2026-10-10T21:23:55Z https://api.figshare.com/v2/oai

oai:figshare.com:article/33904712 2026-09-17T17:36:55Z category_873 category_39 category_45 category_734 category_133 portal_5 item_type_3 month_year_09_2026

<p>Effects of different cooking methods on the antioxidant capacities of vegetables.</p> Bahar Yalçın Çeliktaş (25038446) Muazzez Garipağaoğlu (25038449) Şeyda Karaman Ersoy (25038452) Chemical Sciences not elsewhere classified Ecology Sociology Biological Sciences not elsewhere classified Plant Biology traditional cooking methods slightly increased values cooking induced species 853 &# 8211 vegetables showed stable 005 ), whereas retaining phenolic compounds total phenolic content steaming (+ 153 water boiling caused remained stable phenolic profiles phenolic composition phenolic acids total phenolics water boiling xlink "> swiss chard study evaluated strong correlations quantified spectrophotometrically nutritional quality greatest losses findings highlight effective techniques dependent changes cuprac assays cuprac activity antioxidant capacity antioxidant capacities antioxidant assays 956 ). 5 %). <p>Effects of different cooking methods on the antioxidant capacities of vegetables.</p> 2026-09-17T17:36:48Z Dataset Dataset 10.1371/journal.pone.0358478.t003 https://figshare.com/articles/dataset/_p_Effects_of_different_cooking_methods_on_the_antioxidant_capacities_of_vegetables_p_/33904712 CC BY 4.0