Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing
B Xu, SKC Chang - Journal of agricultural and food chemistry, 2009 - ACS Publications
The effects of four thermal processing methods (conventional boiling, conventional
steaming, pressure boiling, and pressure steaming) on phytochemical profiles, antioxidant …
steaming, pressure boiling, and pressure steaming) on phytochemical profiles, antioxidant …
Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes
B Xu, SKC Chang - Food chemistry, 2008 - Elsevier
The effects of soaking, boiling and steaming processes on the total phenolic components
and antioxidant activity in commonly consumed cool season food legumes (CSFL's) …
and antioxidant activity in commonly consumed cool season food legumes (CSFL's) …
Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings
The effect of thermal processing via autoclaving on modifications of total phenolics,
antioxidant activity and functionality of wheat, buckwheat, corn and oats sprouts and …
antioxidant activity and functionality of wheat, buckwheat, corn and oats sprouts and …
[HTML][HTML] Enhancement of antioxidant quality of green leafy vegetables upon different cooking method
Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf,
Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of …
Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of …
Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes
BJ Xu, SH Yuan, SKC Chang - Journal of food science, 2007 - Wiley Online Library
The objective of this study was to characterize the phenolic compounds and antioxidant
activities of US‐produced cool season legumes. A total of 33 cool season legume samples …
activities of US‐produced cool season legumes. A total of 33 cool season legume samples …
Effect of thermal processing on key phytochemical compounds in green leafy vegetables: A review
Green leafy vegetables are widely cultivated and consumed in South East Asia. These
vegetables are rich in phytochemicals, which have been associated to particular health …
vegetables are rich in phytochemicals, which have been associated to particular health …
[HTML][HTML] Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)
Q Hong, G Chen, Z Wang, X Chen, J Kan - Food Science and Human …, 2023 - Elsevier
Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive
ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave …
ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave …
Antioxidant potential, anti-proliferative activities, and phenolic content in water-soluble fractions of some commonly consumed vegetables: Effects of thermal treatment
MK Roy, M Takenaka, S Isobe, T Tsushida - Food Chemistry, 2007 - Elsevier
Thermal treatments associated with food processing can alter the phenolic content of
vegetables; yet, the biological properties associated with altered phenolic content have not …
vegetables; yet, the biological properties associated with altered phenolic content have not …
Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing
B Xu, SKC Chang - Food Chemistry, 2011 - Elsevier
The effects of boiling and steaming processes on the antiproliferative and cellular
antioxidant properties, as well as phytochemicals, of two types of common beans (pinto and …
antioxidant properties, as well as phytochemicals, of two types of common beans (pinto and …
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 …
B Xu, SKC Chang - Journal of agricultural and food chemistry, 2009 - ACS Publications
The effects of boiling and steaming processes at atmospheric and high pressures on the
phenolic components and antioxidant properties of pinto and black beans were investigated …
phenolic components and antioxidant properties of pinto and black beans were investigated …
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