Phenolic Composition and Evaluation of the Antimicrobial Activity of Free and Bound Phenolic Fractions from a Peruvian Purple Corn (Zea maysL.) Accession-Reference-Cited by-同舟云学术

Phenolic Composition and Evaluation of the Antimicrobial Activity of Free and Bound Phenolic Fractions from a Peruvian Purple Corn (Zea maysL.) Accession

Published:2017-11-10 Issue:12 Volume:82 Page:2968-2976
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gálvez Ranilla Lena¹^ORCID,Christopher Ashish²,Sarkar Dipayan²,Shetty Kalidas²,Chirinos Rosana¹,Campos David¹

Affiliation:

1. Inst. de Biotecnología; Univ. Nacional Agraria La Molina; Av. La Molina s/n Lima Perú

2. Dept. of Plant Sciences; North Dakota State Univ.; Fargo ND 58108 U.S.A

Funder

Programa Nacional de Innovación para la Competitividad y Productividad

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13973/fullpdf

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3. Anthocyanins isolated from purple corn (Zea mays L.);Aoki;Foods Food Ingred J Japan,2002

4. High anthocyanin intake is associated with a reduced risk of myocardial infarction in young and middle-aged women;Cassidy;Circulation,2013

5. Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-fleshed sweetpotato;Cevallos-Casals;J Agric Food Chem,2003

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