Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour
出版年份 2019 全文链接
标题
Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour
作者
关键词
-
出版物
Foods
Volume 8, Issue 7, Pages 230
出版商
MDPI AG
发表日期
2019-06-28
DOI
10.3390/foods8070230
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Antioxidant capacity and amino acid profile of millet bran wine and the synergistic interaction between major polyphenols
- (2018) XiaoXuan Guo et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Profile of phenolic compounds and antioxidant activity of finger millet varieties
- (2018) Jinle Xiang et al. FOOD CHEMISTRY
- Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet
- (2017) Lingyan Zhang et al. JOURNAL OF FOOD QUALITY
- Phenolic and carotenoid profiles and antiproliferative activity of foxtail millet
- (2015) Li Zhen Zhang et al. FOOD CHEMISTRY
- Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)
- (2014) Gavirangappa Hithamani et al. FOOD CHEMISTRY
- Far infrared irradiation alters total polyphenol, total flavonoid, antioxidant property and quercetin production in tartary buckwheat sprout powder
- (2014) Amal Kumar Ghimeray et al. JOURNAL OF CEREAL SCIENCE
- Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products
- (2014) John RN Taylor et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effects of Roasting on Phenolic Composition and In vitro Antioxidant Capacity of Australian Grown Faba Beans (Vicia faba L.)
- (2014) Siem Siah et al. PLANT FOODS FOR HUMAN NUTRITION
- 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
- Antioxidant properties of sand roasted and steam cooked Bengal gram (Cicer arietinum)
- (2013) Hardeep Singh Gujral et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions
- (2013) Jin Hwan Lee et al. Journal of the Korean Society for Applied Biological Chemistry
- Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties
- (2012) R. Geetha et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa
- (2011) Neel Chandrasekara et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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 processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts
- (2010) S.R. Pradeep et al. FOOD CHEMISTRY
- Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity
- (2010) Anoma Chandrasekara et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa)
- (2010) Jenny A. John et al. Journal of Functional Foods
- Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)
- (2009) M. Dueñas et al. FOOD CHEMISTRY
- Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar
- (2009) J.A. Gallegos-Infante et al. FOOD CHEMISTRY
- Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions
- (2009) Paras Sharma et al. FOOD CHEMISTRY
- Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by Roasting
- (2009) Henryk Zielinski et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Mode of inhibition of finger millet malt amylases by the millet phenolics
- (2008) S. Chethan et al. FOOD CHEMISTRY
- Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana)
- (2008) Varsha Viswanath et al. FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now