Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds"
written by Aharon Segev, Hana Badani, Liel Galili, Ran Hovav, Yoram Kapulnik, Ilan Shomer, Shmuel Galili,
published by Food and Nutrition Sciences, Vol.3 No.3, 2012
has been cited by the following article(s):
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[2] Phytochemical Profile and Total Phenolic Content of Processed Solanum nigrum Linn Ripe Berry Extract
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[3] EFFECT OF DIFFERENT PRE-TREATMENTS ON ANTINUTRIENTS AND ANTIOXIDANTS OF RICE BEAN (VIGNA UMBELLATA).
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[4] Steaming and toasting reduce the nutrimental quality, total phenols and antioxidant capacity of fresh kabuli chickpea (Cicer arietinum L.)
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[5] Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)
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[6] Oil-assisted extraction of polyphenols from press cake to enhance oxidative stability of flaxseed oil
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[7] Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa
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[8] Evaluation of physical and chemical characteristics of sixty peanut germplasm
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[9] Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate)
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[10] Diseño y desarrollo de galletas dulces destinada a personas celíacas
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[11] Impact of sprouting and cooking on antioxidant compounds and activity in different Italian varieties of Lens culinaris L.
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[12] Iron Fortification and Bioavailability of Chickpea (Cicer arietinum L.) Seeds and Flour
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[13] Cichorium intybus from India: GC-MS Profiling, Phenolic Content and in vitro Antioxidant Capacity of Sequential Soxhlet Extracted Roasted Roots
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[14] Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds
Journal of Food Science and Technology, 2018
[15] Modeling and optimization of bioactive compounds from chickpea seeds (Cicer arietinum L)
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[16] The history of chickpea cultivation and breeding in Israel
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[17] 叔丁基对苯二酚 (TBHQ) 对香榧烘烤和货架品质以及抗氧化能力的影响
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[18] Conventional and Novel Thermal Processing Used for the Improvement of Bioactive Phytochemicals in Fruits and Vegetables
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[19] Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts
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[20] Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum)
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[21] PHYSICO-FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF SAND-ROASTED CHICKPEA (CICER ARIETINUM)
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[22] Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours
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[23] Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
Journal of Food Science and Technology, 2017
[24] Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics
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[25] Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats
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[26] Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread
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[27] The influence of traditional stir-frying with oil on acceptability, antioxidant activities, nutrients, and the phytic acid content of fermented soybean (tempeh)
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[28] The effect of fermented soybean (tempeh) supplementation among active pulmonary tuberculosis patients with standard therapy in Indonesia
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[29] Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) …
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[33] Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea …
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[34] Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting A ustralian Chickpea: Multiple Optimization by Response …
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[35] Antioxidant activities of Sweet potatoes grown in Sri Lanka
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[36] Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology
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[37] Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters
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[38] Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea L.)
Industrial Crops and Products, 2015
[39] Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 2015
[40] Effect of Domestic Processes on Chickpea Seeds for Antinutritional Contents and Their Divergence
American Journal of Food Science and Technology, 2015
[41] Multiple Optimization of Chemical Components and Texture of Purple Maize expanded by IVDV treatment using the Response Surface Methodology
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[42] Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Dry Seeds
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[43] Could an abandoned mercury mine area be cropped?
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[44] Acceptability Properties and Antioxidant Pontential of Desi Chickpea (Cicer arietinum L.) Cultivars
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