PHARM Search Results

GRAMINEAE (POACEAE) Triticum aestivum  L.

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ANTIOXIDANT ACTIVITY

1 - 20 of total 318 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง
1. FOOD CHEM 2017 Vol.221(),984-9  $69056 [Full]
    - PAMELLA CRISTINE ANUNCIACAO,LEANDRO DE MORAIS CARDOSO,JAQUELINE VIEIRA PIOVESANA GOMES,ET AL.
    - COMPARING SORGHUM AND WHEAT WHOLE GRAIN BREAKFAST CEREALS: SENSORIAL ACCEPTANCE AND BIOACTIVE COMPOUND CONTENT.
2. FOOD CHEM 2017 Vol.221(),1451-7  $69064 [Full]
    - MICHAL SWIECA,URSZULA GAWLIK-DZIKI,DARIUSZ DZIKI,ET AL.
    - WHEAT BREAD ENRICHED WITH GREEN COFFEE – IN VITRO BIOACCESSIBILITY AND BIOAVAILABILITY OF PHENOLICS AND ANTIOXIDANT ACTIVITY.
3. LWT - FOOD SCI TECHNOL 2017 Vol.79(),342-8  $69826 [Full]
    - JINGMING NING,GARY G. HOU,JINGJNG SUN,ET AL.
    - EFFECT OF GREEN TEA POWDER ON THE QUALITY ATTRIBUTES AND ANTIOXIDANT ACTIVITY OF WHOLE-WHEAT FLOUR PAN BREAD.
4. FOOD CHEM 2017 Vol.233(),483-91  $70912 [Full]
    - DEBORA GIORDANO,MONICA LOCATELLI,FABIANO TRAVAGLIA,ET AL.
    - BIOACTIVE COMPOUND AND ANTIOXIDANT ACTIVITY DISTRIBUTION IN ROLLERMILLED AND PEARLED FRACTIONS OF CONVENTIONAL AND PIGMENTED WHEAT VARIETIES.
5. FOOD CHEM 2017 Vol.232(),79-88  $71273 [Full]
    - ATALIA S. PODIO, MARA V. BARONI, DANIEL A. WUNDERLIN
    - RELATION BETWEEN POLYPHENOL PROFILE AND ANTIOXIDANT CAPACITY OF DIFFERENT ARGENTINEAN WHEAT VARIETIES. A BOOSTED REGRESSION TREES STUDY.
6. FOOD CHEM 2016 Vol.196(),638-45  $60287 [Full]
    - MI JEONG KIM,SANG SOOK KIM
    - ANTIOXIDANT AND ANTIPROLIFERATIVE ACTIVITIES IN IMMATURE AND MATURE WHEAT KERNELS.
7. J NAT PROD 2016 Vol.79(),308-16  $63125 [Full]
    - DAN ZHU,ANTONI SANCHEZ-FERRER,LAURA NYSTROM
    - ANTIOXIDANT ACTIVITY OF INDIVIDUAL STERYL FERULATES FROM VARIOUS CEREAL GRAIN SOURCES.
8. LWT - FOOD SCI TECHNOL 2016 Vol.71(),323-8  $64750 [Full]
    - KAWALJIT SINGH SANDHU,SNEH PUNIA,MANINDER KAUR
    - EFFECT OF DURATION OF SOLID STATE FERMENTATION BY ASPERGILLUS AWAMORINAKAZAWA ON ANTIOXIDANT PROPERTIES OF WHEAT CULTIVARS.
9. FOOD RES INT 2016 Vol.87(),10-7  $66942 [Full]
    - DA EUN LEE,GI RU SHIN,SUNMIN LEE,ET AL.
    - METABOLOMICS REVEAL THAT AMINO ACIDS ARE THE MAIN CONTRIBUTORS TO ANTIOXIDANT ACTIVITY IN WHEAT AND RICE GOCHUJANGS (KOREAN FERMENTED RED PEPPER PASTE).
10. EUR J NUTR 2016 Vol.(),  $68352 [Full]
    - TORRES,TAISSA;FARAH,ADRIANA.
    - COFFEE, MATE', ACAI' AND BEANS ARE THE MAIN CONTRIBUTORS TO THE ANTIOXIDANT CAPACITY OF BRAZILIAN'S DIET.
