Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seeds

Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo

(2014) Dorota Żyżelewicz et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activities of some dried fruits consumed in Algeria

(2012) Salim Ouchemoukh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Simultaneous Determination of B Group Vitamins in Supplemented Food Products by High Performance Liquid Chromatography-Diode Array Detection

(2011) Joon-Hyuk Suh et al.   BULLETIN OF THE KOREAN CHEMICAL SOCIETY

Toxicity of 4′-O-methylpyridoxine-5′-glucoside in Ginkgo biloba seeds

(2010) Daisuke Kobayashi et al.   FOOD CHEMISTRY

Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds

(2010) Qianchun Deng et al.   FOOD CHEMISTRY

Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ginkgo bilobaand Ginkgotoxin

(2009) Eckhard Leistner et al.   JOURNAL OF NATURAL PRODUCTS

Effect of cultivar and roasting method on composition of roasted soybeans

(2009) Emily L Boge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physico-chemical and bioactive properties of different floral origin honeys from Romania

(2008) Mărghitaş Liviu Al et al.   FOOD CHEMISTRY