141 related articles for article (PubMed ID: 33681348)
1. Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad "Pecel" Vegetables and Its Peanut Sauce Dressing.
Tsiompah G; Murwani R; Maharani N
Int J Food Sci; 2021; 2021():8814606. PubMed ID: 33681348
[TBL] [Abstract][Full Text] [Related]
2. Influence of cooking methods on antioxidant activity of vegetables.
Jiménez-Monreal AM; García-Diz L; Martínez-Tomé M; Mariscal M; Murcia MA
J Food Sci; 2009 Apr; 74(3):H97-H103. PubMed ID: 19397724
[TBL] [Abstract][Full Text] [Related]
3. Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves.
Gunathilake KDPP; Ranaweera KKDS; Rupasinghe HPV
Antioxidants (Basel); 2018 Aug; 7(9):. PubMed ID: 30200223
[TBL] [Abstract][Full Text] [Related]
4. Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables.
Phopin K; Wanwimolruk S; Norkaew C; Buddhaprom J; Isarankura-Na-Ayudhya C
Foods; 2022 May; 11(10):. PubMed ID: 35627033
[TBL] [Abstract][Full Text] [Related]
5. Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities.
Gunathilake KDPP; Ranaweera KKDS; Rupasinghe HPV
Plants (Basel); 2018 Mar; 7(1):. PubMed ID: 29547518
[TBL] [Abstract][Full Text] [Related]
6. Enhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method.
Hossain A; Khatun MA; Islam M; Huque R
Prev Nutr Food Sci; 2017 Sep; 22(3):216-222. PubMed ID: 29043220
[TBL] [Abstract][Full Text] [Related]
7. Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda.
Kinyi HW; Tirwomwe M; Ninsiima HI; Miruka CO
Int J Food Sci; 2022; 2022():2088034. PubMed ID: 35097106
[TBL] [Abstract][Full Text] [Related]
8. Reduction of Sodium Intake from Papaya Salad with the Use of Sodium-Reduced Fermented Fish in Producing Traditional Seasoning Sauce.
Photi J; Chavasit V; Chitchang U; Egkantrong P; Chinchanupap K; Boonpraderm A
J Nutr Sci Vitaminol (Tokyo); 2020; 66(Supplement):S173-S178. PubMed ID: 33612589
[TBL] [Abstract][Full Text] [Related]
9. Acrylamide in Cooked Sprouts of Mung Bean (
Chiku K; Yamada A; Shibasaki Y; Makino Y; Komatsuzaki T; Yoshida M
Food Saf (Tokyo); 2023 Jun; 11(2):25-33. PubMed ID: 37359297
[TBL] [Abstract][Full Text] [Related]
10. Customized cooking method improves total antioxidant activity in selected vegetables.
Ng ZX; Chai JW; Kuppusamy UR
Int J Food Sci Nutr; 2011 Mar; 62(2):158-63. PubMed ID: 21250903
[TBL] [Abstract][Full Text] [Related]
11. Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking.
Wu S; Liu Y; Cui X; Zhang Q; Wang Y; Cao L; Luo X; Xiong J; Ruan R
Foods; 2021 Dec; 10(12):. PubMed ID: 34945504
[TBL] [Abstract][Full Text] [Related]
12. Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing.
Farawahida AH; Jinap S; Nor-Khaizura MAR; Samsudin NIP
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Dec; 34(12):2242-2250. PubMed ID: 28871861
[TBL] [Abstract][Full Text] [Related]
13. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.
Ramírez-Anaya Jdel P; Samaniego-Sánchez C; Castañeda-Saucedo MC; Villalón-Mir M; de la Serrana HL
Food Chem; 2015 Dec; 188():430-8. PubMed ID: 26041214
[TBL] [Abstract][Full Text] [Related]
14. Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut.
Zhang L; Qu H; Xie M; Shi T; Shi P; Yu M
Molecules; 2023 Jun; 28(12):. PubMed ID: 37375239
[TBL] [Abstract][Full Text] [Related]
15. Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables.
Ramírez-Anaya JDP; Castañeda-Saucedo MC; Olalla-Herrera M; Villalón-Mir M; Serrana HL; Samaniego-Sánchez C
Antioxidants (Basel); 2019 Jul; 8(8):. PubMed ID: 31357494
[TBL] [Abstract][Full Text] [Related]
16. Effects of acidified blanching water and pectinase enzyme pretreatments on physicochemical properties and antioxidant capacity of Carica papaya juice.
Siti Rashima R; Ong WL; Aina Nadiah Z; Maizura M
J Food Sci; 2022 Apr; 87(4):1684-1695. PubMed ID: 35275402
[TBL] [Abstract][Full Text] [Related]
17. Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (
Mashitoa FM; Manhivi V; Slabbert RM; Shai JL; Sivakumar D
Food Sci Biotechnol; 2021 Jun; 30(6):793-800. PubMed ID: 34249384
[TBL] [Abstract][Full Text] [Related]
18. Extended boiling of peanut progressively reduces IgE allergenicity while retaining T cell reactivity.
Tao B; Bernardo K; Eldi P; Chegeni N; Wiese M; Colella A; Kral A; Hayball J; Smith W; Forsyth K; Chataway T
Clin Exp Allergy; 2016 Jul; 46(7):1004-14. PubMed ID: 27079163
[TBL] [Abstract][Full Text] [Related]
19. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.
Pellegrini N; Chiavaro E; Gardana C; Mazzeo T; Contino D; Gallo M; Riso P; Fogliano V; Porrini M
J Agric Food Chem; 2010 Apr; 58(7):4310-21. PubMed ID: 20218674
[TBL] [Abstract][Full Text] [Related]
20. Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiata).
Guo X; Li T; Tang K; Liu RH
J Agric Food Chem; 2012 Nov; 60(44):11050-5. PubMed ID: 23088738
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]