Effects of roasting on phenolics composition and antioxidant activity of peanut (Arachis hypogaea L.) kernel flour-Reference-Cited by-同舟云学术

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Effects of roasting on phenolics composition and antioxidant activity of peanut (Arachis hypogaea L.) kernel flour

Published:2011-08-09 Issue:4 Volume:233 Page:599-608
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Win Mar Mar,Abdul-Hamid Azizah,Baharin Badlishah Sham,Anwar Farooq,Saari Nazamid

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-011-1544-3.pdf

Reference59 articles.

1. Kris-Etherton PM, Yu-Poth S, Sabate J, Ratcliffe HE, Zhao G, Etherton TD (1999) Am J Clin Nutr 70:504–511

2. Allen HL (2008) J Nutr 138:1763–1765

3. Schwartz GT, Fu J, Astarita G, Li X, Gaetani S, Campolongo P, Cuomo V, Piomelli D (2008) Cell Metab 8(4):281–288

4. Kirkmeyer SV, Mattes RD (2000) Int J Obesity 24:1167–1175

5. Griel AE, Eissenstat B, Juturu V, Hsieh G, Kris-Etherton PM (2004) J Am Coll Nutr 23:660–668

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