Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

(2013) Michał Świeca et al.   FOOD CHEMISTRY

In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques

(2012) Michał Świeca et al.   FOOD CHEMISTRY

Effect of bioaccessibility of phenolic compounds on in vitro anticancer activity of broccoli sprouts

(2012) Urszula Gawlik-Dziki et al.   FOOD RESEARCH INTERNATIONAL

Impact of germination time and type of illumination on the antioxidant compounds and antioxidant capacity of Lens culinaris sprouts

(2012) Michał Świeca et al.   SCIENTIA HORTICULTURAE

Effects of combined treatments of high pressure, temperature and antimicrobial products on germination of mung bean seeds and microbial quality of sprouts

(2009) Elena Peñas et al.   FOOD CONTROL

Vegetables antioxidant losses during industrial processing and refrigerated storage

(2009) Ma Antonia Murcia et al.   FOOD RESEARCH INTERNATIONAL

Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258

(2009) Luz Maria Paucar-Menacho et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant content of edible sprouts: effects of environmental shocks

(2009) Myung-Min Oh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables

(2009) Flávia Milagres Campos et al.   QUIMICA NOVA

Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit

(2008) Rebeca Fernandez-Orozco et al.   FOOD CHEMISTRY