Comparative assessment of extraction, composition, and in vitro antioxidative properties of wheat bran polyphenols-Reference-Cited by-同舟云学术

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Comparative assessment of extraction, composition, and in vitro antioxidative properties of wheat bran polyphenols

Published:2023-04 Issue: Volume:180 Page:114706
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Huang Wenjing,Tian Fulin,Wang Han,Wu Shuang,Jin Weiping,Shen Wangyang,Hu Zhongze,Cai Qiaoyu,Liu Gang

Funder

Wuhan Science and Technology Bureau Applied Fundamental Research of Wuhan

National Natural Science Foundation of China

Bureau of Science and Technology of Zhoushan

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. Anti-hypertensive effect of cereal antioxidant ferulic acid and its mechanism of action;Alam;Frontiers in Nutrition,2019

3. ROS as key players in plant stress signalling. (Special Issue: Oxidative stress and cell death.);Baxter;Journal of Experimental Botany,2014

4. Antioxidant phenols in barley (hordeum vulgare L.) flour: Comparative spectrophotometric study among extraction methods of free and bound phenolic compounds;Bonoli;Journal of Agricultural and Food Chemistry,2004

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

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4. Insights into the effects of saline forage on the meat quality of Tibetan sheep by metabolome and multivariate analysis;Food Chemistry: X;2024-06

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