Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats-Reference-Cited by-同舟云学术

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Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats

Published:2018-01 Issue: Volume:239 Page:260-267
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Chao,Wang Li,Wang Ren,Luo Xiaohu,Li Yongfu,Li Juan,Li Yanan,Chen Zhengxing

Funder

National Key Research and Development Program of China

Special Fund for Agro Scientific Research in the Public Interest

National Natural Science Foundation of China

International S&T Cooperation Program of China – China (ISTCP)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Antioxidant activity of grains;Adom;Journal of Agricultural and Food Chemistry,2002

2. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran;Alakhrash;LWT - Food Science and Technology,2016

3. Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran;Alrahmany;Food Chemistry,2012

4. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues;Babbar;Food Research International,2011

5. Avenanthramides in Oats (Avena sativa L.) and Structure-Antioxidant Activity Relationships;Bratt;Journal of Agricultural and Food Chemistry,2003

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