Physical modifications of polysaccharide from Inonotus obliquus and the antioxidant properties-Reference-Cited by-同舟云学术

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Physical modifications of polysaccharide from Inonotus obliquus and the antioxidant properties

Published:2013-03 Issue: Volume:54 Page:209-215
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Ning,Chen Haixia,Ma Lishuai,Zhang Yu

Funder

National High Technology Research and Development Program

Project of National Key Technology Research and Development Program

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference33 articles.

1. Preparation of high-molecular weight and high-sulfate content chitosans and their potential antioxidant activity in vitro

2. Oxidants, oxidative stress and the biology of ageing

3. Preparation and in vitro antioxidant activity of lacquer polysaccharides with low molecular weights and their sulfated derivatives

4. Safety evaluation of butylated hydroxyanisole from the perspective of effects on forestomach and oesophageal squamous epithelium

5. Enhanced phenolic antioxidants production in submerged cultures of Inonotus obliquus in a ground corn stover medium

Cited by 65 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. Structure identification and activity evaluation of polysaccharide from Codonopsis pilosula (C. pilosula nannf. Var. modesta (nannf.) L. T. Shen);Food Bioscience;2024-12

2. Effects of Chemical Modification on the Structure and Biological Activities of Polysaccharides Extracted from Inonotus Obliquus by Microwave;Chemistry & Biodiversity;2024-08-06

3. A structure-functionality insight into the bioactivity of microbial polysaccharides toward biomedical applications: A review;Carbohydrate Polymers;2024-07

4. Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods;Comprehensive Reviews in Food Science and Food Safety;2024-06-21

5. Effects of different extraction methods on the structure and function of blackberry seed polysaccharides;International Journal of Food Science & Technology;2024-05-17

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