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Total antioxidant capacities of raw and cooked meats

Meat science, 2012-01, Vol.90 (1), p.60-65

2012

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Direct measurement of the total antioxidant capacity of cereal products

Journal of cereal science, 2008-11, Vol.48 (3), p.816-820

2008

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Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

Journal of the science of food and agriculture, 2014-01, Vol.94 (1), p.45-51

2014

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Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Journal of food engineering, 2005, Vol.66 (2), p.187-192

2005

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Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin

Journal of food engineering, 2002-07, Vol.53 (3), p.221-227

2002

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Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey

Journal of agricultural and food chemistry, 2012-08, Vol.60 (31), p.7682-7689

2012

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Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach

Trends in food science & technology, 2009-07, Vol.20 (6), p.278-288

2009

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Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

Journal of agricultural and food chemistry, 2012-06, Vol.60 (25), p.6323-6332

2012

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Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

Journal of food composition and analysis, 2009-09, Vol.22 (6), p.589-595

2009

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A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components

Journal of agricultural and food chemistry, 2007-09, Vol.55 (19), p.7676-7681

2007

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Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels

Journal of agricultural and food chemistry, 2012-02, Vol.60 (5), p.1224-1231

2012

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Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

Analytical and bioanalytical chemistry, 2012-07, Vol.403 (10), p.2915-2922

2012

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Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

Journal of cereal science, 2012-11, Vol.56 (3), p.652-658

2012

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Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure

Journal of food composition and analysis, 2012-05, Vol.26 (1-2), p.52-57

2012

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Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions

Food chemistry, 2007, Vol.104 (2), p.721-725

2007

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Phytochemical Quantification and Total Antioxidant Capacities of Emmer (Triticum dicoccon Schrank) and Einkorn (Triticum monococcum L.) Wheat Landraces

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.7285-7292

2008

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Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

Food research international, 2009-11, Vol.42 (9), p.1295-1302

2009

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Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

Journal of cereal science, 2013-07, Vol.58 (1), p.1-7

2013

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Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins

Food research international, 2012-11, Vol.49 (1), p.1-6

2012

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Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color: International Year of the Potato 2008

Journal of food composition and analysis, 2009, Vol.22 (6), p.589-595

2009

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Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

Journal of food composition and analysis, 2012-05, Vol.26 (1-2), p.160-168

2012

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Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

European food research & technology, 2008-03, Vol.226 (5), p.1031-1037

2008

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Multiple-stage extraction strategy for the determination of acrylamide in foods

Journal of food composition and analysis, 2009-03, Vol.22 (2), p.142-147

2009

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Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

European food research & technology, 2013-09, Vol.237 (3), p.409-418

2013

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Effects of β-carotene on soybean lipoxygenase activity: kinetic studies

European food research & technology, 2007-04, Vol.224 (6), p.743-748

2007

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Total antioxidant capacities of raw and cooked meats

Direct measurement of the total antioxidant capacity of cereal products

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin

Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey

Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure

Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions

Phytochemical Quantification and Total Antioxidant Capacities of Emmer (Triticum dicoccon Schrank) and Einkorn (Triticum monococcum L.) Wheat Landraces

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins

Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color: International Year of the Potato 2008

Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

Multiple-stage extraction strategy for the determination of acrylamide in foods

Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

Effects of β-carotene on soybean lipoxygenase activity: kinetic studies

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