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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

264 related items for PubMed ID: 30502126

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  • 4. Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels.
    Zilić S, Serpen A, Akıllıoğlu G, Gökmen V, Vančetović J.
    J Agric Food Chem; 2012 Feb 08; 60(5):1224-31. PubMed ID: 22248075
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  • 12. Effect of post-harvest treatment on bioactive phytochemicals of Thai black rice.
    Norkaew O, Boontakham P, Dumri K, Noenplab ANL, Sookwong P, Mahatheeranont S.
    Food Chem; 2017 Feb 15; 217():98-105. PubMed ID: 27664613
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  • 13. 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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  • 14. Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour.
    Beta T, Hwang T.
    Food Chem; 2018 Apr 25; 246():58-64. PubMed ID: 29291878
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  • 15. Use of purple durum wheat to produce naturally functional fresh and dry pasta.
    Ficco DB, De Simone V, De Leonardis AM, Giovanniello V, Del Nobile MA, Padalino L, Lecce L, Borrelli GM, De Vita P.
    Food Chem; 2016 Aug 15; 205():187-95. PubMed ID: 27006230
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  • 17. Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage.
    Murador DC, Mercadante AZ, de Rosso VV.
    Food Chem; 2016 Apr 01; 196():1101-7. PubMed ID: 26593594
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  • 19. Soluble and bound phenolic compounds in different Bolivian purple corn ( Zea mays L.) cultivars.
    Cuevas Montilla E, Hillebrand S, Antezana A, Winterhalter P.
    J Agric Food Chem; 2011 Jul 13; 59(13):7068-74. PubMed ID: 21639140
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