446 related articles for article (PubMed ID: 28317736)
1. 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]
2. 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]
3. Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.
Rocchetti G; Lucini L; Chiodelli G; Giuberti G; Montesano D; Masoero F; Trevisan M
Food Res Int; 2017 Oct; 100(Pt 2):69-77. PubMed ID: 28888460
[TBL] [Abstract][Full Text] [Related]
4. From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking.
Tang Y; Cai W; Xu B
Food Chem; 2016 Jan; 191():81-90. PubMed ID: 26258705
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking.
Zaupa M; Calani L; Del Rio D; Brighenti F; Pellegrini N
Food Chem; 2015 Nov; 187():338-47. PubMed ID: 25977035
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Phytochemical profiles of rice and their cellular antioxidant activity against ABAP induced oxidative stress in human hepatocellular carcinoma HepG2 cells.
Gong ES; Liu C; Li B; Zhou W; Chen H; Li T; Wu J; Zeng Z; Wang Y; Si X; Lang Y; Zhang Y; Zhang W; Zhang G; Luo S; Liu RH
Food Chem; 2020 Jul; 318():126484. PubMed ID: 32151923
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption.
Rocchetti G; Chiodelli G; Giuberti G; Lucini L
Food Chem; 2018 Apr; 245():633-640. PubMed ID: 29287419
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties.
Zhang MW; Zhang RF; Zhang FX; Liu RH
J Agric Food Chem; 2010 Jul; 58(13):7580-7. PubMed ID: 20521821
[TBL] [Abstract][Full Text] [Related]
14. Application of response surface methodology to acidified water extraction of black soybeans for improving anthocyanin content, total phenols content and antioxidant activity.
Ryu D; Koh E
Food Chem; 2018 Sep; 261():260-266. PubMed ID: 29739592
[TBL] [Abstract][Full Text] [Related]
15. European marketable grain legume seeds: Further insight into phenolic compounds profiles.
Magalhães SC; Taveira M; Cabrita AR; Fonseca AJ; Valentão P; Andrade PB
Food Chem; 2017 Jan; 215():177-84. PubMed ID: 27542465
[TBL] [Abstract][Full Text] [Related]
16. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits.
Orsavová J; Hlaváčová I; Mlček J; Snopek L; Mišurcová L
Food Chem; 2019 Jun; 284():323-333. PubMed ID: 30744864
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice.
Kwaw E; Ma Y; Tchabo W; Apaliya MT; Wu M; Sackey AS; Xiao L; Tahir HE
Food Chem; 2018 Jun; 250():148-154. PubMed ID: 29412905
[TBL] [Abstract][Full Text] [Related]
19. Chemical features and bioactivity of grain flours colonized by macrofungi as a strategy for nutritional enrichment.
Stoffel F; Santana WO; Fontana RC; Gregolon JGN; Kist TBL; De Siqueira FG; Mendonça S; Camassola M
Food Chem; 2019 Nov; 297():124988. PubMed ID: 31253285
[TBL] [Abstract][Full Text] [Related]
20. Comprehensive characterization of bioactive phenols from new Brazilian superfruits by LC-ESI-QTOF-MS, and their ROS and RNS scavenging effects and anti-inflammatory activity.
Soares JC; Rosalen PL; Lazarini JG; Massarioli AP; da Silva CF; Nani BD; Franchin M; de Alencar SM
Food Chem; 2019 May; 281():178-188. PubMed ID: 30658745
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
