Changes in the functional components and radical scavenging activity of maize under various roasting conditions

Free and bound form bioactive compound profiles in germinated black soybean (Glycine max L.)

(2016) Min Young Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process

(2016) Ana Belinda Corrales-Bañuelos et al.   JOURNAL OF CEREAL SCIENCE

Development of a NIRS calibration for total antioxidant capacity in maize germplasm

(2016) Rita Redaelli et al.   TALANTA

Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment

(2014) Shyi-Neng Lou et al.   FOOD CHEMISTRY

Effect of milling time on antioxidant compounds and activities of methanol extracts of sorghum [Sorghum bicolor (L.) Moench]

(2014) Koan Sik Woo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

(2014) Tao Wang et al.   Journal of Functional Foods

Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

(2013) Josiane Alessandra Vignoli et al.   FOOD RESEARCH INTERNATIONAL

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels

(2012) Slađana Žilić et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds

(2011) K.Y. Ee et al.   FOOD CHEMISTRY

Melanoidins produced by the Maillard reaction: Structure and biological activity

(2011) He-Ya Wang et al.   FOOD CHEMISTRY

Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels

(2011) Mei-Ling Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

EFFECTS OF ROASTING TEMPERATURE AND TIME ON BULK DENSITY, SOLUBLE SOLIDS, BROWNING INDEX AND PHENOLIC COMPOUNDS OF CORN KERNELS

(2011) HUN-SIK CHUNG et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology

(2011) Kwang-Sup Youn et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Maize: A Paramount Staple Crop in the Context of Global Nutrition

(2010) Emily T. Nuss et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2010) Paras Sharma et al.   FOOD RESEARCH INTERNATIONAL

Thermal Degradation Characteristics and Antioxidant Activity of Fructose Solution with Heating Temperature and Time

(2010) Koan Sik Woo et al.   JOURNAL OF MEDICINAL FOOD

Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans

(2008) SeungWook Lee et al.   FOOD CHEMISTRY

Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems

(2008) Teresa Oliviero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY