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Trust Beta

Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)
2019 · Qian-Qian Mao, Xiao-Yu Xu, et al. · Foods · 1,407
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Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller‐Milled Fractions
2005 · Trust Beta, Shin Nam, et al. · Cereal Chemistry · 468
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Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice
2017 · Yuehan Pang, Sulaiman Ahmed, et al. · Food Chemistry · 343
Genotype and Environmental Variation in Phenolic Content, Phenolic Acid Composition, and Antioxidant Activity of Hard Spring Wheat
2006 · Archie Mpofu, Harry D. Sapirstein, et al. · Journal of Agricultural and Food Chemistry · 312
Measurement of anthocyanins and other phytochemicals in purple wheat
2008 · Farah S. Hosseinian, Wende Li, et al. · Food Chemistry · 302
Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.)
2014 · Yafang Shao, Feifei Xu, et al. · Journal of Cereal Science · 268
Profile of phenolic compounds and antioxidant activity of finger millet varieties
2018 · Jinle Xiang, Franklin B. Apea-Bah, et al. · Food Chemistry · 267
Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice
2017 · Yafang Shao, Zhanqiang Hu, et al. · Food Chemistry · 247
Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids
2009 · Yang Qiu, Qin Liu, et al. · Food Chemistry · 244
Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies
2015 · Kabo Masisi, Trust Beta, et al. · Food Chemistry · 226
A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods
2008 · K.A. Ross, T. Beta, et al. · Food Chemistry · 212
Effect of thermal processing on antioxidant properties of purple wheat bran
2007 · Wende Li, Mark D. Pickard, et al. · Food Chemistry · 194
Comparison of Antioxidant Activities of Different Colored Wheat Grains and Analysis of Phenolic Compounds
2010 · Qin Liu, Yang Qiu, et al. · Journal of Agricultural and Food Chemistry · 190
Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering
2013 · Yafang Shao, Feifei Xu, et al. · Food Chemistry · 176
Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals
2013 · Weiwei Guo, Trust Beta · Food Research International · 176
Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
2013 · Lilei Yu, Anne-Laure Nanguet, et al. · Antioxidants · 173
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Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability
2021 · Daniela D. Herrera-Balandrano, Zhi Chai, et al. · Trends in Food Science & Technology · 172
Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality
2013 · John R.N. Taylor, Peter S. Belton, et al. · Journal of Cereal Science · 172
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Free Radical Scavenging Properties and Phenolic Content of Chinese Black-Grained Wheat
2005 · Wende Li, Fang Shan, et al. · Journal of Agricultural and Food Chemistry · 163
Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout the fruit developmental stages
2011 · Giovana Bonat Celli, Adaucto Bellarmino Pereira-Netto, et al. · Food Research International · 158
Phenolic compounds and antioxidant properties of breeding lines between the white and black rice
2014 · Hongcheng Zhang, Yafang Shao, et al. · Food Chemistry · 148
Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn
2009 · Wende Li, Arnold Hydamaka, et al. · Open Life Sciences · 148
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Field Kit to Characterize Physical, Chemical and Spatial Aspects of Potential Primate Foods
2001 · P.W. Lucas, T. Beta, et al. · Folia Primatologica · 140
Saskatoon and Wild Blueberries Have Higher Anthocyanin Contents than Other Manitoba Berries
2007 · Farah S. Hosseinian, Trust Beta · Journal of Agricultural and Food Chemistry · 139
Starch properties as affected by sorghum grain chemistry
2000 · Trust Beta, Harold Corke, et al. · Journal of the Science of Food and Agriculture · 138
Works count: 262
Citation count: 12,710
H-index: 61
I10-index: 150
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