Composition of Biologically Active Substances and Antioxidant Activity of New Zealand Deer Velvet Antler Extracts-Reference-Cited by-同舟云学术

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Composition of Biologically Active Substances and Antioxidant Activity of New Zealand Deer Velvet Antler Extracts

Published:2010-02-28 Issue:1 Volume:30 Page:20-27
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Je Jae-Young,Park Pyo-Jam,Kim Eun-Kyung,Kim Hyun-A,Lim Dong-Hwan,Jeon Byong-Tae,Ahn Chang-Bum

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201011764904448.pdf

Reference25 articles.

1. Antioxidant flavonoid glycosides from the leaves of Ficus pumila L.

2. Enzymatic Cleavage and Synthesis of L-threo-β-Phenylserine and L-erythro-β-Phenylserine

3. Nutritional approaches to combat oxidative stress in Alzheimer’s disease

4. A 96-well assay for uronic acid carbazole reaction

5. Hydroxyl Radical-scavenging Effects of Spices and Scavengers from Brown Mustard (Brassica nigra)

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2. Enhanced γ-aminobutyric acid and sialic acid in fermented deer antler velvet and immune promoting effects;Journal of Animal Science and Technology;2022-01

3. Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts;Food Science of Animal Resources;2021-05

4. ENZYMATIC HYDROLYSATE FROM VELVET ANTLER SUPPRESSES ADIPOGENESIS IN 3T3-L1 CELLS AND ATTENUATES OBESITY IN HIGH-FAT DIET-FED MICE;EXCLI J;2017

5. Optimization of hot water extraction and ultra high pressure extraction for deer antler;Food Science and Biotechnology;2015-04

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