Phenolic compound in beans as protection against mycotoxins

Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes

Baojun Xu, Shaohong Yuan, Sam K. C. Chang · Journal of Food Science · 2007 · 378 citations · Full text

Agriculture, Food Science, Plant Sciences +15

Anti-inflammatory effect of chlorogenic acid on the IL-8 production in Caco-2 cells and the dextran sulphate sodium-induced colitis symptoms in C57BL/6 mice

Hee Soon Shin, Hideo Satsu, Min‐Jung Bae et al. · Food Chemistry · 2014 · 259 citations

Life Sciences, Immunology, Pharmacology +17

Survey of Aflatoxins, Ochratoxin A, Zearalenone, and Sterigmatocystin in Some Brazilian Foods by Using Multi-toxin Thin-Layer Chromatographic Method

Lúcia M. Valente Soares, Délia B. Rodriguez–Amaya · Journal of AOAC INTERNATIONAL · 1989 · 231 citations

Agriculture, Food Science, Analytical Toxicology +15

Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris)

T.H. Hefnawy · Annals of Agricultural Sciences · 2011 · 225 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration

Luís Mojica, Allison Meyer, Mark A. Berhow et al. · Food Research International · 2014 · 170 citations

Life Sciences, Plant Biology, Plant Sciences +14