Effects of in Vitro Digestions on Phenolics, Flavonoids and Their Antioxidant Activities in Non-Pigmented, Red and Black Rice
Author:
Publisher
Elsevier BV
Reference45 articles.
1. Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice;T B Bagchi;Journal of Cereal Science,2021
2. Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice;S Bhawamai;Food & nutrition research,2016
3. INFOGEST static in vitro simulation of gastrointestinal food digestion;A Brodkorb;Nature protocols,2019
4. Investigation of flavonoid components and their associated antioxidant capacity in different pigmented rice varieties;X Chen;Food Research International,2022
5. The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.);T Chmiel;Journal of Food Processing and Preservation,2018
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3