173 related articles for article (PubMed ID: 32830188)
1. Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (
Jung JY; Rhee JK
J Microbiol Biotechnol; 2020 Nov; 30(11):1706-1719. PubMed ID: 32830188
[TBL] [Abstract][Full Text] [Related]
2. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Odžaković B; Džinić N; Kukrić Z; Grujić S
Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
[TBL] [Abstract][Full Text] [Related]
3. Effects of roasting on phenolic composition and in vitro antioxidant capacity of Australian grown faba beans (Vicia faba L.).
Siah S; Konczak I; Wood JA; Agboola S; Blanchard CL
Plant Foods Hum Nutr; 2014 Mar; 69(1):85-91. PubMed ID: 24414090
[TBL] [Abstract][Full Text] [Related]
4. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
Dybkowska E; Sadowska A; Rakowska R; Dębowska M; Świderski F; Świąder K
Rocz Panstw Zakl Hig; 2017; 68(4):347-353. PubMed ID: 29265388
[TBL] [Abstract][Full Text] [Related]
5. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
Sulaiman SF; Moon JK; Shibamoto T
J Diet Suppl; 2011 Sep; 8(3):293-310. PubMed ID: 22432728
[TBL] [Abstract][Full Text] [Related]
6. The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar.
Ali A; Islam A; Pal TK
Acta Sci Pol Technol Aliment; 2016; 15(4):429-438. PubMed ID: 28071020
[TBL] [Abstract][Full Text] [Related]
7. A crude sword bean (Canavalia gladiata) extract is gelated by cooling.
Nishizawa K; Arii Y
Biosci Biotechnol Biochem; 2018 Jan; 82(1):120-126. PubMed ID: 29191143
[TBL] [Abstract][Full Text] [Related]
8. Canavanine content in sword beans (Canavalia gladiata): analysis and effect of processing.
Ekanayake S; Skog K; Asp NG
Food Chem Toxicol; 2007 May; 45(5):797-803. PubMed ID: 17187914
[TBL] [Abstract][Full Text] [Related]
9. Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata).
Une S; Nonaka K; Akiyama J
J Food Sci; 2016 Oct; 81(10):C2398-C2404. PubMed ID: 27637013
[TBL] [Abstract][Full Text] [Related]
10. Stable radical content and anti-radical activity of roasted Arabica coffee: from in-tact bean to coffee brew.
Troup GJ; Navarini L; Suggi Liverani F; Drew SC
PLoS One; 2015; 10(4):e0122834. PubMed ID: 25856192
[TBL] [Abstract][Full Text] [Related]
11. Separation, Identification, and Bioactivities of the Main Gallotannins of Red Sword Bean (
Gan RY; Kong KW; Li HB; Wu K; Ge YY; Chan CL; Shi XM; Corke H
Front Chem; 2018; 6():39. PubMed ID: 29541634
[TBL] [Abstract][Full Text] [Related]
12. Comparison of antioxidant activity between green and roasted coffee beans using molecular methods.
Priftis A; Stagos D; Konstantinopoulos K; Tsitsimpikou C; Spandidos DA; Tsatsakis AM; Tzatzarakis MN; Kouretas D
Mol Med Rep; 2015 Nov; 12(5):7293-302. PubMed ID: 26458565
[TBL] [Abstract][Full Text] [Related]
13. Impact of roasting on the phenolic and volatile compounds in coffee beans.
Wu H; Lu P; Liu Z; Sharifi-Rad J; Suleria HAR
Food Sci Nutr; 2022 Jul; 10(7):2408-2425. PubMed ID: 35844912
[TBL] [Abstract][Full Text] [Related]
14. Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation.
Wu H; Liu Z; Lu P; Barrow C; Dunshea FR; Suleria HAR
Food Chem; 2022 Aug; 386():132794. PubMed ID: 35349898
[TBL] [Abstract][Full Text] [Related]
15. The effect of roasting on the total polyphenols and antioxidant activity of coffee.
Bobková A; Hudáček M; Jakabová S; Belej Ľ; Capcarová M; Čurlej J; Bobko M; Árvay J; Jakab I; Čapla J; Demianová A
J Environ Sci Health B; 2020; 55(5):495-500. PubMed ID: 32067557
[TBL] [Abstract][Full Text] [Related]
16. Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity.
Kim W; Kim SY; Kim DO; Kim BY; Baik MY
Food Chem; 2018 Feb; 240():594-600. PubMed ID: 28946317
[TBL] [Abstract][Full Text] [Related]
17. The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries.
Muzykiewicz-Szymańska A; Nowak A; Wira D; Klimowicz A
Molecules; 2021 Jun; 26(12):. PubMed ID: 34208702
[TBL] [Abstract][Full Text] [Related]
18. Phenolic compounds and antioxidant capacities of 10 common edible flowers from China.
Xiong L; Yang J; Jiang Y; Lu B; Hu Y; Zhou F; Mao S; Shen C
J Food Sci; 2014 Apr; 79(4):C517-25. PubMed ID: 24621197
[TBL] [Abstract][Full Text] [Related]
19. Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.
Moon JK; Shibamoto T
J Agric Food Chem; 2009 Jul; 57(13):5823-31. PubMed ID: 19579294
[TBL] [Abstract][Full Text] [Related]
20. Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame.
Chen Y; Lin H; Lin M; Zheng Y; Chen J
Food Chem Toxicol; 2020 May; 139():111239. PubMed ID: 32145351
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]