PHARM Search Results

LEGUMINOSAE (FABACEAE) - PAPILIONOIDEAE Phaseolus spp.  

---

ANTIOXIDANT ACTIVITY

1 - 20 of total 166 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง
1. FOOD CHEM 2017 Vol.217(),209-16  $67014 [Full]
    - SOFIA GUILLEN,JORGE MIR-BEL,ROSA ORIA,ET AL.
    - INFLUENCE OF COOKING CONDITIONS ON ORGANOLEPTIC AND HEALTH-RELATED PROPERTIES OF ARTICHOKES, GREEN BEANS, BROCCOLI AND CARROTS.
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.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.
4. FOOD CHEM 2016 Vol.190(),331-7  $57504 [Full]
    - YING-YUAN NGOH, CHEE-YUEN GAN
    - ENZYME-ASSISTED EXTRACTION AND IDENTIFICATION OF ANTIOXIDATIVE AND [alpha]-AMYLASE INHIBITORY PEPTIDES FROM PINTO BEANS (PHASEOLUS VULGARIS CV. PINTO).
5. NUTR RES 2016 Vol.36(),90-100  $61709 [Full]
    - SERA KIM,JIHYE HONG,RAOK JEON,ET AL.
    - ADZUKI BEAN AMELIORATES HEPATIC LIPOGENESIS AND PROINFLAMMATORY MEDIATOR EXPRESSION IN MICE FED A HIGH-CHOLESTEROL AND HIGH-FAT DIET TO INDUCE NONALCOHOLIC FATTY LIVER DISEASE.
6. J AGRIC FOOD CHEM 2016 Vol.64(),1730-40  $62730 [Full]
    - PATRICIA GARCIA-MORA,ELENA PENAS,JUANA FRIAS,ET AL.
    - HIGH-PRESSURE-ASSISTED ENZYMATIC RELEASE OF PEPTIDES AND PHENOLICS INCREASES ANGIOTENSIN CONVERTING ENZYME I INHIBITORY AND ANTIOXIDANT ACTIVITIES OF PINTO BEAN HYDROLYSATES.
7. FOOD CHEM 2016 Vol.203(),417-24  $62774 [Full]
    - LIDIA LOPEZ-BARRIOS, MARILENA ANTUNES-RICARDO, JANET A. GUTIERREZ-URIBE
    - CHANGES IN ANTIOXIDANT AND ANTIINFLAMMATORY ACTIVITY OF BLACK BEAN (PHASEOLUS VULGARIS L.) PROTEIN ISOLATES DUE TO GERMINATION AND ENZYMATIC DIGESTION.
8. FOOD CHEM 2016 Vol.212(),128-37  $65938 [Full]
    - MAGDALENA MENDOZA-SANCHEZ,RAMON G. GUEVARA-GONZALEZ,EDUARDO CASTANO-TOSTADO,ET AL.
    - EFFECT OF CHEMICAL STRESS ON GERMINATION OF CV DALIA BEAN (PHASEOLUS VULARIS L.) AS AN ALTERNATIVE TO INCREASE ANTIOXIDANT AND NUTRACEUTICAL COMPOUNDS IN SPROUTS.
9. FOOD CHEM 2016 Vol.212(),561-70  $65948 [Full]
    - YOLANDA AGUILERA,LUIS MOJICA,MIGUEL REBOLLO-HERNANZ,ET AL.
    - BLACK BEAN COATS: NEW SOURCE OF ANTHOCYANINS STABILIZED BY [beta]-CYCLODEXTRIN COPIGMENTATION IN A SPORT BEVERAGE.
10. 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.
11. PLANT PHYSIOL BIOCHEM 2016 Vol.107(),257-63  $66950 [Full]
    - ASIER LARGO-GOSENS,MARIA DE CASTRO,ANA ALONSO-SIMON,ET AL.
