PHARM Search Results

LEGUMINOSAE (FABACEAE) - PAPILIONOIDEAE Glycine max  (L.) Merr.

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ANTIOXIDANT ACTIVITY

1 - 20 of total 610 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง
1. FOOD CHEM 2017 Vol.217(),469-75  $67017 [Full]
    - SAHAN A. RANAMUKHAARACHCHI,RAMILA H. PEIRIS,CHRISTINE MORESOLI
    - FLUORESCENCE SPECTROSCOPY AND PRINCIPAL COMPONENT ANALYSIS OF SOY PROTEIN HYDROLYSATE FRACTIONS AND THE POTENTIAL TO ASSESS THEIR ANTIOXIDANT CAPACITY CHARACTERISTICS.
2. LWT - FOOD SCI TECHNOL 2017 Vol.75(),51-8  $68090 [Full]
    - RAVI KUMAR MAMILLA,VIJAY KUMAR MISHRA
    - EFFECT OF GERMINATION ON ANTIOXIDANT AND ACE INHIBITORY ACTIVITIES OF LEGUMES.
3. FOOD CHEM 2017 Vol.223(),1-7  $68710 [Full]
    - UKASZ SECZYK,MICHA SWIECA,URSZULA GAWLIK-DZIKI
    - SOYMILK ENRICHED WITH GREEN COFFEE PHENOLICS – ANTIOXIDANT AND NUTRITIONAL PROPERTIES IN THE LIGHT OF PHENOLICS-FOOD MATRIX INTERACTIONS.
4. FOOD CHEM 2017 Vol.221(),689-97  $69052 [Full]
    - FEDERICA GIUSTI,GIOVANNI CAPRIOLI,MASSIMO RICCIUTELLI,ET AL.
    - DETERMINATION OF FOURTEEN POLYPHENOLS IN PULSES BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY-DIODE ARRAY DETECTION (HPLC-DAD) AND CORRELATION STUDY WITH ANTIOXIDANT ACTIVITY AND COLOUR.
5. FOOD CHEM 2017 Vol.221(),1168-77  $69059 [Full]
    - HONG-SIK HWANG,JILL K. WINKLER-MOSER
    - ANTIOXIDANT ACTIVITY OF AMINO ACIDS IN SOYBEAN OIL AT FRYING TEMPERATURE: STRUCTURAL EFFECTS AND SYNERGISM WITH TOCOPHEROLS.
6. J FOOD COMPOS ANAL 2017 Vol.57(),40-8  $69635 [Full]
    - GRAZYNA SZYMCZAK,MAGDALENA WOJCIAK-KOSIOR,IRENEUSZ SOWA,ET AL.
    - EVALUATION OF ISOFLAVONE CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED SOY TAXA.
7. FOOD CHEM 2016 Vol.197(),114-23  $60559 [Full]
    - ENBO XU,ZHENGZONG WU,XIAOWEI PAN,ET AL.
    - EFFECT OF ENZYMATIC (THERMOSTABLE [alpha]-AMYLASE) TREATMENT ON THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF EXTRUDED RICE INCORPORATED WITH SOYBEAN FLOUR.
8. FOOD CHEM 2016 Vol.197(),307-15  $60565 [Full]
    - FRANKLIN B. APEA-BAH,AMANDA MINNAAR,MEGAN J. BESTER,ET AL.
    - SORGHUM–COWPEA COMPOSITE PORRIDGE AS A FUNCTIONAL FOOD, PART II: ANTIOXIDANT PROPERTIES AS AFFECTED BY SIMULATED IN VITRO GASTROINTESTINAL DIGESTION.
9. FOOD CHEM 2016 Vol.198(),36-44  $61464 [Full]
    - EZEQUIEL R. COSCUETA,MARIA M. AMORIM,GLENISE B. VOSS,ET AL.
    - BIOACTIVE PROPERTIES OF PEPTIDES OBTAINED FROM ARGENTINIAN DEFATTED SOY FLOUR PROTEIN BY COROLASE PP HYDROLYSIS.
10. LWT - FOOD SCI TECHNOL 2016 Vol.68(),619-25  $62067 [Full]
    - CHUN-HUA CHI,SEONG-JUN CHO
