Increasing the Antioxidant Activity, Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds

Effects of Processing on Phenolic Phytochemicals in Cereals and Legumes

(2014) K. G. Duodu   CEREAL FOODS WORLD

Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review

(2013) Florian Hübner et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

REVIEW: Effects of Germination on the Nutritional Profile of Gluten-Free Cereals and Pseudocereals: A Review

(2012) María Botero Omary et al.   CEREAL CHEMISTRY

Glycine max (L.) Merr., Vigna radiata L. and Medicago sativa L. sprouts: A natural source of bioactive compounds

(2012) Luís R. Silva et al.   FOOD RESEARCH INTERNATIONAL

State of Knowledge on Amaranth Grain: A Comprehensive Review

(2012) Valéria Maria Caselato-Sousa et al.   JOURNAL OF FOOD SCIENCE

High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for Production of a Nutraceutical Beverage Elaborated with a Traditional Mexican Formulation

(2012) Cuauhtémoc Reyes-Moreno et al.   PLANT FOODS FOR HUMAN NUTRITION

Antioxidant Properties of Amaranthus hypochondriacus Seeds and their Effect on the Liver of Alcohol-Treated Rats

(2011) Viviana Romina Lucero López et al.   PLANT FOODS FOR HUMAN NUTRITION

Synthesis and Quantitation of Six Phenolic Amides inAmaranthusspp.

(2010) Hans A. Pedersen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth

(2009) Paweł Paśko et al.   FOOD CHEMISTRY

Impact of germination on phenolic content and antioxidant activity of 13 edible seed species

(2009) Bolívar A. Cevallos-Casals et al.   FOOD CHEMISTRY

Optimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodology

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

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

(2009) L. Alvarez-Jubete et al.   FOOD CHEMISTRY

Analysis of selected phenolic acids and flavonoids inAmaranthus cruentusandChenopodium quinoaseeds and sprouts by HPLC

(2008) P. Paśko et al.   ACTA CHROMATOGRAPHICA