Concepedia

Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity

Ana Cristina Silva de Lima, José Diogo da Rocha Viana, Luiz Bruno de Sousa Sabino, Larissa Morais Ribeiro da Silva, Natália Kellen Vieira da Silva, Paulo Henrique Machado de Sousa

LWT · 2016 · 75 citations · 32 references

DOI

Concepts

References

32

Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

Y. Sedat Velioğlu, Giuseppe Mazza, Ling Gao et al. · Journal of Agricultural and Food Chemistry · 1998 · 3.9K citations

, , +17

Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

Maria do Socorro Moura Rufino, Ricardo Elesbão Alves, Edy Sousa de Brito et al. · Food Chemistry · 2010 · 1.5K citations · Full text

, , +17

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Nihal Türkmen, Y. Sedat Velioğlu · Food Chemistry · 2005 · 881 citations

, , +11

Review of non-enzymatic browning and antioxidant capacity in processed foods

Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 824 citations

, , +14

Polyphenols, dietary sources and bioavailability.

Massimo D’Archivio, Carmela Filesi, Roberta Di Benedetto et al. · PubMed · 2007 · 791 citations

, , +17