305 related articles for article (PubMed ID: 30236661)
1. 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]
2. 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]
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. 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]
5. In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach.
Rocchetti G; Senizza A; Gallo A; Lucini L; Giuberti G; Patrone V
Food Res Int; 2019 Jun; 120():312-321. PubMed ID: 31000244
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. 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]
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. 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]
11. Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase.
Liu L; Zhang R; Deng Y; Zhang Y; Xiao J; Huang F; Wen W; Zhang M
Food Chem; 2017 Apr; 221():636-643. PubMed ID: 27979252
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation.
Rocchetti G; Lucini L; Giuberti G; Bhumireddy SR; Mandal R; Trevisan M; Wishart DS
Food Chem; 2019 Nov; 298():125068. PubMed ID: 31260977
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes.
Apea-Bah FB; Drawbridge P; Beta T
J Vis Exp; 2022 Jun; (184):. PubMed ID: 35758680
[TBL] [Abstract][Full Text] [Related]
17. Effects of industrial and home-made spread processing on bilberry phenolics.
Može Bornšek S; Polak T; Skrt M; Demšar L; Poklar Ulrih N; Abram V
Food Chem; 2015 Apr; 173():61-9. PubMed ID: 25465995
[TBL] [Abstract][Full Text] [Related]
18. Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice.
Liu L; Guo J; Zhang R; Wei Z; Deng Y; Guo J; Zhang M
Food Chem; 2015 Oct; 185():318-25. PubMed ID: 25952874
[TBL] [Abstract][Full Text] [Related]
19. Complex enzyme hydrolysis releases antioxidative phenolics from rice bran.
Liu L; Wen W; Zhang R; Wei Z; Deng Y; Xiao J; Zhang M
Food Chem; 2017 Jan; 214():1-8. PubMed ID: 27507440
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
