Antioxidant power as biochemical endpoint in bread for screening and early managing quality and toxicant-related safety anomalies in food production-Reference-Cited by-同舟云学术

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Antioxidant power as biochemical endpoint in bread for screening and early managing quality and toxicant-related safety anomalies in food production

Published:2016-08 Issue: Volume:94 Page:31-38
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Dragone Roberto,Ermilov Laura,Grasso Gerardo,Maggioni Silvia,Mantovani Alberto,Frazzoli Chiara

Funder

European Commission

Italian Ministry of Economic Development

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference29 articles.

1. New investigation of the isothermal oxidation of extra virgin oil: determination of free radicals, total polyphenols, total antioxidant capacity and kinetic data;Amati;J. Agric. Food Chem.,2008

2. Consumer liking of refined and whole wheat breads;Bakke;J. Food Sci.,2007

3. Evaluation of the antioxidant and prooxidant properties of several commercial dry spices by different analytical methods;Bonanni;Food Chem.,2007

4. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils;Bozan;Bioresour. Technol.,2008

5. Biosensors for determination of total and natural antioxidant capacity of red and white wines: comparison with other spectrophotometric and fluorimetric methods;Campanella;Biosens. Bioelectron.,2004

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