285 related articles for article (PubMed ID: 27596435)
1. Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour.
Oliveira KG; Queiroz VA; Carlos Lde A; Cardoso Lde M; Pinheiro-Sant'Ana HM; Anunciação PC; Menezes CB; Silva EC; Barros F
Food Chem; 2017 Feb; 216():390-8. PubMed ID: 27596435
[TBL] [Abstract][Full Text] [Related]
2. Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content.
Anunciação PC; Cardoso LM; Gomes JVP; Della Lucia CM; Carvalho CWP; Galdeano MC; Queiroz VAV; Alfenas RCG; Martino HSD; Pinheiro-Sant'Ana HM
Food Chem; 2017 Apr; 221():984-989. PubMed ID: 27979303
[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. Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties.
Luzardo-Ocampo I; Ramírez-Jiménez AK; Cabrera-Ramírez ÁH; Rodríguez-Castillo N; Campos-Vega R; Loarca-Piña G; Gaytán-Martínez M
Food Chem; 2020 Mar; 309():125684. PubMed ID: 31699552
[TBL] [Abstract][Full Text] [Related]
5. Optimization of ultrasound-assisted extraction of sorghum phenolics and effect on the stability of 3-deoxyanthocyanins.
Santos PCS; Teixeira BA; Queiroz VAV; Vidigal MCTR; Stringheta PC; de Barros FAR
J Food Sci; 2023 Dec; 88(12):5078-5092. PubMed ID: 37942949
[TBL] [Abstract][Full Text] [Related]
6. Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index.
Moraes ÉA; Marineli RDS; Lenquiste SA; Steel CJ; Menezes CB; Queiroz VAV; Maróstica Júnior MR
Food Chem; 2015 Aug; 180():116-123. PubMed ID: 25766808
[TBL] [Abstract][Full Text] [Related]
7. Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties.
Rocchetti G; Lucini L; Rodriguez JML; Barba FJ; Giuberti G
Food Chem; 2019 Jan; 271():157-164. PubMed ID: 30236661
[TBL] [Abstract][Full Text] [Related]
8. Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion.
Cabrera-Ramírez AH; Luzardo-Ocampo I; Ramírez-Jiménez AK; Morales-Sánchez E; Campos-Vega R; Gaytán-Martínez M
Food Res Int; 2020 Aug; 134():109234. PubMed ID: 32517913
[TBL] [Abstract][Full Text] [Related]
9. Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying.
Tavares IMC; Sumere BR; Gómez-Alonso S; Gomes E; Hermosín-Gutiérrez I; Da-Silva R; Lago-Vanzela ES
Food Res Int; 2020 Feb; 128():108750. PubMed ID: 31955732
[TBL] [Abstract][Full Text] [Related]
10. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.
Suriano S; Alba V; Tarricone L; Di Gennaro D
Food Chem; 2015 Jun; 177():382-9. PubMed ID: 25660901
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Phenolic profile and content of sorghum grains under different irrigation managements.
Wu G; Bennett SJ; Bornman JF; Clarke MW; Fang Z; Johnson SK
Food Res Int; 2017 Jul; 97():347-355. PubMed ID: 28578059
[TBL] [Abstract][Full Text] [Related]
13. Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes.
Teixeira Nde C; Queiroz VA; Rocha MC; Amorim AC; Soares TO; Monteiro MA; de Menezes CB; Schaffert RE; Garcia MA; Junqueira RG
Food Chem; 2016 Apr; 197(Pt A):291-6. PubMed ID: 26616952
[TBL] [Abstract][Full Text] [Related]
14. Growth temperature and genotype both play important roles in sorghum grain phenolic composition.
Wu G; Johnson SK; Bornman JF; Bennett SJ; Clarke MW; Singh V; Fang Z
Sci Rep; 2016 Feb; 6():21835. PubMed ID: 26907726
[TBL] [Abstract][Full Text] [Related]
15. Clarification of pomegranate juice with chitosan: changes on quality characteristics during storage.
Tastan O; Baysal T
Food Chem; 2015 Aug; 180():211-218. PubMed ID: 25766820
[TBL] [Abstract][Full Text] [Related]
16. Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes.
Dykes L; Rooney LW; Waniska RD; Rooney WL
J Agric Food Chem; 2005 Aug; 53(17):6813-8. PubMed ID: 16104804
[TBL] [Abstract][Full Text] [Related]
17. Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation.
Rocchetti G; Lucini L; Chiodelli G; Giuberti G; Gallo A; Masoero F; Trevisan M
Food Res Int; 2017 Jul; 97():78-86. PubMed ID: 28578068
[TBL] [Abstract][Full Text] [Related]
18. Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments.
Wu G; Johnson SK; Bornman JF; Bennett SJ; Fang Z
Food Chem; 2017 Jan; 214():199-207. PubMed ID: 27507466
[TBL] [Abstract][Full Text] [Related]
19. Comprehensive evaluation of nutritional components, bioactive metabolites, and antioxidant activities in diverse sorghum (Sorghum bicolor (L.) Moench) landraces.
Desta KT; Choi YM; Shin MJ; Yoon H; Wang X; Lee Y; Yi J; Jeon YA; Lee S
Food Res Int; 2023 Nov; 173(Pt 2):113390. PubMed ID: 37803729
[TBL] [Abstract][Full Text] [Related]
20. Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): diversity and stability to the heat treatment.
Cardoso Lde M; Pinheiro SS; da Silva LL; de Menezes CB; de Carvalho CW; Tardin FD; Queiroz VA; Martino HS; Pinheiro-Sant'Ana HM
Food Chem; 2015 Apr; 172():900-8. PubMed ID: 25442636
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
