Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
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A Critical Review on Polyphenols and Health Benefits of Black Soybeans.The effect of cooking on the phytochemical content of vegetables.An investigation into the ameliorating effect of black soybean extract on learning and memory impairment with assessment of neuroprotective effects.The Effects of CO2 Injection and Barrel Temperatures on the Physiochemical and Antioxidant Properties of Extruded Cereals.Black soybean extract protects against TMT-induced cognitive defects in mice.Antihepatoma and liver protective potentials of ganoderma lucidum ( ling zhi) fermented in a medium containing black soybean ( hēi dòu) and astragalus membranaceus ( shēng huáng qí).Development of a low phenolic acid diet for the management of orofacial granulomatosis.The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation.An updated review of dietary isoflavones: Nutrition, processing, bioavailability and impacts on human health.Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation.Antioxidant and antiproliferative activities of Crossostephium chinensis (L.) Makino.Cooking methods affect phytochemical composition and anti-obesity potential of soybean (Glycine max) seeds in Wistar ratsArgentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization.Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.Estimation of the intake of anthocyanidins and their food sources in the European Prospective Investigation into Cancer and Nutrition (EPIC) study.Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction.Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.Increase in the free radical scavenging capability of bitter gourd by a heat-drying process.Inhibitory Effect of Arachis hypogaea (Peanut) and Its Phenolics against Methylglyoxal-Derived Advanced Glycation End Product Toxicity.Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans.Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits.Soy, Soy Foods and Their Role in Vegetarian Diets.In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L.Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okara.Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health.Macronutrients, Phytochemicals, and Antioxidant Activity of Soybean Sprout Germinated with or without Light Exposure.Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max).Effects of Soybean Processing and Packaging on the Quality of Commonly Consumed Local Delicacy TempeAntimicrobial Potential of Silver Nanoparticles Synthesized Using Medicinal Herb Coptidis rhizomeProduction of free and glycosylated isoflavones in in vitro soybean (Glycine max L.) hypocotyl cell suspensions and comparison with industrial seed extracts
P2860
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P2860
Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh
2008年學術文章
@zh-hant
name
Total phenolics, phenolic acid ...... ffected by thermal processing.
@en
Total phenolics, phenolic acid ...... ffected by thermal processing.
@nl
type
label
Total phenolics, phenolic acid ...... ffected by thermal processing.
@en
Total phenolics, phenolic acid ...... ffected by thermal processing.
@nl
prefLabel
Total phenolics, phenolic acid ...... ffected by thermal processing.
@en
Total phenolics, phenolic acid ...... ffected by thermal processing.
@nl
P356
P1476
Total phenolics, phenolic acid ...... ffected by thermal processing.
@en
P2093
Sam K C Chang
P304
P356
10.1021/JF8012234
P407
P577
2008-08-05T00:00:00Z