(Q38219162)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24915381%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

title

Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24915381%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

author name string

Juming Tang

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24915381%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

publication date

1 January 2015

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24915381%20AND%20SRC:MED&resulttype=core&format=json

Critical Reviews in Food Science and Nutrition

20 March 2020

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24915381%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

volume

55

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24915381%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

issue

7

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24915381%20AND%20SRC:MED&resulttype=core&format=json

20 March 2020

page(s)

887-919

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:24915381%20AND%20SRC:MED&resulttype=core&format=json

Anthocyanin composition in black, blue, pink, purple, and red cereal grains.

20 March 2020

cites work

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Antioxidant activity of grains

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Phytochemical profiles and antioxidant activity of wheat varieties

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Phytochemicals and antioxidant activity of milled fractions of different wheat varieties

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Intestinal release and uptake of phenolic antioxidant diferulic acids.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.).

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Antioxidant and antiproliferative activities of common vegetables

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Processed sweet corn has higher antioxidant activity

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Phenolic Composition and Antioxidant Activity of Prunes and Prune Juice (Prunus domestica)

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Quality of irradiated alfalfa sproutst

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Food colorants: anthocyanins

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

The antioxidants of human extracellular fluids

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Free radicals and antioxidants in food and in vivo: what they do and how they work

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C).

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Influence of cooking methods on antioxidant activity of vegetables.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Antioxidant activity of processed table beets (Beta vulgaris var, conditiva) and green beans (Phaseolus vulgaris L.).

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Antioxidant capacity of lettuce leaf tissue increases after wounding

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Quantitative evaluation of antioxidant components in prunes (Prunus domestica L.).

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Contents of anthocyanins and ellagitannins in selected foods consumed in Finland.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Retention of antioxidant capacity of vacuum microwave dried cranberry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Free radical scavenging properties and phenolic content of Chinese black-grained wheat

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Ultrasound-induced physiological effects and secondary metabolite (saponin) production in Panax ginseng cell cultures

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Stability to light, heat, and hydrogen peroxide at different pH values and DPPH radical scavenging activity of acylated anthocyanins from red radish extract.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Importance of Carotenoid Structure in Radical-Scavenging Reactions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Antioxidants/antimutagens in food

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Influence of storage temperature on the kinetics of the changes in anthocyanins, vitamin C, and antioxidant capacity in fresh-cut strawberries stored under high-oxygen atmospheres.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Stability and enhancement of berry juice color

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Phenolic composition of litchi fruit pericarp

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Degradation products of cyanidin glycosides from tart cherries and their bioactivities

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Cellular antioxidant activity of common vegetables

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Color and antioxidant properties of cyanidin-based anthocyanin pigments

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Antioxidant and antiproliferative activities of common fruits

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Phytochemical stability and color retention of copigmented and processed muscadine grape juice

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Effects of drying process on antioxidant activity of purple carrots.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Cellular antioxidant activity of common fruits

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Apple peels as a value-added food ingredient

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Cooperation of antioxidants in protection against photosensitized oxidation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Lipophilic and hydrophilic antioxidant capacities of common foods in the United States

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Free radicals, antioxidants, and nutrition

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

The effect of high hydrostatic pressure on the strawberry anthocyanins.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Loss and/or formation of antioxidants during food processing and storage

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2011.654142