Influence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system

(2015) Luzia Caroline Ramos dos Reis et al.   FOOD CHEMISTRY

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

(2015) Jessica del Pilar Ramírez-Anaya et al.   FOOD CHEMISTRY

Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

(2015) Nawel Achir et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal

(2015) Anabela F. Lopes et al.   MEAT SCIENCE

Domestic cooking methods affect the nutritional quality of red cabbage

(2014) Feng Xu et al.   FOOD CHEMISTRY

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

(2014) Bhornchai Harakotr et al.   FOOD CHEMISTRY

Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels

(2014) Daniella Carisa Murador et al.   FOOD RESEARCH INTERNATIONAL

Identification and quantification of phenolic compounds in diverse cultivars of eggplant grown in different seasons by high-performance liquid chromatography coupled to diode array detector and electrospray-quadrupole-time of flight-mass spectrometry

(2014) Patricia García-Salas et al.   FOOD RESEARCH INTERNATIONAL

Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars

(2014) Hassan Barakat et al.   Journal of Functional Foods

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

(2013) Hedayat Hosseini et al.   FOOD CHEMISTRY

Evaluating eggplant (Solanum melongena L) genotypes for bioactive properties: A chemometric approach

(2013) Charanjit Kaur et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant properties of legumes and their morphological fractions as affected by cooking

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

Effect of solvents extraction on phenolic content and antioxidant activity of the byproduct of eggplant

(2013) Lila Boulekbache-Makhlouf et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants

(2013) Athiwat Chumyam et al.   SCIENCEASIA

Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

(2012) Irina Ioannou et al.   JOURNAL OF FOOD ENGINEERING

Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage

(2012) Ginés Benito Martínez-Hernández et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of grafting on yield and quality of eggplant (Solanum melongena L.)

(2012) Alessandra Moncada et al.   SCIENTIA HORTICULTURAE

Changes in carotenoids during processing and storage of pumpkin puree

(2011) João Gustavo Provesi et al.   FOOD CHEMISTRY

Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.)

(2011) Ana I.R.N.A. Barros et al.   FOOD CHEMISTRY

Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking

(2011) Heon Woong Kim et al.   FOOD CHEMISTRY

Comparison of Marinating with Two Different Types of Marinade on Some Quality and Sensory Characteristics of Turkey Breast Meat

(2011) Haluk Ergezer et al.   Journal of Animal and Veterinary Advances

Cardioprotective properties of raw and cooked eggplant (Solanum melongena L)

(2011) S. Das et al.   Food & Function

Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

(2010) Nick Kalogeropoulos et al.   FOOD CHEMISTRY

Effect of sand roasting and microwave cooking on antioxidant activity of barley

(2010) Paras Sharma et al.   FOOD RESEARCH INTERNATIONAL

Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion

(2010) Ines J. P. Colle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal Treatment of Eggplant (Solanum melongenaL.) Increases the Antioxidant Content and the Inhibitory Effect on Human Neutrophil Burst

(2010) Roberto Lo Scalzo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of different cooking regimes on rhubarb polyphenols

(2009) Gordon J. McDougall et al.   FOOD CHEMISTRY

Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs

(2009) A.S. Rodrigues et al.   FOOD RESEARCH INTERNATIONAL

Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals

(2009) José A. Rufián-Henares et al.   FOOD RESEARCH INTERNATIONAL

Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Cooking Methods on Antioxidant Activity of Vegetables

(2009) A. M. Jiménez-Monreal et al.   JOURNAL OF FOOD SCIENCE

Effects of different cooking methods on health-promoting compounds of broccoli

(2009) Gao-feng Yuan et al.   Journal of Zhejiang University-SCIENCE B

Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach

(2009) Vural Gökmen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of cooking on the antioxidant properties of coloured peppers

(2008) Ai Mey Chuah et al.   FOOD CHEMISTRY

Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

(2007) Andrea Bunea et al.   FOOD CHEMISTRY

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

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