Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots (Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons

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

(2022) Savita Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antidiabetic (α-amylase and α-glucosidase) and anti-obesity (lipase) inhibitory activities of edible cassava (Manihot esculenta Crantz) as measured by in vitro gastrointestinal digestion: effects of phenolics and harvested time

(2022) Alphonse Laya et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties

(2022) Jilu Feng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nutrition, Healthcare Benefits and Phytochemical Properties of Cassava (Manihot esculenta) Leaves Sourced from Three Countries (Reunion, Guinea, and Costa Rica)

(2022) Imane Boukhers et al.   Foods

Fermentation transforms the phenolic profiles and bioactivities of plant-based foods

(2021) William Leonard et al.   BIOTECHNOLOGY ADVANCES

Physicochemical properties and antioxidant activity of Maillard reaction products derived from Dioscorea opposita polysaccharides

(2021) Qian Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties

(2021) Dariusz Dziki et al.   Materials

Effect of particle size on phytochemical composition and antioxidant properties of Sargassum cristaefolium ethanol extract

(2021) E. S. Prasedya et al.   Scientific Reports

Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment

(2021) Mohd Alhafiizh Zailani et al.   FOOD HYDROCOLLOIDS

Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

(2021) Yan-Sheng Zhao et al.   Antioxidants

Antioxidant and Functional Activities of MRPs Derived from Different Sugar–Amino Acid Combinations and Reaction Conditions

(2021) David D. Kitts   Antioxidants

Physico-chemical, functional, morphological, thermal properties and digestibility of Talipot palm (Corypha umbraculifera L.) flour and starch grown in Malabar region of South India

(2020) Muhammed Navaf et al.   Journal of Food Measurement and Characterization

Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica)

(2019) Bouchra Nabil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Onosma heterophyllum : Phenolic composition, enzyme inhibitory and antioxidant activities

(2018) Mehmet Sabih Ozer et al.   INDUSTRIAL CROPS AND PRODUCTS

Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

(2018) Vito Verardo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

(2018) Jinli Zhang et al.   Journal of Chemistry

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

(2018) Majid Nooshkam et al.   FOOD CHEMISTRY

Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size

(2018) Jasim Ahmed et al.   FOOD RESEARCH INTERNATIONAL

Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta

(2017) Gabriele Rocchetti et al.   FOOD RESEARCH INTERNATIONAL

Comparison and screening of bioactive phenolic compounds in different blueberry cultivars: Evaluation of anti-oxidation and α-glucosidase inhibition effect

(2017) Ying Wu et al.   FOOD RESEARCH INTERNATIONAL

Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties

(2017) Marcela Gaytán-Martínez et al.   JOURNAL OF CEREAL SCIENCE

Effect of vitamin A biofortification on the nutritional composition of cassava flour (gari) and evaluation of its glycemic index in healthy adults

(2017) Olarewaju M. Oluba et al.   JOURNAL OF FOOD BIOCHEMISTRY

Correlations between Antioxidant Activity and Alkaloids and Phenols of Maca (Lepidium meyenii)

(2017) Jin Gan et al.   JOURNAL OF FOOD QUALITY

Antioxidant activities and contents of free, esterified and insoluble-bound phenolics in 14 subtropical fruit leaves collected from the south of China

(2017) Guan-Lin Chen et al.   Journal of Functional Foods

Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour

(2016) Nazlı Savlak et al.   FOOD CHEMISTRY

Phenolic content and antioxidant activity of eight representative sweet corn varieties grown in South China

(2016) Ruifen Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Red Raspberries and Their Bioactive Polyphenols: Cardiometabolic and Neuronal Health Links

(2016) Britt M Burton-Freeman et al.   Advances in Nutrition

African fermented foods and probiotics

(2014) Charles M.A.P. Franz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phenolic Compounds and Antioxidant Capacities of 10 Common Edible Flowers from China

(2014) Lina Xiong et al.   JOURNAL OF FOOD SCIENCE

Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber

(2014) Oluwaseun P. Bamidele et al.   Food Science & Nutrition

Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

(2013) Imran Khan et al.   FOOD RESEARCH INTERNATIONAL

Physico-chemical characterization of fermented rice bran biomass Caracterización fisico-química de la biomasa del salvado de arroz fermentado

(2010) M. dos S. Oliveira et al.   CyTA-Journal of Food

African Traditional Fermented Foods and Probiotics

(2009) Kingsley C. Anukam et al.   JOURNAL OF MEDICINAL FOOD

Composition and Chemopreventive Effect of Polysaccharides from Common Beans (Phaseolus vulgaris L.) on Azoxymethane-Induced Colon Cancer

(2008) Ana A. Feregrino-Pérez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY