Brewing of a Porter Craft Beer Enriched with the Plant Parastrephia lucida: A Promising Source of Antioxidant Compounds-Reference-Cited by-同舟云学术

Brewing of a Porter Craft Beer Enriched with the Plant Parastrephia lucida: A Promising Source of Antioxidant Compounds

Published:2019-09-03 Issue:4 Volume:77 Page:261-266
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Bustos Luis¹²^ORCID,Soto Emilio¹,Parra Felipe¹^ORCID,Echiburu-Chau Carlos¹,Parra Claudio¹³^ORCID

Affiliation:

1. Centro de Investigaciones del Hombre en el Desierto (CIHDE), Arica, Chile;

2. Escuela de Medicina, Facultad de Ciencias de la Salud, Universidad de Tarapacá, Arica, Chile;

3. Laboratorio de Química Médica y Productos Naturales, Departamento de Recursos Ambientales, Facultad de Ciencias Agronomicas, Universidad de Tarapacá, Arica, Chile

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2019.1644478

Reference27 articles.

1. Dietary intake of 337 polyphenols in French adults

2. Health promoting and sensory properties of phenolic compounds in food

3. Dietary Polyphenols and the Prevention of Diseases

4. Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer

5. Beer increases plasma antioxidant capacity in humans

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile;Food Research International;2024-05

2. Characterization of carbonated beverage fortified with chamomile herbal extract;Food Science & Nutrition;2024-03-15

3. Physicochemical and micronutrient characterization of commercial red fruit beers;Food and Humanity;2023-12

4. Evaluation of polyphenols content and antioxidant ability of commercial herbal beer;Systems Microbiology and Biomanufacturing;2023-06-02

5. An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends;Molecules;2023-04-04