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Processed Sweet Corn Has Higher Antioxidant Activity
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Evolution of ascorbic acid and peroxidase during industrial processing of broccoli
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The Causes of Cancer: Quantitative Estimates of Avoidable Risks of Cancer in the United States Today
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Food phenolics: Sources, chemistry, effects, applications
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[14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
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[15] Size separation of condensed tannins by normal-phase high-performance liquid chromatography
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A Rapid Gas Chromatographic Assay for Determining Oxyradical Scavenging Capacity of Antioxidants and Biological Fluids
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Antioxidative Activity of Corn Bran Hemicellulose Fragments
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Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedure
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Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours
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Detection of floc-producing sugars by a protein dye-binding method
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Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
inferredcites →https://doi.org/10.1021/jf960558jopenalex-snapshot
Antioxidant Activity of Corn Bran Cell-Wall Fragments in the LDL Oxidation System
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Antioxidant activity of fresh apples
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Constraints to growth of boreal forests
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Grain Processing and Nutrition
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The Causes of Cancer: Quantitative Estimates of Avoidable Risks of Cancer in the United States Today
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RATES OF ASCORBIC ACID DEGRADATION DURING THERMAL PROCESSING OF CANNED PEAS
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A Kinetic Study of the Loss of Vitamin C, Color, and Firmness During Thermal Processing of Canned Peas
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What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.1007/s41207-026-01286-7openalex-snapshot
An eco-technological approach to Valorise Olive leaves: DIC pretreatment enhances drying, phenolic yield, and bioactivity
inferred← citeshttps://doi.org/10.1007/s42452-020-03797-6openalex-snapshot
Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes
inferred← citeshttps://doi.org/10.1007/s44174-025-00531-xopenalex-snapshot
Sustainable Production of Syzygium laetum-engineered ZnO Nanoparticles: From Physicochemical Properties to In Vitro Bioactivities and In Vivo Ecotoxicity Assessment
inferred← citeshttps://doi.org/10.1007/s44187-025-00470-yopenalex-snapshot
Quinoa (Chenopodium quinoa Willd): nutritional profile, health benefits, and sustainability considerations
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.03055-9openalex-snapshot
Chemical Changes of Bioactive Phytochemicals during Thermal Processing
inferred← citeshttps://doi.org/10.1016/b978-0-12-397934-6.00016-4openalex-snapshot
Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Dry Seeds
inferred← citeshttps://doi.org/10.1016/b978-0-323-91001-9.00032-3openalex-snapshot
Future grain crops
inferred← citeshttps://doi.org/10.1016/b978-0-444-52512-3.00058-9openalex-snapshot
Analyses of Total Phenolics, Total Flavonoids, and Total Antioxidant Activities in Foods and Dietary Supplements
inferred← citeshttps://doi.org/10.1016/j.afres.2024.100399openalex-snapshot
Beyond colors: The health benefits of maize anthocyanins
inferred← citeshttps://doi.org/10.1016/j.afres.2025.101427openalex-snapshot
Concurrent effects of parboiling and milling/hand-pounding on the physical, chemical, and phytochemical properties of six common Bangladeshi rice varieties
inferred← citeshttps://doi.org/10.1016/j.arabjc.2023.105029openalex-snapshot
Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits
inferred← citeshttps://doi.org/10.1016/j.bcab.2021.101928openalex-snapshot
Effects of cooking on phytochemical and antioxidant properties of pigmented and non-pigmented rare Indian rice landraces
inferred← citeshttps://doi.org/10.1016/j.bcab.2023.102718openalex-snapshot
Parboiling process improves phytochemical, chemical, and technological properties of wild rice (Zizania sp.)
