-
1
-
-
79952362387
-
Bioactive phenolic compounds and functional properties of dehydrated beans flours
-
Y. Aguilera, I. Estrella, V. Benitez, R.M. Esteban, and M.A. Martin-Cabrejas Bioactive phenolic compounds and functional properties of dehydrated beans flours Food Research International 44 2011 774 780
-
(2011)
Food Research International
, vol.44
, pp. 774-780
-
-
Aguilera, Y.1
Estrella, I.2
Benitez, V.3
Esteban, R.M.4
Martin-Cabrejas, M.A.5
-
3
-
-
33645795767
-
Characterization of polyphenolics in the seed coat of black Jamapa bean (Phaseolus vulgaris L.)
-
X. Aparicio-Fernández, T. García-Gasca, G.G. Yousef, M.A. Lila, E. González de Mejia, and G. Loarca-Pina Characterization of polyphenolics in the seed coat of black Jamapa bean (Phaseolus vulgaris L.) Journal of Agricultural Food Chemistry 54 2006 2116 2212
-
(2006)
Journal of Agricultural Food Chemistry
, vol.54
, pp. 2116-2212
-
-
Aparicio-Fernández, X.1
García-Gasca, T.2
Yousef, G.G.3
Lila, M.A.4
González De Mejia, E.5
Loarca-Pina, G.6
-
4
-
-
38549175623
-
Antiradical capacity and induction of apoptosis on HeLa cells by a Phaseolus vulgaris extract
-
X. Aparicio-Fernández, R. Reynoso-Camacho, E. Castaño- Tostado, T. García-Gasca, E. González de Mejía, and S.H. Guzmán-Maldonado Antiradical capacity and induction of apoptosis on HeLa cells by a Phaseolus vulgaris extract Plant Foods for Human Nutrition 63 2008 35 40
-
(2008)
Plant Foods for Human Nutrition
, vol.63
, pp. 35-40
-
-
Aparicio-Fernández, X.1
Reynoso-Camacho, R.2
Castaño-Tostado, E.3
García-Gasca, T.4
González De Mejía, E.5
Guzmán- Maldonado, S.H.6
-
5
-
-
80052361500
-
Astocytic-neuronal crosstalk: Implications for neuroprotection from brain injury
-
G.E. Barreto, J. Gonzalez, Y. Torres, and L. Morales Astocytic-neuronal crosstalk: Implications for neuroprotection from brain injury Neuroscience Research 2011 107 113
-
(2011)
Neuroscience Research
, pp. 107-113
-
-
Barreto, G.E.1
Gonzalez, J.2
Torres, Y.3
Morales, L.4
-
7
-
-
84862259256
-
Isolation of a glucosamine binding leguminous lectin with mitogenic activity towards splenocytes and anti-proliferative activity towards tumor cells
-
Y.S. Chan, J.H. Wong, E.F. Fang, W. Pan, and T.B. Ng Isolation of a glucosamine binding leguminous lectin with mitogenic activity towards splenocytes and anti-proliferative activity towards tumor cells PLoS One 7 2012 e38961
-
(2012)
PLoS One
, vol.7
, pp. 38961
-
-
Chan, Y.S.1
Wong, J.H.2
Fang, E.F.3
Pan, W.4
Ng, T.B.5
-
8
-
-
84857123762
-
Effect of processing on the antioxidant activity of millet grains
-
A. Chandrasekara, M. Naczk, and F. Shahidi Effect of processing on the antioxidant activity of millet grains Food Chemistry 133 2012 1 9
-
(2012)
Food Chemistry
, vol.133
, pp. 1-9
-
-
Chandrasekara, A.1
Naczk, M.2
Shahidi, F.3
-
9
-
-
67649361522
-
Germination as a process to increase the polyphenols content and antioxidant activity of lupin (Lupinus angustifolius L.)
