Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour

Antioxidant capacity and amino acid profile of millet bran wine and the synergistic interaction between major polyphenols

(2018) XiaoXuan Guo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Profile of phenolic compounds and antioxidant activity of finger millet varieties

(2018) Jinle Xiang et al.   FOOD CHEMISTRY

Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet

(2017) Lingyan Zhang et al.   JOURNAL OF FOOD QUALITY

Phenolic and carotenoid profiles and antiproliferative activity of foxtail millet

(2015) Li Zhen Zhang et al.   FOOD CHEMISTRY

Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)

(2014) Gavirangappa Hithamani et al.   FOOD CHEMISTRY

Far infrared irradiation alters total polyphenol, total flavonoid, antioxidant property and quercetin production in tartary buckwheat sprout powder

(2014) Amal Kumar Ghimeray et al.   JOURNAL OF CEREAL SCIENCE

Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products

(2014) John RN Taylor et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Roasting on Phenolic Composition and In vitro Antioxidant Capacity of Australian Grown Faba Beans (Vicia faba L.)

(2014) Siem Siah et al.   PLANT FOODS FOR HUMAN NUTRITION

Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

(2014) Tao Wang et al.   Journal of Functional Foods

Antioxidant properties of sand roasted and steam cooked Bengal gram (Cicer arietinum)

(2013) Hardeep Singh Gujral et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions

(2013) Jin Hwan Lee et al.   Journal of the Korean Society for Applied Biological Chemistry

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

(2012) R. Geetha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa

(2011) Neel Chandrasekara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn

(2011) Anoma Chandrasekara et al.   Journal of Functional Foods

Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts

(2010) S.R. Pradeep et al.   FOOD CHEMISTRY

Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity

(2010) Anoma Chandrasekara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa)

(2010) Jenny A. John et al.   Journal of Functional Foods

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

Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar

(2009) J.A. Gallegos-Infante et al.   FOOD CHEMISTRY

Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions

(2009) Paras Sharma et al.   FOOD CHEMISTRY

Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by Roasting

(2009) Henryk Zielinski et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mode of inhibition of finger millet malt amylases by the millet phenolics

(2008) S. Chethan et al.   FOOD CHEMISTRY

Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana)

(2008) Varsha Viswanath et al.   FOOD CHEMISTRY