inferred← citeshttps://doi.org/10.1016/j.bcab.2023.102984openalex-snapshot
Spearmint (Mentha spicata L.) leaves essential oil: Comparative compositional and biological attributes as a function of different agroclimatic regions
inferred← citeshttps://doi.org/10.1016/j.bcdf.2016.09.002openalex-snapshot
Effect of ultra high temperature processing and storage conditions on phenolic acid, avenanthramide, free fatty acid and volatile profiles from Australian oat grains
inferred← citeshttps://doi.org/10.1016/j.bcdf.2024.100433openalex-snapshot
Thermal processing of wheat bran: Effect on the bioactive compounds and dietary fiber
inferred← citeshttps://doi.org/10.1016/j.bcdf.2025.100472openalex-snapshot
Enzymatic modification of wheat bran: Effect on functional and physicochemical properties
inferred← citeshttps://doi.org/10.1016/j.coco.2026.102917openalex-snapshot
Searching for controlled exceedance of biomass degradation phenomena in polyethylene – wood flour and coffee spent grounds melt-blending pre-processing for composites manufacturing by rotational molding
inferred← citeshttps://doi.org/10.1016/j.ecoenv.2019.01.045openalex-snapshot
Effects of soil amendments on the growth response and phytoextraction capability of a willow variety (S. viminalis × S. schwerinii × S. dasyclados) grown in contaminated soils
inferred← citeshttps://doi.org/10.1016/j.envexpbot.2026.106466openalex-snapshot
Responses of the model crop plant Ocimum basilicum L. grown hydroponically to combined hypoxia and salinity
inferred← citeshttps://doi.org/10.1016/j.eujim.2020.101266openalex-snapshot
Polyphenolic profile and biological properties of Arbutus unedo root extracts
inferred← citeshttps://doi.org/10.1016/j.fbio.2015.12.007openalex-snapshot
Analysing the effect of germination on phenolics, dietary fibres, minerals and γ-amino butyric acid contents of barnyard millet (Echinochloa frumentaceae)
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101157openalex-snapshot
Application of green synthesized magnesium oxide nanoparticles to prolong commercial availability of Vitis vinifera L
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.102018openalex-snapshot
Changes of physicochemical, bioactive compounds and antioxidant activity of nutritional beverages products from VD20 broken Rice in the pasteurization process
inferred← citeshttps://doi.org/10.1016/j.foodchem.2005.05.083openalex-snapshot
Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan
inferred← citeshttps://doi.org/10.1016/j.foodchem.2005.08.004openalex-snapshot
Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom
inferred← citeshttps://doi.org/10.1016/j.foodchem.2005.10.047openalex-snapshot
Antioxidant activity and quality of asparagus affected by microwave-circulated water combination and conventional sterilization
inferred← citeshttps://doi.org/10.1016/j.foodchem.2005.11.004openalex-snapshot
Phenolic profiles of Andean purple corn (Zea mays L.)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2006.07.009openalex-snapshot
Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia
inferred← citeshttps://doi.org/10.1016/j.foodchem.2006.10.013openalex-snapshot
Total reducing capacity of fresh sweet peppers and five different Italian pepper recipes
inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.01.024openalex-snapshot
Effect of thermal processing on antioxidant properties of purple wheat bran
inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.11.049openalex-snapshot
The effect of heating and fermenting on antioxidant properties of white cabbage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.07.090openalex-snapshot
Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species
inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.09.050openalex-snapshot
Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.03.084openalex-snapshot
Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.06.021openalex-snapshot
Phytochemical content and antioxidant activity of six diverse varieties of whole wheat
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.07.006openalex-snapshot
Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.09.043openalex-snapshot
Effect of processing on the antioxidant activity of millet grains
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.09.055openalex-snapshot
Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.09.093openalex-snapshot
Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.01.069openalex-snapshot
Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.02.164openalex-snapshot
Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.05.020openalex-snapshot
Assessment of (poly)phenols in grape (Vitis vinifera L.) stems by using food/pharma industry compatible solvents and Response Surface Methodology
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.05.069openalex-snapshot
Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.07.006openalex-snapshot
Preventive effects of cranberry products on experimental colitis induced by dextran sulphate sodium in mice
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.09.033openalex-snapshot
Anthocyanin and antioxidant activity of snacks with coloured potato
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.01.070openalex-snapshot
Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.04.055openalex-snapshot
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.08.014openalex-snapshot
Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.03.148openalex-snapshot
Phytochemical profiles and antioxidant activity of processed brown rice products
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.04.099openalex-snapshot
Using combined optimization, GC–MS and analytical technique to analyze the germination effect on phenolics, dietary fibers, minerals and GABA contents of Kodo millet (Paspalum scrobiculatum)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.06.069openalex-snapshot
Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.07.119openalex-snapshot
Application of the QUENCHER methodology to the food industry
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.10.150openalex-snapshot
Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.11.093openalex-snapshot
Changes in the GABA and polyphenols contents of foxtail millet on germination and their relationship with in vitro antioxidant activity
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.07.180openalex-snapshot
Hydrothermal stability of phenolic extracts of brown rice
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125477openalex-snapshot
Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.126808openalex-snapshot
Carica papaya seed enhances phytochemicals and functional properties in cornmeal porridges
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128979openalex-snapshot
Effects of microwave heat treatment on fungal growth, functional properties, total phenolic content, and antioxidant activity of sorghum (Sorghum bicolor L.) grain
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140643openalex-snapshot
Unraveling genetic, compositional, and organoleptic traits of elephant garlic of different geographical origins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141679openalex-snapshot
Effect of microwave energy combined with hot air on the functional properties and antioxidant activity and pasting properties of Samh (Mesembryanthemum forsskalei Hochst) seeds
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146234openalex-snapshot
Impact of processing treatments induced changes on little millet: Insights in nutritional, structural and metabolite profile
inferred← citeshttps://doi.org/10.1016/j.foodcont.2007.07.006openalex-snapshot
Application of omija (Schiandra chinensis) and plum (Prunus mume) extracts for the improvement of Kimchi quality
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110255openalex-snapshot
Development of active pH-sensitive biodegradable films based on chitosan and κ -carrageenan biopolymers enriched in beluga black lentil additives
inferred← citeshttps://doi.org/10.1016/j.foodres.2005.03.016openalex-snapshot
Renal excretion of antioxidative constituents from red beet in humans
inferred← citeshttps://doi.org/10.1016/j.foodres.2009.04.012openalex-snapshot
Vegetables antioxidant losses during industrial processing and refrigerated storage
inferred← citeshttps://doi.org/10.1016/j.foodres.2011.07.002openalex-snapshot
Impact of processing of red beet on betalain content and antioxidant activity
inferred← citeshttps://doi.org/10.1016/j.foodres.2012.01.011openalex-snapshot
The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.07.032openalex-snapshot
Effects of cooking and in vitro digestion of rice on phenolic profiles and antioxidant activity
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111371openalex-snapshot
Changes in bioactive compounds and health-promoting activities in adzuki bean: Effect of cooking conditions and in vitro simulated gastrointestinal digestion
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112371openalex-snapshot
The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.118576openalex-snapshot
Milled corn silk particles-stabilized Pickering emulsion-based oleogel/bigel: Effect of gelator-colloidal particles interactions on microstructure, 3D printing and digestion properties
inferred← citeshttps://doi.org/10.1016/j.foohum.2024.100250openalex-snapshot
The effect of oven and microwave roasting on bioactive properties, phenolic components and fatty acid compositions of soybean and peanut seeds
inferred← citeshttps://doi.org/10.1016/j.foohum.2025.100792openalex-snapshot
Comparative analysis of blanching methods of sweet corn kernels from Himalayan region: Impact on enzyme activity, antioxidant potential and carotenoid content
inferred← citeshttps://doi.org/10.1016/j.fshw.2018.09.003openalex-snapshot
Corn phytochemicals and their health benefits
inferred← citeshttps://doi.org/10.1016/j.heliyon.2020.e05030openalex-snapshot
Liposomal nanodelivery systems generated from proliposomes for pollen extract with improved solubility and in vitro bioaccessibility
inferred← citeshttps://doi.org/10.1016/j.ifset.2007.10.004openalex-snapshot
Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings
inferred← citeshttps://doi.org/10.1016/j.ifset.2017.04.012openalex-snapshot
Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.)
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2019.08.153openalex-snapshot
Wound healing potential of curcumin cross-linked chitosan/polyvinyl alcohol
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.140928openalex-snapshot
Development of Ziziphus spina-christi (Sidr) leaf extract-loaded hyaluosomes and their potential in mitigating oxidative stress during semen cryopreservation
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