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

机译：烘烤，烘烤和油炸对彩色鹰嘴豆种子中总多酚和抗氧化活性的影响

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Ilan Shomer; Yoram Kapulnik; Ran Hovav; Liel Galili; Hana Badani; Aharon Segev; Shmuel Galili;
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年度 2012
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1. Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds [J] . Aharon Segev, Hana Badani, Liel Galili, Food and Nutrition Sciences . 2012,第3期

机译：烘烤，煎烤对彩色鹰嘴豆种子中总多酚和抗氧化活性的影响
2. Effects of gamma irradiation on chickpea seeds vis-a-vis total seed storage proteins, antioxidant activity and protein profiling [J] . Bhagyawant S. S., Gupta N., Shrivastava N. Cellular and molecular biology . 2015,第5期

机译：γ射线辐射对鹰嘴豆种子总种子贮藏蛋白，抗氧化活性和蛋白谱的影响
3. The effect of roasting on the total polyphenols and antioxidant activity of coffee [J] . Alica Bobkova, Marek Hudacek, Silvia Jakabova, Journal of Environmental Science and Health. Part B, Pesticides, Food Contaminants and Agricultural Wastes . 2020,第4a6期

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4. Stability and antioxidant activity of polyphenols in methanolic extracts of Sonneratia caseolaris seeds [C] . Chutima Limmatvapirat, Juree Charoenteeraboon, Penpan Wetwitayaklung International Conference on Advances in Materials and Manufacturing Processes . 2011

机译：Sonneratia catecolis种子甲醇提取物中多酚的稳定性和抗氧化活性
5. Determination of antioxidant activity of polyphenol extract from grape seeds. [D] . Shiyaji, Jenab. 2007

机译：葡萄籽中多酚提取物的抗氧化活性测定。
6. Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seeds [O] . Heung-Bin Lim, Dong-Ho Kim 2018

机译：焙烧条件对银杏种子理化性质和抗氧化活性的影响
7. Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (<i>Chenopodium quinoa</i> Willd.) Seeds as Affected by Baking and Cooking Conditions [O] . Yael Brend, Liel Galili, Hana Badani, 2012

机译：烘烤和烹饪条件对红色和黄色奎奴亚藜种子的总酚含量和抗氧化活性的影响

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

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