Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)

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

(2021) Ankita Kataria et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds

(2020) Manal Mhada et al.   Foods

Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour

(2020) Farida Benmeziane-Derradji et al.   Journal of Food Measurement and Characterization

Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa

(2020) Prashant Sahni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process

(2019) Yameng Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv. Bio 22027)

(2018) Rakesh Kumar Raigar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

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

(2017) Praveen Jogihalli et al.   FOOD CHEMISTRY

Effect of germination time and temperature on the functionality and protein solubility of sorghum flour

(2017) Arashdeep Singh et al.   JOURNAL OF CEREAL SCIENCE

Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review

(2017) Yao Tang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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 different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains

(2016) Júlia Nickel et al.   FOOD CHEMISTRY

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

(2016) Idrees Ahmed Wani et al.   FOOD CHEMISTRY

Effect of cooking on polyphenols and antioxidant activity ofAraucaria angustifoliaseed coat and evaluation of phytochemical and microbiological stability over storage

(2016) Voltaire Sant'Anna et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

(2016) Jitranut Leewatchararongjaroen et al.   Rice Science

In vitro antioxidant and cholinesterase inhibitory activities of methanolic fruit extract of Phyllanthus acidus

(2015) Md. Moniruzzaman et al.   BMC Complementary and Alternative Medicine

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

Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates

(2015) Idrees Ahmed Wani et al.   FOOD RESEARCH INTERNATIONAL

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

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

Analysis of two methods to evaluate antioxidants

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