-
M. Dueñas, T. Hernández, I. Estrella, and D. Fernández Germination as a process to increase the polyphenols content and antioxidant activity of lupin (Lupinus angustifolius L.) Food Chemistry 117 2009 599 607
-
(2009)
Food Chemistry
, vol.117
, pp. 599-607
-
-
Dueñas, M.1
Hernández, T.2
Estrella, I.3
Fernández, D.4
-
10
-
-
12244257046
-
Bioactive phenolic compounds of cowpeas (Vigna sinensis L.). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917
-
M. Dueñas, D. Fernández, T. Hernández, I. Estrella, and R. Muñoz Bioactive phenolic compounds of cowpeas (Vigna sinensis L.). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917 Journal of the Science of Food and Agriculture 85 2005 297 304
-
(2005)
Journal of the Science of Food and Agriculture
, vol.85
, pp. 297-304
-
-
Dueñas, M.1
Fernández, D.2
Hernández, T.3
Estrella, I.4
Muñoz, R.5
-
11
-
-
33644887432
-
Assessment in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic content
-
M. Dueñas, T. Hernández, and I. Estrella Assessment in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic content Food Chemistry 98 2006 95 103
-
(2006)
Food Chemistry
, vol.98
, pp. 95-103
-
-
Dueñas, M.1
Hernández, T.2
Estrella, I.3
-
12
-
-
33746140929
-
Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var Zapaton
-
R. Fernández, M. Piskula, H. Zielinski, H. Kowloska, J. Frías, and C. Vidal-Valverde Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var Zapaton European Food Research and Technology 223 2006 495 502
-
(2006)
European Food Research and Technology
, vol.223
, pp. 495-502
-
-
Fernández, R.1
Piskula, M.2
Zielinski, H.3
Kowloska, H.4
Frías, J.5
Vidal-Valverde, C.6
-
14
-
-
71449115173
-
Study of red wine neuroprotection on astrocytes
-
M.P. Gómez-Serranillos, S. Martín, T. Ortega, O.M. Palomino, M. Prodanov, and V. Vacas Study of red wine neuroprotection on astrocytes Plant Foods for Human Nutrition 64 2009 238 243
-
(2009)
Plant Foods for Human Nutrition
, vol.64
, pp. 238-243
-
-
Gómez-Serranillos, M.P.1
Martín, S.2
Ortega, T.3
Palomino, O.M.4
Prodanov, M.5
Vacas, V.6
-
15
-
-
84864744703
-
The health benefits of blackcurrants
-
A. Gopalan, S.C. Reuben, S. Ahmed, A.S. Darvesh, J. Hohmann, and A. Bishayee The health benefits of blackcurrants Food and Function 3 2012 795 809
-
(2012)
Food and Function
, vol.3
, pp. 795-809
-
-
Gopalan, A.1
Reuben, S.C.2
Ahmed, S.3
Darvesh, A.S.4
Hohmann, J.5
Bishayee, A.6
-
16
-
-
0029095231
-
The effect of cooking, autoclaving and germination on the nutritional quality of faba beans
-
A.H. Khalil, and E.H. Mansour The effect of cooking, autoclaving and germination on the nutritional quality of faba beans Food Chemistry 54 1995 177 182
-
(1995)
Food Chemistry
, vol.54
, pp. 177-182
-
-
Khalil, A.H.1
Mansour, E.H.2
-
17
-
-
79961119820
-
Flavonol content in the water extract of the mulberry (Morus alba L.) leaf and their antioxidant capacities
-
G.N. Kim, and H.D. Jang Flavonol content in the water extract of the mulberry (Morus alba L.) leaf and their antioxidant capacities Journal of Food Science 76 2011 C869 C873
-
(2011)
Journal of Food Science
, vol.76
-
-
Kim, G.N.1
Jang, H.D.2
-
22
-
-
0041912586
-
Anthocyanin-derived pigments in Graciano, Tempranillo and Cabernet-Sauvignon Wines
-
M. Monagas, V. Nuñez, B. Bartolomé, and C. Gómez-Cordovés Anthocyanin-derived pigments in Graciano, Tempranillo and Cabernet-Sauvignon Wines American Journal of Enology and Viticulture 54 2003 163 169
-
(2003)
American Journal of Enology and Viticulture
, vol.54
, pp. 163-169
-
-
Monagas, M.1
Nuñez, V.2
Bartolomé, B.3
Gómez- Cordovés, C.4
-
23
-
-
0025775062
-
Feasibility of a high-flux anticancer drug screen using a diverse panel of cultured human tumor cell lines
-
A. Monks, D. Scudeiro, P. Skehan, R. Shoemaker, K. Paull, and D. Vistica Feasibility of a high-flux anticancer drug screen using a diverse panel of cultured human tumor cell lines Journal of the National Cancer Institute 83 1991 757 766
-
(1991)
Journal of the National Cancer Institute
, vol.83
, pp. 757-766
-
-
Monks, A.1
Scudeiro, D.2
Skehan, P.3
Shoemaker, R.4
Paull, K.5
Vistica, D.6
-
24
-
-
43849089459
-
Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings
-
R. Randhir, Y.-I. Kwon, and K. Shetty Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings Innovative Food Science & Emerging Technologies 9 2007 355 364
-
(2007)
Innovative Food Science & Emerging Technologies
, vol.9
, pp. 355-364
-
-
Randhir, R.1
Kwon, Y.-I.2
Shetty, K.3
-
25
-
-
67649840427
-
Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) Cultivars
-
L.G. Ranilla, M.I. Genovese, and F.M. Lajolo Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) Cultivars Journal of Agricultural and Food Chemistry 57 2009 5734 5742
-
(2009)
Journal of Agricultural and Food Chemistry
, vol.57
, pp. 5734-5742
-
-
Ranilla, L.G.1
Genovese, M.I.2
Lajolo, F.M.3
-
27
-
-
84871719228
-
Antioxidant properties of food phenolics
-
Lancaster, USA: Technolmic Publishing C, Inc
-
Shahidi, F.; Naczk, M. (1995). Antioxidant properties of food phenolics. In Indian food phenolics. Lancaster, USA: Technolmic Publishing C, Inc.
