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Violeta Mitic, Jelena Nikolic, Snezana Andjelkovic, Mirjana Petrovic, Vesna Stankov Jovanovic & Jasmina Milenkovic. (2023) Antioxidant Activities, Total Phenols, and Proanthocyanidin Changes during Storage of Fourteen Faba Bean (Vicia faba L.) Populations from Serbia – A Chemometric Approach. Analytical Letters 0:0, pages 1-21.
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Doaa B. Saied & Mohamed A. Farag. (2023) How does maturity stage affect seeds metabolome via UPLC/MS based molecular networking and chemometrics and in relation to antioxidant effect? A case study in 4 major cereals and legumes. Food Chemistry 426, pages 136491.
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Qiu-Ming Ye, Kandi Sridhar & Pi-Jen Tsai. (2023) Artichoke (Cynara scolymus L.) Fruits and Leaves at Different Maturity Stages can Inhibit Digestive Enzymes and Formation of Advanced Glycation End-Products (AGEs). Waste and Biomass Valorization.
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Doaa B. Saied, Nehal S. Ramadan, Magdy M. El-Sayed & Mohamed A. Farag. (2023) Effect of Maturity Stage on Cereal and Leguminous Seeds’ Metabolome as Analyzed Using Gas Chromatography Mass-Spectrometry (GC-MS) and Chemometric Tools. Metabolites 13:2, pages 163.
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Lina Maja Marie Krenz, Sandra Grebenteuch, Kathleen Zocher, Sascha Rohn & Daniel Pleissner. (2023) Valorization of faba bean (Vicia faba) by-products. Biomass Conversion and Biorefinery.
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Thaís Estéfane Fischer, Amanda Marcondes, Danianni Marinho Zardo, Alessandro Nogueira, Ricardo C. Calhelha, Josiana A. Vaz, Lillian Barros, Acácio Antonio Ferreira Zielinski & Aline Alberti. (2022) Bioactive Activities of the Phenolic Extract from Sterile Bracts of Araucaria angustifolia. Antioxidants 11:12, pages 2431.
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Salwa M. El-sayed, Mona I. Nossier & Ahmed Ibrahim Nossier. (2022) Faba beans with enhanced antioxidant activity ameliorate acetic acid-induced colitis in experimental rats. Food & Function 13:22, pages 11865-11878.
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Tanveer Alam & Lubna Najam. 2022. Faba Bean: Chemistry, Properties and Functionality. Faba Bean: Chemistry, Properties and Functionality
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Shu-Cheng Duan, Soon-Jae Kwon & Seok-Hyun Eom. (2021) Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds. Antioxidants 10:8, pages 1207.
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Guillermo Schmeda-Hirschmann, Javier Antileo-Laurie, Cristina Theoduloz, Felipe Jiménez-Aspee, Felipe Avila, Alberto Burgos-Edwards & Verónica Olate-Olave. (2021) Phenolic composition, antioxidant capacity and α-glucosidase inhibitory activity of raw and boiled Chilean Araucaria araucana kernels. Food Chemistry 350, pages 129241.
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A. Ferchichi, S. Harrabi, M. Feki & H. Fellah. (2020) Bioactive lipids, antibacterial, hypoglycaemic, and antioxidant potentials of immature and mature Vicia faba L. seeds cultivated in tunisia. Acta Alimentaria 49:3, pages 254-262.
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