    - IMPROVEMENT OF BIOACTIVITY OF SOYBEAN MEAL BY SOLID-STATE FERMENTATION WITH BACILLUS AMYLOLIQUEFACIENS VERSUS LACTOBACILLUS SPP. AND SACCHAROMYCES CEREVISIAE.
11. LWT - FOOD SCI TECHNOL 2016 Vol.68(),690-7  $62069 [Full]
    - FERNANDA ASSUMPCAO FIORDA,GILBERTO VINICIUS DE MELO PEREIRA,VANETE THOMAZ-SOCCOL,ET AL.
    - DEVELOPMENT OF KEFIR-BASED PROBIOTIC BEVERAGES WITH DNA PROTECTION AND ANTIOXIDANT ACTIVITIES USING SOYBEAN HYDROLYZED EXTRACT, COLOSTRUM AND HONEY.
12. FOOD CHEM 2016 Vol.199(),524-32  $62300 [Full]
    - EBENEZER A. IFEDUBA, CASIMIR C. AKOH
    - MICROENCAPSULATION OF STEARIDONIC ACID SOYBEAN OIL IN MAILLARD REACTION-MODIFIED COMPLEX COACERVATES.
13. J AGRIC FOOD CHEM 2016 Vol.64(),1823-30  $62731 [Full]
    - M. CARMEN ARQUES,SILVIA PASTORIZA,CRISTINA DELGADO-ANDRADE,ET AL.
    - RELATIONSHIP BETWEEN GLYCATION AND POLYPHENOL CONTENT AND THE BIOACTIVITY OF SELECTED COMMERCIAL SOY MILKS.
14. LWT - FOOD SCI TECHNOL 2016 Vol.69(),123-30  $63911 [Full]
    - V. ANDRES,L. MATEO-VIVARACHO,E. GUILLAMON,ET AL.
    - HIGH HYDROSTATIC PRESSURE TREATMENT AND STORAGE OF SOY-SMOOTHIES: COLOUR, BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY.
15. FOOD CHEM 2016 Vol.204(),373-80  $64355 [Full]
    - CAIFENG JIAO,RUNQIANG YANG,YULIN ZHOU,ET AL.
    - NITRIC OXIDE MEDIATES ISOFLAVONE ACCUMULATION AND THE ANTIOXIDANT SYSTEM ENHANCEMENT IN SOYBEAN SPROUTS.
16. J AGRIC FOOD CHEM 2016 Vol.64(),4725-34  $66236 [Full]
    - HUIPIN LI,MOUMING ZHAO,GUOWAN SU,ET AL.
    - EFFECT OF SOY SAUCE ON SERUM URIC ACID LEVELS IN HYPERURICEMIC RATS AND IDENTIFICATION OF FLAZIN AS A POTENT XANTHINE OXIDASE INHIBITOR.
17. LIFE SCI 2016 Vol.158(),57-62  $66595 [Full]
    - SAID INCIR,I. MURAT BOLAYIRLI,OZNUR INAN,ET AL.
    - THE EFFECTS OF GENISTEIN SUPPLEMENTATION ON FRUCTOSE INDUCED INSULIN RESISTANCE, OXIDATIVE STRESS AND INFLAMMATION.
18. J INTEGR AGR 2016 Vol.15(9),2077-86  $66611 [Full]
    - YIN HAI-CHENG, HUANG JIN
    - EFFECTS OF SOYBEAN MEAL REPLACEMENT WITH FERMENTED ALFALFA MEAL ON THE GROWTH PERFORMANCE, SERUM ANTIOXIDANT FUNCTIONS, DIGESTIVE ENZYME ACTIVITIES, AND CECAL MICROFLORA OF GEESE.
19. LWT - FOOD SCI TECHNOL 2016 Vol.73(),168-77  $66925 [Full]
    - REN-YOU GAN,ZI-QING DENG,AI-XIN YAN,ET AL.
    - PIGMENTED EDIBLE BEAN COATS AS NATURAL SOURCES OF POLYPHENOLS WITH ANTIOXIDANT AND ANTIBACTERIAL EFFECTS.
20. LWT - FOOD SCI TECHNOL 2016 Vol.74(),353-62  $66998 [Full]
    - EMILIANO M. CIANNAMEA,PABLO M. STEFANI,ROXANA A. RUSECKAITE
    - PROPERTIES AND ANTIOXIDANT ACTIVITY OF SOY PROTEIN CONCENTRATE FILMS INCORPORATED WITH RED GRAPE EXTRACT PROCESSED BY CASTING AND COMPRESSION MOLDING.