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PUBMED FOR HANDHELDS

Journal Abstract Search


450 related items for PubMed ID: 28317736

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  • 3. 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; 100(Pt 2):69-77. PubMed ID: 28888460
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  • 4. 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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  • 5. Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour.
    Oliveira KG, Queiroz VA, Carlos Lde A, Cardoso Lde M, Pinheiro-Sant'Ana HM, Anunciação PC, Menezes CB, Silva EC, Barros F.
    Food Chem; 2017 Feb 01; 216():390-8. PubMed ID: 27596435
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  • 6. 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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  • 8. 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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  • 9. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana.
    Değirmencioğlu N, Gürbüz O, Herken EN, Yıldız AY.
    Food Chem; 2016 Mar 01; 194():587-94. PubMed ID: 26471596
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  • 14. Application of response surface methodology to acidified water extraction of black soybeans for improving anthocyanin content, total phenols content and antioxidant activity.
    Ryu D, Koh E.
    Food Chem; 2018 Sep 30; 261():260-266. PubMed ID: 29739592
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  • 15. European marketable grain legume seeds: Further insight into phenolic compounds profiles.
    Magalhães SC, Taveira M, Cabrita AR, Fonseca AJ, Valentão P, Andrade PB.
    Food Chem; 2017 Jan 15; 215():177-84. PubMed ID: 27542465
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  • 16. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits.
    Orsavová J, Hlaváčová I, Mlček J, Snopek L, Mišurcová L.
    Food Chem; 2019 Jun 30; 284():323-333. PubMed ID: 30744864
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  • 19. Chemical features and bioactivity of grain flours colonized by macrofungi as a strategy for nutritional enrichment.
    Stoffel F, Santana WO, Fontana RC, Gregolon JGN, Kist TBL, De Siqueira FG, Mendonça S, Camassola M.
    Food Chem; 2019 Nov 01; 297():124988. PubMed ID: 31253285
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