Photon emission properties of roasted soybean as related to reactive oxygen scavenging activities

Author:

Iida Tetsuo,Yoshiki Yumiko,Akiyama Yoshinobu,Okubo Kazuyoshi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Akiyama, Y., Kawamura, Y., Yoshiki, Y., & Okubo, K. (2000). Rice-tofu, its reactive oxygen scavenging activity and the making system, In Proceedings of the Third International Soybean Processing and Utilization Conference (pp. 183–184). ISPUC-III.

2. Antioxidant properties of tomato juice as affected by heating;Anese;Journal of the Science of Food and Agriculture,1999

3. Production of the superoxide adduct of myeloperoxidase (compound III) by stimulated human neutrophils and its reactivity with hydrogen peroxide and chloride;Christine;Biochemistry Journal,1985

4. From free radicals to electronically excited species;Cilent;Free Radical Biology & Medicine,1995

5. Chemiluminescence of adzuki bean and soybean seedlings;Iida;Luminescence,2000

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