193 related articles for article (PubMed ID: 33921060)
1. Phenolic Content and Antioxidant Activity in Seeds of Common Bean (
Rodríguez Madrera R; Campa Negrillo A; Suárez Valles B; Ferreira Fernández JJ
Foods; 2021 Apr; 10(4):. PubMed ID: 33921060
[TBL] [Abstract][Full Text] [Related]
2. Characterization of extractable phenolic profile of common bean seeds (Phaseolus vulgaris L.) in a Spanish diversity panel.
Rodríguez Madrera R; Campa Negrillo A; Suárez Valles B; Ferreira Fernández JJ
Food Res Int; 2020 Dec; 138(Pt A):109713. PubMed ID: 33292961
[TBL] [Abstract][Full Text] [Related]
3. Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats.
Pitura K; Arntfield SD
Food Chem; 2019 Jan; 272():26-32. PubMed ID: 30309542
[TBL] [Abstract][Full Text] [Related]
4. Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans ( Phaseolus vulgaris L.) as Affected by Thermal Processing.
Xu B; Chang SK
J Agric Food Chem; 2009 Jun; 57(11):4754-4764. PubMed ID: 19492791
[TBL] [Abstract][Full Text] [Related]
5. Bioactive Compounds and Antioxidant Activity in Seeds of Bred Lines of Common Bean Developed from Interspecific Crosses.
Suárez JC; Polanía-Hincapié PA; Saldarriaga S; Ramón-Triana VY; Urban MO; Beebe SE; Rao IM
Foods; 2023 Jul; 12(15):. PubMed ID: 37569120
[TBL] [Abstract][Full Text] [Related]
6. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.).
Ranilla LG; Genovese MI; Lajolo FM
J Agric Food Chem; 2007 Jan; 55(1):90-8. PubMed ID: 17199318
[TBL] [Abstract][Full Text] [Related]
7. Variability of Anthocyanin Concentrations, Total Metabolite Contents and Antioxidant Activities in Adzuki Bean Cultivars.
Desta KT; Yoon H; Shin MJ; Lee S; Wang XH; Choi YM; Yi JY
Antioxidants (Basel); 2022 Jun; 11(6):. PubMed ID: 35740028
[TBL] [Abstract][Full Text] [Related]
8. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars.
Ranilla LG; Genovese MI; Lajolo FM
J Agric Food Chem; 2009 Jul; 57(13):5734-42. PubMed ID: 19507856
[TBL] [Abstract][Full Text] [Related]
9. Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four
Alcázar-Valle M; Lugo-Cervantes E; Mojica L; Morales-Hernández N; Reyes-Ramírez H; Enríquez-Vara JN; García-Morales S
Molecules; 2020 Aug; 25(15):. PubMed ID: 32752304
[TBL] [Abstract][Full Text] [Related]
10. Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris).
Machado CM; Ferruzzi MG; Nielsen SS
J Agric Food Chem; 2008 May; 56(9):3102-10. PubMed ID: 18416551
[TBL] [Abstract][Full Text] [Related]
11. Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications.
Carbas B; Machado N; Oppolzer D; Ferreira L; Queiroz M; Brites C; Rosa EA; Barros AI
Antioxidants (Basel); 2020 Feb; 9(2):. PubMed ID: 32102193
[No Abstract] [Full Text] [Related]
12. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.
Xu BJ; Chang SK
J Food Sci; 2008 Mar; 73(2):H19-27. PubMed ID: 18298732
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.).
Guajardo-Flores D; Serna-Saldívar SO; Gutiérrez-Uribe JA
Food Chem; 2013 Nov; 141(2):1497-503. PubMed ID: 23790944
[TBL] [Abstract][Full Text] [Related]
14. Complementarity in Phenolic Compounds and the Antioxidant Activities of
Capistrán-Carabarin A; Aquino-Bolaños EN; García-Díaz YD; Chávez-Servia JL; Vera-Guzmán AM; Carrillo-Rodríguez JC
Foods; 2019 Jul; 8(8):. PubMed ID: 31357736
[No Abstract] [Full Text] [Related]
15. Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones.
Xu B; Chang SK
J Agric Food Chem; 2008 Sep; 56(18):8365-73. PubMed ID: 18729453
[TBL] [Abstract][Full Text] [Related]
16. Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.).
Oomah BD; Kotzeva L; Allen M; Bassinello PZ
J Sci Food Agric; 2014 May; 94(7):1349-58. PubMed ID: 24114525
[TBL] [Abstract][Full Text] [Related]
17. Effect of illumination on the content of melatonin, phenolic compounds, and antioxidant activity during germination of lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.).
Aguilera Y; Liébana R; Herrera T; Rebollo-Hernanz M; Sanchez-Puelles C; Benítez V; Martín-Cabrejas MA
J Agric Food Chem; 2014 Nov; 62(44):10736-43. PubMed ID: 25310717
[TBL] [Abstract][Full Text] [Related]
18. Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India.
Marathe SA; Rajalakshmi V; Jamdar SN; Sharma A
Food Chem Toxicol; 2011 Sep; 49(9):2005-12. PubMed ID: 21601612
[TBL] [Abstract][Full Text] [Related]
19. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
Xu B; Chang SK
J Agric Food Chem; 2008 Aug; 56(16):7165-75. PubMed ID: 18680298
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
