Citations (40)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (8)
Tanmay Sarkar, Molla Salauddin, Sarita Roy, Runu Chakraborty, Maksim Rebezov, Mohammad Ali Shariati, Muthu Thiruvengadam & Kannan R. R Rengasamy. (2022) Underutilized green leafy vegetables: frontier in fortified food development and nutrition. Critical Reviews in Food Science and Nutrition 0:0, pages 1-55.
Read now
Read now
Nandya Putriani, Jimmy Perdana, Meiliana & Probo Y. Nugrahedi. (2022) Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review. Food Reviews International 38:4, pages 783-811.
Read now
Read now
Zhi Xiang Ng, Yvonne Tyng Tying Koick & Phaik Har Yong. (2021) Comparative analyses on radical scavenging and cytotoxic activity of phenolic and flavonoid content from selected medicinal plants. Natural Product Research 35:23, pages 5271-5276.
Read now
Read now
Alejandra Sanín, Diana P. Navia & Johanna A. Serna-Jiménez. (2020) Functional Foods from Crops on the Northern Region of the South American Andes: The Importance of Blackberry, Yacon, Açai, Yellow Pitahaya and the Application of Its Biocompounds. International Journal of Fruit Science 20:sup3, pages S1784-S1804.
Read now
Read now
Roshanlal Yadav, Baljeet S. Yadav & Ritika B. Yadav. (2017) Phenolic profile and antioxidant activity of thermally processed sponge gourd (Luffa cylindrica) as studied by using high performance thin layer chromatography (HPTLC). International Journal of Food Properties 20:9, pages 2096-2112.
Read now
Read now
Manuela Dolinsky, Carolina Agostinho, Danielle Ribeiro, Gabrielle De Souza Rocha, Sérgio Girão Barroso, Daniele Ferreira, Renata Polinati, Gustavo Ciarelli & Eliane Fialho. (2016) Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables. Journal of Culinary Science & Technology 14:1, pages 1-12.
Read now
Read now
Huri Ilyasoğlu & Nesibe Arslan Burnaz. (2015) Effect of Domestic Cooking Methods on Antioxidant Capacity of Fresh and Frozen Kale. International Journal of Food Properties 18:6, pages 1298-1305.
Read now
Read now
Francesca Boari, Maria Cefola, Francesco Di Gioia, Bernardo Pace, Francesco Serio & Vito Cantore. (2013) Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants. International Journal of Food Sciences and Nutrition 64:7, pages 870-876.
Read now
Read now
Articles from other publishers (32)
María Roca, Kewei Chen & Antonio Pérez-Gálvez. 2024. Handbook on Natural Pigments in Food and Beverages. Handbook on Natural Pigments in Food and Beverages
193
226
.
Bavani Arumugam & andUmahRani Kuppusamy. 2023. Natural Products and their Bioactives in Antidiabetic Drug Discovery. Natural Products and their Bioactives in Antidiabetic Drug Discovery
49
73
.
Esha Bala & Siddhartha Singha. 2023. Technologies for Rural Development. Technologies for Rural Development
101
134
.
Abad Arturo López-Hernández, Ana Sofia Ortega-Villarreal, Jesús Alberto Vázquez Rodríguez, Manuel López-Cabanillas Lomelí & Blanca Edelia González-Martínez. (2022) Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity. International Journal of Gastronomy and Food Science 28, pages 100510.
Crossref
Crossref
Hellen W. Kinyi, Michael Tirwomwe, Herbert Izo Ninsiima & Conrad O. Miruka. (2022) Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda. International Journal of Food Science 2022, pages 1-7.
Crossref
Crossref
Z. Hussain, Zuhra, G. Rukh, A. Zada, M.Y. Naz, K.M. Khan, S. Shukrullah & S.A. Sulaiman. (2021) Construction of rechargeable bio-battery cells from electroactive antioxidants extracted from wasted vegetables. Cleaner Engineering and Technology 5, pages 100342.
Crossref
Crossref
Md. Solaiman Hossain, Saad Al-din Sifat, Mohammad Afzal Hossain, Sazlina Salleh, Mofazzal Hossain, Sharmin Akter & M. Belal Hossain. (2021) Comparative assessment of bioactive compounds, antioxidant capacity and nutritional quality of red seaweeds and water spinach. Regional Studies in Marine Science 46, pages 101878.
Crossref
Crossref
Borut Poljsak, Vito Kovač & Irina Milisav. (2021) Antioxidants, Food Processing and Health. Antioxidants 10:3, pages 433.
Crossref
Crossref
Gregorius Tsiompah, Retno Murwani & Nani Maharani. (2021) Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing. International Journal of Food Science 2021, pages 1-9.
Crossref
Crossref
Olimpia Panza, Valentina Lacivita, Carmen Palermo, Amalia Conte & Matteo Alessandro Del Nobile. (2020) Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste. Foods 9:12, pages 1902.
Crossref
Crossref
Shahid AkbarShahid Akbar. 2020. Handbook of 200 Medicinal Plants. Handbook of 200 Medicinal Plants
1195
1219
.
Martyna Lubinska-Szczygeł, Anna Różańska, Jacek Namieśnik, Tomasz Dymerski, Arkadiusz Szterk, Patraporn Luksirikul, Suchada Vearasilp, Elena Katrich & Shela Gorinstein. (2019) Influence of steam cooking on pro-health properties of Small and Large variety of Momordica charantia. Food Control 100, pages 335-349.
