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Journal Abstract Search

480 related items for PubMed ID: 25977035

  • 1. Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking.
    Zaupa M, Calani L, Del Rio D, Brighenti F, Pellegrini N.
    Food Chem; 2015 Nov 15; 187():338-47. PubMed ID: 25977035
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  • 3. From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking.
    Tang Y, Cai W, Xu B.
    Food Chem; 2016 Jan 15; 191():81-90. PubMed ID: 26258705
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  • 4. Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering.
    Shao Y, Xu F, Sun X, Bao J, Beta T.
    Food Chem; 2014 Jan 15; 143():90-6. PubMed ID: 24054217
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  • 7. Phytochemical profiles and antioxidant activity of brown rice varieties.
    Gong ES, Luo SJ, Li T, Liu CM, Zhang GW, Chen J, Zeng ZC, Liu RH.
    Food Chem; 2017 Jul 15; 227():432-443. PubMed ID: 28274454
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  • 8. Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition.
    Colasanto A, Travaglia F, Bordiga M, Coïsson JD, Arlorio M, Locatelli M.
    Food Res Int; 2024 Oct 15; 194():114906. PubMed ID: 39232530
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  • 10. Phenolic compounds and antioxidant properties of breeding lines between the white and black rice.
    Zhang H, Shao Y, Bao J, Beta T.
    Food Chem; 2015 Apr 01; 172():630-9. PubMed ID: 25442600
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  • 12. Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.
    Rocchetti G, Lucini L, Chiodelli G, Giuberti G, Montesano D, Masoero F, Trevisan M.
    Food Res Int; 2017 Oct 01; 100(Pt 2):69-77. PubMed ID: 28888460
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  • 13. Phytochemical profiles of rice and their cellular antioxidant activity against ABAP induced oxidative stress in human hepatocellular carcinoma HepG2 cells.
    Gong ES, Liu C, Li B, Zhou W, Chen H, Li T, Wu J, Zeng Z, Wang Y, Si X, Lang Y, Zhang Y, Zhang W, Zhang G, Luo S, Liu RH.
    Food Chem; 2020 Jul 15; 318():126484. PubMed ID: 32151923
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  • 15. Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice.
    Liu L, Guo J, Zhang R, Wei Z, Deng Y, Guo J, Zhang M.
    Food Chem; 2015 Oct 15; 185():318-25. PubMed ID: 25952874
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  • 16. Effects of industrial and home-made spread processing on bilberry phenolics.
    Može Bornšek S, Polak T, Skrt M, Demšar L, Poklar Ulrih N, Abram V.
    Food Chem; 2015 Apr 15; 173():61-9. PubMed ID: 25465995
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  • 18. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn.
    Oracz J, Nebesny E, Żyżelewicz D.
    Food Res Int; 2019 Jan 15; 115():135-149. PubMed ID: 30599925
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