Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages-Reference-Cited by-同舟云学术

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Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages

Published:2014-10 Issue: Volume:161 Page:337-344
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ti Huihui,Zhang Ruifen,Zhang Mingwei,Li Qing,Wei Zhencheng,Zhang Yan,Tang Xiaojun,Deng Yuanyuan,Liu Lei,Ma Yongxuan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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

2. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power’’: The FRAP assay;Benzie;Analytical Biochemistry,1996

3. Effect of domestic processing and cooking methods on phytic acid and polyphenol content of peas;Bishnoi;Plant Foods for Human Nutrition,1994

4. Impact of germination on phenolic content and antioxidant activity of 13 edible seed species;Bolivar;Food Chemistry,2010

5. Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions;Cáceres;Food Chemistry,2014

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