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Journal Abstract Search

304 related items for PubMed ID: 30737612

  • 21. Nutraceutical properties of flour and tortillas made with an ecological nixtamalization process.
    Méndez LIR, Cárdenas JDF, Gómez MR, Lagunas LLM.
    J Food Sci; 2013 Oct; 78(10):C1529-C1534. PubMed ID: 24024754
    [Abstract] [Full Text] [Related]

  • 22. Nixtamalized flour from quality protein maize (Zea mays L). optimization of alkaline processing.
    Milán-Carrillo J, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, Garzón-Tiznado JA, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2004 Oct; 59(1):35-44. PubMed ID: 15675150
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  • 23. Chemical compositions, antioxidant capacities, and antiproliferative activities of selected fruit seed flours.
    Parry J, Su L, Moore J, Cheng Z, Luther M, Rao JN, Wang JY, Yu LL.
    J Agric Food Chem; 2006 May 31; 54(11):3773-8. PubMed ID: 16719495
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  • 24. Effects of germination on the nutritional properties, phenolic profiles, and antioxidant activities of buckwheat.
    Zhang G, Xu Z, Gao Y, Huang X, Zou Y, Yang T.
    J Food Sci; 2015 May 31; 80(5):H1111-9. PubMed ID: 25858540
    [Abstract] [Full Text] [Related]

  • 25. Changes of phenolic profiles and antioxidant activity in canaryseed (Phalaris canariensis L.) during germination.
    Chen Z, Yu L, Wang X, Gu Z, Beta T.
    Food Chem; 2016 Mar 01; 194():608-18. PubMed ID: 26471599
    [Abstract] [Full Text] [Related]

  • 26. Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking.
    Gaxiola-Cuevas N, Mora-Rochín S, Cuevas-Rodriguez EO, León-López L, Reyes-Moreno C, Montoya-Rodríguez A, Milán-Carrillo J.
    Plant Foods Hum Nutr; 2017 Sep 01; 72(3):314-320. PubMed ID: 28852927
    [Abstract] [Full Text] [Related]

  • 27. The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology.
    Levent H, Aktaş K.
    J Food Sci; 2024 May 01; 89(5):2557-2566. PubMed ID: 38578119
    [Abstract] [Full Text] [Related]

  • 28. Nutritional characterisation and bioactive components of commercial carobs flours.
    Durazzo A, Turfani V, Narducci V, Azzini E, Maiani G, Carcea M.
    Food Chem; 2014 Jun 15; 153():109-13. PubMed ID: 24491707
    [Abstract] [Full Text] [Related]

  • 29. Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination.
    Tian W, Ehmke L, Miller R, Li Y.
    J Food Sci; 2019 Mar 15; 84(3):457-465. PubMed ID: 30730580
    [Abstract] [Full Text] [Related]

  • 30. Major nutrient compositions and functional properties of sorghum flour at 0-3 days of grain germination.
    Elbaloula MF, Yang R, Guo Q, Gu Z.
    Int J Food Sci Nutr; 2014 Feb 15; 65(1):48-52. PubMed ID: 24059756
    [Abstract] [Full Text] [Related]

  • 31. Effect of Genotype on the Sprouting of Pomegranate (Punica granatum L.) Seeds as a Source of Phenolic Compounds from Juice Industry by-Products.
    Falcinelli B, Marconi O, Maranghi S, Lutts S, Rosati A, Famiani F, Benincasa P.
    Plant Foods Hum Nutr; 2017 Dec 15; 72(4):432-438. PubMed ID: 29098640
    [Abstract] [Full Text] [Related]

  • 32. Critical evaluation of changes in the ratio of insoluble bound to soluble phenolics on antioxidant activity of lentils during germination.
    Yeo J, Shahidi F.
    J Agric Food Chem; 2015 Jan 21; 63(2):379-81. PubMed ID: 25560637
    [Abstract] [Full Text] [Related]

  • 33. Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds.
    Xu L, Wang P, Ali B, Yang N, Chen Y, Wu F, Xu X.
    J Sci Food Agric; 2017 Sep 21; 97(12):4227-4234. PubMed ID: 28251647
    [Abstract] [Full Text] [Related]

  • 34. Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process.
    Rochín-Medina JJ, Gutiérrez-Dorado R, Sánchez-Magaña LM, Milán-Carrillo J, Cuevas-Rodríguez EO, Mora-Rochín S, Valdez-Ortiz A, Reyes-Moreno C.
    Int J Food Sci Nutr; 2015 Sep 21; 66(5):498-504. PubMed ID: 26166006
    [Abstract] [Full Text] [Related]

  • 35. Stimulation of Phenolics, Antioxidant and α-Glucosidase Inhibitory Activities During Barley (Hordeum vulgare L.) Seed Germination.
    Ha KS, Jo SH, Mannam V, Kwon YI, Apostolidis E.
    Plant Foods Hum Nutr; 2016 Jun 21; 71(2):211-7. PubMed ID: 27188780
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  • 36. Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality.
    Kayodé AP, Mertz C, Guyot JP, Brat P, Mouquet-Rivier C.
    J Agric Food Chem; 2013 Feb 27; 61(8):1935-42. PubMed ID: 23373471
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  • 37. Evaluation of the effect of germination on phenolic compounds and antioxidant activities in sorghum varieties.
    Dicko MH, Gruppen H, Traore AS, van Berkel WJ, Voragen AG.
    J Agric Food Chem; 2005 Apr 06; 53(7):2581-8. PubMed ID: 15796598
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  • 38. 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
    [Abstract] [Full Text] [Related]

  • 39. Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds.
    Fernandez-Orozco R, Zieliński H, Piskuła MK.
    Nahrung; 2003 Oct 25; 47(5):291-9. PubMed ID: 14609082
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  • 40. Valorization of Euterpe edulis Mart. agroindustrial residues (pomace and seeds) as sources of unconventional starch and bioactive compounds.
    Carpiné D, Dagostin JLA, Mazon E, Barbi RCT, Alves FEDSB, Chaimsohn FP, Ribani RH.
    J Food Sci; 2020 Jan 25; 85(1):96-104. PubMed ID: 31872872
    [Abstract] [Full Text] [Related]

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