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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

532 related items for PubMed ID: 28941672

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  • 13. Variability in the distribution of phenolic compounds in milled fractions of chickpea and horse gram: evaluation of their antioxidant properties.
    Sreerama YN, Sashikala VB, Pratape VM.
    J Agric Food Chem; 2010 Jul 28; 58(14):8322-30. PubMed ID: 20593828
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  • 14. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.).
    Hernández-Salazar M, Osorio-Diaz P, Loarca-Piña G, Reynoso-Camacho R, Tovar J, Bello-Pérez LA.
    J Sci Food Agric; 2010 Jul 28; 90(9):1417-22. PubMed ID: 20549791
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  • 16. Changes in polyphenols of the seed coat during the after-darkening process in pinto beans (Phaseolus vulgaris L.).
    Beninger CW, Gu L, Prior RL, Junk DC, Vandenberg A, Bett KE.
    J Agric Food Chem; 2005 Oct 05; 53(20):7777-82. PubMed ID: 16190630
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  • 18. Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review.
    Shi Z, Liu Y, Hu Z, Liu L, Yan Q, Geng D, Wei M, Wan Y, Fan G, Yang H, Yang P.
    Food Chem; 2022 Dec 01; 396():133661. PubMed ID: 35849987
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  • 19. Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes.
    Pathiraja D, Wanasundara JPD, Elessawy FM, Purves RW, Vandenberg A, Shand PJ.
    Food Chem; 2023 May 01; 407():135145. PubMed ID: 36521391
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  • 20. 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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