Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals. (Q43918414)

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title

Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals (English)

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4

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Vincenzo Fogliano

5

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author name string

Denis N'Dri

1

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Teresa Mazzeo

2

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Maria Zaupa

3

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Nicoletta Pellegrini

6

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language of work or name

English

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publication date

7 August 2012

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Journal of the Science of Food and Agriculture

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published in

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volume

93

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issue

1

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page(s)

29-36

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New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

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cites work

1 reference

Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables

21 January 2018

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Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content

21 January 2018

1 reference

Antioxidant activity of grains

21 January 2018

1 reference

Application of the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation assay to a flow injection system for the evaluation of antioxidant activity of some pure compounds and beverages

21 January 2018

1 reference

Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: a double-blind, placebo-controlled, crossover study.

21 January 2018

1 reference

Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains

21 January 2018

1 reference

Quantitative analysis of anticancer 3-deoxyanthocyanidins in infected sorghum seedlings

21 January 2018

1 reference

Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, Eleusine coracana Indaf-15).

21 January 2018

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Processed sweet corn has higher antioxidant activity

21 January 2018

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Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.).

21 January 2018

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Properties of 3-deoxyanthocyanins from sorghum.

21 January 2018

1 reference

Sorghum phytochemicals and their potential impact on human health

21 January 2018

1 reference

Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR).

21 January 2018

1 reference

Flavonoids extracted from fonio millet (Digitaria exilis) reveal potent antithyroid properties

21 January 2018

1 reference

Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements

21 January 2018

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Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing.

21 January 2018

1 reference

21 January 2018

Identifiers

DOI

10.1002/JSFA.5837

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