-
(1995)
Indian Food Phenolics
-
-
Shahidi, F.1
Naczk, M.2
-
28
-
-
0037996661
-
Coordinate regulation of glutathione biosynthesis and release by Nrf2-expressing glia potently protects neurons from oxidative stress
-
A.Y. Shih, D.A. Johnson, G. Wong, A.D. Kraft, L. Jiang, and H. Erb Coordinate regulation of glutathione biosynthesis and release by Nrf2-expressing glia potently protects neurons from oxidative stress Journal of Neuroscience 23 2003 3394 3406
-
(2003)
Journal of Neuroscience
, vol.23
, pp. 3394-3406
-
-
Shih, A.Y.1
Johnson, D.A.2
Wong, G.3
Kraft, A.D.4
Jiang, L.5
Erb, H.6
-
29
-
-
33646499887
-
The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean (Vigna aconitifolia) (Jacq.) Marechal seed extracts
-
P. Siddhuraju The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean (Vigna aconitifolia) (Jacq.) Marechal seed extracts Food Chemistry 99 2006 149 157
-
(2006)
Food Chemistry
, vol.99
, pp. 149-157
-
-
Siddhuraju, P.1
-
30
-
-
0036161924
-
Substrate-dependence of reduction of MTT: A tetrazolium dye differs in cultured astroglia and neurons
-
S. Takahashi, T. Abe, J. Gotoh, and Y. Fukuuchi Substrate-dependence of reduction of MTT: A tetrazolium dye differs in cultured astroglia and neurons Neurochemistry International 40 2002 441 448
-
(2002)
Neurochemistry International
, vol.40
, pp. 441-448
-
-
Takahashi, S.1
Abe, T.2
Gotoh, J.3
Fukuuchi, Y.4
-
31
-
-
84855362096
-
Cell signaling pathways associated with a reduction in mammary cancer burden by dietary common bean (Phaseolus vulgaris L.)
-
M.D. Thompson, M.M. Mensack, W. Jiang, Z. Zhu, M.R. Lewis, and J.N. McGinley Cell signaling pathways associated with a reduction in mammary cancer burden by dietary common bean (Phaseolus vulgaris L.) Carcinogenesis 33 2012 226 232
-
(2012)
Carcinogenesis
, vol.33
, pp. 226-232
-
-
Thompson, M.D.1
Mensack, M.M.2
Jiang, W.3
Zhu, Z.4
Lewis, M.R.5
McGinley, J.N.6
-
32
-
-
79952066487
-
Chemistry and biochemistry of dietary polyphenols
-
R. Tsao Chemistry and biochemistry of dietary polyphenols Nutrients 2 2010 1231 1246
-
(2010)
Nutrients
, vol.2
, pp. 1231-1246
-
-
Tsao, R.1
-
33
-
-
20444427268
-
The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
-
N. Turkmen, F. Sari, and Y.S. Velioglu The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables Food Chemistry 93 2005 713 718
-
(2005)
Food Chemistry
, vol.93
, pp. 713-718
-
-
Turkmen, N.1
Sari, F.2
Velioglu, Y.S.3
-
34
-
-
0032820452
-
Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader
-
H. Wang, and J.A. Joseph Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader Free Radical Biology and Medicine 27 1999 612 616
-
(1999)
Free Radical Biology and Medicine
, vol.27
, pp. 612-616
-
-
Wang, H.1
Joseph, J.A.2
-
35
-
-
41549153178
-
Effect of soaking, boiling and steming on total phenolic content and antioxidant activities of cool season food legumes
-
B. Xu, and S.K.C. Chang Effect of soaking, boiling and steming on total phenolic content and antioxidant activities of cool season food legumes Food Chemistry 110 2008 1 13
-
(2008)
Food Chemistry
, vol.110
, pp. 1-13
-
-
Xu, B.1
Chang, S.K.C.2
-
36
-
-
39749179580
-
Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods
-
B.J. Xu, and S.K.C. Chang Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods Journal of Food Science 73 2008 19 27
-
(2008)
Journal of Food Science
, vol.73
, pp. 19-27
-
-
Xu, B.J.1
Chang, S.K.C.2
|