Author:
Abdel-Aal El-Sayed M.,Rabalski Iwona
Subject
Biochemistry,Food Science
Reference26 articles.
1. Free and bound phenolic acids and total phenolic in black, blue, and yellow barley and their contribution to free radical scavenging capacity;Abdel-Aal;Cereal Chemistry,2012
2. Effects of selected barley cultivars and their pearling fractions on the inhibition of human LDL oxidation in vitro using a modified conjugated dienes method;Abdel-Aal;Cereal Chemistry,2008
3. Abdel-Aal, E-S.M., Rabalski, I. Antioxidant properties of high-lutein grain-based functional foods in comparison with ferulic acid and lutein. American Journal of Biomedical Sciences, in press.
4. Stability of lutein in wholegrain bakery products naturally high in lutein or fortified with free lutein;Abdel-Aal;Journal of Agricultural and Food Chemistry,2010
5. Identification and quantification of seed carotenoids in selected wheat species;Abdel-Aal;Journal of Agricultural and Food Chemistry,2007
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122 articles.
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