Crossref
Crossref
Zhi Xiang Ng & Ann Na See. (2019) Effect of in vitro digestion on the total polyphenol and flavonoid, antioxidant activity and carbohydrate hydrolyzing enzymes inhibitory potential of selected functional plant‐based foods. Journal of Food Processing and Preservation 43:4, pages e13903.
Crossref
Crossref
Zhi Xiang Ng & Nureen Farhana Rosman. (2019) In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms. Journal of Food Science and Technology 56:2, pages 865-877.
Crossref
Crossref
Zhi Xiang Ng & Umah Rani Kuppusamy. (2019) Effects of different heat treatments on the antioxidant activity and ascorbic acid content of bitter melon, Momordica charantia. Brazilian Journal of Food Technology 22.
Crossref
Crossref
Pedro Revilla, Pilar Soengas & Rosa A. Malvar. (2018) Effects of antioxidant activity of black maize in corn borer larval survival and growth. Spanish Journal of Agricultural Research 16:1, pages e1004.
Crossref
Crossref
Zhi Xiang Ng & Wan Chein Tan. (2017) Impact of optimised cooking on the antioxidant activity in edible mushrooms. Journal of Food Science and Technology 54:12, pages 4100-4111.
Crossref
Crossref
Roshanlal Yadav, Baljeet S. Yadav & Ritika B. Yadav. (2017)
Effect of Heat Processing Treatments and Extraction Solvents on the Phenolic Content and Antioxidant Activity of
Momordica charantia
Fruit
. Journal of Food Processing and Preservation 41:4, pages e13037.
Crossref
Crossref
Jorge Armesto, Lucía Gómez-Limia, Javier Carballo & Sidonia Martínez. (2017) Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega). LWT - Food Science and Technology 79, pages 267-277.
Crossref
Crossref
Samir Abd-elmonem Ah Ismail, Rehab Farouk Mohamme Ali, Mohamed Diaa el-Dein El-Maksoud, Amgad Kamal Hasan & Ayman Mohammed El-Anany. (2017) Antioxidant and Antidiabetic Activity of Aqueous Ethanolic Extract of Momordica charantia L. (Cucurbitaceaevar Guti) Fruit in Streptozotocin (STZ) Induced Diabetes Rats. Asian Journal of Biochemistry 12:2, pages 59-70.
Crossref
Crossref
Zainul Abidin Syahariza, Amir Ehsan Torkamani, Hani M. Norziah, Wan Ahmad Kamil Mahmood & Pablo Juliano. (2017)
Optimisation of pressurised liquid extraction for antioxidative polyphenolic compound from
Momordica charantia
using response surface methodology
. International Journal of Food Science & Technology 52:2, pages 480-493.
Crossref
Crossref
Sarasvathy Subramaniam, Muhammad Hafiz B. Rosdi & Umah Rani Kuppusamy. (2017)
Customized Cooking Methods Enhance Antioxidant, Antiglycemic, and Insulin-Like Properties of
Momordica charantia
and
Moringa oleifera
. Journal of Food Quality 2017, pages 1-9.
Crossref
Crossref
M. Roca, K. Chen & A. Pérez-Gálvez. 2016. Handbook on Natural Pigments in Food and Beverages. Handbook on Natural Pigments in Food and Beverages
125
158
.
Daniel Sincholle. (2015) Prévenir et contrôler le stress oxydant. Pratiques en nutrition 11:44, pages 17-24.
Crossref
Crossref
Yee-Shin Tan, Asweni Baskaran, Neeranjini Nallathamby, Kek-Heng Chua, Umah Rani Kuppusamy & Vikineswary Sabaratnam. (2014) Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.). Journal of Food Science and Technology 52:5, pages 3058-3064.
Crossref
Crossref
Eun-Sun Hwang & Nhuan Do Thi. (2015) Impact of Cooking Method on Bioactive Compound Content and Antioxidant Capacity of Cabbage. Korean Journal of Food Science and Technology 47:2, pages 184-190.
Crossref
Crossref
Tae-Eun Guon & Ha Sook Chung. (2015) Comparison of Antioxidant and Anti-colon Cancer Activities of Red Cabbage (Brassica oleracea) by Microwave Cooking. Korean journal of food and cookery science 31:1, pages 91-97.
Crossref
Crossref
Jenna M. Drinkwater, Rong Tsao, Ronghua Liu, Cheryl Defelice & David J. Wolyn. (2015) Effects of cooking on rutin and glutathione concentrations and antioxidant activity of green asparagus (Asparagus officinalis) spears. Journal of Functional Foods 12, pages 342-353.
Crossref
Crossref
Tamara Sotelo, María Elena Cartea, Pablo Velasco & Pilar Soengas. (2014) Identification of Antioxidant Capacity -Related QTLs in Brassica oleracea. PLoS ONE 9:9, pages e107290.
Crossref
Crossref
Zhi Xiang Ng, Kek Heng Chua & Umah Rani Kuppusamy. (2014) Proteomic analysis of heat treated bitter gourd (Momordica charantia L. var. Hong Kong Green) using 2D-DIGE. Food Chemistry 148, pages 155-161.
Crossref
Crossref
Etienne Jooken, Annelies Smedts, Evelyn Desmidt, Annick Monballiu, Ruis Amery & Boudewijn Meesschaert. (2013) Vitamin C in Blanched Vegetables: Effect of Chlorine Dioxide and Peracetic Acid Used as Disinfectants during Cooling. Journal of Food Process Engineering 36:4, pages 470-479.
Crossref
Crossref
Eun-Sun Hwang & Gun-Hee Kim. (2011) Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid and Tocopherol Contents. Korean journal of food and cookery science 27:6, pages 713-721.
Crossref
Crossref