Influence of fermentation on antioxidant and hypolipidemic properties of maifanite mineral water-cultured common buckwheat sprouts-Reference-Cited by-同舟云学术

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Influence of fermentation on antioxidant and hypolipidemic properties of maifanite mineral water-cultured common buckwheat sprouts

Published:2020-08 Issue: Volume:321 Page:126741
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Tiejun,Piao Meizi,Ehsanur Rahman Syed Md.,Zhang Lehong,Deng Yang^ORCID

Funder

National Natural Science Foundation of China

Shandong Provincial Natural Science Foundation

Breeding Plan of Shandong Provincial Qingchuang Research Team

Advanced Talents Foundation of Qingdao Agricultural University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Composition and technological properties of the flour and bran from common and Tartary buckwheat;Bonafaccia;Food Chemistry,2003

2. Photosynthetic activity in relation to chlorophylls, carbohydrates, phenolics and growth of a hybrid Salix purpurea × triandra × viminalis 2 at various Zn concentrations;Borowiak;Acta Physiologiae Plantarum,2015

3. Comparative elimination of dimethyl disulfide by maifanite and ceramic-packed biotrickling filters and their response to microbial community;Chen;Bioresource Technology,2016

4. Development of gluten-free bread using Tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients;Costantini;Food Chemistry,2014

5. Effects of Lycium barbarum aqueous and ethanol extracts on high-fat-diet induced oxidative stress in rat liver tissue;Cui;Molecules,2011

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1. Effects of Latilactobacillus delbrueckii fermentation on the bioconversion and antioxidant capacity of phenolic compounds in quinoa sprouts;Food Bioscience;2024-06

2. Inhibitory Effects of Fermented Sprouted Oat Extracts on Oxidative Stress and Melanin Overproduction;Antioxidants;2024-04-29

3. A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development;Environment, Development and Sustainability;2024-04-29

4. Influence of Magnetic Field Intensity on the Quality Characteristics of Steamed Bread Enriched with Potato Pulp;Food and Bioprocess Technology;2023-11-21

5. Aspergillus niger fermented Tartary buckwheat ameliorates obesity and gut microbiota dysbiosis through the NLRP3/Caspase-1 signaling pathway in high-fat diet mice;Journal of Functional Foods;2022-08

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