract][Full Text] [Related]
13. Characterization of bioactive compounds and antioxidant activity of fruit beers.
Nardini M; Garaguso I
Food Chem; 2020 Feb; 305():125437. PubMed ID: 31499290
[TBL] [Abstract][Full Text] [Related]
14. Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM).
Belwal T; Dhyani P; Bhatt ID; Rawal RS; Pande V
Food Chem; 2016 Sep; 207():115-24. PubMed ID: 27080887
[TBL] [Abstract][Full Text] [Related]
15. Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile.
Demoliner F; de Britto Policarpi P; Vasconcelos LFL; Vitali L; Micke GA; Block JM
Food Res Int; 2018 Oct; 112():434-442. PubMed ID: 30131155
[TBL] [Abstract][Full Text] [Related]
16. Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets.
Budaraju S; Mallikarjunan K; Annor G; Schoenfuss T; Raun R
Food Chem; 2018 Nov; 266():31-37. PubMed ID: 30381191
[TBL] [Abstract][Full Text] [Related]
17. Phenolic and carotenoid profiles and antiproliferative activity of foxtail millet.
Zhang LZ; Liu RH
Food Chem; 2015 May; 174():495-501. PubMed ID: 25529711
[TBL] [Abstract][Full Text] [Related]
18. Phytochemical profiles and antioxidant activity of brown rice varieties.
Gong ES; Luo SJ; Li T; Liu CM; Zhang GW; Chen J; Zeng ZC; Liu RH
Food Chem; 2017 Jul; 227():432-443. PubMed ID: 28274454
[TBL] [Abstract][Full Text] [Related]
19. Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes.
de Abreu Pinheiro F; Ferreira Elias L; de Jesus Filho M; Uliana Modolo M; Gomes Rocha JC; Fumiere Lemos M; Scherer R; Soares Cardoso W
Food Chem; 2021 Jan; 336():127701. PubMed ID: 32781354
[TBL] [Abstract][Full Text] [Related]
20. Antioxidant and genoprotective activity of selected cucurbitaceae seed extracts and LC-ESIMS/MS identification of phenolic components.
Yasir M; Sultana B; Nigam PS; Owusu-Apenten R
Food Chem; 2016 May; 199():307-13. PubMed ID: 26775976
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