    - QUINCLORAC-HABITUATION OF BEAN (PHASEOLUS VULGARIS) CULTURED CELLS IS RELATED TO AN INCREASE IN THEIR ANTIOXIDANT CAPACITY.
12. 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.
13. PLANT FOODS FOR HUMAN NUTRITION (NEW YORK, NY, UNITED STATES) 2016 Vol.71(2),218-24  $71602 [Full]
    - ESPINOZA-MORENO,RAMONA J.;REYES-MORENO,CUAUHTEMOC;MILAN-CARRILLO,JORGE;ET AL.
    - HEALTHY READY-TO-EAT EXPANDED SNACK WITH HIGH NUTRITIONAL AND ANTIOXIDANT VALUE PRODUCED FROM WHOLE AMARANTIN TRANSGENIC MAIZE AND BLACK COMMON BEAN.
14. J FOOD PROCESS PRESERV 2016 Vol.40(2),270-8  $71605 [Full]
    - GAMBOA-GOMEZ,CLAUDIA I.;MUNOZ-MARTINEZ,ABIGAIL;ROCHA-GUZMAN,NURIA E.;ET AL.
    - CHANGES IN PHYTOCHEMICAL AND ANTIOXIDANT POTENTIAL OF TEMPEH COMMON BEAN FLOUR FROM TWO SELECTED CULTIVARS INFLUENCED BY TEMPERATURE AND FERMENTATION TIME.
15. RADIATION PHYSICS AND CHEMISTRY 2016 Vol.125(),1-8  $71610 [Full]
    - MARATHE,S.A.;DESHPANDE,R.;KHAMESRA,AROHI;ET AL.
    - EFFECT OF RADIATION PROCESSING ON NUTRITIONAL, FUNCTIONAL, SENSORY AND ANTIOXIDANT PROPERTIES OF RED KIDNEY BEANS.
16. CURR NUTR FOOD SCI 2016 Vol.12(2),113-20  496949 [Abstract]
    - MORALES-AVILA,ENRIQUE;TRUJILLO-NOLASCO,ROSA MAYDELID;LOPEZ-MARTINEZ,LETICIA XOCHITL;ET AL.
    - PREPARATION AND EVALUATION OF A FOOD ADDITIVE BASED ON POLYMERIC NANOPARTICLES FOR CONTROLLED DELIVERY OF ANTIOXIDANT EXTRACTS.
17. J PHARM BIOMED ANAL 2015 Vol.102(),468-75  $53498 [Full]
    - SYLWIA MAGIERA, IRENA BARANOWSKA, ANNA LAUTENSZLEGER
    - UHPLC–UV METHOD FOR THE DETERMINATION OF FLAVONOIDS IN DIETARYSUPPLEMENTS AND FOR EVALUATION OF THEIR ANTIOXIDANT ACTIVITIES.
18. FOOD RES INT 2015 Vol.69(),38-48  $55174 [Full]
    - LUIS MOJICA,ALLISON MEYER,MARK A. BERHOW,ET AL.
    - BEAN CULTIVARS (PHASEOLUS VULGARIS L.) HAVE SIMILAR HIGH ANTIOXIDANT CAPACITY, IN VITRO INHIBITION OF [alpha]-AMYLASE AND [alpha]-GLUCOSIDASEWHILE DIVERSE PHENOLIC COMPOSITION AND CONCENTRATION.
19. FOOD RES INT 2015 Vol.70(),55-63  $55316 [Full]
    - MONTSERRAT DUENAS,CRISTINA MARTINEZ-VILLALUENGA,ROCIO I. LIMON,ET AL.
    - EFFECT OF GERMINATION AND ELICITATION ON PHENOLIC COMPOSITION AND BIOACTIVITY OF KIDNEY BEANS.
20. FOOD CHEM 2015 Vol.185(),298-308  $56040 [Full]
    - PETER X. CHEN,YAO TANG,MASSIMO F. MARCONE,ET AL.
    - CHARACTERIZATION OF FREE, CONJUGATED AND BOUND PHENOLICS AND LIPOPHILIC ANTIOXIDANTS IN REGULAR- AND NON-DARKENING CRANBERRY BEANS (PHASEOLUS VULGARIS L.).