Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18-Reference-Cited by-同舟云学术

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Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18

Published:2014-09 Issue: Volume:10 Page:210-222
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Xiao Yu,Xing Guangliang,Rui Xin,Li Wei,Chen Xiaohong,Jiang Mei,Dong Mingsheng

Funder

National Natural Science Foundation of China

High-Tech Research and Development Program of China

Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference53 articles.

1. Phenolic profile, antioxidant potential and DNA damage protecting activity of sugarcane (Saccharum officinarum);Abbas;Food Chemistry,2014

2. Phenolic content and antioxidant activities of selected potato varieties and their processing by-products;Albishi;Journal of Functional Foods,2013

3. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents;Alothman;Food Chemistry,2009

4. Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi;Bhanja;Bioresource Technology,2009

5. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques;Boye;Food Research International,2010

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