Influence of elicitation with H2O2on phenolics content, antioxidant potential and nutritional quality ofLens culinarissprouts

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

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Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin

(2012) Urszula Gawlik-Dziki et al.   FOOD CHEMISTRY

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

Improving the phytochemical composition of broccoli sprouts by elicitation

(2011) Santiago Pérez-Balibrea et al.   FOOD CHEMISTRY

Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

(2010) Ryszard Amarowicz et al.   FOOD CHEMISTRY

The Effects of Fungal Stress on the Antioxidant Contents of Black Soybeans under Germination

(2010) Shengbao Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant content of edible sprouts: effects of environmental shocks

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

In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

(2008) Hyun-Jung Chung et al.   FOOD CHEMISTRY