Antioxidant and Antiproliferative Activity of Walnut Extract (Juglans regiaL.) Processed by Different Methods and Identification of Compounds Using GC/MS and LC/MS Technique

DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents

(2015) Adil Gani et al.   CyTA-Journal of Food

Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice

(2015) Pornpisanu Thammapat et al.   FOOD CHEMISTRY

Influence of roasting conditions on health-related compounds in different nuts

(2015) W. Schlörmann et al.   FOOD CHEMISTRY

Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)

(2015) Asma Ashraf Khan et al.   Innovative Food Science & Emerging Technologies

Effect of γ-irradiation on structure and nutraceutical potential of β-d-glucan from barley (Hordeum vulgare)

(2015) Asima Shah et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties

(2015) Ulfat Jan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

(2015) Mudasir Ahmad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents

(2015) Adil Gani et al.   CyTA-Journal of Food

Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder

(2014) Dubravka Vitali Čepo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimizing soaking and germination conditions to improve gamma-aminobutyric acid content in japonica and indica germinated brown rice

(2014) Qian Zhang et al.   Journal of Functional Foods

Effect of different processing methods on antioxidant activity of underutilized legumes, Entada scandens seed kernel and Canavalia gladiata seeds

(2012) Gopalakrishnan Sasipriya et al.   FOOD AND CHEMICAL TOXICOLOGY

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

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

Human cancer cell antiproliferative and antioxidant activities of Juglans regia L.

(2009) Márcia Carvalho et al.   FOOD AND CHEMICAL TOXICOLOGY

Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins

(2009) Tameshia S. Ballard et al.   FOOD CHEMISTRY

Optimizing the Extraction of Phenolic Antioxidants from Peanut Skins Using Response Surface Methodology

(2009) Tameshia S. Ballard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Methodological aspects about in vitro evaluation of antioxidant properties

(2008) Luís M. Magalhães et al.   ANALYTICA CHIMICA ACTA

Multi-targeted therapy of cancer by omega-3 fatty acids

(2008) Isabelle M. Berquin et al.   CANCER LETTERS

Antioxidant phenolic compounds from walnut kernels (Juglans regia L.)

(2008) Zijia Zhang et al.   FOOD CHEMISTRY

Physical and Mechanical Properties of Some Walnut (Juglans regia L.) Cultivars

(2008) Ebubekir Altuntas et al.   International Journal of Food Engineering

LIPID CLASS COMPOSITIONS, TOCOPHEROLS AND STEROLS OF TREE NUT OILS EXTRACTED WITH DIFFERENT SOLVENTS

(2008) HOMAN MIRALIAKBARI et al.   JOURNAL OF FOOD LIPIDS

Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)

(2007) J. Boateng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY