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Food Chemistry, ISSN 0308-8146, 05/2018, Volume 247, pp. 46 - 55
•Millet cultivars showed variations in the soluble and bound phenolic contents.•Ferulic, sinapic and caffeic acids were most abundant in the soluble... 
α-Glucosidase inhibitors | Antioxidant activity | Little millet | α-Amylase inhibitors | Phenolic compounds | Foxtail millet | Cultivars | alpha-Glucosidase inhibitors | CAPACITY | PROFILES | FOOD SCIENCE & TECHNOLOGY | alpha-Amylase inhibitors | IMPACT | GRAINS | NUTRITION & DIETETICS | FRACTIONS | HYPERGLYCEMIA | BOUND PHENOLICS | CHEMISTRY, APPLIED | WHOLE | DERIVATIVES | P-COUMARIC ACID
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 1/2016, Volume 53, Issue 1, pp. 649 - 657
Journal Article
Food chemistry, ISSN 0308-8146, 05/2018, Volume 247, p. 46
To access, purchase, authenticate, or subscribe to the full-text of this article, please visit this link: http://dx.doi.org/10.1016/j.foodchem.2017.11.103 *... 
Antioxidants | Amylases | Functional foods | Isoflavones | Cultivars
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 12/2014, Volume 59, Issue 2, pp. 889 - 895
Two varieties of foxtail and one variety of proso millet were milled to obtain brown and polished grains. The flours from these milled fractions along with... 
Functional properties | Antinutrient | Foxtail millet | Proso millet | Milling | FOOD SCIENCE & TECHNOLOGY | PEARL-MILLET | ELEUSINE-CORACANA | ANTIOXIDANT CAPACITY | ISOLATE | DECORTICATION | DIETARY FIBER | CARDIOVASCULAR-DISEASE | BEAN FLOUR | EMULSIFYING PROPERTIES | NUTRITIONAL QUALITY
Journal Article
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2012, Volume 131, Issue 2, pp. 462 - 468
► Cowpea and horse gram flours showed distinct variations in their nutrient properties. ► Horse gram has more fibre and trypsin inhibitor activity and lower... 
Nutrients | Flour functionality | Underutilized legumes | Antinutritional factors | Composite flour | Legume flour | CAJANUS-CAJAN | SENSITIVE METHOD | ANTIOXIDANTS | FOOD SCIENCE & TECHNOLOGY | NUTRITIONAL COMPOSITION | PROCESSING METHODS | PEA | IN-VITRO | NUTRITION & DIETETICS | FRACTIONS | PHYTIC ACID | CHEMISTRY, APPLIED | DIGESTIBILITY | Horses | Legumes | Beans | Trypsin | Mimosaceae | Analysis
Journal Article
Journal of Functional Foods, ISSN 1756-4646, 08/2017, Volume 35, pp. 682 - 693
[Display omitted] •Soluble and bound phenolics are variably distributed in foxtail and little millets.•Quercetin was the most abundant flavonoid detected in... 
α-Glucosidase inhibitors | Milled fractions | Antioxidant activity | Little millet | α-Amylase inhibitors | Phenolic compounds | Foxtail millet | alpha-Glucosidase inhibitors | CAPACITY | PROFILES | ACID | FOOD SCIENCE & TECHNOLOGY | ALPHA-GLUCOSIDASE | PREVENTION | GENISTEIN | alpha-Amylase inhibitors | GRAINS | POLYPHENOLS | DAIDZEIN | DERIVATIVES
Journal Article
Food chemistry, ISSN 0308-8146, 05/2016, Volume 199, p. 330
* Phenolics in quinoa are not entirely localised in the outer layers of the kernel. * Vanillic and ferulic acids were major phenolic acids in quinoa milled... 
Antioxidants | Quinoa | Amylases | Functional foods | Analysis | Gluten-free diet | Isoflavones
Journal Article
Journal of food science, ISSN 0022-1147, 09/2012, Volume 77, Issue 9, pp. C927 - C933
Journal Article
Journal of food science, ISSN 0022-1147, 09/2012, Volume 77, Issue 9, p. C927
  Phenolic extracts of 4 Vigna species of legumes (mung bean, moth bean, and black and red varieties of adzuki beans) were evaluated for phenolic contents,... 
Antioxidants | Legumes | Hydrogen peroxide | Health promotion | Polyphenols | Food science
Journal Article
Cereal Chemistry, ISSN 0009-0352, 11/2014, Volume 91, Issue 6, pp. 639 - 645
ABSTRACT Dent, flint, and specialty genotypes of Indian yellow maize were evaluated for phytochemical content and their hydrophilic antioxidant capacity.... 
SWEET CORN | EXTRACTION | WHITE | OXIDASE | ZEA-MAYS | ACIDS | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | PURIFICATION | ANTHOCYANINS | MAIZE | CHEMISTRY, APPLIED
Journal Article
Food chemistry, ISSN 0308-8146, 2008, Volume 108, Issue 3, pp. 891 - 899
Utilization of horse gram and its flour in legume composite flours and products is limited due to the presence of antinutritional components, poor functional... 
Macrotyloma uniflorum | Popped legume | Functional properties | Xylanase | Protein digestibility | Expanded dhal | Horse gram | Antinutritional factors