Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion

Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes

(2016) Mariusz Dziadas et al.   FOOD CHEMISTRY

Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran

(2015) Jia Guo et al.   Food and Bioprocess Technology

Antioxidant and DNA damage protection potentials of selected phenolic acids

(2015) Kemal Sevgi et al.   FOOD AND CHEMICAL TOXICOLOGY

Bioactivity of phenolic acids: Metabolites versus parent compounds: A review

(2015) Sandrina A. Heleno et al.   FOOD CHEMISTRY

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

Structural features and antioxidant activities of degraded lignins from steam exploded bamboo stem

(2014) Shao-Long Sun et al.   INDUSTRIAL CROPS AND PRODUCTS

Phytochemical Profiles and Antioxidant Activity of Different Varieties of Adinandra Tea (Adinandra Jack)

(2014) Yongsheng Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology

(2014) Ke Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Ultrasonic-Assisted Extraction and Antioxidant Activity of Flavonoids from Adinandra nitida Leaves

(2014) B Liu et al.   TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH

A real explosion: The requirement of steam explosion pretreatment

(2012) Zhengdao Yu et al.   BIORESOURCE TECHNOLOGY

Effect of Steam Explosion Treatment on Barley Bran Phenolic Compounds and Antioxidant Capacity

(2012) Lingxiao Gong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactivities and Antiradical Properties of Millet Grains and Hulls

(2011) Anoma Chandrasekara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

(2010) Ke-Xue Zhu et al.   FOOD CHEMISTRY

Phenolic acid composition and antioxidant capacity of acid and alkali hydrolysed wheat bran fractions

(2009) B. Verma et al.   FOOD CHEMISTRY

Antioxidant activity of the phenolic compounds released by hydrothermal treatments of olive tree pruning

(2008) E. Conde et al.   FOOD CHEMISTRY

A modified methylene blue assay for accurate cell counting

(2008) Dana L. Felice et al.   Journal of Functional Foods