Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb.f.: An underexploited and highly disseminated species

(2016) Sílvia M.F. Bessada et al.   INDUSTRIAL CROPS AND PRODUCTS

The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars

(2016) I. Honců et al.   JOURNAL OF CEREAL SCIENCE

Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)

(2016) Montserrat Dueñas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase

(2015) Bing Zhang et al.   FOOD CHEMISTRY

Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven

(2015) Leandro de Morais Cardoso et al.   JOURNAL OF CEREAL SCIENCE

Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

(2015) Patricia Morales et al.   Journal of Functional Foods

Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage

(2015) Nehal Alshikh et al.   Journal of Functional Foods

Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds

(2015) P. Morales et al.   Food & Function

Elaboration of functional snack foods using raw materials rich in carotenoids and dietary fiber: effects of extrusion processing

(2014) C.I. Delgado-Nieblas et al.   CyTA-Journal of Food

Effect of Domestic Cooking on Carotenoids, Tocopherols, Fatty Acids, Phenolics, and Antioxidant Activities of Lentils (Lens culinaris)

(2014) Bing Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a fast extraction method and optimization of liquid chromatography–mass spectrometry for the analysis of phenolic compounds in lentil seed coats

(2014) Mahla Mirali et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

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

Characterisation of dietary fibre components in cereals and legumes used in Serbian diet

(2013) Margarita S. Dodevska et al.   FOOD CHEMISTRY

The influence of phenolic and phytic acid food matrix factors on iron bioavailability potential in 10 commercial lentil genotypes (Lens culinaris L.)

(2013) Casey R. Johnson et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity

(2013) Patricia Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of plant growth regulators on growth, yield, and phenolic profile of lentil plants

(2012) Anastasia E. Giannakoula et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of germination time and type of illumination on the antioxidant compounds and antioxidant capacity of Lens culinaris sprouts

(2012) Michał Świeca et al.   SCIENTIA HORTICULTURAE

Arabinoxylans and Arabinogalactans: A Comprehensive Treatise

(2011) Farhan Saeed et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant activity of barley as affected by extrusion cooking

(2011) Paras Sharma et al.   FOOD CHEMISTRY

Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents

(2011) Agnieszka Troszyńska et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Activity and Phenolic Compositions of Lentil (Lens culinaris var. Morton) Extract and Its Fractions

(2011) Yanping Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

(2010) Ryszard Amarowicz et al.   FOOD CHEMISTRY

Phenolic Substance Characterization and Chemical and Cell-Based Antioxidant Activities of 11 Lentils Grown in the Northern United States

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

Evaluation of Phenolic Profile and Antioxidant Properties of Pardina Lentil As Affected by Industrial Dehydration

(2010) Yolanda Aguilera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds

(2010) J. Frias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The potential health benefits of legumes as a good source of dietary fibre

(2009) Trinidad P. Trinidad et al.   BRITISH JOURNAL OF NUTRITION

Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes

(2009) Ming-Chih Shih et al.   FOOD CHEMISTRY

Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

(2009) Aylin Altan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant Activity of a Red Lentil Extract and Its Fractions

(2009) Ryszard Amarowicz et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Feruloylated arabinoxylans and arabinoxylan gels: structure, sources and applications

(2009) Guillermo Niño-Medina et al.   PHYTOCHEMISTRY REVIEWS

Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures

(2008) Efren Delgado-Licon et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION