283 related articles for article (PubMed ID: 30195516)
1. Phenolic acids profile, nutritional and phytochemical compounds, antioxidant properties in colored barley grown in southern Italy.
Suriano S; Iannucci A; Codianni P; Fares C; Russo M; Pecchioni N; Marciello U; Savino M
Food Res Int; 2018 Nov; 113():221-233. PubMed ID: 30195516
[TBL] [Abstract][Full Text] [Related]
2. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color.
Ge X; Jing L; Zhao K; Su C; Zhang B; Zhang Q; Han L; Yu X; Li W
Food Chem; 2021 Jan; 335():127655. PubMed ID: 32731125
[TBL] [Abstract][Full Text] [Related]
3. Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau.
Yang XJ; Dang B; Fan MT
Molecules; 2018 Apr; 23(4):. PubMed ID: 29641469
[TBL] [Abstract][Full Text] [Related]
4. Phytochemical content and antioxidant properties of diverse varieties of whole barley (Hordeum vulgare L.) grown in Tunisia.
Lahouar L; El Arem A; Ghrairi F; Chahdoura H; Ben Salem H; El Felah M; Achour L
Food Chem; 2014 Feb; 145():578-83. PubMed ID: 24128517
[TBL] [Abstract][Full Text] [Related]
5. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.).
Zhao H; Dong J; Lu J; Chen J; Li Y; Shan L; Lin Y; Fan W; Gu G
J Agric Food Chem; 2006 Sep; 54(19):7277-86. PubMed ID: 16968094
[TBL] [Abstract][Full Text] [Related]
6. Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production.
Martínez M; Motilva MJ; López de Las Hazas MC; Romero MP; Vaculova K; Ludwig IA
Food Chem; 2018 Apr; 245():61-70. PubMed ID: 29287416
[TBL] [Abstract][Full Text] [Related]
7. Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects.
Arvaniti OS; Samaras Y; Gatidou G; Thomaidis NS; Stasinakis AS
Food Res Int; 2019 May; 119():244-267. PubMed ID: 30884655
[TBL] [Abstract][Full Text] [Related]
8. Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley.
Siebenhandl S; Grausgruber H; Pellegrini N; Del Rio D; Fogliano V; Pernice R; Berghofer E
J Agric Food Chem; 2007 Oct; 55(21):8541-7. PubMed ID: 17894457
[TBL] [Abstract][Full Text] [Related]
9. Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors.
Jin HM; Dang B; Zhang WG; Zheng WC; Yang XJ
Molecules; 2022 May; 27(11):. PubMed ID: 35684349
[TBL] [Abstract][Full Text] [Related]
10. Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels.
Zilić S; Serpen A; Akıllıoğlu G; Gökmen V; Vančetović J
J Agric Food Chem; 2012 Feb; 60(5):1224-31. PubMed ID: 22248075
[TBL] [Abstract][Full Text] [Related]
11. Qualitative and quantitative analysis of the major phenolic compounds as antioxidants in barley and flaxseed hulls using HPLC/MS/MS.
Hao M; Beta T
J Sci Food Agric; 2012 Aug; 92(10):2062-8. PubMed ID: 22278383
[TBL] [Abstract][Full Text] [Related]
12. Post-anthesis thermal stress induces differential accumulation of bioactive compounds in field-grown barley.
Martínez-Subirà M; Romero MP; Moralejo M; Macià A; Puig E; Savin R; Romagosa I
J Sci Food Agric; 2021 Dec; 101(15):6496-6504. PubMed ID: 34000070
[TBL] [Abstract][Full Text] [Related]
13. Development of functional spaghetti enriched in bioactive compounds using barley coarse fraction obtained by air classification.
Verardo V; Gómez-Caravaca AM; Messia MC; Marconi E; Caboni MF
J Agric Food Chem; 2011 Sep; 59(17):9127-34. PubMed ID: 21806068
[TBL] [Abstract][Full Text] [Related]
14. Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular- and non-darkening cranberry beans (Phaseolus vulgaris L.).
Chen PX; Tang Y; Marcone MF; Pauls PK; Zhang B; Liu R; Tsao R
Food Chem; 2015 Oct; 185():298-308. PubMed ID: 25952872
[TBL] [Abstract][Full Text] [Related]
15. Flavanol and bound phenolic acid contents in different barley varieties.
Holtekjølen AK; Kinitz C; Knutsen SH
J Agric Food Chem; 2006 Mar; 54(6):2253-60. PubMed ID: 16536604
[TBL] [Abstract][Full Text] [Related]
16. Isolation and identification of phenolic antioxidants in black rice bran.
Jun HI; Shin JW; Song GS; Kim YS
J Food Sci; 2015 Feb; 80(2):C262-8. PubMed ID: 25597516
[TBL] [Abstract][Full Text] [Related]
17. Antioxidant activity and chemical difference in fruit of different Actinidia sp.
Latocha P; Krupa T; Wołosiak R; Worobiej E; Wilczak J
Int J Food Sci Nutr; 2010 Jun; 61(4):381-94. PubMed ID: 20113214
[TBL] [Abstract][Full Text] [Related]
18. Q-TOF LC/MS identification and UHPLC-Online ABTS antioxidant activity guided mapping of barley polyphenols.
Rao S; Santhakumar AB; Chinkwo KA; Blanchard CL
Food Chem; 2018 Nov; 266():323-328. PubMed ID: 30381193
[TBL] [Abstract][Full Text] [Related]
19. Determination of free phenolic acids and antioxidant capacity of methanolic extracts obtained from leaves and flowers of camel thorn (Alhagi maurorum).
Laghari AH; Ali Memon A; Memon S; Nelofar A; Khan KM; Yasmin A
Nat Prod Res; 2012; 26(2):173-6. PubMed ID: 21834635
[TBL] [Abstract][Full Text] [Related]
20. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman.
Al-Farsi M; Alasalvar C; Morris A; Baron M; Shahidi F
J Agric Food Chem; 2005 Sep; 53(19):7592-9. PubMed ID: 16159191
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]