PHARM Search Results

LEGUMINOSAE (FABACEAE) - PAPILIONOIDEAE Vigna radiata  (L.) R. Wilczek

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ANTIOXIDANT ACTIVITY

1 - 20 of total 49 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง
1. 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.
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. J AGRIC FOOD CHEM 2016 Vol.64(),4648-55  $65696 [Full]
    - YAN BAI,JIAWEI CHANG,YAN XU,ET AL.
    - ANTIOXIDANT AND MYOCARDIAL PRESERVATION ACTIVITIES OF NATURAL PHYTOCHEMICALS FROM MUNG BEAN (VIGNA RADIATA L.) SEEDS.
4. FOOD CHEM 2016 Vol.201(),350-60  $62747 [Full]
    - JIAQIANG LUO,WEIXI CAI,TONG WU,ET AL.
    - PHYTOCHEMICAL DISTRIBUTION IN HULL AND COTYLEDON OF ADZUKI BEAN (VIGNA ANGULARIS L.) AND MUNG BEAN (VIGNA RADIATE L.), AND THEIR CONTRIBUTION TO ANTIOXIDANT, ANTI-INFLAMMATORY AND ANTI-DIABETIC ACTIVITIES.
5. 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.
6. FOOD CHEM 2015 Vol.185(),99-105  $56034 [Full]
    - MICHA SWIECA, URSZULA GAWLIK-DZIKI
    - EFFECTS OF SPROUTING AND POSTHARVEST STORAGE UNDER COOL TEMPERATURE CONDITIONS ON STARCH CONTENT AND ANTIOXIDANT CAPACITY OF GREEN PEA, LENTIL AND YOUNG MUNG BEAN SPROUTS.
7. LIFE SCI 2015 Vol.142(),36-48  $60292 [Full]
    - MONIKA BHARDWAJ,SOUREN PAUL,REKHA JAKHAR,ET AL.
    - POTENTIAL ROLE OF VITEXIN IN ALLEVIATING HEAT STRESS-INDUCED CYTOTOXICITY: REGULATORY EFFECT OF HSP90 ON ER STRESS-MEDIATED AUTOPHAGY.
8. J FOOD SCI TECHNOL 2014 Vol.51(11),3446-51  $58579 [Full]
    - YOGESH,K.;JHA,S.N.;AHMAD,TANBIR.
    - ANTIOXIDANT POTENTIAL OF AQUEOUS EXTRACT OF SOME FOOD GRAIN POWDER IN MEAT MODEL SYSTEM.
9. FOOD CHEM 2014 Vol.143(),300-6  $47401 [Full]
    - PAULINA PAJAK,ROBERT SOCHA,DOROTA GALKOWSKA,ET AL.
    - PHENOLIC PROFILE AND ANTIOXIDANT ACTIVITY IN SELECTED SEEDS AND SPROUTS.
10. INT J PHARM PHARM SCI 2014 Vol.6(Suppl. 2),476-9  $58922 [Full]
    - PETCHIAMMAL,C.;HOPPER,WAHEETA.
    - ANTIOXIDANT ACTIVITY OF PROTEINS FROM FIFTEEN VARIETIES OF LEGUME SEEDS COMMONLY CONSUMED IN INDIA.
11. FOOD CHEM 2014 Vol.152(),462-6  $49158 [Full]
    - YAN ZHAO,SHUANG-KUI DU,HANXIN WANG,ET AL.
    - IN VITRO ANTIOXIDANT ACTIVITY OF EXTRACTS FROM COMMON LEGUMES.
12. INT J FOOD PROD 2014 Vol.17(4),782-90  491855 [Abstract]
    - TAJODDIN,MUHAMMED;MANOHAR,SHINDE;LALITHA,JUNNA.
    - EFFECT OF SOAKING AND GERMINATION ON POLYPHENOL CONTENT AND POLYPHENOL OXIDASE ACTIVITY OF MUNG BEAN (PHASEOLUS AUREUS L.) CULTIVARS DIFFERING IN SEED COLOR.
13. J AGRIC FOOD CHEM 2013 Vol.61(),8104-9  $47068 [Full]
    - YANG YAO,XIUSHI YANG,JING TIAN,ET AL.
    - ANTIOXIDANT AND ANTIDIABETIC ACTIVITIES OF BLACK MUNG BEAN (VIGNA RADIATA L.).
14. FOOD CHEM 2013 Vol.141(),992-9  $46274 [Full]
    - NAWAPORN LAPSONGPHON, JIRAWAT YONGSAWATDIGUL
    - PRODUCTION AND PURIFICATION OF ANTIOXIDANT PEPTIDES FROM A MUNGBEAN MEAL HYDROLYSATE BY VIRGIBACILLUS SP. SK37 PROTEINASE.
15. LWT - FOOD SCIENCE AND TECHNOLOGY 2013 Vol.54(),171-8  $46247 [Full]
    - XIAOWEI ZHANG,PINGPING SHANG,FANG QIN,ET AL.
    - CHEMICAL COMPOSITION AND ANTIOXIDATIVE AND ANTI-INFLAMMATORY PROPERTIES OF TEN COMMERCIAL MUNG BEAN SAMPLES.
16. FOOD RES INT 2013 Vol.50(),167-75  $44013 [Full]
    - LUS R. SILVA,MARIA J. PEREIRA,JESSICA AZEVEDO,ET AL.
    - GLYCINE MAX (L.) MERR., VIGNA RADIATA L. AND MEDICAGO SATIVA L. SPROUTS: A NATURAL SOURCE OF BIOACTIVE COMPOUNDS.
17. J FOOD COMPOS ANAL 2013 Vol.29(),25-31  $44402 [Full]
    - JUN TAKEBAYASHI,TOMOYUKI OKI,JUN WATANABE,ET AL.
    - HYDROPHILIC ANTIOXIDANT CAPACITIES OF VEGETABLES AND FRUITS COMMONLY CONSUMED IN JAPAN AND ESTIMATED AVERAGE DAILY INTAKE OF HYDROPHILIC ANTIOXIDANTS FROM THESE FOODS.
18. J FOOD SCI TECHNOL 2012 Vol.49(1),74-81  $42595 [Full]
    - ITAGI,HAMEEDA BANU.N.;SINGH,VASUDEVA.
    - PREPARATION, NUTRITIONAL COMPOSITION, FUNCTIONAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF MULTIGRAIN COMPOSITE MIXES.
19. FAMING ZHUANLI SHENQING CN 102304189 2012 Vol.(),11pp  483715 [Abstract]
    - ZHONG,KUI;ZHOU,SUMEI;LIN,WEIJING;ET AL.
    - METHOD FOR EXTRACTING ANTIOXIDANT MUNGBEAN POLYSACCHARIDE.
20. FOOD CHEM 2012 Vol.134(),1287-96  $41277 [Full]
    - BAOJUN XU , SAM K.C. CHANG
    - COMPARATIVE STUDY ON ANTIPROLIFERATION PROPERTIES AND CELLULAR ANTIOXIDANT ACTIVITIES OF COMMONLY CONSUMED FOOD LEGUMES AGAINST NINE HUMAN CANCER CELL LINES.