Improving antioxidant activity and modifying Tartary buckwheat bran by steam explosion treatment

Effects of water states on steam explosion of lignocellulosic biomass

(2016) Wenjie Sui et al.   BIORESOURCE TECHNOLOGY

Rutin and quercetin transformation during preparation of buckwheat sourdough bread

(2016) Lea Lukšič et al.   JOURNAL OF CEREAL SCIENCE

Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran

(2016) Liya Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The composition, antioxidant and antiproliferative capacities of phenolic compounds extracted from tartary buckwheat bran [Fagopyrum tartaricum (L.) Gaerth]

(2016) Fuhua Li et al.   Journal of Functional Foods

Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking

(2015) Lei Wang et al.   FOOD CHEMISTRY

Extraction enhancing mechanism of steam exploded Radix Astragali

(2014) Wenjie Sui et al.   PROCESS BIOCHEMISTRY

Extraction method for increasing antioxidant activity of raw garlic using steam explosion

(2013) Yuko Noda et al.   BIOCHEMICAL ENGINEERING JOURNAL

Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum Möench and Fagopyrum tartaricum L. Gaerth) Hulls, Brans and Flours

(2013) Fu-hua LI et al.   Journal of Integrative Agriculture

A real explosion: The requirement of steam explosion pretreatment

(2012) Zhengdao Yu et al.   BIORESOURCE TECHNOLOGY

Effect of Steam Explosion Treatment on Barley Bran Phenolic Compounds and Antioxidant Capacity

(2012) Lingxiao Gong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Planar Conformation and the Hydroxyl Groups in the B and C Rings Play a Pivotal Role in the Antioxidant Capacity of Quercetin and Quercetin Derivatives

(2011) Mohamed Moalin et al.   MOLECULES

Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion

(2010) Guozhong Chen et al.   FOOD CHEMISTRY

Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat Bread

(2010) Maja Vogrinčič et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components: Quinic Acid, Caffeic Acid, and Chlorogenic Acid

(2010) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pretreatment technologies for an efficient bioethanol production process based on enzymatic hydrolysis: A review

(2009) P. Alvira et al.   BIORESOURCE TECHNOLOGY

Optimisation of antioxidants extraction from soybeans fermented by Aspergillus oryzae

(2009) Dyah H. Wardhani et al.   FOOD CHEMISTRY

Cellular Antioxidant Activity of Common Fruits

(2008) Kelly L. Wolfe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY