Effects of Soaking, Cooking, and Steaming Treatments on the Faba Bean Seeds’ Total Bioactive Compounds Content and Antioxidant Activity von Meital, Almagor, Avi, Demri, Liel, Galili, Aharon, Bellalou, Orit, Amir-Segev, Shmuel, Galili

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Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions von Brend, Yael, Galili, Liel, Badani, Hana, Hovav, Ran, Galili, Shmuel

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Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds von Segev, Aharon, Badani, Hana, Galili, Liel, Hovav, Ran, Kapulnik, Yoram, Shomer, Ilan, Galili, Shmuel

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Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected by Soaking and Cooking Conditions von Segev, Aharon, Badani, Hana, Galili, Liel, Hovav, Ran, Kapulnik, Yoram, Shomer, Ilan, Galili, Shmuel

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