The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread-Reference-Cited by-同舟云学术

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

Published:2010-03 Issue:1 Volume:119 Page:49-53
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Peng Xiaofang,Ma Jinyu,Cheng Ka-Wing,Jiang Yue,Chen Feng,Wang Mingfu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Identification of Nε-(carboxymethyl)lysine as a degradation product of fructoselysine in glycated protein;Ahmed;Journal of Biological Chemistry,1986

2. Determination of Nε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography–mass spectrometry;Assar;Amino Acids,2009

3. Analysis and quantification of phenolic compounds in vegetable extracts by high-performance capillary electrophoresis (HPCE);Bonoli;Progress in Nutrition,2005

4. Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples;Charissou;Journal of Chromatography A,2007

5. Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties;Cheng;Molecular Nutrition and Food Research,2007

Cited by 177 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inhibitory effects of cold plasma-activated water on the generation of advanced glycation end products and methylimidazoles in cookies and mechanistic evaluation using electron paramagnetic resonance;Food Chemistry;2024-12

2. The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix;Food Chemistry: X;2024-10

3. Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation;International Journal of Food Science & Technology;2024-08-08

4. Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications;Critical Reviews in Food Science and Nutrition;2024-07-12

5. Stabilization of antioxidant thyme-leaves extract (Thymus vulgaris) within biopolymers and its application in functional bread formulation;Future Foods;2024-06