Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India

Evaluation of γ- aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi

(2012) Shengbao Cai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Antioxidant activity of the differentially processed seeds of Jack bean (Canavalia ensiformis L. DC)

(2011) Kandhasamy Sowndhararajan et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods

(2011) V. Vadivel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The free radical scavenging and antioxidant activities of pod and seed extract of Clitoria fairchildiana (Howard)- an underutilized legume

(2011) H. V. Annegowda et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains

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

Role of nutraceuticals in human health

(2011) Lipi Das et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility

(2010) Nuha M. Osman et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.)

(2010) Shaida Fariza Sulaiman et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Exploring the Nutritional Potential of Wild and Underutilized Legumes

(2009) Rajeev Bhat et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of radiation processing on phytochemicals and antioxidants in plant produce

(2009) Mohammad Alothman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2008) Baojun Xu et al.   FOOD CHEMISTRY

Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits

(2008) Guorong Du et al.   FOOD CHEMISTRY

Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativus

(2007) Anna Starzyńska-Janiszewska et al.   FOOD CHEMISTRY

Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings

(2007) Reena Randhir et al.   Innovative Food Science & Emerging Technologies

Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

(2007) I-Hsin Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY