Prevention of the deterioration of polyphenol-rich beverages-Reference-Cited by-同舟云学术

Prevention of the deterioration of polyphenol-rich beverages

Published:2007-01 Issue:1 Volume:100 Page:350-355
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aoshima H.,Ayabe S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Production of hydrogen peroxide by polyphenols and polyphenol-rich beverages under quasi-physiological conditions;Akagawa;Bioscience, Biotechnology and Biochemistry,2003

2. Effects of Chinese medicinal liquor on both PC12h cell death by oxidizers and the ionotropic γ-aminobutyric acid receptor;Aoshima;Alcohol Research,2004

3. Generation of free radicals during the death of Saccharomyces cerevisiae caused by lipid hydroperoxide;Aoshima;Bioscience, Biotechnology and Biochemistry,1999

4. Effect of 3-O-octanoyl-(+)-catechin on the response of both GABAA receptors and Na+/glucose contransporter expressed in Xenopus oocyte, and the membrane potential of the oocyte;Aoshima;Journal of Agricultural Food Chemistry,2005

5. Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity;Aoshima;Journal of Agricultural Food Chemistry,2004

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