Processing of Millet Grains and Effects on Non-Nutrient Antioxidant Compounds-Reference-Cited by-同舟云学术

Processing of Millet Grains and Effects on Non-Nutrient Antioxidant Compounds

Published:2015 Issue: Volume: Page:345-352
ISSN:
Container-title:Processing and Impact on Active Components in Food
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Author:

Shahidi Fereidoon,Chandrasekara Anoma

Publisher

Elsevier

Reference30 articles.

1. Effect of processing on flavonoids in millet (Pennisetum americanum) flour;Akingbala;Cereal Chem.,1991

2. Changes in the physical and biochemical properties of pearl millet (Pennisetum americanum) on conversion to Ogi;Akingbala;J. Sci. Food Agric.,2002

3. The content of insoluble bound phenolics in millets and their contribution to antioxidant capacity;Chandrasekara;J. Agric. Food Chem.,2010

4. Inhibitory activities of soluble and bound millet seed phenolics on free radicals and reactive oxygen species;Chandrasekara;J. Agric. Food Chem.,2011

5. Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-Man;Chandrasekara;J. Functional Foods,2011

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