549 related articles for article (PubMed ID: 27258930)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage.
Ziegler V; Vanier NL; Ferreira CD; Paraginski RT; Monks JL; Elias MC
J Food Sci; 2016 Mar; 81(3):H762-8. PubMed ID: 26816290
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties.
Yu X; Meenu M; Xu B; Yu H
Food Chem; 2021 May; 345():128612. PubMed ID: 33352407
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Phenolic compounds and antioxidant capacities of 10 common edible flowers from China.
Xiong L; Yang J; Jiang Y; Lu B; Hu Y; Zhou F; Mao S; Shen C
J Food Sci; 2014 Apr; 79(4):C517-25. PubMed ID: 24621197
[TBL] [Abstract][Full Text] [Related]
11. Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans.
Yang HW; Hsu CK; Yang YF
J Sci Food Agric; 2014 Jul; 94(9):1794-801. PubMed ID: 24282146
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds.
Xu L; Wang P; Ali B; Yang N; Chen Y; Wu F; Xu X
J Sci Food Agric; 2017 Sep; 97(12):4227-4234. PubMed ID: 28251647
[TBL] [Abstract][Full Text] [Related]
14. Macronutrients, Phytochemicals, and Antioxidant Activity of Soybean Sprout Germinated with or without Light Exposure.
Chen Y; Chang SK
J Food Sci; 2015 Jun; 80(6):S1391-8. PubMed ID: 25916398
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of the antioxidant potential of Capsicum annuum L., C. baccatum L. and C. chinense Jacq. cultivars.
Mňahončáková E; Vergun O; Grygorieva O; Sedláčková VH; Ivanišová E; Šramková KF; Hrúzová M; Brindza J
Acta Sci Pol Technol Aliment; 2021; 20(2):223-236. PubMed ID: 33884859
[TBL] [Abstract][Full Text] [Related]
16. Phenolic Profile, Antioxidant Activity, and Ameliorating Efficacy of
Al-Qabba MM; El-Mowafy MA; Althwab SA; Alfheeaid HA; Aljutaily T; Barakat H
Nutrients; 2020 Sep; 12(10):. PubMed ID: 32977429
[TBL] [Abstract][Full Text] [Related]
17. Antioxidant capacity and phenolic composition of leaves from 10 Bene (Pistacia atlantica subsp. kurdica) genotypes.
Hatamnia AA; Rostamzad A; Hosseini M; Abbaspour N; Darvishzadeh R; Malekzadeh P; Aminzadeh BM
Nat Prod Res; 2016; 30(5):600-4. PubMed ID: 25853287
[TBL] [Abstract][Full Text] [Related]
18. Effect of biotic elicitors on enrichment of antioxidant properties and induced isoflavones in soybean.
Boué SM; Shih FF; Shih BY; Daigle KW; Carter-Wientjes CH; Cleveland TE
J Food Sci; 2008 May; 73(4):H43-9. PubMed ID: 18460129
[TBL] [Abstract][Full Text] [Related]
19. High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes.
Li W; Wei CV; White PJ; Beta T
J Agric Food Chem; 2007 Jan; 55(2):291-8. PubMed ID: 17227056
[TBL] [Abstract][Full Text] [Related]
20. Changes of phenolic profiles and antioxidant activity in canaryseed (Phalaris canariensis L.) during germination.
Chen Z; Yu L; Wang X; Gu Z; Beta T
Food Chem; 2016 Mar; 194():608-18. PubMed ID: 26471599
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
