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Journal Abstract Search

220 related items for PubMed ID: 15212480

  • 1. Antioxidants, free radicals, storage proteins, puroindolines, and proteolytic activities in bread wheat (Triticum aestivum) seeds during accelerated aging.
    Calucci L, Capocchi A, Galleschi L, Ghiringhelli S, Pinzino C, Saviozzi F, Zandomeneghi M.
    J Agric Food Chem; 2004 Jun 30; 52(13):4274-81. PubMed ID: 15212480
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  • 2. Antioxidants, free radicals, storage proteins, and proteolytic activities in wheat (Triticum durum) seeds during accelerated aging.
    Galleschi L, Capocchi A, Ghiringhelli S, Saviozzi F, Calucci L, Pinzino C, Zandomeneghi M.
    J Agric Food Chem; 2002 Sep 11; 50(19):5450-7. PubMed ID: 12207490
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  • 3. Aging, free radicals, and antioxidants in wheat seeds.
    Pinzino C, Capocchi A, Galleschi L, Saviozzi F, Nanni B, Zandomeneghi M.
    J Agric Food Chem; 1999 Apr 11; 47(4):1333-9. PubMed ID: 10563976
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  • 4. Identification and quantification of seed carotenoids in selected wheat species.
    Abdel-Aal el-SM, Young JC, Rabalski I, Hucl P, Fregeau-Reid J.
    J Agric Food Chem; 2007 Feb 07; 55(3):787-94. PubMed ID: 17263475
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  • 6. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
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  • 7. Gluten-free bread formulated with Prosopis ruscifolia (vinal) seed and corn flours.
    Bernardi C, Sánchez H, Freyre M, Osella C.
    Int J Food Sci Nutr; 2010 May 07; 61(3):245-55. PubMed ID: 20109128
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  • 8. Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads.
    Giuseppe Rizzello C, Coda R, De Angelis M, Di Cagno R, Carnevali P, Gobbetti M.
    Int J Food Microbiol; 2009 May 31; 131(2-3):189-96. PubMed ID: 19328576
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  • 14. Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds.
    Fernandez-Orozco R, Zieliński H, Piskuła MK.
    Nahrung; 2003 Oct 31; 47(5):291-9. PubMed ID: 14609082
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  • 15. Development of Lipophilic Antioxidants and Chloroplasts during the Sprouting of Diverse Triticum spp.
    Ziegler JU, Flockerzie M, Longin CF, Würschum T, Carle R, Schweiggert RM.
    J Agric Food Chem; 2016 Feb 03; 64(4):913-22. PubMed ID: 26752117
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  • 16. [Change in the reaction of the antioxidant system of wheat sprouts after UV-irradiation of seeds].
    Rogozhin VV, Kuriliuk TT, Filippova NP.
    Biofizika; 2000 Feb 03; 45(4):730-6. PubMed ID: 11040985
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  • 17. Properties of the protein and carbohydrate fractions in immature wheat kernels.
    Iametti S, Bonomi F, Pagani MA, Zardi M, Cecchini C, D'Egidio MG.
    J Agric Food Chem; 2006 Dec 27; 54(26):10239-44. PubMed ID: 17177566
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  • 18. Interaction between puroindolines and the major polar lipids of wheat seed endosperm at the air-water interface.
    Biswas SC, Marion D.
    Colloids Surf B Biointerfaces; 2006 Dec 01; 53(2):167-74. PubMed ID: 17045466
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  • 19. Antioxidant activity of free and bound compounds in quinoa (Chenopodium quinoa Willd.) seeds in comparison with durum wheat and emmer.
    Laus MN, Gagliardi A, Soccio M, Flagella Z, Pastore D.
    J Food Sci; 2012 Nov 01; 77(11):C1150-5. PubMed ID: 23057788
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  • 20. Influence of genetic and environmental factors on selected nutritional traits of Triticum monococcum.
    Hidalgo A, Brandolini A, Ratti S.
    J Agric Food Chem; 2009 Jul 22; 57(14):6342-8. PubMed ID: 19601667
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