The impact of processing on in vitro bioactive compounds bioavailability and antioxidant activities in faba bean (Vicia faba L.) and azuki bean (Vigna angularis L.)
Phytochemical content and in vitro antioxidant activity of faba bean (Vicia faba L.) as affected by maturity stage and cooking practice
พ.ศ. 2559
The impact of processing on phytic acid, in vitro soluble zinc and Phy/Zn molar ratio of faba bean (Vicia faba L.)
พ.ศ. 2556
Effects of infusion conditions on bioactive compounds and antioxidant activities of banaba herbal tea
มหาวิทยาลัยแม่ฟ้าหลวง พ.ศ. 2562
Impact of sprouting pretreatment on phytic acid and polyphenol level of faba bean (Vicia faba L.) flour
พ.ศ. 2556
Bioactive compounds, antioxidant and enzyme activities in germination of oats (Avena sativa L.)
พ.ศ. 2559
In vitro bioaccessibility of phenolics and flavonoids in various dried vegetables, and the determination of their antioxidant capacity via different spectrophotometric assays
พ.ศ. 2562
A Comparison of In Vitro Bioavailability of Total Antioxidant Capacity of Selected Organic and Conventional Vegetables
พ.ศ. 2561
The effect of cooking process on antioxidant activities and total phenolic compounds of five colored beans