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Journal Abstract Search

578 related items for PubMed ID: 25075608

  • 1. Phenolic Compounds of Cereals and Their Antioxidant Capacity.
    Van Hung P.
    Crit Rev Food Sci Nutr; 2016; 56(1):25-35. PubMed ID: 25075608
    [Abstract] [Full Text] [Related]

  • 2. Importance of insoluble-bound phenolics to antioxidant properties of wheat.
    Liyana-Pathirana CM, Shahidi F.
    J Agric Food Chem; 2006 Feb 22; 54(4):1256-64. PubMed ID: 16478245
    [Abstract] [Full Text] [Related]

  • 3. A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes.
    Apea-Bah FB, Drawbridge P, Beta T.
    J Vis Exp; 2022 Jun 10; (184):. PubMed ID: 35758680
    [Abstract] [Full Text] [Related]

  • 4. Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health.
    Francavilla A, Joye IJ.
    Nutrients; 2020 Sep 24; 12(10):. PubMed ID: 32987758
    [Abstract] [Full Text] [Related]

  • 5. Phytochemicals and antioxidant capacities in rice brans of different color.
    Min B, McClung AM, Chen MH.
    J Food Sci; 2011 Sep 24; 76(1):C117-26. PubMed ID: 21535639
    [Abstract] [Full Text] [Related]

  • 6. The impact of milling and thermal processing on phenolic compounds in cereal grains.
    Ragaee S, Seetharaman K, Abdel-Aal el-SM.
    Crit Rev Food Sci Nutr; 2014 Sep 24; 54(7):837-49. PubMed ID: 24499063
    [Abstract] [Full Text] [Related]

  • 7. The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals.
    Vingrys K, Mathai M, Ashton JF, Stojanovska L, Vasiljevic T, McAinch AJ, Donkor ON.
    J Food Sci; 2022 Sep 24; 87(9):4188-4202. PubMed ID: 35998111
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  • 8. Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions.
    Bhanja Dey T, Kuhad RC.
    Lett Appl Microbiol; 2014 Nov 24; 59(5):493-9. PubMed ID: 24964826
    [Abstract] [Full Text] [Related]

  • 9. Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation.
    Wang CY, Wu SJ, Shyu YT.
    J Biosci Bioeng; 2014 Apr 24; 117(4):449-56. PubMed ID: 24216458
    [Abstract] [Full Text] [Related]

  • 10. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
    Nogala-Kałucka M, Kawka A, Dwiecki K, Siger A.
    Acta Sci Pol Technol Aliment; 2020 Apr 24; 19(4):405-423. PubMed ID: 33179481
    [Abstract] [Full Text] [Related]

  • 11. Nondestructive prediction of total phenolics, flavonoid contents, and antioxidant capacity of rice grain using near-infrared spectroscopy.
    Zhang C, Shen Y, Chen J, Xiao P, Bao J.
    J Agric Food Chem; 2008 Sep 24; 56(18):8268-72. PubMed ID: 18729464
    [Abstract] [Full Text] [Related]

  • 12. High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes.
    Li W, Wei CV, White PJ, Beta T.
    J Agric Food Chem; 2007 Jan 24; 55(2):291-8. PubMed ID: 17227056
    [Abstract] [Full Text] [Related]

  • 13. Overview of the Metabolite Composition and Antioxidant Capacity of Seven Major and Minor Cereal Crops and Their Milling Fractions.
    Ribeiro da Silva Lima L, Barros Santos MC, P Gomes PW, Fernández-Ochoa Á, Simões Larraz Ferreira M.
    J Agric Food Chem; 2024 Aug 28; 72(34):19197-19218. PubMed ID: 38803291
    [Abstract] [Full Text] [Related]

  • 14. Evaluation of phenolic profile and antioxidant capacity in gluten-free flours.
    Rocchetti G, Chiodelli G, Giuberti G, Masoero F, Trevisan M, Lucini L.
    Food Chem; 2017 Aug 01; 228():367-373. PubMed ID: 28317736
    [Abstract] [Full Text] [Related]

  • 15. Antioxidant properties of wheat as affected by pearling.
    Liyana-Pathirana C, Dexter J, Shahidi F.
    J Agric Food Chem; 2006 Aug 23; 54(17):6177-84. PubMed ID: 16910705
    [Abstract] [Full Text] [Related]

  • 16. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions.
    Zieliński H, Kozłowska H.
    J Agric Food Chem; 2000 Jun 23; 48(6):2008-16. PubMed ID: 10888490
    [Abstract] [Full Text] [Related]

  • 17. Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners.
    Eggleston G, Boue S, Bett-Garber K, Verret C, Triplett A, Bechtel P.
    J Sci Food Agric; 2021 Jan 30; 101(2):613-623. PubMed ID: 32683700
    [Abstract] [Full Text] [Related]

  • 18. Proanthocyanidins in cereals and pseudocereals.
    Zhu F.
    Crit Rev Food Sci Nutr; 2019 Jan 30; 59(10):1521-1533. PubMed ID: 29381376
    [Abstract] [Full Text] [Related]

  • 19. Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau.
    Yang XJ, Dang B, Fan MT.
    Molecules; 2018 Apr 11; 23(4):. PubMed ID: 29641469
    [Abstract] [Full Text] [Related]

  • 20. The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment.
    Zeng Z, Liu C, Luo S, Chen J, Gong E.
    PLoS One; 2016 Apr 11; 11(8):e0161086. PubMed ID: 27513581
    [Abstract] [Full Text] [Related]

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