Impact of cooking method on phenolic composition and antioxidant potential of four varieties of Phaseolus vulgaris L. and Glycine max L.-Reference-Cited by-同舟云学术

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Impact of cooking method on phenolic composition and antioxidant potential of four varieties of Phaseolus vulgaris L. and Glycine max L.

Published:2019-04 Issue: Volume:103 Page:238-246
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Teixeira-Guedes Catarina I.^ORCID,Oppolzer David,Barros Ana I.,Pereira-Wilson Cristina

Funder

Foundation for Science and Technology

Agricultural Production Chains – from fork to farm

FEDER

COMPETE

POCI

Operational Competitiveness and Internationalization Programme

Integrative Research in Environment, Agro-Chain and Technology

NORTE

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds;Açar;European Food Research and Technology,2009

2. A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey;Bolanos De La Torre;Food Chemistry,2015

3. Minor components of pulses and their potential impact on human health;Campos-Vega;Food Research International,2010

4. Bioactive compounds from mexican varieties of the common bean (Phaseolus vulgaris): Implications for health;Chávez-Mendoza;Molecules,2017

5. Total polyphenols and bioactivity of seeds and sprouts in several legumes;Chon;Current Pharmaceutical Design,2013

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