Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds

Improving free, conjugated, and bound phenolic fractions in fermented oats ( Avena sativa L.) with Monascus anka and their antioxidant activity

(2017) Qi Bei et al.   Journal of Functional Foods

Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ

(2017) Fengru Liu et al.   Food Bioscience

Nutritional composition, functional properties and sensory evaluation of breads based on blends of orarudi (Vigna sp) and wheat flour

(2015) U. S. Onoja et al.   Scientific Research and Essays

Phytochemical content and antioxidant properties of diverse varieties of whole barley (Hordeum vulgare L.) grown in Tunisia

(2013) Lamia Lahouar et al.   FOOD CHEMISTRY

Antioxidant Activity of the Extracts of Some Cowpea (Vigna unguiculata (L) Walp.) Cultivars Commonly Consumed in Pakistan

(2013) Muhammad Zia-Ul-Haq et al.   MOLECULES

Antioxidant and type II diabetes related enzyme inhibition properties of methanolic extract of an underutilized food legume, Canavalia ensiformis (L.) DC: Effect of traditional processing methods

(2012) V. Vadivel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Polyphenols content and antioxidant capacity of thirteen faba bean (Vicia faba L.) genotypes cultivated in Tunisia

(2011) Nadia Chaieb et al.   FOOD RESEARCH INTERNATIONAL

Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.

(2011) Vellingiri Maheshu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus sativus ‘Krab’) Flour

(2011) Anna Starzyńska-Janiszewska et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar

(2009) J.A. Gallegos-Infante et al.   FOOD CHEMISTRY

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

(2009) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Phytochemical Profiles and Health-Promoting Effects of Cool-Season Food Legumes As Influenced by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgarisL.) Cultivars

(2009) Lena Gálvez Ranilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

(2008) Baojun Xu et al.   FOOD CHEMISTRY

Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)

(2007) J. Boateng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY