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PUBMED FOR HANDHELDS

Journal Abstract Search

148 related items for PubMed ID: 38578119

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  • 6. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M, Dyner L, Giacomino MS, Weisstaub A, Zuleta A, Drago SR.
    J Food Biochem; 2019 Jul; 43(7):e12854. PubMed ID: 31353715
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  • 8. Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion.
    Miyahira RF, de Lima Pena F, Fabiano GA, de Oliveira Lopes J, Ponte LGS, da Cunha DT, Bezerra RMN, Antunes AEC.
    Plant Foods Hum Nutr; 2022 Jun; 77(2):233-240. PubMed ID: 35553352
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  • 10. Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess.
    Gómez-Favela MA, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, Canizalez-Román VA, Del Rosario León-Sicairos C, Milán-Carrillo J, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2017 Dec; 72(4):345-352. PubMed ID: 28900797
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  • 12. Impact of Elicitation on Antioxidant and Potential Antihypertensive Properties of Lentil Sprouts.
    Peñas E, Limón RI, Martínez-Villaluenga C, Restani P, Pihlanto A, Frias J.
    Plant Foods Hum Nutr; 2015 Dec; 70(4):401-7. PubMed ID: 26433888
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  • 13. 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; 47(5):291-9. PubMed ID: 14609082
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  • 14. Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature.
    Sharma S, Singh A, Singh B.
    J Food Biochem; 2019 Feb; 43(2):e12706. PubMed ID: 31353645
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  • 15. Effects of germination on the nutritive value and bioactive compounds of brown rice breads.
    Cornejo F, Caceres PJ, Martínez-Villaluenga C, Rosell CM, Frias J.
    Food Chem; 2015 Apr 15; 173():298-304. PubMed ID: 25466026
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  • 16. LC-ESI-QTOF-MS2 Characterization of Phenolic Compounds in Different Lentil (Lens culinaris M.) Samples and Their Antioxidant Capacity.
    Xia M, Li M, de Souza TSP, Barrow C, Dunshea FR, Suleria HAR.
    Front Biosci (Landmark Ed); 2023 Mar 03; 28(3):44. PubMed ID: 37005759
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  • 17. Lentil sprouts: a nutraceutical alternative for the elaboration of bread.
    Hernandez-Aguilar C, Dominguez-Pacheco A, Palma Tenango M, Valderrama-Bravo C, Soto Hernández M, Cruz-Orea A, Ordonez-Miranda J.
    J Food Sci Technol; 2020 May 03; 57(5):1817-1829. PubMed ID: 32327792
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  • 19. Low phytic acid lentils (Lens culinaris L.): a potential solution for increased micronutrient bioavailability.
    Thavarajah P, Thavarajah D, Vandenberg A.
    J Agric Food Chem; 2009 Oct 14; 57(19):9044-9. PubMed ID: 19725537
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