272 related articles for article (PubMed ID: 30724208)
1. Profile of phenolic compounds and antioxidant activity of finger millet varieties.
Xiang J; Apea-Bah FB; Ndolo VU; Katundu MC; Beta T
Food Chem; 2019 Mar; 275():361-368. PubMed ID: 30724208
[TBL] [Abstract][Full Text] [Related]
2. Hydroxycinnamic acid amide (HCAA) derivatives, flavonoid C-glycosides, phenolic acids and antioxidant properties of foxtail millet.
Xiang J; Zhang M; Apea-Bah FB; Beta T
Food Chem; 2019 Oct; 295():214-223. PubMed ID: 31174752
[TBL] [Abstract][Full Text] [Related]
3. Malting Period Effect on the Phenolic Composition and Antioxidant Activity of Finger Millet (
Udeh HO; Duodu KG; Jideani AIO
Molecules; 2018 Aug; 23(9):. PubMed ID: 30134529
[TBL] [Abstract][Full Text] [Related]
4. Effect of Fermentation and Cooking on Soluble and Bound Phenolic Profiles of Finger Millet Sour Porridge.
Gabaza M; Shumoy H; Muchuweti M; Vandamme P; Raes K
J Agric Food Chem; 2016 Oct; 64(40):7615-7621. PubMed ID: 27641473
[TBL] [Abstract][Full Text] [Related]
5. Phenolic Profile, Antioxidant, and Antidiabetic Potential Exerted by Millet Grain Varieties.
Ofosu FK; Elahi F; Daliri EB; Chelliah R; Ham HJ; Kim JH; Han SI; Hur JH; Oh DH
Antioxidants (Basel); 2020 Mar; 9(3):. PubMed ID: 32245008
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Phenolic antioxidants of foxtail and little millet cultivars and their inhibitory effects on α-amylase and α-glucosidase activities.
Pradeep PM; Sreerama YN
Food Chem; 2018 May; 247():46-55. PubMed ID: 29277227
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of health potential of nutritionally enriched Kodo millet (Eleusine coracana) grown in Himachal Pradesh, India.
Sharma S; Sharma N; Handa S; Pathania S
Food Chem; 2017 Jan; 214():162-168. PubMed ID: 27507461
[TBL] [Abstract][Full Text] [Related]
9. Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties.
Afify Ael-M; El-Beltagi HS; El-Salam SM; Omran AA
Asian Pac J Trop Biomed; 2012 Mar; 2(3):203-9. PubMed ID: 23569898
[TBL] [Abstract][Full Text] [Related]
10. Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, Eleusine coracana Indaf-15).
Subba Rao MV; Muralikrishna G
J Agric Food Chem; 2002 Feb; 50(4):889-92. PubMed ID: 11829663
[TBL] [Abstract][Full Text] [Related]
11. Anti-inflammatory and Antioxidant Properties of Finger Millet (
Jayawardana SAS; Samarasekera JKRR; Hettiarachchi GHCM; Gooneratne J; Choudhary MI; Jabeen A
Biomed Res Int; 2021; 2021():7744961. PubMed ID: 34631888
[TBL] [Abstract][Full Text] [Related]
12. Characterization of saponins and phenolic compounds: antioxidant activity and inhibitory effects on α-glucosidase in different varieties of colored quinoa (
Han Y; Chi J; Zhang M; Zhang R; Fan S; Huang F; Xue K; Liu L
Biosci Biotechnol Biochem; 2019 Nov; 83(11):2128-2139. PubMed ID: 31282254
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum).
Hithamani G; Srinivasan K
Food Chem; 2014 Dec; 164():55-62. PubMed ID: 24996305
[TBL] [Abstract][Full Text] [Related]
15. Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties.
Sumczynski D; Kotásková E; Družbíková H; Mlček J
Food Chem; 2016 Nov; 211():339-46. PubMed ID: 27283641
[TBL] [Abstract][Full Text] [Related]
16. Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity.
Chandrasekara A; Shahidi F
J Agric Food Chem; 2010 Jun; 58(11):6706-14. PubMed ID: 20465288
[TBL] [Abstract][Full Text] [Related]
17. Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China.
Ti H; Li Q; Zhang R; Zhang M; Deng Y; Wei Z; Chi J; Zhang Y
Food Chem; 2014 Sep; 159():166-74. PubMed ID: 24767040
[TBL] [Abstract][Full Text] [Related]
18. Evolution of phenolic compounds and antioxidant activity during malting.
Lu J; Zhao H; Chen J; Fan W; Dong J; Kong W; Sun J; Cao Y; Cai G
J Agric Food Chem; 2007 Dec; 55(26):10994-1001. PubMed ID: 18038990
[TBL] [Abstract][Full Text] [Related]
19. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties.
Adom KK; Sorrells ME; Liu RH
J Agric Food Chem; 2005 Mar; 53(6):2297-306. PubMed ID: 15769171
[TBL] [Abstract][Full Text] [Related]
20. Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS.
Arruda HS; Pereira GA; de Morais DR; Eberlin MN; Pastore GM
Food Chem; 2018 Apr; 245():738-749. PubMed ID: 29287435
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]