Changes in phenolic compounds, antioxidant potential and antinutritional factors of Teff ( Eragrostis tef ) during different thermal processing methods

Effects of different industrial processes on the phenolic composition of white and brown teff (Eragrostis tef (Zucc.) Trotter)

(2020) Montserrat Dueñas et al.   FOOD CHEMISTRY

Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds

(2018) Neelam Yadav et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil

(2018) Yanping Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review: Shaping a sustainable food future by rediscovering long-forgotten ancient grains

(2018) Acga Cheng   PLANT SCIENCE

Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum

(2018) Debabandya Mohapatra 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

Physico-functional and antioxidant properties of sand-roasted chickpea ( Cicer arietinum )

(2017) Praveen Jogihalli et al.   FOOD CHEMISTRY

Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation

(2017) Habtu Shumoy et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of cooking and germination on bioactive compounds in pulses and their health benefits

(2017) Leticia X. López-Martínez et al.   Journal of Functional Foods

Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars

(2017) Nara Vanessa dos Anjos Barros et al.   Revista Ciencia Agronomica

Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour

(2016) Idrees Ahmed Wani et al.   FOOD CHEMISTRY

Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef

(2016) Eva Kotásková et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and In Vitro Iron Availability of Sorghum Grains

(2016) Gangcheng Wu et al.   PLoS One

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

(2015) Balunkeswar Nayak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness

(2015) Patricia Nyembwe et al.   FOOD CHEMISTRY

Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia

(2015) Vanja Todorovic et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phytic acid degrading lactic acid bacteria in tef-injera fermentation

(2014) Maren M. Fischer et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours

(2013) Siem Siah et al.   FOOD CHEMISTRY

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

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

Analysis of two methods to evaluate antioxidants

(2012) Florencia Tomasina et al.   BIOCHEMISTRY AND MOLECULAR BIOLOGY EDUCATION

Orthogonal signal correction-based prediction of total antioxidant activity using partial least squares regression from chromatograms

(2012) Saliha Şahin et al.   JOURNAL OF CHEMOMETRICS

Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

(2010) Maria do Socorro M. Rufino et al.   FOOD CHEMISTRY