Free and conjugated phenolic compounds and their antioxidant activities in regular and non-darkening cranberry bean (Phaseolus vulgaris L.) seed coats-Reference-Cited by-同舟云学术

Free and conjugated phenolic compounds and their antioxidant activities in regular and non-darkening cranberry bean (Phaseolus vulgaris L.) seed coats

Published:2015-10 Issue: Volume:18 Page:1047-1056
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Chen Peter X.,Bozzo Gale G.,Freixas-Coutin José A.,Marcone Massimo F.,Pauls Peter K.,Tang Yao,Zhang Bing,Liu Ronghua,Tsao Rong^ORCID

Funder

Applied Bean Genomics and Bioproducts project

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference35 articles.

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2. 5-Hydroxymethyl-2-furfural and derivatives formed during acid hydrolysis of conjugated and bound phenolics in plant foods and the effects on phenolic content and antioxidant capacity;Chen;Journal of Agricultural and Food Chemistry,2014

3. Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents;Dueñas;Food Chemistry,2006

4. Characterization of seed coat post harvest darkening in common bean (Phaseolus vulgaris L.);Elsadr;Theoretical and Applied Genetics,2011

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