11. FOOD CHEM 2015 Vol.167(),311-9  $51857 [Full]
    - LOVEMORE NKHATA MALUNGA, TRUST BETA
    - ANTIOXIDANT CAPACITY OF ARABINOXYLAN OLIGOSACCHARIDE FRACTIONS PREPARED FROM WHEAT ALEURONE USING TRICHODERMA VIRIDE OR NEOCALLIMASTIX PATRICIARUM XYLANASE.
12. FOOD CHEM 2015 Vol.167(),16-23  $52228 [Full]
    - SARA REBOLLEDA,MARIA TERESA SANZ,JOSE MANUEL BENITO,ET AL.
    - FORMULATION AND CHARACTERISATION OF WHEAT BRAN OIL-IN-WATER NANOEMULSIONS.
13. LWT - FOOD SCI TECHNOL 2015 Vol.60(),277-83  $52686 [Full]
    - YINGJIAN LU,JUNLI LV,JUNJIE HAO,ET AL.
    - GENOTYPE, ENVIRONMENT, AND THEIR INTERACTIONS ON THE PHYTOCHEMICAL COMPOSITIONS AND RADICAL SCAVENGING PROPERTIES OF SOFT WINTER WHEAT BRAN.
14. FOOD CHEM 2015 Vol.175(),445-51  $54398 [Full]
    - MARCO MAZZONCINI,DANIELE ANTICHI,NICOLA SILVESTRI,ET AL.
    - ORGANICALLY VS CONVENTIONALLY GROWN WINTER WHEAT: EFFECTS ON GRAIN YIELD, TECHNOLOGICAL QUALITY, AND ON PHENOLIC COMPOSITION AND ANTIOXIDANT PROPERTIES OF BRAN AND REFINED FLOUR.
15. FOOD CHEM 2015 Vol.175(),593-600  $54400 [Full]
    - JASMIN KARMOWSKI,VICTORIA HINTZE,JOSEPHINE KSCHONSEK,ET AL.
    - ANTIOXIDANT ACTIVITIES OF TOCOPHEROLS/TOCOTRIENOLS AND LIPOPHILIC ANTIOXIDANT CAPACITY OF WHEAT, VEGETABLE OILS, MILK AND MILK CREAM BY USING PHOTOCHEMILUMINESCENCE.
16. FOOD CHEM 2015 Vol.174(),319-25  $54551 [Full]
    - DANIELA SUMCZYNSKI,ZUZANA BUBELOVA,JAN SNEYD,ET AL.
    - TOTAL PHENOLICS, FLAVONOIDS, ANTIOXIDANT ACTIVITY, CRUDE FIBRE AND DIGESTIBILITY IN NON-TRADITIONAL WHEAT FLAKES AND MUESLI.
17. FOOD CHEM 2015 Vol.180(),106-15  $55205 [Full]
    - XIAOGUANG YAN,RAN YE,YE CHEN
    - BLASTING EXTRUSION PROCESSING: THE INCREASE OF SOLUBLE DIETARY FIBER CONTENT AND EXTRACTION OF SOLUBLE-FIBER POLYSACCHARIDES FROM WHEAT BRAN.
18. FOOD RES INT 2015 Vol.69(),189-93  $55471 [Full]
    - EZGI DOGAN, VURAL GOKMEN
    - MECHANISM OF THE INTERACTION BETWEEN INSOLUBLE WHEAT BRAN AND POLYPHENOLS LEADING TO INCREASED ANTIOXIDANT CAPACITY.
19. FOOD RES INT 2015 Vol.69(),216-23  $55474 [Full]
    - RAUL E. CIAN,JAVIER VIOQUE,SILVINA R. DRAGO
    - STRUCTURE–MECHANISM RELATIONSHIP OF ANTIOXIDANT AND ACE I INHIBITORY PEPTIDES FROM WHEAT GLUTEN HYDROLYSATE FRACTIONATED BY PH.
20. J AGRIC FOOD CHEM 2015 Vol.63(),2715-24  $55478 [Full]
    - KABO MASISI,WILLIAM L. DIEHL-JONES,JOSEPH GORDON,ET AL.
    - CAROTENOIDS OF ALEURONE, GERM, AND ENDOSPERM FRACTIONS OF BARLEY, CORN AND WHEAT DIFFERENTIALLY INHIBIT OXIDATIVE STRESS.