Effects of processing on the phenolic contents, antioxidant activity and volatile profile of wheat bran tea

Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran

(2018) Antonella Pasqualone et al.   FOOD CHEMISTRY

Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker

(2018) Wei Zhang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of temperature on the antioxidant activity of phenolic acids

(2018) Z. Réblová   CZECH JOURNAL OF FOOD SCIENCES

Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea

(2018) Yun Xiong et al.   JOURNAL OF CEREAL SCIENCE

Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments

(2017) Gangcheng Wu et al.   FOOD CHEMISTRY

Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS

(2017) Lirong Xu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Biotransformation of ferulic acid to vanillin in the packed bed-stirred fermentors

(2016) Lei Yan et al.   Scientific Reports

Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties

(2015) Kavita Sharma et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Extraction and antioxidant activity of phenolic compounds from wheat bran treated by steam explosion

(2015) Xueling Zheng et al.   TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH

Effect of roasting on the volatile constituents of Trichosanthes kirilowii seeds

(2014) Shimin Wu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Effect of Heating on the Fatty Acid Composition and Oxidation Products of Flaxseed Oil

(2013)   ASIAN JOURNAL OF CHEMISTRY

Screening of deoxynivalenol contamination in durum wheat by MOS-based electronic nose and identification of the relevant pattern of volatile compounds

(2013) Vincenzo Lippolis et al.   FOOD CONTROL

Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

(2013) Michael Prückler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction of aldehydes derived from lipid peroxidation and membrane proteins

(2013) Stefania Pizzimenti et al.   Frontiers in Physiology

Effects of processing on phytochemical profiles and biological activities for production of sorghum tea

(2012) Li Wu et al.   FOOD RESEARCH INTERNATIONAL

Influence of Endogenous Ferulic Acid in Whole Wheat Flour on Bread Crust Aroma

(2012) Marlene R. Moskowitz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

(2011) Anna Floegel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass Spectrometry

(2011) Peiyou Qin et al.   JOURNAL OF FOOD SCIENCE

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

(2010) Anthony Fardet   NUTRITION RESEARCH REVIEWS

Phenolic acid composition and antioxidant capacity of acid and alkali hydrolysed wheat bran fractions

(2009) B. Verma et al.   FOOD CHEMISTRY

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

(2009) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Production of vanillin from wheat bran hydrolyzates via microbial bioconversion

(2009) Diana Di Gioia et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

(2008) Baojun Xu et al.   FOOD CHEMISTRY

Evaluation of physicochemical properties of enzyme treated brown rice (Part B)

(2007) Mithu Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY