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

Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions

(2013) Jin Hwan Lee et al.   Journal of the Korean Society for Applied Biological Chemistry

Roasting enhances antioxidant effect of bitter melon (Momordica charantia L.) increasing in flavan-3-ol and phenolic acid contents

(2012) Jine Shang Choi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Comparative analysis of phenolic profile, antioxidant, anti-inflammatory and cytotoxic activity of two closely-related Plantain species: Plantago altissima L. and Plantago lanceolata L.

(2012) Ivana N. Beara et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts

(2012) Vito Verardo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting

(2011) Neel Chandrasekara et al.   FOOD CHEMISTRY

Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste

(2011) Ill-Min Chung et al.   FOOD CHEMISTRY

Determination of optimal acid hydrolysis time of soybean isoflavones using drying oven and microwave assisted methods

(2011) Jin Hwan Lee et al.   FOOD CHEMISTRY

Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting

(2011) Gökhan Durmaz et al.   FOOD CHEMISTRY

Changes occurring in compositional components of black soybeans maintained at room temperature for different storage periods

(2011) Jin Hwan Lee et al.   FOOD CHEMISTRY

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

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

Effect of thermal treatment on phenolic composition and antioxidant activities of two celery cultivars

(2010) Yang Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill)

(2010) Hyo Geun Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2008) SeungWook Lee et al.   FOOD CHEMISTRY

Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1

(2008) K CHO et al.   FOOD CHEMISTRY

In VitroMethods of Assay of Antioxidants: An Overview

(2008) Sudhakar Singh et al.   FOOD REVIEWS INTERNATIONAL