Author:
Sahu Ranabir,Kundu Pritha,Sethi Avinash
Cited by
12 articles.
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1. The bioavailability, health advantages, extraction method, and distribution of free and bound phenolics of rice, wheat, and maize: A review;Food Chemistry Advances;2023-12
2. Inter- and intraspecific variability of phenolic content, antioxidant activities and α-amylase inhibitory potential of different bran and husk extracts from Algerian durum wheat (Triticum turgidum Desf.), barley (Hordeum vulgare L.) and their derived products (frik and mermez);Journal of Food Measurement and Characterization;2023-11-19
3. Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice;International Journal of Food Engineering;2023-11-16
4. Effect of gliadin from Psathrostachys huashanica on dough rheological properties and biscuit quality;Food Chemistry;2023-11
5. Evaluation of maceration, microwave, ultrasound-assisted extraction methods on free, esterified and bound phenolic profile and antioxidant activity of black rice;Zeitschrift für Naturforschung C;2023-09-11