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Journal Abstract Search

512 related items for PubMed ID: 18759447

  • 1. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
    Ferracane R, Pellegrini N, Visconti A, Graziani G, Chiavaro E, Miglio C, Fogliano V.
    J Agric Food Chem; 2008 Sep 24; 56(18):8601-8. PubMed ID: 18759447
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  • 3. Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
    Pellegrini N, Miglio C, Del Rio D, Salvatore S, Serafini M, Brighenti F.
    Int J Food Sci Nutr; 2009 Sep 24; 60 Suppl 2():12-22. PubMed ID: 19255918
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  • 4. 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 08; 57(13):5734-42. PubMed ID: 19507856
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  • 7. Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves.
    Sun H, Mu T, Xi L, Song Z.
    J Agric Food Chem; 2014 Sep 10; 62(36):8982-9. PubMed ID: 25152015
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  • 11. 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 10; 74(3):H97-H103. PubMed ID: 19397724
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  • 14. Stress-induced biosynthesis of dicaffeoylquinic acids in globe artichoke.
    Moglia A, Lanteri S, Comino C, Acquadro A, de Vos R, Beekwilder J.
    J Agric Food Chem; 2008 Sep 24; 56(18):8641-9. PubMed ID: 18710252
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  • 15. Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing.
    Xu B, Chang SK.
    J Agric Food Chem; 2009 Nov 25; 57(22):10718-31. PubMed ID: 19873971
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  • 16. Nutritional value and chemical composition of Greek artichoke genotypes.
    Petropoulos SA, Pereira C, Ntatsi G, Danalatos N, Barros L, Ferreira ICFR.
    Food Chem; 2018 Nov 30; 267():296-302. PubMed ID: 29934171
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  • 19. 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 30; 73(2):H19-27. PubMed ID: 18298732
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  • 20. Phenolic compounds from the leaf extract of artichoke (Cynara scolymus L.) and their antimicrobial activities.
    Zhu X, Zhang H, Lo R.
    J Agric Food Chem; 2004 Dec 01; 52(24):7272-8. PubMed ID: 15563206
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