Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms

Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril

(2011) Liping Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The free radical scavenging and antioxidant activities of pod and seed extract of Clitoria fairchildiana (Howard)- an underutilized legume

(2011) H. V. Annegowda et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of drying and cooking on nutritional value and antioxidant capacity of morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa

(2011) Gabriel Nama Medoua et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties

(2011) Harshad M. Mandge et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Targeted metabolites analysis in wild Boletus species

(2011) Sandrina A. Heleno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility

(2010) Nuha M. Osman et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking

(2010) Rafal Wolosiak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification of Major Phenolic Compounds from Nephelium lappaceum L. and Their Antioxidant Activities

(2010) Nont Thitilertdecha et al.   MOLECULES

Antioxidant activity and profiles of common vegetables in Singapore

(2009) Mia Isabelle et al.   FOOD CHEMISTRY

Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus)

(2009) Hyun Kyoung Ju et al.   FOOD CHEMISTRY

Effect of cooking,in vitrodigestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms

(2009) Cristina Soler-Rivas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Correlations of Antioxidant Activity against Phenolic Content Revisited: A New Approach in Data Analysis for Food and Medicinal Plants

(2009) D.A. Jacobo-Velázquez et al.   JOURNAL OF FOOD SCIENCE

Influence of Cooking Methods on Antioxidant Activity of Vegetables

(2009) A. M. Jiménez-Monreal et al.   JOURNAL OF FOOD SCIENCE

Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro

(2009) Khizar Hayat et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Radical-scavenging properties of extracts from the white button mushroom,Agaricus bisporus

(2008) Jean-Michel Savoie et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE