Effects of household cooking methods on changes of tissue structure, phenolic antioxidant capacity and active component bioaccessibility of quinoa

Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products

(2020) Jan Bedrníček et al.   FOOD CHEMISTRY

Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

(2019) Chao Zhao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd.)

(2019) Aybuke Ceyhun Sezgin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improvement of nutritional value, bioactivity and volatile constituents of quinoa seeds by fermentation with Lactobacillus casei

(2018) Songlin Li et al.   JOURNAL OF CEREAL SCIENCE

In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.

(2018) Mutamed Ayyash et al.   FOOD CHEMISTRY

Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice

(2018) Kunlun Liu et al.   FOOD CHEMISTRY

Protein and antioxidant composition of quinoa ( Chenopodium quinoa Willd.) sprout from seeds submitted to water stress, salinity and light conditions

(2017) Susana Fischer et al.   INDUSTRIAL CROPS AND PRODUCTS

Nutritional and health benefits of quinoa ( Chenopodium quinoa Willd.)

(2016) Semra Navruz-Varli et al.   JOURNAL OF CEREAL SCIENCE

Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean–rice mixture cooking: Electric rice cooker vs electric pressure rice cooker

(2015) Seung-Hyun Kim et al.   FOOD CHEMISTRY

Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia

(2015) P.M. Pradeep et al.   FOOD CHEMISTRY

Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano

(2015) Fatima Abderrahim et al.   FOOD CHEMISTRY

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

Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages

(2014) Huihui Ti et al.   FOOD CHEMISTRY

Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing

(2014) Gavirangappa Hithamani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

A Review on the Relationship Between Food Structure, Processing, and Bioavailability

(2013) Ilkay Sensoy   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Daidzein and Genistein contents in seeds of quinoa (Chenopodium quinoa Willd.) from local ecotypes grown in arid Chile

(2013) Mariane Lutz et al.   INDUSTRIAL CROPS AND PRODUCTS

Bioavailability of bioactive food compounds: a challenging journey to bioefficacy

(2012) Maarit J. Rein et al.   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation

(2012) Anoma Chandrasekara et al.   Journal of Functional Foods

Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components

(2011) Ritva Ann-Mari Repo-Carrasco-Valencia et al.   Food Science and Technology

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

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

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

A review on the beneficial aspects of food processing

(2010) Martinus van Boekel et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)

(2009) Ritva Repo-Carrasco-Valencia et al.   FOOD CHEMISTRY

Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods

(2009) Min Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2008) Baojun Xu et al.   FOOD CHEMISTRY

Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

(2008) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY