The effects of four thermal processing methods (conventional boiling, conventional
steaming, pressure boiling, and pressure steaming) on phytochemical profiles, antioxidant …

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) …

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 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 …

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 …

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 …

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 …

Thermal treatments associated with food processing can alter the phenolic content of
vegetables; yet, the biological properties associated with altered phenolic content have not …

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 …

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 …