Changes occurring in nutritional components (phytochemicals and free amino acid) of raw and sprouted seeds of white and black sesame (Sesamum indicum L.) and screening of their antioxidant activities

Lignan glycosides from sesame meal exhibit higher oral bioavailability and antioxidant activity in rat after nano/submicrosizing

(2016) Wei-Lun Hung et al.   Journal of Functional Foods

Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean–rice mixture cooking: Electric rice cooker vs electric pressure rice cooker

(2015) Seung-Hyun Kim et al.   FOOD CHEMISTRY

Effects of roasting on the phytochemical contents and antioxidant activities of Korean soybean (Glycine max L. Merrill) cultivars

(2015) Jin Hwan Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Black sesame (Sesamum indicum L.) seeds extracts by CO2 supercritical fluid extraction: Isotherms of global yield, kinetics data, total fatty acids, phytosterols and neuroprotective effects

(2014) José Rafael S. Botelho et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Comparative assessment of compositional components, antioxidant effects, and lignan extractions from Korean white and black sesame (Sesamum indicum L.) seeds for different crop years

(2014) Jin Hyo Kim et al.   Journal of Functional Foods

Phenolic profile and antioxidant activity in selected seeds and sprouts

(2013) Paulina Pająk et al.   FOOD CHEMISTRY

Purification and characterization of foxtail millet-derived peptides with antioxidant and antimicrobial activities

(2013) Issoufou Amadou et al.   FOOD RESEARCH INTERNATIONAL

Role of elicitation on the health-promoting properties of kidney bean sprouts

(2013) Rocio I. Limón et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle

(2012) Hyun-Jung Chung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic contents and antioxidant activities from different tissues of Baekseohyang (Daphne kiusiana)

(2011) Jin Hwan Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

(2011) Kye Man Cho et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant potential and radioprotective effect of soy isoflavone against gamma irradiation induced oxidative stress

(2011) Amit Kumar Dixit et al.   Journal of Functional Foods

Cruciferous vegetable intake is inversely associated with lung cancer risk among smokers: a case-control study

(2010) Li Tang et al.   BMC CANCER

Variation of sesamin, sesamolin and tocopherols in sesame (Sesamum indicum L.) seeds and oil products in Thailand

(2010) Nuchanart Rangkadilok et al.   FOOD CHEMISTRY

Dynamic Changes in γ-Aminobutyric Acid and Glutamate Decarboxylase Activity in Oats (Avena nudaL.) during Steeping and Germination

(2010) Jian Guo Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comprehensive Profiling of Isoflavones, Phytosterols, Tocopherols, Minerals, Crude Protein, Lipid, and Sugar during Soybean (Glycine max) Germination

(2010) Honglan Shi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amino acid and fatty acid compositions and nutritional quality of muscle in the pomfret, Pampus punctatissimus

(2009) Feng Zhao et al.   FOOD CHEMISTRY

Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

(2008) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY