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Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin

  • Published:2023-03 Issue: Volume:404 Page:134611
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Schmidt Leigh C.R.,Ozturk Oguz K.,Young Jennifer,Bugusu Betty,Li Min,Claddis Dennis,Mohamedshah Zulfiqar,Ferruzzi Mario,Hamaker Bruce R.

Funder

Indiana Clinical and Translational Sciences Institute

Whistler Center for Carbohydrate Research, Purdue University

United States Agency for International Development

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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

2. The food matrix: Implications in processing, nutrition and health;Aguilera;Critical Reviews in Food Science and Nutrition,2019

3. Oxidation pathways underlying the pro-oxidant effects of apigenin;Andueza;Free Radical Biology & Medicine,2015

4. Properties of 3-deoxyanthocyanins from sorghum;Awika;Journal of Agricultural and Food Chemistry,2004

5. A comparison of fluorescamine and naphthalene-2,3-dicarboxaldehyde fluorogenic reagents for microplate-based detection of amino acids;Bantan-Polak;Analytical Biochemistry,2001

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