Liel Galili

Total Phenolic Content and Antioxidant Activity of Chickpea (<i>Cicer</i> <i>arietinum</i> L.) as Affected by Soaking and Cooking Conditions

Aharon Segev, Hana Badani, Liel Galili et al. · Food and Nutrition Sciences · 2011 · 41 citations · Full text

Nutrition, Seed Coat, Engineering +16

Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds

Aharon Segev, Hana Badani, Liel Galili et al. · Food and Nutrition Sciences · 2012 · 40 citations · Full text

Food Chemistry, Nutrition, Seed Coat +15

Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (<i>Chenopodium quinoa</i> Willd.) Seeds as Affected by Baking and Cooking Conditions

Yael Brend, Liel Galili, Hana Badani et al. · Food and Nutrition Sciences · 2012 · 37 citations · Full text

Food Chemistry, Nutrition, Cooking Conditions +15