162 related articles for article (PubMed ID: 37383195)
1. Effect of household processing on nutritional and antinutritional composition, mineral-mineral ratios, and functional properties of
Kumar A; Gupta K; Islam Apu MA; Abrol GS; Tomer V
Heliyon; 2023 Jun; 9(6):e17137. PubMed ID: 37383195
[No Abstract] [Full Text] [Related]
2. Potential of Colocasia leaves in human nutrition: Review on nutritional and phytochemical properties.
Gupta K; Kumar A; Tomer V; Kumar V; Saini M
J Food Biochem; 2019 Jul; 43(7):e12878. PubMed ID: 31353694
[TBL] [Abstract][Full Text] [Related]
3. Nutritional, phytochemical composition and potential health benefits of taro (Colocasia esculenta L.) leaves: A review.
Mitharwal S; Kumar A; Chauhan K; Taneja NK
Food Chem; 2022 Jul; 383():132406. PubMed ID: 35176712
[TBL] [Abstract][Full Text] [Related]
4. Effect of Processing Methods on Antinutritional Factors (Oxalate, Phytate, and Tannin) and Their Interaction with Minerals (Calcium, Iron, and Zinc) in Red, White, and Black Kidney Beans.
Abera S; Yohannes W; Chandravanshi BS
Int J Anal Chem; 2023; 2023():6762027. PubMed ID: 37886707
[TBL] [Abstract][Full Text] [Related]
5. Effect of blanching on the content of antinutritional factors in selected vegetables.
Mosha TC; Gaga HE; Pace RD; Laswai HS; Mtebe K
Plant Foods Hum Nutr; 1995 Jun; 47(4):361-7. PubMed ID: 8577655
[TBL] [Abstract][Full Text] [Related]
6. Nutritive value and effect of blanching on the trypsin and chymotrypsin inhibitor activities of selected leafy vegetables.
Mosha TC; Gaga HE
Plant Foods Hum Nutr; 1999; 54(3):271-83. PubMed ID: 10716408
[TBL] [Abstract][Full Text] [Related]
7. Nutritional composition of "gari" analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber.
Bamidele OP; Ogundele FG; Ojubanire BA; Fasogbon MB; Bello OW
Food Sci Nutr; 2014 Nov; 2(6):706-11. PubMed ID: 25493189
[TBL] [Abstract][Full Text] [Related]
8. Nutrient composition of the leaves and flowers of Colocasia esculenta and the fruits of Solanum melongena.
Ejoh AR; Mbiapo FT; Fokou E
Plant Foods Hum Nutr; 1996 Feb; 49(2):107-12. PubMed ID: 8811722
[TBL] [Abstract][Full Text] [Related]
9. The effect of soaking and cooking on the oxalate content of taro leaves.
Savage GP; Dubois M
Int J Food Sci Nutr; 2006; 57(5-6):376-81. PubMed ID: 17135028
[TBL] [Abstract][Full Text] [Related]
10. Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components.
Oghbaei M; Prakash J
J Food Sci Technol; 2017 Mar; 54(4):880-889. PubMed ID: 28303039
[TBL] [Abstract][Full Text] [Related]
11. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
Albarracín M; Dyner L; Giacomino MS; Weisstaub A; Zuleta A; Drago SR
J Food Biochem; 2019 Jul; 43(7):e12854. PubMed ID: 31353715
[TBL] [Abstract][Full Text] [Related]
12. Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes.
Brigide P; de Toledo NMV; López-Nicolás R; Ros G; Frontela Saseta C; de Carvalho RV
Food Funct; 2019 Aug; 10(8):4802-4810. PubMed ID: 31317144
[TBL] [Abstract][Full Text] [Related]
13. Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine.
Mosha TC; Pace RD; Adeyeye S; Mtebe K; Laswai H
Plant Foods Hum Nutr; 1995 Oct; 48(3):235-45. PubMed ID: 8833430
[TBL] [Abstract][Full Text] [Related]
14. On the relevance of thermophysical characterization in the microwave treatment of legumes.
Dalmoro A; Naddeo C; Caputo S; Lamberti G; Guadagno L; d'Amore M; Barba AA
Food Funct; 2018 Mar; 9(3):1816-1828. PubMed ID: 29513336
[TBL] [Abstract][Full Text] [Related]
15. Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yambean (Sphenostylis stenocarpa).
Ene-obong HN; Obizoba IC
Plant Foods Hum Nutr; 1996 Jan; 49(1):43-52. PubMed ID: 9139303
[TBL] [Abstract][Full Text] [Related]
16. Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties.
Mandge HM; Sharma S; Dar BN
J Food Sci Technol; 2014 Jan; 51(1):97-103. PubMed ID: 24426053
[TBL] [Abstract][Full Text] [Related]
17. Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber.
Bamidele OP; Fasogbon MB; Oladiran DA; Akande EO
Food Sci Nutr; 2015 Nov; 3(6):597-603. PubMed ID: 26788301
[TBL] [Abstract][Full Text] [Related]
18. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.
el-Adawy TA
Plant Foods Hum Nutr; 2002; 57(1):83-97. PubMed ID: 11855623
[TBL] [Abstract][Full Text] [Related]
19. Studies on physico-chemical and cooking characteristics of rice bean varieties grown in NE region of India.
Bepary RH; Wadikar DD; Neog SB; Patki PE
J Food Sci Technol; 2017 Mar; 54(4):973-986. PubMed ID: 28303048
[TBL] [Abstract][Full Text] [Related]
20. Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant's bioaccessibility studies.
Jayaraman R; Uluvar H; Khanum F; Singh V
J Food Biochem; 2019 Jul; 43(7):e12839. PubMed ID: 31353738
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]