Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

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Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

Published:2013-01 Issue:1 Volume:136 Page:206-212
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rodríguez-Roque María Janeth,Rojas-Graü María Alejandra,Elez-Martínez Pedro,Martín-Belloso Olga

Funder

Ministerio de Ciencia y Tecnología (Spain)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process;Akillioglu;Food Science and Biotechnology,2010

2. Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion;Argyri;Food Chemistry,2006

3. Phenolic compounds in red wine digested in vitro in the presence of iron and other dietary factors;Argyri;International journal of food sciences and nutrition,2005

4. Antioxidant effect of aqueous extracts from wheat based ready-to-eat breakfast cereals;Baublis;Food Chemistry,2000

5. Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion;Bermúdez-Soto;Food Chemistry,2007

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