Processing effects on bioactive components and functional properties of moringa leaves: development of a snack and quality evaluation

Chemical characteristics and fractionation of proteins from Moringa oleifera Lam. leaves

(2013) Estelamar Maria Borges Teixeira et al.   FOOD CHEMISTRY

Determination of flavonoids by LC/MS and anti-inflammatory activity in Moringa oleifera

(2013) Julia P. Coppin et al.   Journal of Functional Foods

Chemical study and medical application of saponins as anti-cancer agents

(2010) Shuli Man et al.   FITOTERAPIA

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

(2010) Marta Francisco et al.   FOOD RESEARCH INTERNATIONAL

Extruded Moringa Leaf–Oat Flour Snacks: Physical, Nutritional, and Sensory Properties

(2010) Shaowei Liu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity

(2010) Anoma Chandrasekara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional Quality of Edible Parts of Moringa oleifera

(2009) Dalia I. Sánchez-Machado et al.   Food Analytical Methods

In vitro and in vivo antioxidant properties of different fractions of Moringa oleifera leaves

(2009) Arti R. Verma et al.   FOOD AND CHEMICAL TOXICOLOGY

Composition and enzyme inhibitory properties of finger millet (Eleusine coracana L.) seed coat phenolics: Mode of inhibition of α-glucosidase and pancreatic amylase

(2009) S. Shobana et al.   FOOD CHEMISTRY

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Activity and Total Phenolic Content of Moringa oleifera Leaves in Two Stages of Maturity

(2009) S. Sreelatha et al.   PLANT FOODS FOR HUMAN NUTRITION

Mode of inhibition of finger millet malt amylases by the millet phenolics

(2008) S. Chethan et al.   FOOD CHEMISTRY

Effect of raw material characteristics on the properties of fried rice–blackgram dough

(2008) >Sila Bhattacharya et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Nutritional implications and flour functionality of popped/expanded horse gram

(2007) Yadahally N. Sreerama et al.   FOOD CHEMISTRY