| Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe) QQ Mao, XY Xu, SY Cao, RY Gan, H Corke, T Beta, HB Li Foods 8 (6), 185, 2019 | 982 | 2019 |
| Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions T Beta, S Nam, JE Dexter, HD Sapirstein Cereal chemistry 82 (4), 390-393, 2005 | 627 | 2005 |
| Measurement of anthocyanins and other phytochemicals in purple wheat FS Hosseinian, W Li, T Beta Food Chemistry 109 (4), 916-924, 2008 | 390 | 2008 |
| Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat A Mpofu, HD Sapirstein, T Beta Journal of Agricultural and Food Chemistry 54 (4), 1265-1270, 2006 | 383 | 2006 |
| Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice Y Pang, S Ahmed, Y Xu, T Beta, Z Zhu, Y Shao, J Bao Food Chemistry 240, 212-221, 2018 | 310 | 2018 |
| Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids Y Qiu, Q Liu, T Beta Food Chemistry 121 (1), 140-147, 2010 | 297 | 2010 |
| 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.) Y Shao, F Xu, X Sun, J Bao, T Beta Journal of Cereal Science 59 (2), 211-218, 2014 | 287 | 2014 |
| Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies K Masisi, T Beta, MH Moghadasian Food chemistry 196, 90-97, 2016 | 266 | 2016 |
| A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods KA Ross, T Beta, SD Arntfield Food Chemistry 113 (1), 336-344, 2009 | 256 | 2009 |
| Profile of phenolic compounds and antioxidant activity of finger millet varieties J Xiang, FB Apea-Bah, VU Ndolo, MC Katundu, T Beta Food chemistry 275, 361-368, 2019 | 233 | 2019 |
| Effect of thermal processing on antioxidant properties of purple wheat bran W Li, MD Pickard, T Beta Food chemistry 104 (3), 1080-1086, 2007 | 233 | 2007 |
| Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice Y Shao, Z Hu, Y Yu, R Mou, Z Zhu, T Beta Food chemistry 239, 733-741, 2018 | 224 | 2018 |
| Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals W Guo, T Beta Food Research International 51 (2), 518-525, 2013 | 222 | 2013 |
| Free radical scavenging properties and phenolic content of Chinese black-grained wheat W Li, F Shan, S Sun, H Corke, T Beta Journal of agricultural and food chemistry 53 (22), 8533-8536, 2005 | 219 | 2005 |
| Comparison of antioxidant activities of different colored wheat grains and analysis of phenolic compounds Q Liu, Y Qiu, T Beta Journal of agricultural and food chemistry 58 (16), 9235-9241, 2010 | 206 | 2010 |
| Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout … GB Celli, AB Pereira-Netto, T Beta Food research international 44 (8), 2442-2451, 2011 | 185 | 2011 |
| Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries FS Hosseinian, T Beta Journal of agricultural and food chemistry 55 (26), 10832-10838, 2007 | 184 | 2007 |
| Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality JRN Taylor, PS Belton, T Beta, KG Duodu Journal of Cereal Science 59 (3), 257-275, 2014 | 181 | 2014 |
| Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn W Li, AW Hydamaka, L Lowry, T Beta Central European Journal of Biology 4, 499-506, 2009 | 180 | 2009 |
| Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering Y Shao, F Xu, X Sun, J Bao, T Beta Food chemistry 143, 90-96, 2014 | 176 | 2014 |
Harold CorkeProfessor, Biotechnology and Food Engineering, Guangdong Technion – Israel Institute of Technology在 hku.hk 的电子邮件经过验证
