Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals

Effect of processing on the antioxidant activity of millet grains

(2011) Anoma Chandrasekara et al.   FOOD CHEMISTRY

Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme

(2011) Isabel Louro Massaretto et al.   JOURNAL OF CEREAL SCIENCE

Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn

(2011) Anoma Chandrasekara et al.   Journal of Functional Foods

Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

(2010) Nicoletta Pellegrini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

(2010) Anthony Fardet   NUTRITION RESEARCH REVIEWS

Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

(2009) Clara Fares et al.   FOOD CHEMISTRY

Influence of Cooking on Anthocyanins in Black Rice (Oryza sativaL.japonicavar. SBR)

(2009) Miki Hiemori et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

(2008) Li Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Direct measurement of the total antioxidant capacity of cereal products

(2008) Arda Serpen et al.   JOURNAL OF CEREAL SCIENCE