Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains

Effect of cooking, fermentation, dehulling and utensils on antioxidants present in pearl millet rabadi — a traditional fermented food

(2010) V. Gupta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

(2010) Ulrich Schlemmer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Antioxidant activity and total phenolic content of ethanolic extract of Caesalpinia bonducella seeds

(2009) Shruti Shukla et al.   FOOD AND CHEMICAL TOXICOLOGY

Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)

(2009) M. Dueñas et al.   FOOD CHEMISTRY

Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols

(2009) Samson O. Agboola et al.   FOOD RESEARCH INTERNATIONAL

Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgarisL.) Cultivars

(2009) Lena Gálvez Ranilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of growth performance of broiler birds fed with diet containing different levels of velvet bean meal as an alternative protein ingredient

(2009) V. Vadivel et al.   Livestock Science

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

(2009) José Serrano et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Legumes as a source of natural antioxidants

(2008) Ryszard Amarowicz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars

(2008) Khalid S. Al-Numair et al.   FOOD CHEMISTRY

Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

(2007) Andrea Bunea et al.   FOOD CHEMISTRY

Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings

(2007) Reena Randhir et al.   Innovative Food Science & Emerging Technologies