Author:
Patil Prasanna J.,Usman Muhammad,Mehmood Arshad,Ahmad Shabbir,Haider Junaid,Zhang Chengnan,Teng Chao,Li Xiuting
Publisher
Springer International Publishing
Reference227 articles.
1. Abdo, A. A. A., Zhang, C., Lin, Y., Liang, X., Kaddour, B., Wu, Q., … Li, W. (2021). Xylo-oligosaccharides ameliorate high cholesterol diet induced hypercholesterolemia and modulate sterol excretion and gut microbiota in hamsters. Journal of Functional Foods, 77, 104334.
2. Abugri, D. A., Akudago, J. A., Pritchett, G., Russell, A. E., & McElhenney, W. H. (2015). Comparison of phytochemical compositions of Sorghum bicolor (L) Moench red flour and pale brown leaves. Journal of Food Science and Nutrition, 1(003).
3. Adan, Z., Zhiquan, H., Youming, L., Siming, Z., & Shanbai, X. (2016). The formation and characteristics of volatile odor in roasted rice tea. Journal of the Chinese Cereals and Oils Association, 31, 1–6.
4. Adlercreutz, H. (2007). Lignans and human health. Critical Reviews in Clinical Laboratory Sciences, 44(5-6), 483–525.
5. Aguilar, E. G., Peiretti, E. G., Uñates, M. A., Marchevsky, E. J., Escudero, N. L., & Camiña, J. M. (2013). Amaranth seed varieties. A chemometric approach. Journal of Food Measurement & Characterization, 7, 199–206.